Maple Pecan Pie
Updated November 2023
Pie month continues with one of my favorites — Maple Pecan Pie! I’ve always loved Pecan Pie. It’s such a rich, toasty, nutty flavor that goes great with a scoop of ice cream or a dollop of whipped cream. This version swaps pure maple syrup and a touch of molasses for the usual corn syrup, resulting in a distinctly fall-ish flavor — perfect for your Thanksgiving feast!
A Dessert Table Alternative to Pumpkin
I LOVE pumpkin pie, but I know that not everyone else does. This pie is a great alternative for your guests who’d rather not partake of the pumpkin.
This recipe is slightly adapted from this one on the Simple Bites blog. It has no corn syrup, so if you’re not a fan of that sort of thing it could be a great dessert option for you. (Even if you don’t mind corn syrup, it’s so delicious you’ll never miss it.) This pie isn’t overly sweet and has a wonderfully maple-y flavor profile — a welcome break from the sea of pumpkin spice treats that fill this season.
Need a pumpkin pie for your dessert table too? My Grandma Etta’s Pumpkin Pie will delight the pumpkin spice lovers in your life.
Tips and Accompaniments for Your Maple Pecan Pie
This is a pretty simple pie to put together. The crust is the most time-consuming part, so if you’re in a rush, feel free to buy a pre-made crust (you’ll get no judgement from me…especially during the craziness of the holidays! :)). You could also mix up the pie dough ahead of time, wrap it in plastic, and freeze it. Then thaw it in the fridge overnight.
I’m also including a lightly-sweetened Maple Whipped Cream recipe with this post. It’s such a lovely accompaniment to this pie. The creaminess of the whipped cream perfectly complements the sweetness of the pie. Your favorite vanilla ice cream would be amazing with it as well!
And that’s where I’ll leave you today – this pie needs no further embellishment. Give it a try and let me know how it goes. If you’re on Facebook or Instagram, tag me in your photos – I’d love to see your pies!
Stay tuned for more pies to come this month. If you missed the first pie of Pie Month, you can check out my Apple Slab Pie With Chai Spices and Lemon Drizzle here.
Enjoy, and Happy Baking!
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Maple Pecan Pie
Equipment
- 9-inch pie pan
- Rolling Pin
Ingredients
For the crust
- 1 1/4 c flour
- 1/4 tsp salt
- 1/2 c cold butter (1 stick), cut into small chunks
- 3-5 T cold water
- flour to roll out
For the filling
- 3 eggs
- 1 c pure maple syrup*
- 1/4 c molasses
- 2 T all-purpose flour
- 2 T melted butter
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 c pecan halves
Maple Whipped Cream
- 1 pint heavy whipping cream
- 1 1/2 T pure maple syrup*
- 1 tsp vanilla
Instructions
For the Crust
- In a large bowl, combine flour and salt. Using your hands, massage butter into the flour mixture until butter chunks are about pea-sized (or slightly bigger).1 1/4 c flour, 1/4 tsp salt, 1/2 c cold butter (1 stick),
- Drizzle cold water into the butter-flour mixture 1 T at a time, gently mixing with a fork or hands as you go.3-5 T cold water
- Once your dough gets to the point where all flour is moistened and it's starting to come together, press together GENTLY to form a ball. Make sure not to overwork the dough – you want those butter chunks to stay cold!
- Chill dough for 1 hour.
- Once dough is chilled, roll out on a floured surface to a roundish shape about 1/8" thick. Place in the bottom of your pie pan and trim the edges so you have about a 1" overhang. Fold the overhang under so you have a clean, thick edge, and crimp as desired. Pop it in the fridge while you work on the filling.
For the Pie Filling
- Preheat oven to 400°F
- In a medium mixing bowl, beat eggs lightly with a whisk. Add maple syrup, molasses, flour, butter, vanilla, and salt. Whisk until well mixed.
- Add pecan halves and stir until pecans are all coated in the maple syrup mixture. Pour into your pie crust.
- Cover the edges of the pie with a pie shield or aluminum foil. Then place the pie on the lower rack of your oven and bake for 35-40 minutes or until crust is browned and filling is puffed up.
- Move to a cooling rack and allow to cool completely. Cut and serve with maple whipped cream.
- Store pie covered or lightly wrapped in the refrigerator for up to 5 days (but it's best the first couple of days).
For the Maple Whipped Cream
- Put whipping cream, maple syrup, and vanilla into the bowl of a stand mixer fitted with a whisk attachment. Beat, starting on low speed and slowly increasing to high speed (this helps prevent splashing). Beat for about 3-4 minutes, or until soft-to-medium peaks form.
- Store leftover whipped cream in an airtight container in the refrigerator. Will be good for about 5 days, though it may deflate. If that happens, just whip it with your stand mixer again for a minute or so.
Notes
Did You Make This Recipe? Leave a Review!
If you made this recipe and loved it (or didn’t love it), please consider leaving a review and a comment below! Reviews help these recipes show up more prominently in online searches, and feedback in the comments (good or bad…but please be kind:)) helps me know what turns out well for you and what could use some work.
Thanks for being here and baking my recipes!
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