Maple Pecan Pie

There is a lot to love about pecan pie, from the abundance of crunchy nuts to the sugary, custard filling. But if you’ve always found it too sweet because you’re used to a corn syrup-based Texas pecan pie, this maple pecan pie may change your mind. In this recipe, the sweetness comes from maple syrup, which brings a deep, complex flavor and hint of brightness. The glossy, soft filling has toasted pecans scattered throughout, and the unapologetically buttery crust is sturdy enough to hold its shape without flaking into chaos when sliced.

Maple pecan pie rewards the baker who wants to go beyond standard corn syrup without complicating things. A few basic pie-making tools, like a good pie plate and rolling pin, are helpful, but nothing fancy is needed. Then, it’s just a matter of whisking a handful of ingredients together and pouring them into a pastry shell. What comes out of the oven is deeply golden and a little dramatic, the kind of dessert that cools slowly on the counter while you try not to burn your fingers picking at the edges.

Maple Pecan Pie Ingredients

• Dough for single-crust pie
• Eggs
• Sugar
• Maple syrup
• Butter
• Vanilla extract
• Salt
• Pecan halves
• Whipped cream (optional)

Directions

Step 1: Prepare the crust

Preheat the oven to 375°F. On a lightly floured surface, roll the dough to a 1/8-inch-thick circle, and transfer to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate while preparing the filling.

Step 2: Make the filling

In a bowl, whisk the eggs and sugar until smooth. Add the maple syrup, butter, vanilla, salt and pecans. Pour into the crust.

Step 3: Bake and cool the pie

Bake until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool on a wire rack for one hour. If desired, top with whipped cream to serve. Store in the refrigerator.

How to Store Maple Pecan Pie

To store maple pecan pie, loosely cover it or transfer to a food storage container. Refrigerate for up to four days. Let the pie cool completely before refrigerating to prevent condensation from forming on the surface. For longer storage, wrap slices tightly and freeze for up to three months.

Maple Pecan Pie Tips

Can you use corn syrup instead of maple syrup in maple pecan pie?

You can use corn syrup instead of maple syrup, but you will lose the unique taste that separates this maple and pecan pie recipe from a more classic version. If you make this swap, use light corn syrup and consider adding a small amount of maple extract to infuse some maple flavor back into the pie.

Should you toast the pecans for maple pecan pie?

Toasting the pecans for maple pecan pie isn’t necessary, but it will deepen their flavor and crunch. Spread the pecans on a baking sheet and toast in a 350°F oven just until fragrant, about five minutes. Cool them completely on the baking sheet before using.

What type of maple syrup works best in this maple pecan pie?

The best maple syrup for maple pecan pie is pure Grade A amber or dark maple syrup. Dark maple syrup may also be labeled “robust” and has a more intense flavor. Choose either, depending on how much maple you want to taste. These varieties bake similarly and complement the richness of the pecans without making the filling overly sweet.

What should you serve with maple pecan pie?

Maple pecan pie pairs well with homemade whipped cream, a scoop of vanilla ice cream or a drizzle of caramel sauce, for an indulgent finish. A hot cup of coffee or spiced tea will help cut through the pie’s rich flavors.