Maple Pecan Pie has a buttery, flaky pie crust, gooey sweet filling with lots of crunchy pecans. Who can resist that?
This twist on a classic is the perfect holiday dessert. The Maple syrup replaces the typical corn syrup you would put in pecan pie.
Can I freeze pecan pie?
Yes, it freezes well for up to 3 months. Just bake the pie, let it completely cool, and wrap it in a couple of layers of plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and allow to come to room temp before serving.
Tips for making maple pecan pie
- Use real pure maple syrup.
- Cut the cold butter into small pieces, it's much easier to work it into the flour.
- Buy raw pecans and toast them lightly, it just brings out the flavor.
- This is a perfect make-ahead dessert even tastes better the next day.
- I prefer to chop my pecans, but you can leave them whole if you prefer.
- If you don't want to make your own crust just grab a premade 9” deep dish pie crust (I like Marie Callenders).
- This pie crust can be made a few days ahead or you can freeze.
Looking for more dessert recipes?
- Pumpkin Roll
- Chocolate-Mayonnaise Cake
- Apple Cake
- Chocolate Cream Pie
- New York Cheesecake
- Spiced Rum Cake
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Maple Pecan Pie
This Maple Pecan Pie has a deep rich flavor, from the brown sugar and maple syrup. Add a touch of bourbon to put this pie over the top.
Ingredients
- For the pie crust
- 1 ¼ cups all purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup chilled unsalted butter
- ¼ cup ice water
Pie Filling
- 6 tablespoons unsalted butter
- 1 cup packed brown sugar
- 2/3 cup pure maple syrup
- 2 tablespoons bourbon optional
- ½ teaspoon salt
- 3 large eggs
- ¼ teaspoon vanilla
- 2 cups pecans chopped
Instructions
- For the crus
- In a large bowl add flour, sugar, and salt. Add the cold butter and using your fingers or a pastry cutter blend until pea-sized pieces. Add ¼ cup ice water and mix with a spoon until the dough starts coming together.
- Transfer the dough to a piece of plastic wrap. Flatten into a disc form, wrap it up and place in the refrigerator for at least 1 hour.
- Remove the pie crust from the refrigerator and let sit for several minutes until able to roll out. Lightly flour a surface and roll out dough to a 12inch circle.
- Transfer the crust to a 9-inch deep-dish pie dish. Crimp the excess crust around the edges. Place in the refrigerator until ready to use.
For the filling - Preheat oven to 350 degrees.
- If you want to toast the pecans heat a skillet on medium-low heat, add the pecans, and toast until fragrant about 5-6 minutes.
- In a medium saucepan over medium heat, melt the butter. Add in the brown sugar and maple syrup and bourbon mix until smooth. Bring to a low simmer then remove from heat and let cool 15 minutes.
- Whisk in eggs, salt and vanilla until combined.
- Add pecans to the pie crust and pour the syrup mixture over the pecans. Place pie on a baking sheet (to prevent any spillover) and place a piece of aluminum foil loosely over top and bake for 30 minutes. Remove foil and bake another 20 minutes until the edges are golden brown and the center is set. (you want the center to still be a little jiggly but not liquid)
- Remove from oven and cool completely transfer into the refrigerator. When ready to serve let come to room temp for about 20 minutes before cutting
- Serve with ice cream or whipped topping.
Nutrition
Serving: 1gCalories: 619kcalCarbohydrates: 61gProtein: 8gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 27gCholesterol: 123mgSodium: 304mgFiber: 4gSugar: 42g
Tried this recipe?Let us know how it was!
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