Maple pecan pie is a classic pecan pie made with real maple syrup for a rich, caramel-like flavor and a sweet, nutty filling. It has a buttery crust, a thick maple filling, and plenty of pecans in every slice.
A Quick Look at the Recipe
✅ Recipe Name: Maple Pecan Pie
🕒 Ready In: ~1 hour 20 minutes
👪 Serves: 8 slices
🥣 Main Ingredients: Maple syrup, eggs, pecans, butter, sugar, pie crust
👌 Difficulty: Easy - mix, pour, bake
⭐ Why You'll Love It: This maple pecan pie has a rich maple caramel flavor with a thick, set filling and toasted pecans in every slice.
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This maple pecan pie bakes up golden with a soft, set center and toasted pecans throughout, making it perfect for Thanksgiving, Christmas, or any time you want a cozy dessert. The maple syrup adds deeper flavor than corn syrup and gives the filling a warm, natural sweetness.
If you love easy pies, you might also like our cookie butter pie, strawberry rhubarb pie, or apple crumb pie.
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Why You'll Love Maple Pecan Pie
Real maple syrup flavor: Maple syrup gives the filling a deeper, caramel-like sweetness without corn syrup.
Thick, sliceable filling: It bakes up set in the center so the pie cuts cleanly.
Packed with pecans: Plenty of nuts in every bite with a toasted, buttery finish.
Classic holiday dessert: Perfect for Thanksgiving, Christmas, and special dinners.
Key ingredients
- Maple syrup: The main sweetener that gives maple pecan pie its rich, caramel-like flavor.
- Eggs: Set the filling so the pie bakes up thick and sliceable.
- Butter: Adds richness and helps the filling taste smooth and buttery.
- Granulated sugar: Boosts sweetness and helps the filling bake up glossy.
- Pecans: Add classic pecan pie crunch and a toasted nutty flavor.
- Pie crust: A flaky crust holds the filling and gives the pie structure.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Use dark maple syrup: Dark or robust maple syrup gives the strongest maple flavor in maple pecan pie.
- Add vanilla: Add 1 teaspoon vanilla extract for a warmer flavor.
- Add cinnamon: Add ½ teaspoon cinnamon for a spiced maple pecan pie twist.
- Swap the crust: Use a homemade pie crust, store bought crust, or a graham cracker crust for a different texture.
- Make it extra nutty: Use a mix of chopped pecans and whole pecan halves for a prettier top.
How to Make Maple Pecan Pie
- Step 1: Preheat the oven to 350°F. Place the pie crust in a 9-inch pie dish if needed. In a mixing bowl, whisk the eggs, maple syrup, melted butter, sugar, and salt until smooth.
- Step 2: Stir in the pecans until coated, then pour the filling into the crust. Bake for 55 to 65 minutes, until the edges are set and the center is slightly jiggly. Cool completely before slicing so the filling finishes setting.
Recipe Notes & Tips
- Use pure maple syrup: Real maple syrup gives the best flavor and helps the filling taste rich instead of overly sweet.
- Do not over bake: The center should still have a slight jiggle when you remove the pie so it does not turn dry or cracked.
- Shield the crust: If the edges brown too quickly, cover them with foil or a pie shield for the last 15 to 20 minutes.
- Cool completely before slicing: Maple pecan pie needs time to set so the slices hold together.
- Toast the pecans if you want extra flavor: Lightly toast pecans before mixing them in for a deeper nutty taste.
Make-Ahead & Freezing Options
- Make ahead: Maple pecan pie is perfect to make 1 day ahead since it needs time to cool and fully set.
- Refrigerator storage: Cover and refrigerate the pie for up to 4 days.
- Serving tip: Bring slices to room temperature or warm gently so the filling softens slightly.
- Freezing: Wrap the cooled pie tightly in plastic wrap and foil and freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator before serving.
Maple Pecan Pie faqs
Yes, maple syrup can replace corn syrup in pecan pie and gives the filling a deeper, more caramel-like flavor. Because maple syrup is thinner than corn syrup, using enough eggs and baking until the center is properly set helps the pie slice cleanly.
Maple pecan pie is done when the edges look set and the center still has a slight jiggle but does not look liquid. The filling will continue to set as the pie cools, so it is normal for the center to move a little when you take it out.
Maple pecan pie can turn runny if it is underbaked or sliced before it fully cools. Bake until the center is only slightly jiggly, then cool completely so the filling has time to set before cutting.
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Maple Pecan Pie
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F. Place the pie crust in a 9-inch pie dish if needed.
- In a mixing bowl, whisk the eggs, maple syrup, melted butter, sugar, and salt until smooth.
- Stir in the pecans until coated, then pour the filling into the crust.
- Bake for 55 to 65 minutes, until the edges are set and the center is slightly jiggly but not liquid.
- Cool completely before slicing so the filling finishes setting.
Nutrition
Notes
- Use pure maple syrup: Real maple syrup gives the best flavor and helps the filling taste rich instead of overly sweet.
- Do not over bake: The center should still have a slight jiggle when you remove the pie so it does not turn dry or cracked.
- Shield the crust: If the edges brown too quickly, cover them with foil or a pie shield for the last 15 to 20 minutes.
- Cool completely before slicing: Maple pecan pie needs time to set so the slices hold together.
- Toast the pecans if you want extra flavor: Lightly toast pecans before mixing them in for a deeper nutty taste.
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