Maple Pecan Pie

Maple Pecan Pie is a decadent twist on the classic pecan pie, featuring the rich, nutty flavor of pecans paired with the deep sweetness of pure maple syrup. This dessert has a buttery, flaky crust that cradles a gooey, caramel-like filling with a perfect crunch from toasted pecans on top.

It’s ideal for holidays, special occasions, or any time you want to impress with a homemade dessert. The natural sweetness of maple syrup adds a warm, earthy flavor that enhances the pecans and creates a comforting, irresistible treat.

Why I Love This Recipe

I love this recipe because it brings the classic pecan pie to a whole new level with the addition of maple syrup. The flavor is more complex and layered, with hints of caramel and roasted nuts. The texture is perfect: a crisp, flaky crust, a gooey, rich filling, and crunchy pecan topping.

Baking this pie fills the kitchen with an incredible aroma, making it hard to wait until the first bite. It’s indulgent yet refined, a dessert that feels both traditional and special.

Why This Dish is a Must-Try

Maple Pecan Pie is a must-try because it takes a beloved dessert and elevates it with a more sophisticated, nuanced flavor. The use of real maple syrup adds depth without overpowering the sweetness, while the toasted pecans give texture and visual appeal.

It’s a show-stopping dessert for Thanksgiving, Christmas, or any celebration, and it’s surprisingly simple to make. Every bite delivers a perfect balance of sweetness, nuttiness, and buttery crust.

Preparation and Cooking Time

• Preparation time: 20 minutes
• Cooking time: 50–60 minutes
• Total time: 1 hour 10–20 minutes

Servings and Nutritional Info

• Servings: 8
• Calories per serving: Approximately 450–500 kcal
• Course: Dessert
• Cuisine: American / Classic

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 cup pure maple syrup
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves, toasted

Cooking Directions

1. Prepare the crust: In a large bowl, mix flour and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.
2. Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to fit a 9-inch pie pan. Transfer crust to pan, trim edges, and crimp if desired.
3. Prepare filling: In a medium bowl, whisk together maple syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in toasted pecans, reserving a few for topping.
4. Pour filling into prepared pie crust. Arrange reserved pecans on top for decoration.
5. Bake for 50–60 minutes, or until filling is set but slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil.
6. Allow pie to cool completely at room temperature (about 2 hours) to set before slicing.

Step-by-Step Preparation Method

1. Make crust: Combine flour and salt, cut in cold butter, add ice water, chill 30 minutes.
2. Preheat oven: Set to 350°F (175°C).
3. Roll out dough: Fit into 9-inch pie pan, trim, and crimp edges.
4. Prepare filling: Whisk maple syrup, brown sugar, eggs, butter, vanilla, and salt. Stir in pecans.
5. Assemble pie: Pour filling into crust, decorate with remaining pecans.
6. Bake: 50–60 minutes, cover edges if needed. Cool completely before slicing.

How to Serve

Serve Maple Pecan Pie at room temperature or slightly warmed. Pair with a scoop of vanilla ice cream, whipped cream, or a drizzle of additional maple syrup. It makes a stunning centerpiece for holiday tables or special occasions.

Recipe Tips

• Toast pecans lightly in a dry pan or oven to enhance flavor.
• Chill pie crust before rolling to make handling easier and ensure flakiness.
• Cover crust edges with foil if they brown too quickly.
• Allow the pie to cool completely to ensure filling sets properly.
• Use pure maple syrup for the best flavor—avoid imitation syrups.

Variations

• Chocolate Maple Pecan Pie: Add 1/4 cup melted chocolate to the filling for a chocolatey twist.
• Bourbon Maple Pecan Pie: Add 1–2 tablespoons bourbon to the filling for depth and richness.
• Vegan Option: Use a plant-based butter substitute and a flaxseed or chia egg replacement.
• Mini Pies: Make individual mini pies using muffin tins for single servings.
• Maple Pecan Tart: Use a tart pan with a removable bottom for an elegant presentation.

Freezing and Storage

• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 4–5 days.
• Freezing: Wrap pie tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Warm slices gently in the oven at 300°F for 10–15 minutes if desired.

Special Equipment Needed

• 9-inch pie pan
• Rolling pin
• Mixing bowls
• Whisk or fork
• Pastry cutter (optional)
• Aluminum foil (for crust protection)

FAQ

Q: Can I use a store-bought pie crust?
A: Yes, a store-bought crust works fine and saves time.

Q: Can I make this pie ahead of time?
A: Yes, it can be made a day in advance; store covered at room temperature or refrigerated.

Q: Can I substitute pecans with walnuts?
A: Yes, walnuts provide a similar texture and flavor.

Q: How do I know when the pie is done?
A: Filling should be set with slight jiggle in the center; edges may puff slightly.

Q: Can I make it gluten-free?
A: Yes, use a gluten-free pie crust and ensure all ingredients are gluten-free.

Conclusion

Maple Pecan Pie is a luxurious, crowd-pleasing dessert that combines buttery crust, rich maple-sweet filling, and crunchy toasted pecans. Perfect for holidays or special occasions, it’s a classic American dessert elevated with the natural sweetness and depth of pure maple syrup. With simple ingredients and straightforward steps, this pie is sure to impress and satisfy any dessert lover.