Why You’ll Love This Recipe
This maple pecan pie offers all the classic texture and flavor you love in pecan pie but with a richer, more complex sweetness from maple syrup. It’s easy to make and doesn’t require any hard-to-find ingredients. The combination of crisp, toasted pecans and smooth maple filling makes this pie feel elevated without being fussy. Whether served warm or chilled, it’s always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unbaked pie crust (homemade or store-bought)
- Large eggs
- Pure maple syrup
- Brown sugar
- Unsalted butter (melted)
- Vanilla extract
- Salt
- Pecan halves
Directions
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges if desired.
- In a large bowl, whisk together eggs, maple syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
- Stir in the pecan halves, making sure they’re evenly coated.
- Pour the filling into the prepared pie crust and spread it out evenly.
- Bake for 50–60 minutes, or until the filling is set and slightly puffed in the center. A knife inserted should come out mostly clean.
- Let the pie cool completely on a wire rack before slicing. This helps the filling firm up properly.
- Serve as is or with whipped cream or vanilla ice cream.
Servings and timing
This recipe yields 8 servings.
Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: 1 hour 10–15 minutes
Variations
- Bourbon Maple Pecan Pie: Add 1–2 tablespoons of bourbon to the filling for a warm, boozy flavor.
- Chocolate Maple Pecan Pie: Sprinkle a handful of chocolate chips into the filling before baking.
- Maple Walnut Pie: Substitute walnuts for pecans for a different nutty profile.
- Coconut Maple Pecan Pie: Mix in shredded coconut for a sweet tropical twist.
- Mini Pies: Use a muffin tin and mini crusts for individual servings—great for parties.
Storage/Reheating
Store the pie loosely covered in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 20–30 seconds, or heat the entire pie in a 300°F (150°C) oven for 10–15 minutes.
You can freeze the pie by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use pancake syrup instead of pure maple syrup?
No, pure maple syrup is recommended for the best flavor and consistency. Pancake syrup contains additives and won’t yield the same result.
Do I need to pre-bake the crust?
Not for this recipe. The crust bakes along with the filling and comes out perfectly golden.
Can I use chopped pecans instead of halves?
Yes, chopped pecans will work just fine and may even make slicing easier.
Why is my pie runny in the center?
It may not have baked long enough. Make sure the filling is set and allow the pie to cool completely before slicing.
Can I make this pie ahead of time?
Absolutely. Maple pecan pie can be made a day or two in advance and stored in the fridge.
Is it okay to use salted butter?
You can use salted butter, but reduce the added salt in the recipe slightly to balance the flavor.
How do I know when the pie is done?
The edges should be set and slightly puffed, and a knife inserted near the center should come out mostly clean.
Can I serve this pie warm?
Yes, it’s delicious warm, especially with whipped cream or ice cream. Just be sure it has cooled and set first.
What’s the best way to slice pecan pie neatly?
Use a sharp knife dipped in hot water and clean the blade between slices for clean cuts.
Can I make this pie gluten-free?
Yes, simply use a gluten-free pie crust and double-check that all other ingredients are certified gluten-free.
Conclusion
Maple pecan pie is a flavorful, elegant variation of a classic dessert that’s sure to impress. The maple syrup adds a rich, caramel-like depth to the filling that pairs beautifully with the toasted pecans. Whether you’re making it for a holiday table or just craving something sweet and nutty, this pie is a delicious way to celebrate the comforting flavors of the season.
Print
Maple Pecan Pie
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Maple Pecan Pie is a rich, gooey twist on the classic dessert, using pure maple syrup instead of corn syrup for a deeper, more natural sweetness. Paired with a flaky crust and crunchy pecans, it’s the perfect dessert for holidays or cozy gatherings.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 large eggs
- 1 cup pure maple syrup
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- Roll out the pie crust and fit into a 9-inch pie dish. Crimp the edges as desired.
- In a large bowl, whisk together eggs, maple syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.
- Stir in pecan halves and coat evenly.
- Pour filling into the prepared pie crust and spread pecans evenly.
- Bake for 50–60 minutes, or until the center is set and slightly puffed. A knife inserted should come out mostly clean.
- Remove from oven and let cool completely on a wire rack before slicing.
- Serve plain or with whipped cream or vanilla ice cream.
Notes
- Use pure maple syrup, not pancake syrup, for best flavor and consistency.
- Pie may puff while baking and settle as it cools.
- Make ahead and refrigerate for up to 2 days before serving.
- Add a splash of bourbon for extra warmth and depth.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 36g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
