Most of the pecans get folded into that creamy mixture…
… and the rest go on top before the pie heads into the fridge to set.
You can chill it longer, but after two hours it’ll be sliceable enough to serve. (And, let’s be real, it’s hard to wait much longer to dig into this.)
I love how the nuttiness is backed by both maple syrup and brown sugar, but especially how it’s all wrapped in a fluffy, creamy bite. It reminds me a bit of butter pecan ice cream. But airier. And with flaky pie crust. What I’m saying is, don’t even think of passing this pie by.
