There’s something magical about holiday baking traditions, isn’t there? That moment when the scent of cinnamon and toasted nuts fills the kitchen just takes me back to all my favorite family gatherings. This Pecan Pie with Maple Syrup came about one frantic Thanksgiving when I realized—oh dear—I was out of corn syrup! In a pinch, I reached for pure maple syrup instead, and wow, what a happy accident. The maple adds this incredible depth of flavor—warmer and more complex than regular corn syrup—with a natural sweetness that makes every bite feel extra special. Now my family won’t let me make it any other way.
Why You’ll Love This Pecan Pie with Maple Syrup
Let me count the ways this pie stole my heart (and probably will steal yours too)! First, that pure maple syrup gives it such a rich, caramel-like sweetness—no artificial corn syrup taste here. It’s like autumn distilled into a dessert. The toasted pecans stay wonderfully crunchy against that gooey, velvety filling—that perfect textural contrast makes every bite exciting.
But here’s the real magic—this isn’t just a pie, it’s edible nostalgia. It reminds me of childhood Thanksgivings, but with that little maple twist that makes people go “Wait, what’s different about this?” Trust me, it disappears fast at holiday gatherings! While it tastes fancy, it’s actually simpler than you’d think—just honest ingredients coming together beautifully.
Ingredients for Pecan Pie with Maple Syrup
Okay, let’s gather our treasures! Here’s what you’ll need to make this maple-kissed beauty. I’ve split it into crust and filling so nothing gets missed—because trust me, scrambling mid-recipe is no fun (I speak from experience!).
Crust
1 homemade pie crust (that other half? Freeze it—future you will be thrilled!)
1 large egg, beaten with 1 Tbsp milk or water (this gives our crust that gorgeous golden shine)
Filling
2.5 cups shelled pecans – halves please! They look so pretty arranged in the pie
5 Tbsp unsalted butter, melted and slightly cooled (hot butter + eggs = scrambled mess!)
1/2 cup packed brown sugar – light or dark both work, though I’m partial to dark’s molasses depth
1 Tbsp all-purpose flour – our stealth thickener
2 tsp pure vanilla extract – none of that imitation stuff!
1/2 tsp salt – balances all that sweetness
3 large eggs at room temp (cold eggs make grainy filling—been there)
1 cup pure maple syrup – grade A dark color for maximum flavor
Flaky sea salt for sprinkling (that salty-sweet finish is EVERYTHING)
Homemade whipped cream (optional, but highly recommended—it’s like putting a bow on perfection)
Quick note: If you’re out of maple syrup, honey works in a pinch—but the flavor profile changes completely. This pie’s magic really lives in that maple goodness!
How to Make Pecan Pie with Maple Syrup
Alright, let’s get baking! I promise this isn’t as complicated as it looks—just follow these steps and you’ll have the most glorious pecan pie with that perfect maple kiss. I’ve broken it down so even if you’re new to pie-making, you’ll feel like a pro by the end!
Blind Baking the Crust
First things first—we need a sturdy foundation for all that maple-pecan goodness. Roll out your chilled dough on a floured surface (turn it a quarter turn every few rolls to keep it even). Gently tuck it into your pie dish—no stretching! Crimp those edges pretty, then pop it in the freezer for 20 minutes. This chill time prevents shrinking. Now, line it with parchment and fill with pie weights or dried beans (I’ve used pennies in a pinch!). Bake at 350°F for 15 minutes—this “blind bake” keeps the crust crisp under all that gooey filling. For more crust tips, check out my baking secrets here!
Preparing the Maple Pecan Filling
While the crust cools slightly, let’s make that dreamy filling. Whisk together melted butter, brown sugar, and flour until it looks like caramel sauce. Now add your room-temperature eggs one at a time (this prevents curdling—trust me, I learned the hard way!). Stream in that glorious maple syrup while whisking, then stir in vanilla and salt. Gently fold in those pecans—I like to reserve a handful for arranging on top. Pour this liquid gold into your warm crust (the warmth helps prevent a soggy bottom!).
Bake for 40-50 minutes—after 20 minutes, put on a pie shield or make a foil ring to protect those beautiful crimped edges. You’ll know it’s done when the center jiggles slightly but isn’t liquidy, and the top turns a gorgeous golden brown. That flaky sea salt sprinkle at the end? Chef’s kiss! Let it cool completely before slicing—I know it’s hard to wait, but this patience pays off in perfect slices. For extra inspiration, see how the pros do it!
Tips for the Perfect Pecan Pie with Maple Syrup
Let me share my hard-earned baking secrets to make sure your Pecan Pie with Maple Syrup turns out absolutely flawless every time. These little tricks are game-changers!
First, don’t skip toasting your pecans—just 5 minutes in a 350°F oven unlocks their oils and makes the flavor explode. And here’s my kitchen confessional: I once thought pie shields were optional. Nope! That foil ring after 20 minutes keeps your crust edges golden, not burnt. The filling’s done when it jiggles slightly in the center like set pudding, not liquid—if it sloshes, give it more time.
Now, the patience test: wait until the pie cools completely before slicing, no matter how amazing it smells! Cutting too soon turns your masterpiece into a puddle. And friends, that optional whipped cream? It’s not really optional in my house. A dollop on each slice balances the sweetness perfectly. Trust me, once you try it this way, you’ll never go back!
