Maple pecan pie

Pecan pie is upgraded with the addition of maple syrup for a delicious Thanksgiving or fall dessert. This pie smells so good and is gooey and decadent.

Most pecan pie recipes use light corn syrup, but I like to use real maple syrup in place of that to make my pie. It makes a deeper flavor and a very rich pie. 

We live in an area where maple syrup is made, including at one of our relative's homes. So, real maple syrup is something we always have around. Maple syrup is expensive though, and you need a full cup for this pie. It's a yearly treat for us at Thanksgiving that everyone looks forward to enjoying.

When choosing your maple syrup to bake with, you want to get the "dark" or, better yet, "very dark" grade. This used to be called "Grade B" maple syrup. This syrup is made later in the season and it has a stronger maple flavor, making it the best choice for baking and cooking to get maple flavor into your recipe.

In this recipe I also use sometimes use granulated maple sugar; however, you can use regular granulated sugar. The maple sugar may add a bit more maple flavor, but is not necessary. Maple sugar is much more expensive, so this is absolutely optional.

The maple flavor in this pie is not very strong. If you want a stronger maple flavor, you could add a dash of maple extract to the filling.

One of the key steps for making any pecan pie is to lightly toast the pecans before adding them to the pie filling. This helps to make them more flavorful and a bit more crunchy. Plus, it makes them really smell lovely. I do the same when I make this Honey Walnut Pie.

When making my pies, I like to use this pie crust recipe that I detail in this post for apple crumb pie. However, you can use whatever single pie crust recipe you prefer, or grab a store bought crust. 

This pie makes a frequent appearance at our Thanksgiving dessert table. It's always a hit with everyone. It is a great pie for making all autumn and winter long when you need a lovely dessert to serve. 

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Yield: 8 servings

Author: Amy (Savory Moments)

Maple Pecan Pie

Pecan pie is upgraded with the addition of maple syrup for a delicious Thanksgiving or fall dessert. This pie smells so good and is gooey and decadent.

Ingredients

• 1 single pie crust recipe
• 1-1/4 cups pecan halves
• 1/2 cup roughly chopped pecans
• 3 large eggs
• 1/4 cup granulated sugar (or granulated maple sugar if you have it)
• 1/2 cup brown sugar
• 1 cup pure maple syrup (dark or very dark, if possible)
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat the oven to 350 degrees.
2. Spread the pecans on a baking sheet and bake just until fragrant and lightly toasted. Remove, set aside, and bump up the oven to 400 degrees.
3. Fit the pie crust to a 9-inch pie pan.
4. Whisk the eggs in a large bowl. Then whisk in the maple sugar and brown sugar until dissolved. Stir in the maple syrup, butter, vanilla, and salt until combined. Then stir in the pecans.
5. Pour into the unbaked pie shell. Bake at 400 degrees for 10 minutes. Then reduce the heat to 350 degrees and continue baking until the pie puffs slightly, the pecans are golden, and the pie is set, about 30 minutes.
6. Let cool completely and refrigerate until serving time.

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This recipe was originally published in 2012 and has been updated with new text, photos, a recipe card, and more in 2022 to improve reader experience.

Check out these other pie recipes:

Pear Almond Crumble Pie

Maple Cream Pie

Carrot Pie

Cranberry Custard Pie

Shoofly Pie