This delicious Maple Pecan Pie is incredibly easy to make and is the perfect dessert for Thanksgiving and Christmas. With amazing flavor and texture, this pecan pie recipe is most definitely a keeper! Love pie? Make sure to try my Coconut Cream Pie and Key Lime Pie!
Pecan Pie
I am a huge fan of pecan pie. There is no denying it’s classic, heart warming flavor and the explosion of flavors and textures is one of life’s greatest pleasures. It absolutely deserves a spot on the dessert table this holiday season.
It’s one of the easiest pies to make and there are so many great ways to enjoy pie. Here are some of the pecan pie recipes I’ve shared in the past:
This pie has incredible flavor thanks to the combination of maple syrup, brown sugar, vanilla extract and cinnamon. It’s amazing!
Pecan Pie Recipe Ingredients
This recipe calls for the usual ingredients as well as an unusual one – maple syrup. The maple syrup provides additional sweetness and an unexpected yet delicious flavor in this pecan pie recipe.
Here’s a quick look at what you’ll need to make this pie:
- unbaked refrigerated pie crust or make your own
- maple syrup – this is the real stuff, don’t use pancake syrup
- light corn syrup – dark corn syrup can also be used
- brown sugar- light or dark brown sugar will work
- unsalted butter
- ground cinnamon
- salt
- vanilla extract – or use vanilla bean paste for really amazing vanilla flavor
- eggs
- pecans- roughly chopped
How To Make Pecan Pie
This pie recipe is super easy to make and takes just a few quick steps to pull together. Let’s take a look:
- Preheat oven to 350F and prepare a 9-inch pie dish with non-stick spray.
- Roll out your pie crust to about an 11-inch circle. Place in your pie dish. Use your index finger from one hand and your index and thumb of the other to flute the top of the pie crust (if desired).
- Poke holes in the bottom of the crust using a fork and bake for 7 to 8 minutes or just until golden brown.
- Prepare your filling:
- In a small saucepan, combine maple syrup, corn syrup, brown sugar, butter, and ground cinnamon and heat over medium heat until butter has melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Temper the eggs:
- Add the eggs into a small bowl and whisk. Add about 1 tablespoon of the hot liquid to the eggs whisking constantly. Whisk in one additional tablespoon of liquid being sure to whisk constantly.
- Pour the eggs into the sugar syrup mixture and whisk well to combine
- Pour the mixture through a fine mesh sieve to remove any small pieces of egg.
- Add the chopped pecans to the pie crust and top with the hot mixture.
- Bake for 50 to 55 minutes covering the pie with foil around 30 minutes to keep the shell from getting too dark.
- Check to see if the pie is done: Gently move the pie and give it a tiny little shake. If the center slightly jiggles (like jello not water) then it is done baking.
- Finally, remove the pie from the oven and allow to cool completely on a wire rack before serving.
FAQs
Can pecan pie be made ahead of time? This pie is one of my favorite holiday desserts to make ahead of time. Once baked, pecan pies keep for a couple days covered tightly at room temperature and can be refrigerated for up to 5 days. Alternatively, you can also freeze the pie if you’d like to get your baking done far in advance (see below).
The pecan pie filling can also be made the day before or even a couple days before. Just keep it in the fridge until you’re ready to make the pie.
Can pecan pie be frozen? Bake the pie as directed and allow it to completely cool. Wrap the pie tightly with plastic wrap or foil and place in a freezer ziplog bag or airtight container. You can freeze pecan pies for up to 3 months.
Allow pies to thaw overnight in the fridge and then set out at room temperature for several hours before serving.
How do you know when the pie is done? Gently move the pie and give it a tiny little shake. Check to see if the center only slightly jiggles (like jello not water), if so, then it is done baking.
For best results, chill the pie in the refrigerator overnight before serving.
More Pecan Recipes
- Candied Pecans
- Cranberry Pecan Pumpkin Bread
- Cranberry Pecan Mini Goat Cheese Balls
- Buttermilk Pecan Pralines
- Overnight Caramel Pecan Cinnamon Rolls
How To Make Maple Pecan Pie
Maple Pecan Pie
Ingredients
- 1 unbaked refrigerated pie crust or make your own
- 1/3 cup maple syrup
- 1/3 cup light corn syrup or dark corn syrup
- 1 cup brown sugar packed
- ¼ cup unsalted butter
- ½ teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract or vanilla bean paste
- 3 eggs room temperature
- 1 ¼ cups pecans roughly chopped
Instructions
- Preheat oven to 350F and prepare a 9-inch pie dish with non-stick spray.
- Roll out your pie crust to about an 11-inch circle. Place in your pie dish. Use your index finger from one hand and your index and thumb of the other to flute the top of the pie crust (if desired). Poke holes in the bottom of the crust using a fork and bake for 7 to 8 minutes or just until golden brown.
- Prepare your filling: Combine maple syrup, corn syrup, brown sugar, butter, and ground cinnamon in a small saucepan and heat over medium heat until butter has melted and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Temper the eggs: Add the eggs into a small bowl and whisk. Add about 1 tablespoon of the hot liquid to the eggs whisking constantly. Add another tablespoon of liquid and whisk constantly. Pour the eggs into the sugar syrup mixture and whisk well to combine. Pour the mixture through a fine mesh sieve to remove any small pieces of egg.
- Add the chopped pecans to the pie crust and top with the sugar syrup.
- Bake for 50 to 55 minutes covering the pie with foil around 30 minutes to keep the shell from getting too dark.
- Check to see if the pie is done: Gently move the pie and give it a tiny little shake. If the center slightly jiggles (like jello not water) then it is done baking. Remove from the oven and allow to cool completely on a wire rack before serving.
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