Maple-Honey Pecan Pie- Melissa Clark

cooking.nytimes.com

Using maple syrup and honey instead of the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.

All-purpose flour, for rolling out the dough

Dough for a 9-inch single crust pie

½ cup/115 grams unsalted butter

¼ cup/85 grams maple syrup

¼ cup/85 grams honey

½ cup/110 grams light brown sugar

½ cup/75 grams maple sugar or use more light brown sugar

3 large eggs, at room temperature

1 tablespoon bourbon (optional)

1 teaspoon vanilla extract

¾ teaspoon kosher salt

1½ cups/180 grams pecan halves

Flaky sea salt, such as Maldon (optional)

Directions at cooking.nytimes.com

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