MAPLE PECAN PIE

Maple Pecan Pie

Maple Pecan Pie is a wonderful variation of our favorite Classic Pecan Pie - a wonderful silky combination of sweet creamy filling and perfectly toasted pecans, in a buttery and flaky crust.  Maple syrup makes a more custard-like pie.  But note – make sure to use REAL dark amber maple syrup for this recipe – NOT pancake syrup! 

For years I have searched for the perfect recipe for a smooth and silky filling – and this is the ONLY recipe to use!  I toast the pecans to increase the flavor of the nuts. The filling needs to go into the pie crust as soon as it comes out of the oven, so plan your time!

Maple Pecan Pie

WHY MAPLE SYRUP RATHER THAN CORN SYRUP?

Corn syrup is a thick sweet syrup made from corn starch. In pecan pie, it serves a few purposes, including sweetening the pie and thickens and stabilizes the filling, working with the eggs to create a thick, sweet filling that surrounds the pecans. Other than adding sweetness, it doesn’t add any other flavor. Swapping maple syrup in the recipe for the syrup not only uses a less refined sugar, but it adds a greater depth of flavor to the pie.

MAPLE PECAN PIE

Maple Pecan Pie is a wonderful variation of our favorite Classic Pecan Pie - a wonderful silky combination of sweet creamy filling and perfectly toasted pecans, in a buttery and flaky crust.  Maple syrup makes a more custard-like pie.  But note – use REAL dark amber maple syrup for this recipe – NOT pancake syrup!  For years I have searched for the perfect recipe for a smooth and silky filling – and this is the ONLY recipe to use!  ​

Maple Pecan Pie

INGREDIENTS:
1 pie crust (homemade or refrigerated)
4 tablespoons unsalted butter
3/4 cup (150g) dark brown sugar
2 tablespoons (15g) all-purpose flour
½ teaspoon salt
3 large eggs (room temperature)
3/4 cup (240g) REAL maple syrup (NOT pancake syrup!)
3 cups (280g) pecans
1 teaspoon pure vanilla extract
Additional whole pecans for garnish
 
HOW I MAKE THIS:

1. Toast the pecans on a baking sheet at 350°F for about 8 minutes, turning them halfway thru. After they have cooled, chop half into chunks, leaving the other half whole. I usually toast a few additional pecans to use as garnish for the top of my pie. 
2. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
3. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
4. Preheat oven to 425°F and adjust oven rack to the lowest position possible.
5. BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
6. Remove foil/parchment and weights, rotate plate, and bake 5-10 additional minutes until crust is light golden brown. Remove pie plate from oven.  CRUST MUST STILL BE WARM WHEN YOU ADD FILLING!
7. PREPARE FILLING: While crust is baking, melt the butter in a double boiler with barely two inches of water, maintained at just below a simmer – make sure that water does not touch the bottom of the bowl. Remove from heat and stir in the brown sugar and salt with a wooden spoon until the butter is absorbed.  
8. Slowly whisk eggs into the sugar mixture, then whisk in maple syrup, stirring constantly until smooth.  Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer.  Remove from the heat; stir in the vanilla extract, flour and pecan pieces.
9. As soon as the pie shell comes out of the oven, decrease the oven temperature to 350°F  and adjust oven rack to middle position.  Pour the pecan mixture over the back of a spoon into the warm pie shell (this will prevent your crust from cracking).
10. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when pressed gently with the back of a spoon, 45-50 minutes.  Rotate pie plate half-way thru backing. 
11. Transfer the pie to a rack; cool completely until filling has set – at least 3-4 hours.  
12. Like your pie warm? You still need to let it rest, and then once it's set up, you can place it back in the oven (or toaster oven) to briefly warm it back up. It'll only need a few minutes.
13. Perfect served with a scoop of vanilla or butter pecan ice cream, or maple sweetened whipped cream.
14. This pie is best served within 3 days. To store it, leave it lightly covered at room temperature, for up to one day, or in the refrigerator for up to three. You can rewarm it in a 350ºF oven before serving. DO NOT STORE IN AN AIR-TIGHT CONTAINER OR THE PIE WILL LIQUIFY! (Ask me how I know this...)

​YIELD:  8 servings

RECIPE NOTES:

• MAPLE SYRUP vs. CORN SYRUP:  Corn syrup is a thick sweet syrup made from corn starch. In pecan pie, it serves a few purposes, including sweetening the pie and thickens and stabilizes the filling, working with the eggs to create a thick, sweet filling that surrounds the pecans. Other than adding sweetness, it doesn’t add any other flavor. Swapping maple syrup in the recipe for the syrup not only uses a less refined sugar, but it adds a greater depth of flavor to the pie.

Original recipe published November 2017; revised and reposted November 2023.
 
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