Go Back
Homemade Maple Pecan Pie recipe photo
Print Recipe Save it for later

Maple Pecan Pie

This Maple Pecan Pie is a rich, nutty twist on a classic favorite with pure maple syrup and crunchy pecans in a buttery crust.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 1 unbaked pie crust store-bought or homemade, ready to fill
  • 1 cup pure maple syrup use a quality grade for best flavor
  • 1 cup pecan halves toasted lightly if preferred for extra aroma
  • 3 large eggs room temperature for better mixing
  • 2 tablespoons unsalted butter melted – adds richness to the filling
  • 1/2 cup granulated sugar balances the maple syrup’s natural sweetness
  • 1 teaspoon vanilla extract enhances the overall flavor profile
  • 1/4 teaspoon salt brings out the sweetness and balances flavors

Instructions

  • Preheat your oven to 350°F (175°C). Place the unbaked pie crust into your 9-inch pie dish, gently pressing it against the sides and bottom. Crimp or flute the edges for a decorative touch. For a crispier crust, prick the bottom lightly with a fork and chill it in the fridge for 10 minutes.
  • In a large mixing bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, and salt until smooth and well incorporated. Slowly add the maple syrup while continuing to whisk, ensuring the mixture is uniform.
  • Stir in the pecan halves, distributing them evenly throughout the filling. This ensures every slice of your Maple Pecan Pie has that perfect balance of crunchy nuts and sweet, silky filling.
  • Pour the filling mixture into the prepared pie crust, spreading it out evenly. If desired, brush the crust edges with a little melted butter for a golden finish.
  • Place the pie dish on the middle rack of your preheated oven. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. To prevent over-browning of the crust edges, cover them with foil halfway through baking if needed.
  • Allow the pie to cool completely on a wire rack before slicing. This cooling time helps the filling to firm up for clean slices. Serve plain or with your favorite accompaniments like whipped cream or ice cream.

Equipment

  • 9-inch Pie Dish
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Pastry Brush
  • Cooling rack

Notes

  • For a vegan version, replace eggs with flax eggs and use vegan butter and pie crust.
  • To keep pecans suspended in the filling, toss them in a little flour before mixing.
  • Store leftover pie covered in the refrigerator for up to 4 days or freeze for up to 2 months.