The Best Maple Pecan Pie Recipe

Serve this pie at your Thanksgiving table, or bake it for a cozy autumn weekend treat with friends and family. The warm and nutty flavors with hints of maple make it ideal for pairing with a hot cup of coffee, tea, or a scoop of ice cream. This crowd-pleasing delicious pie combines classic comfort with a touch of seasonal sweetness.

Plus this is a recipe for anyone that has ever requested a delicious pecan pie recipe that doesn’t use any corn syrup. I personally love using corn syrup in pecan pies because it makes the textures incredible but this is a nice substitute that also adds delicious flavors to this pie.

Since you are here looking for pecan pie recipes, check out this Best Pecan Pie Cookies Recipe, this Mini Pecan Pies Recipe, or this Chocolate Pecan Pie Bars Recipe.

Ingredients for this Maple Syrup Pecan Pie recipe

Here are the ingredients you will need to make this maple version of a classic pecan pie. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

Crust Ingredients

• All-purpose Flour: acts as the foundation of the crust by providing structure and stability.
• Salt: enhances the flavor of the crust and balances the sweetness of the pie filling.
• Sugar: adds a subtle sweetness to the crust and promotes slight browning for a golden appearance.
• Unsalted Butter: brings rich flavor and a tender, flaky texture by creating layers as it melts in the oven.
• Ice Water: helps bind the dough ingredients together without melting the butter.

Maple Pecan Pie Filling

• Unsalted Butter: adds richness and creaminess to the filling which creates a smooth texture.
• Pure Maple Syrup: provides natural sweetness and deep maple flavor.
• Light Brown Sugar: adds a hint of molasses that deepens the filling’s flavor while enhancing its caramelized notes.
• Maple Sugar: boosts the maple taste, adding an extra layer of sweetness and complexity. If you don’t have it, brown sugar will work as a substitute.
• Large Eggs: bind the filling together, giving it structure and that classic custard-like texture when baked.
• Vanilla Extract: brings out the sweetness and balances the pie’s flavors.
• Pecans: give the pie a delicious crunch and nutty richness, especially when toasted, complementing the maple and buttery filling.

How to make this easy maple pecan pie recipe

This is how you can make your soon-to-be favorite pecan pie recipe. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

For the Crust

1. In a large mixing bowl, stir together the flour and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture takes on a coarse, crumbly texture.
2. Gradually add ice water, one tablespoon at a time, until the pie dough starts to come together. Shape the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll the dough out on a lightly floured surface into a 12-inch circle. Press it into a 9-inch pie pan, trimming and crimping the edges as desired. Place the crust in the freezer for at least 30 minutes while you prepare the filling.
4. When ready to bake, place a baking sheet on the oven’s center rack, preheat to 425°F, and begin preparing the filling.

For the Filling

1. In a medium saucepan, brown the melted butter over medium heat. Once browned, add the maple syrup and let it cook for about 2 minutes. Allow this mixture to cool for about 10–15 minutes before combining it with the egg mixture.
2. In a large bowl, whisk together the eggs, vanilla extract, brown sugar, maple sugar, and salt until smooth.
3. Slowly pour the cooled brown butter and maple mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
   • If the maple filling has a layer of foam on top, gently remove that using a spoon.
4. Scatter the chopped pecans into the pie crust, then pour the maple filling evenly over the pecans.
5. Place the pie on the preheated baking sheet and bake in the preheated oven for 10 minutes. Reduce the oven temperature to 350°F and continue baking for an additional 35–40 minutes, or until the filling is set but still has a little jiggle in the center of the pie.
6. Let the pie cool completely to room temperature before slicing, giving the filling time to set.

Recipe Note

If you’re using a glass pie plate like the one shown in the photos, par-bake your crust before filling it. To do this, line the crust with parchment paper, fill it with pie weights, and bake at 400°F for 15 minutes. Then, remove the parchment and weights and bake for an additional 5 minutes, or until the crust turns a light golden brown color.

Why do you need to make this recipe?

