Maple Pecan Pie

Maple Pecan Pie Recipe – seriously delicious!!! SO much amazing flavor from the real maple syrup! Super easy to make! Pie crust, sugar, maple syrup, butter, eggs, pecans, vanilla. Make the day before. Serve with vanilla ice cream and caramel sauce! YUM!

slice of pecan pie on a plate

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Homemade Pecan Pie with Maple Syrup

I shared new recipes for turkey and side dishes this month, now it’s time to talk PIE!!! Dessert is a must during the holidays. Pecan pie is a staple of our holiday meals. Pecan pies are super easy to make and everyone in our family loves them. This year I am switching up the recipe a bit with this delicious Maple Pecan Pie. OMG! YUM!

I normally use corn syrup in my pecan pie. This year I am switching out the corn syrup for a ton of yummy maple syrup. It added SO much flavor! Make sure to use real maple syrup in this recipe. Don’t swap it out for the fake pancake syrup. It won’t be the same.

whole pecan pie

How to Make Maple Pecan Pie

This pie is super easy to make. It only takes a minute to whip up the filling. In a small bowl, melt butter and set aside to cool. In a large bowl, whisk together eggs and sugar until smooth. Add maple syrup, melted unsalted butter, vanilla extract, and salt. Mix well. Fold in pecans with a rubber spatula. Pour pecan pie filling into a pie crust. Bake in a preheated oven until the pie is set. Cool completely on a wire rack.

Helpful Tips & Frequently Asked Questions

  • I use a frozen deep dish pie crust. There is no need to thaw the crust before baking.
    • You can use homemade pie dough or a store-bought pie crust.
    • If using homemade pie crust, use a 9-inch deep dish pie plate.
  • You can substitute a graham cracker crust for the pie crust if you prefer.
  • I prefer to make this and any pecan pie the day before we eat it. I think the pie needs time to set up before eating. It will thicken as it cools. I store the pie in the refrigerator before serving.
  • Make sure to use pure Maple syrup and not pancake syrup.
  • Variations/Additions:
    • a dash of ground cinnamon, nutmeg or cloves
    • a splash of bourbon
    • chocolate chips
    • walnuts
    • use dark brown sugar for a deeper caramel flavor in the filling
  • Can Maple Pecan Pie be frozen? Yes! You can make the pie and freeze it for later. Let the baked pie cool completely. Cover with plastic wrap and aluminum foil and freeze. You can also use a freezer bag. The pie will keep 3 months in the freezer.
    • When ready to serve, thaw the pie in the refrigerator overnight.
    • Serve the pie cold, warm, or at room temperature.
  • Store leftovers in an airtight container in the refrigerator.
pouring caramel over ice cream on top of a slice of pecan pie

Easy Holiday Dessert

This has quickly become one of our favorite pecan pies. We love to serve the pie slightly warm with a big scoop of vanilla ice cream. This is equally delicious with a dollop of whipped cream and a drizzle of salted caramel. Whether enjoyed fresh out of the oven or served chilled from the refrigerator, this pie is a must for your Thanksgiving feast that will leave your guests craving more.

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slice of pecan pie on a plate

Maple Pecan Pie

Yield: 6 people
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Maple Pecan Pie – seriously delicious!!! SO much amazing flavor from the real maple syrup! Super easy to make! Pie crust, sugar, maple syrup, butter, eggs, pecans, vanilla. Make the day before. Serve with vanilla ice cream and caramel sauce! YUM! #pie #dessert #thanksgiving #christmas #pecanpie #maplesyrup

Ingredients:

  • 1 (9-inch) frozen deep-dish pie crust
  • 3 large eggs
  • ½ cup sugar
  • 1 cup real maple syrup
  • 3 Tbsp butter, melted
  • ½ tsp vanilla
  • ¼ tsp salt
  • 2 cups pecan halves

Instructions:

  • Preheat oven to 375ºF.
  • Whisk together eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into pie crust.
  • Bake 30 to 40 minutes. Cool on wire rack for 1 hour.
  • Store in refrigerator.

Steph

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whole pecan pie

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Comments

  1. Absolutely AMAZING! I have made healthier recipes in the past and they never measured up. This one is definitely worth it! I used 1/2 cup allulose and an extra 1/4 cup coconut sugar (because allulose isn’t quite as sweet as table sugar). I followed the rest of the ingredients exactly but I used mini pie crusts and baked at 350 for 22 minutes. This was a keeper! So delicious 😋 thank you so much!

  2. I saw your post for Holiday Pork Loin but am not able to find it again… It was wrapped in bacon and cooked in slow cooker. Will you please repost so that I can get the recipe? Thank You

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