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    Home » Dessert » Maple Pecan Pie

    Maple Pecan Pie

    Published: Oct 29, 2020 · Modified: Jul 19, 2023 by Wendie · Leave a Comment

    Jump to Recipe

    Maple Pecan Pie has a buttery, flaky pie crust, gooey sweet filling with lots of crunchy pecans. Who can resist that?

    A slice of maple pecan pie with a scoop of vanille ice cream on top.This twist on a classic is the perfect holiday dessert.  The Maple syrup replaces the typical corn syrup you would put in pecan pie. 

     

    A maple pecan pie in a pie dish with two pieces removed.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.

     

    Four process photos. First one, dry ingredients with cold butter chunks. Second one, a hand mixing the cold butter and dry ingredients. Third one, ingredients all mixed up. Fourth one, cold water being poured into the mixture.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.

     

    Four process photos. First one, dough chilled and ready. Second one, dough placed on a floured surface. Third one, rolling pin rolling the dough out. Fourth one, a large pie crust rolled out on a cutting board.

     

    Dough placed in a pie dish and edges pinched. Second one, roasted pecans placed into the bottom. Third one, wet mixture poured on top of the pecans. Fourth one, freshly baked pecan pie out of the oven.Looking for more dessert recipes?

    • Pumpkin Roll
    • Chocolate-Mayonnaise Cake
    • Apple Cake
    • Chocolate Cream Pie
    • New York Cheesecake
    • Spiced Rum Cake

     

    Slice of maple pecan pie on a white plate with a scoop of vanilla ice cream on top. A fork laying in the front.MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM,  PINTEREST FOR ALL MY LATEST RECIPES.

    A slice of maple pecan pie with a scoop of vanille ice cream on top.

    Maple Pecan Pie

    Wendie
    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.
    4.25 from 12 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 619 kcal

    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
    Keyword holiday dessert, pecan pie, Pie
    Tried this recipe?Let us know how it was!


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