Maple Pecan Pie

I love pecan pie. It’s sweet and sticky, nutty and buttery. My grandma used to make one, in which she would over-bake until it was hard but still chewy and tasted like candy. It’s the only dessert I remember her making. I wish I knew how to replicate that pie! However, years of practice has left me with this family favorite. And I have tasted and made A LOT of pecan pies. In fact, one time I even made about 5 or 6 and had a taste off for family and friends! This was the clear winner. I love that it incorporates the maple syrup in the flavor! It’s honestly one of the most simple pies to make. From my table to yours, I hope you enjoy!

As organic as possible:

2 Eggs

1/2 cup Sugar

1/4 cup Brown sugar

3/4 cup Maple syrup

1/4 cup light Corn syrup

3 Tbsp Butter, melted

1/2 tsp Vanilla

1/4 tsp salt

1 1/2 cups Pecan halves

1 unbaked pie crust (I use Martha Stewart’s Paté Brisée)

Preheat the oven to 375º.

If making your own pie crust, place the dough into pie plate. I reserve a little left over dough to press out Maple leaves, for the “Maple” Pecan pie.

In a large mixing bowl whisk eggs and sugars until creamy. Add syrups, butter, vanilla, salt and mix. Add pecans and stir until incorporated. Pour into pie shell and bake 30 minutes. I use the remnant from the melted butter dish (from the pie filling) to lightly coat the top of the maple leaves. Quickly, place the dough maple leaves in any artistic formation you would like on top of the pie and continue to bake 15-20 minutes, until the center of the pie is set when slightly shaken (not completely unmoving, but not liquid-y). Pie will continue to set while it cools. Allow to cool and set before serving. (It’s a great recipe to make a day ahead!)

Tip: It making the pie ahead of time, do not cover with plastic wrap, it can make it “soggy.” Instead use wax paper or aluminum foil.

Maple Pecan Pie

Ingredients

  • 2 Eggs
  • 1/2 cup Sugar
  • 1/4 cup Brown sugar
  • 3/4 cup Maple syrup
  • 1/4 cup light Corn syrup
  • 3 Tbsp Butter, melted
  • 1/2 tsp Vanilla
  • 1/4 tsp salt
  • 1 1/2 cups Pecan halves
  • 1 unbaked pie crust (I use Martha Stewart's Paté Brisée)

Instructions

  1. Preheat the oven to 375º.
  2. If making your own pie crust, place the dough into pie plate. I reserve a little left over dough to press out Maple leaves, for the "Maple" Pecan pie.
  3. In a large mixing bowl whisk eggs and sugars until creamy.
  4. Add syrups, butter, vanilla, salt and mix. Add pecans and stir until incorporated.
  5. Pour into pie shell and bake 30 minutes. I use the remnant from the melted butter dish (from the pie filling) to lightly coat the top of the maple leaves.
  6. Quickly, place the dough maple leaves in any artistic formation you would like on top of the pie and continue to bake 15-20 minutes, until the center of the pie is set when slightly shaken (not completely unmoving, but not liquid-y).
  7. Pie will continue to set while it cools. Allow to cool and set before serving. (It's a great recipe to make a day ahead!)
  8. Tip: It making the pie ahead of time, do not cover with plastic wrap, it can make it "soggy." Instead use wax paper or aluminum foil.
https://sadiesnest.com/maple-pecan-pie/

30 comments

  1. Looks so good! Love pecan pie, never had it with maple though. Great idea! Pecan pies aren’t as common here in Australia as they were in Canada, I miss having them easily available! I guess I just need to try your recipe! 🙂

  2. This looks incredible! It’s only been the last few years that I’ve enjoyed pecan pie (not naturally being a nut + desserts person), but I cannot turn down a piece of it now! I may have to try this this year. 🙂

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