This Maple Pecan Pie offers a naturally sweet, nutty twist on the classic dessert by using pure maple syrup instead of corn syrup.
Rich in plant-based protein and heart-healthy fats from pecans, it’s also fiber-packed and lower in refined sugars.
Easy to prepare and naturally indulgent, it’s a perfect treat for everyday baking, holiday gatherings, or meal-prep-friendly desserts.
Maple Pecan Pie
Equipment
- 1 × 9-inch pie dish
- 1 × Rolling pin
- 1 × Pastry brush
- 1 × Mixing Bowl
- 1 × Whisk
- Pie weights or dried beans
- 1 × pie crust shield (or aluminum foil)
- Cooling Rack
- Piping bag and tip (optional, for whipped cream)
Ingredients
For the Crust:
- 1 batch homemade pie crust or all-butter pie crust enough for top and bottom crust
- 1 large egg for optional egg wash
- 1 Tablespoon milk or water for optional egg wash
For the Filling:
- 2 ½ cups 250 g pecan halves, shelled
- 5 Tablespoons 71 g unsalted butter, melted and slightly cooled
- ½ cup 100 g packed light or dark brown sugar
- 1 Tablespoon 8 g all-purpose flour (or 2 tsp cornstarch)
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 large eggs at room temperature
- 1 cup 240 ml pure maple syrup
- Flaky sea salt for sprinkling
- Optional: Homemade whipped cream for topping
Instructions
- Prepare the Pie Crust: Start by choosing your preferred pie crust, either homemade or an all-butter variety. If making from scratch, roll out the dough into a flat disc and chill it in the refrigerator for at least an hour. Chilling prevents shrinking and ensures a crisp texture after baking. If using store-bought, let it come to a workable temperature.
- Preheat the Oven: Position your oven rack in the lower third of the oven. Preheat the oven to 350°F (177°C) to ensure even heat distribution. This positioning helps the bottom crust cook thoroughly without burning the edges.
- Roll Out the Chilled Dough: On a lightly floured surface, roll out one disc of the chilled pie dough into a 12-inch circle. Rotate the dough a quarter turn after every few rolls to maintain an even thickness. Aim for a uniform thickness of about ⅛ inch for the perfect crust that is tender yet crisp.
- Line the Pie Dish: Carefully transfer the rolled dough into a 9-inch pie dish. Gently press the dough into the bottom and sides, ensuring there are no air pockets. Trim any excess dough, leaving about a ½-inch overhang. Fold under and flute or crimp the edges to create a decorative finish. For extra golden edges, brush lightly with the optional egg wash (1 beaten egg + 1 Tbsp milk or water).
- Chill the Crust Before Baking: Place the prepared crust in the refrigerator or freezer for 20 minutes. Chilling helps the dough hold its shape during baking and prevents shrinking.
- Blind Bake the Pie Crust: Line the chilled crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. This process ensures a crisp, fully cooked bottom crust before adding the filling. Carefully lift out the parchment and weights after baking.
- Prepare the Pecans: While the crust bakes, roughly arrange 2 ½ cups of pecan halves evenly inside the warm, baked crust. This helps create a consistent nut layer and prevents floating when the filling is poured in.
- Make the Maple Filling: In a large mixing bowl, whisk together 5 Tbsp melted butter, ½ cup brown sugar, and 1 Tbsp flour (or 2 tsp cornstarch) until thick and smooth. Add 2 tsp vanilla extract, ½ tsp salt, and 3 room-temperature eggs, whisking continuously. Finally, pour in 1 cup pure maple syrup and blend until fully incorporated. The mixture should be slightly thick but pourable.
- Assemble the Pie: Slowly pour the prepared maple filling over the arranged pecans, ensuring even coverage. Gently tap the pie dish on the counter to release any air bubbles and settle the filling around the nuts.
- Bake the Pie: Place the pie in the preheated oven and bake for 40–50 minutes.After the first 20 minutes, cover the edges with a pie crust shield or tent with aluminum foil to prevent over-browning. The top should become lightly golden, and the center may jiggle slightly—it will set as it cools.
