Salted Maple Chocolate Silk Pie with Buttery Sweet Pecans

Serves: 10

Ingredients-

• 1 homemade or store-bought pie crust

For the filling:

• ~1 ½ cups (270g) bittersweet chocolate (60–70%), finely chopped
  
• ¾ cup (180 ml) heavy cream
  
• 3 large eggs, room temperature
  
• ½ cup (100g) granulated sugar
  
• ½ cup (120 ml) pure maple syrup (dark amber preferred)
  
• 12 tbsp (170g) unsalted butter, softened, cubed
  
• 1½ tsp vanilla extract
  
• ¾ tsp flaky sea salt (plus more for finishing)

For the buttery sweet pecans:

• 1 ¼ cup (125g) pecan halves
  
• 2 tbsp unsalted butter
  
• 2 tbsp maple syrup
  
• 1 tsp vanilla extract
  
• Big pinch of flaky sea salt

For the topping:

• 3/4 cup (180ml) heavy cream, cold
  
• 2-3 tbsp maple syrup
  
• Pinch of flaky sea salt

Directions-

1. Preheat your oven to 350F (175C).
   
2. Grease the pie pan with butter or baking spray and line with the pie crust. Place a piece of parchment paper inside and fill with baking beans of pie weights.
   
3. Bake 15-20 minutes until the edge of the crust is just starting to brown. Remove the pie weights and bake another 20 minutes or so until the bottom is starting to brown. Set aside to cool.
   
4. Make the buttery sweet pecans:
5. In a medium skillet, melt the butter and maple syrup over medium heat until hot and bubbling.
6. Add the pecans and stir to coat evenly. Cook 3–5 minutes, stirring often, until toasted and fragrant.
7. Deglaze the pan with the vanilla extract, then sprinkle with a pinch of sea salt.
8. Spread on parchment paper in a single layer to cool completely. They’ll firm up as they sit!
9. Chop half of the pecans and spread across the bottom of the cooked pie crust. Reserve the rest for decoration.

Make the filling:

1. Melt together the cream and chocolate over low heat in a medium saucepan.
   
2. In a mixer bowl, whip the eggs and sugar on medium high speed until pale and slightly thickened (3-5 mins).
3. Slowly whisk in the warm chocolate ganache and the maple
   syrup.
   
4. Pour everything back into the saucepan and cook over low heat stirring constantly until the temperature is around 165-175F (75-80C).
   
5. Remove from heat and whisk in the butter, vanilla, and salt until glossy and smooth.

Fill & chill:

1. Pour the filling into the pecan-lined crust and refrigerate at least 4 hours (or overnight) until set and silky.

Finish with whipped cream & pecans:

1. Whip the cream, maple syrup, and a pinch of salt to soft peaks. Spread or pipe over the chilled pie.
2. Garnish with the remaining buttery sweet pecans and a sprinkle of flaky sea salt.

Notes:

• Let the pie sit at room temp for about 15 minutes before serving for the most
  luscious texture.
  
• The buttery pecans can be made up to 5 days in advance and stored airtight at
  room temperature.
  
• Keeps well for 2–3 days refrigerated — the flavor deepens beautifully by Day 2.

Recipe by Molly J. Wilkinson (@mollyjwilk)