• It’s an extra festive twist on a traditional pecan pie.
• The maple syrup replaces the usual corn syrup which gives the pie a whole new flavor.
• This great recipe only requires simple ingredients that you can easily find at any grocery store.

Frequently Asked Questions – FAQ

Can I use a store-bought pie crust instead?

Of course! If you’re short on time or it’s just more convenient for you, then you can absolutely use store-bought frozen pie crust. You can just add your filling to it and bake it without having to bar-bake the crust first since it is not in a ceramic dish.

How do I store leftovers of this maple pecan pie?

Store your leftovers in an airtight container in the refrigerator for up to 4 days. Or you can wrap tightly in plastic wrap and then aluminum foil and put it in the freezer for up to a couple months. You can enjoy it cold or reheat it in the oven.

Can I make the filling in advance?

Yes, you can prepare the filling a day ahead. Just make sure to store it in the refrigerator until you’re ready to pour it into the crust since it has eggs in it.

How can I tell when the pie is done baking?

The pie is done when the filling is set but still slightly jiggly in the center. It should have a golden-brown top, and a toothpick inserted into the filling should come out clean. Its internal temperature should be at about 200F if you prefer to use a thermometer to test its doneness.

The Best Maple Pecan Pie Recipe

Maple Syrup Pecan Pie

This Maple Pecan Pie recipe is made with real maple syrup, crunchy pecans, and a homemade flaky pie crust.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 578 Calories

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 1 tablesoon sugar
• ½ cup unsalted butter chilled and cut into small pieces
• 4 tablespoons ice water more if needed

For the Filling:

• 6 tablespoons unsalted butter
• 1 cup pure maple syrup
• ¼ cup packed light brown sugar
• ¼ cup maple sugar for added maple flavor, use brown sugar if you don't have it.
• 3 large eggs
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 & ½ cups pecans chopped, toasted

Instructions

 

For the Crust

• In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  1 ½ cups all-purpose flour, ½ teaspoon salt, 1 tablesoon sugar, ½ cup unsalted butter
• Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  4 tablespoons ice water
• On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Fit the dough into a 9-inch pie dish, trim the edges, and crimp them as desired. Place the pie crust in the freezer for at least 30 minutes while you make the filling.

When ready to bake place a baking sheet on the middle rack of the oven then preheat to 425F and start making the filling.

• In a medium saucepan, brown the butter. Once browned, add in your maple syrup and let the mixture boil while you stir it for 2 minutes. Allow this mixture to cool down for 10-15 minutes before adding it to the egg and sugar mixture.
  6 tablespoons unsalted butter, 1 cup pure maple syrup
• In a large bowl, whisk together the eggs, vanilla extract, brown sugar, maple sugar, cornstarch, and salt until combined.
  ¼ cup packed light brown sugar, ¼ cup maple sugar, 3 large eggs, 1 ½ teaspoons vanilla extract, ¼ teaspoon salt
• Gently pour the melted butter mixture onto the egg mixture, whisking continuously to ensure the eggs don't cook.
• Fill the pie crust with the pecans then pour the maple syrup filling evenly over the pecans.
  1 & ½ cups pecans
• Pour the filling into the prepared pie crust, spreading the pecans evenly.
• Place the pie onto the baking sheet and bake for 10 minutes before lowering the temperature to 350F and baking for another 35-45 minutes.
• Allow the pie to cool completely before serving to let the filling set.

Video

Notes

If using a glass pie plate, as shown in the photos, par-bake your crust before adding the filling.

To par-bake, cover the pie crust with parchment paper, add pie weights, and bake at 400°F for 15 minutes. Then, remove the parchment and weights, and bake for 5-9 minutes or until the crust is pale golden.

Nutrition

Calories: 578CaloriesCarbohydrates: 61gProtein: 6gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 114mgSodium: 251mgPotassium: 251mgFiber: 2gSugar: 38gVitamin A: 716IUVitamin C: 0.2mgCalcium: 88mgIron: 2mg

Keyword maple pecan pie, maple syrup pecan pie, pecan pie without corn sryup

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