- Cool the Pie: Remove the baked pie from the oven and sprinkle a pinch of flaky sea salt on top to enhance flavor. Transfer the pie to a wire rack and allow it to cool completely. Cooling is crucial, as the filling thickens and achieves the perfect sliceable consistency.
- Serve and Store: Once cooled, slice the pie into portions and serve at room temperature. Optionally, top with homemade whipped cream using a piping bag for an elegant presentation. Leftover pie can be stored at room temperature for 1–2 days or refrigerated for 4–5 days, tightly covered.
Notes
- Crust Tips: Chill the dough thoroughly before rolling to prevent shrinking and ensure a flaky crust. Blind-baking is essential for a crisp bottom layer.
- Maple Syrup: Always use pure maple syrup, not imitation “pancake syrup,” for the best natural sweetness and flavor depth.
- Room Temperature Eggs: Cold eggs can solidify butter when mixed, creating lumps; always let eggs reach room temperature.
- Make-Ahead Options: You can prepare filling a day ahead (without pecans) and keep chilled until ready to assemble.
- Optional Additions: Add 2 Tbsp bourbon to the filling for a richer flavor; reduce maple syrup accordingly.
- Topping Ideas: Whipped cream, vanilla ice cream, or a sprinkle of cinnamon pairs beautifully with this pie.
- Freezing: The pie can b
Chef’s Secrets For Perfect Pie
To achieve a perfectly balanced maple pecan pie, attention to detail is key.
Chilling the pie crust before baking prevents shrinkage and promotes flakiness, while blind-baking ensures a crisp bottom layer that won’t become soggy.
Using room-temperature eggs allows the filling to emulsify smoothly with butter and maple syrup, giving a rich, velvety texture.
Lightly toasting pecans enhances their natural nuttiness and deepens flavor.
A pinch of flaky sea salt on top not only balances the sweetness but also accentuates the natural flavors of the nuts and maple.
For an extra special touch, add a small amount of bourbon or vanilla extract to create warmth and depth.
Serving Suggestions For Every Occasion
This maple pecan pie is versatile and works beautifully for both everyday treats and special gatherings.
Serve slices at room temperature to let the filling set fully, ensuring clean, elegant cuts.
Pair with lightly sweetened whipped cream or a scoop of vanilla ice cream to balance the rich, nutty flavor.
A drizzle of warm maple syrup on top can intensify the natural sweetness.
For holiday presentations, garnish with extra pecans or a dusting of cinnamon.
This dessert is perfect alongside coffee or a nutty dessert wine, creating a cozy, satisfying experience for any occasion.
Storage Tips To Maintain Freshness
To keep your maple pecan pie at its best, store it properly based on when you plan to serve it.
For short-term storage, cover tightly and leave at room temperature for 1–2 days.
For longer-term freshness, refrigerate in an airtight container for 4–5 days.
If freezing, wrap the pie in 2–3 layers of plastic wrap or foil.
You can freeze it either baked or unbaked; baked pies can be thawed overnight in the fridge, while unbaked pies can be baked directly from frozen, adding 15–20 extra minutes.
Proper storage ensures the crust remains crisp and the filling maintains its rich, velvety texture.
Frequently Asked Questions
1. Can I use a store-bought pie crust?
Yes! A pre-made all-butter or classic pie crust works perfectly. Be sure to chill it before rolling and follow the blind-baking step to maintain a crisp bottom layer.
2. Can I substitute maple syrup with another sweetener?
While maple syrup provides unique flavor and richness, you can use honey or a mild agave syrup. Avoid flavored syrups, as they may alter the nutty, caramel-like profile of the pie.
3. How do I prevent the pie edges from burning?
Use a pie crust shield or tent the edges with aluminum foil after the first 20 minutes of baking. This protects the edges while allowing the center to bake evenly.
4. Can I make this pie ahead of time?
Absolutely! Prepare the filling (without pecans) 1–5 days in advance and keep refrigerated. You can also freeze the dough or even the fully baked pie for future enjoyment.
5. How can I get clean slices when serving?
Allow the pie to cool completely at room temperature. Use a sharp, thin-bladed knife and wipe it clean between each cut to achieve neat, attractive slices.
