Maple Syrup Pecan Pie

overhead shot of the maple pecan pie recipe

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5 from 1 vote

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

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

For the Crust:

1 ½ cups all-purpose flour
½ teaspoon salt
1 tablesoon sugar
1/2 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
1/4 cup packed light brown sugar
1/4 cup maple sugar for added maple flavor, use brown sugar if you don't have it.
3 large eggs
1/4 teaspoon salt
1 ½ teaspoons vanilla extract
1 & 1/2 cups pecans chopped, toasted

US Customary - Metric

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, 1/2 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, and salt until combined.
1/4 cup packed light brown sugar, 1/4 cup maple sugar, 3 large eggs, 1 ½ teaspoons vanilla extract, 1/4 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 & 1/2 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