Maple Syrup Pecan Pie
Submitted by Ed
Maple syrup pecan pie skips the corn syrup entirely and sweetens with a full cup of pure maple. Brown sugar deepens the caramel notes. Toasted pecans and a flaky crust complete the New England-style Thanksgiving pie.
YIELD
12 servingsPREP
45 minCOOK
45 minREADY
90 minThis is the pecan pie for the corn-syrup-skeptic crowd. A full cup of pure maple syrup replaces the traditional Karo, contributing the kind of woodsy, sap-bucket depth that corn syrup can’t fake. Brown sugar reinforces the caramel notes; eggs, butter, vanilla, and a pinch of salt round out the filling, and two cups of coarsely chopped pecans bake into the glossy custard.
Real maple syrup is the choice that transforms the recipe. Grade A Dark Robust (formerly Grade B) is the most flavorful option for baking. Lighter Grade A Amber works in a pinch but reads more delicate. Skip pancake syrup entirely; it’s mostly corn syrup with maple flavoring.
The two-stage bake is what gives this pie its smooth set without curdling. The high-heat start sets the bottom crust crisp; reducing for the remainder finishes the custard gently. The pie is done when a gentle shake shows the center remains firm rather than sloshing.
This recipe freezes beautifully for up to two months, which makes it a smart Thanksgiving ahead-prep choice. Wrap fully cooled in plastic and heavy foil, defrost at room temperature, and warm briefly before serving.
Pro Tips
- Toast the pecans dry in a 350°F (175°C) oven for 6 to 8 minutes before chopping. The deeper roast intensifies the nutty flavor against the maple.
- Don’t reduce the maple syrup before adding. The thinner consistency mixes evenly with the eggs; reduced syrup creates clumps.
- Cover the crust edges with foil during the second bake if they brown too fast. The longer bake can scorch a thin pastry rim.
- Cool completely before slicing. Warm pecan pie filling runs; chilled filling slices clean.
Variations
- Swap half the maple syrup for bourbon (½ cup each) for a Kentucky-maple twist.
- Add 4 ounces of chopped dark chocolate to the filling for a chocolate-pecan-maple combo.
- Top with a generous sprinkle of flaky sea salt before baking for sweet-salty contrast.
Ingredients
Directions
Lightly grease a ten-inch pie pan and put the pie crust in.
Set the oven at 400℉ (200℃) to pre-heat. Position a rack to the middle.
In a bowl, beat the eggs until they are combined. Add the sugar and mix well. Stir in the maple syrup, butter, salt, vanilla, and pecans. Pour the filling into the pie crust and tranfer to the oven.
Bake the pie for 10 minutes. Reduce the temparature to 350 and bake for an additional 30 to 35 minutes or until the filling is set.
Give the pie a gentle shake; the center should remain firm. Let the pie sit at room temperature to cool completely.
To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil. Gently press the foil against the pie.
Freeze for up to two months. Defrost the wrapped pie at room temperature.
Uncover the pie and warm in a 300-degree oven for ten minutes before serving.
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