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Maple Syrup Pecan Pie
This Maple Syrup Pecan Pie recipe is a hit at my Thanksgiving and Christmas get-togethers. Traditional pecan pie is a holiday classic that will have everyone going for seconds.
Equipment
- 9-inch pie plate (if using homemade pie crust)
Ingredients
- 1 9-inch pie crust
- ⅓ cup granulated sugar
- ⅔ cup packed light brown sugar
- 1 cup pure maple syrup
- 5 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- 1 cup chopped pecans
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and cinnamon. Add the maple syrup, vanilla extract, and beaten eggs, then whisk until smooth. Set aside.
- Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for about 30 seconds. Add the butter mixture to the maple syrup mixture and whisk until fully combined.
- Spread the chopped pecans evenly over the bottom of the pie crust. Pour the filling over the pecans, then sprinkle any remaining pecans over the top.
- Bake for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 55 minutes.
- Remove the pie from the oven and cool completely before slicing and serving.
Christina's Notes
Double the recipe to make two pies for holiday gatherings. Divide the filling evenly between two pie crusts before baking.
Add a splash of bourbon to the filling for a richer, deeper flavor.
Turn this recipe into pecan bars by baking the filling in a square baking pan instead of a pie crust.
This recipe can be adapted to fit dietary needs with gluten-free, vegan, or other ingredient substitutions.
Store leftover pie, covered, in the refrigerator for up to 4 days.
Freeze the baked pie for up to 2 months. Thaw overnight in the refrigerator before serving.
This pie can be baked 1 to 2 days in advance, making it an excellent make-ahead dessert for Thanksgiving or Christmas.
For the cleanest slices, allow the pie to cool completely before cutting. This gives the filling time to fully set.
Add a splash of bourbon to the filling for a richer, deeper flavor.
Turn this recipe into pecan bars by baking the filling in a square baking pan instead of a pie crust.
This recipe can be adapted to fit dietary needs with gluten-free, vegan, or other ingredient substitutions.
Store leftover pie, covered, in the refrigerator for up to 4 days.
Freeze the baked pie for up to 2 months. Thaw overnight in the refrigerator before serving.
This pie can be baked 1 to 2 days in advance, making it an excellent make-ahead dessert for Thanksgiving or Christmas.
For the cleanest slices, allow the pie to cool completely before cutting. This gives the filling time to fully set.