Serving and Storing Pecan Pie with Maple Syrup
Oh, the anticipation after baking this beauty is real! But hear me out—this pie absolutely begs to be served at room temperature. That 2-hour cooling time (yes, I know it feels like forever) lets the filling set up perfectly for clean slices that won’t ooze everywhere.
Now, for the fun part—toppings! A cloud of homemade whipped cream is my go-to—the slight tang cuts through all that maple sweetness just right. Feeling fancy? Add a drizzle of warm maple syrup or a sprinkle of cinnamon on top. Leftovers? Ha—good one! But if you somehow have any, just drape a clean kitchen towel over the pie plate to keep it fresh on the counter for 2 days. After that, pop it in the fridge—it’ll keep for up to 5 days, though the crust loses some crispness.
Want to revive day-old pie? A quick 10-second microwave zap per slice warms it just enough—or if you’re patient, let refrigerated slices come to room temp for an hour. Cold straight-from-the-fridge bites? Honestly? Still delicious. I may or may not have eaten it for breakfast like that.
Pecan Pie with Maple Syrup FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely, in a pinch! But here’s the truth—homemade crust makes all the difference in texture and flavor. Store-bought tends to be thinner and can get soggy faster. If you must go store-bought, look for the rolled-up kind in the refrigerated section rather than the frozen shells—they’re a bit sturdier. But trust me, once you taste this pie with a proper homemade crust, you’ll understand why I’m so passionate about it!
Dark or light maple syrup—which is better for this pie?
Hands down, go for dark maple syrup (Grade A Dark Color or Grade B if you can find it). The deeper color means more intense maple flavor—it gives the pie that rich, almost caramel-like depth that makes people go “Wow, what’s in this?” Light syrup works in a pinch, but the flavor won’t shine through as beautifully. Pro tip: splurge on the good stuff—this is where the magic happens!
Help! How do I prevent a soggy bottom crust?
Oh honey, I’ve been there—nothing worse than a gorgeous pie with a sad, mushy bottom! The secret? Blind bake that crust thoroughly before adding the filling. Those 15 minutes with pie weights are non-negotiable. Also, make sure your filling goes into a warm crust (not piping hot, but not cold either). And here’s my sneaky trick—brush the pre-baked crust with a thin layer of beaten egg white before adding filling. It creates a moisture barrier that’s saved many of my pies!
Can I make this pie ahead of time?
You bet! This pie actually gets better after sitting for a day—the flavors meld beautifully. Bake it up to 2 days before serving and keep it at room temperature under a cake dome or overturned bowl. Just hold off on the whipped cream until serving time. If you need to refrigerate it (say, for 3+ days), let it come to room temp for an hour before serving—cold dulls all those lovely maple flavors.
Why does my filling look separated after baking?
Don’t panic! This usually happens if the eggs were too cold when mixed in, or if the filling got overmixed. Next time, make sure your eggs are truly room temp (leave them out for 30 minutes), and mix just until combined—no vigorous whisking! A slightly separated filling still tastes amazing, by the way. If it really bothers you, dust the top with powdered sugar or arrange some extra pecans to camouflage it. We bakers have our tricks!
Nutritional Information for Pecan Pie with Maple Syrup
Now, let’s talk numbers—but remember, these are just estimates since ingredients can vary. Per glorious slice (and let’s be honest, who stops at one?), you’re looking at about 450 calories, with 45g carbs (hello, maple magic!) and 28g fat from all those buttery pecans. The good news? You’re getting 3g fiber and 5g protein too—so it’s practically health food, right? (I kid, I kid!) Just savor every bite—life’s too short to count calories when maple pecan pie’s involved.
More Holiday Desserts to Try
If you loved this Pecan Pie with Maple Syrup (and really, how could you not?), you’ve got to try these other holiday showstoppers! First up, my Moist Pumpkin Bread – the kind that stays tender for days with just the right spice balance. Or for something brighter, these Cranberry Orange Muffins burst with tart berries and citrus zing – perfect for Christmas morning. Trust me, your dessert table will thank you!
Pecan Pie with Maple Syrup
Equipment
- 9-inch pie dish
- Rolling Pin
- Mixing Bowls
- Whisk
- pie crust shield
Ingredients
Crust
- 1 Homemade Pie Crust or All Butter Pie Crust (makes 2 crusts) freeze the 2nd half for later use
- 1 large egg beaten with 1 Tablespoon milk or water (optional egg wash)
Filling
- 2.5 cups shelled pecans (pecan halves)
- 5 Tbsp unsalted butter melted and slightly cooled
- 0.5 cup packed light or dark brown sugar
- 1 Tbsp all-purpose flour
- 2 tsp pure vanilla extract
- 0.5 tsp salt
- 3 large eggs at room temperature
- 1 cup pure maple syrup
- flaky sea salt for sprinkling
- Homemade Whipped Cream optional, for topping
Instructions
- Prepare the pie crust or butter pie crust through step 5.
- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the pie crust edges and brush with egg wash. Chill for 20 minutes in the refrigerator or freezer.
- Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
- Carefully spread pecans evenly inside warm pie crust. Set aside.
- Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
- Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly.
- Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
- Slice and serve pie at room temperature. Top with whipped cream, if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.