Maple Pecan Pie Recipe

Maple Pecan Pie is a delightful dessert that marries the rich sweetness of pure maple syrup with the buttery goodness of pecans. This classic pie is a perfect addition to your holiday table, but it's so delicious that you'll want to enjoy it year-round. With its flaky crust and luscious filling, Maple Pecan Pie is sure to become a family favorite.

I have family in the south and in New England who bake this pie for every family occasion—even birthdays. To me, it represents fall but it truly is a staple when you have the perfect maple pecan pie recipe.

Can I use store-bought pie crust instead of making my own?

Yes, you can use a store-bought pie crust to save time. Just follow the instructions for the filling and baking.

What's the difference between dark and amber maple syrup for this recipe?

Dark maple syrup has a stronger flavor, while amber maple syrup has a milder taste. Either can be used, depending on your preference for sweetness and intensity.

Please respect this beautiful maple pecan pie recipe by only using real maple syrup. Don’t even think about using the processed maple syrup because it will taste a bit funky, and you won’t have that traditional maple pecan taste. Real maple syrup melds the flavors together while the processed maple syrup is loaded with fake sugar and can throw off the whole ingredient profile of the pie. Be wise when choosing your maple syrup!

Can I use other types of nuts instead of pecans?

Yes, you can substitute other nuts like walnuts or almonds if you prefer. However, pecans are traditional for pecan pie.

Do I need to pre-bake the pie crust before adding the filling?

No, there's no need to pre-bake the crust. The filling and crust will bake together.

Can I make this pie in advance and refrigerate it?

Yes, you can make Maple Pecan Pie ahead of time. Store it in the refrigerator for up to 2-3 days. Warm it slightly before serving if desired.

What's the best way to prevent the pie crust from getting soggy?

To prevent a soggy crust, you can brush the bottom with a thin layer of beaten egg white before adding the filling. This creates a barrier that helps keep the crust crisp.

Can I add bourbon or whiskey to the filling for extra flavor?

Absolutely! Adding a tablespoon of bourbon or whiskey to the filling can enhance the flavor profile and complement the maple and pecan flavors.

How do I know when the pie is done baking?

The pie is done when the filling is set, and a knife inserted into the center comes out clean. It should have a slight jiggle in the center but not be runny.

Can I freeze Maple Pecan Pie for later?

Yes, you can freeze the pie after it's baked. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator before serving.

What's the best way to serve Maple Pecan Pie?

Maple Pecan Pie is delicious on its own but is often enjoyed with a dollop of freshly whipped cream or a scoop of vanilla ice cream for added indulgence.

Maple Pecan Pie

Maple Pecan Pie is a delightful dessert that marries the rich sweetness of pure maple syrup with the buttery goodness of pecans.

Print Recipe Pin Recipe

Course Dessert

Equipment

• 9-inch pie dish
• Rolling Pin
• Mixing bowls
• Whisk

Ingredients

  

For Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tbsp ice water

For Maple Pecan Filling:

• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup pure maple syrup
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

 

• Prepare the Pie Crust: In a mixing bowl, combine the flour and salt.

  Add the cold, cubed butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.

  Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.

  Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
• Roll Out the Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough.
• Preheat the Oven: Preheat your oven to 350°F (175°C)
• Toast the Pecans: Spread the pecan halves on a baking sheet and toast them in the preheated oven for about 8-10 minutes or until fragrant. Remove and set aside.
• Prepare the Filling: In a mixing bowl, whisk together the eggs, pure maple syrup, granulated sugar, melted butter, vanilla extract, and salt until well combined.
• Add the Pecans: Arrange the toasted pecan halves evenly over the bottom of the prepared pie crust.
• Pour in the Filling: Pour the maple syrup and egg mixture over the pecans in the pie crust.
• Bake: Place the pie in the preheated oven and bake for 45-50 minutes or until the filling is set, and a knife inserted into the center comes out clean. If the crust edges start to brown too quickly, you can cover them with aluminum foil.
• Cool and Serve: Allow the Maple Pecan Pie to cool completely on a wire rack before slicing. Serve it at room temperature or slightly warmed, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

This Maple Pecan Pie offers a delightful blend of maple sweetness and nutty crunch. Whether enjoyed as a holiday dessert or a cozy fall treat, it's sure to please your taste buds and leave your guests asking for seconds.