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Indulge a little with this Maple Pecan Pie. Pecan Pie made with maple syrup – no corn syrup! This twist on the classic is perfect for the holidays!
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Maple Pecan Pie
If you’re a fan of pecan pie then you are in for a real treat today with this Maple Pecan Pie recipe! Not only is it a holiday favorite, but it can be enjoyed throughout the year!
One of the things I love most about this recipe is that it has no corn syrup! That’s right; this pecan pie is made with maple syrup instead!
This pie is a nice twist on the classic we all know and love. Maple syrup pairs so well with the pecans – you may never want to bake your pie any other way!
Maple Pecan Pie Recipe
- pecan halves
- large eggs
- butter,
- pure maple syrup
- vanilla extract
- light brown sugar
- minute tapioca
- salt
- 9-inch unbaked pastry shell
Pecan Pie made with maple syrup
Time needed: 1 hour and 35 minutes
How to make Pecan Pie with Maple Syrup
- Preheat.
Preheat oven to 250°F.
- Toast.
Spread the pecans out on a baking sheet and place them in the oven until lightly toasted, about 10 minutes.
- Set aside.
Set the toasted pecans aside.
- Preheat.
Preheat oven to 350°F.
- Whisk.
In a large bowl, whisk the eggs until they are just blended.
- Add.
Add the butter, syrup, and vanilla; stir to combine.
- Combine.
Combine the brown sugar, tapioca, and salt in a medium bowl.
- Add.
Add the tapioca mixture to the egg mixture and mix well.
- Arrange.
Arrange the toasted pecans in the bottom of the unbaked pie shell.
- Pour.
Pour the flour/egg mixture over the top of the pecans.
- Let stand.
Let the pie stand until the pecans have risen to the top.
- Bake.
Bake for 45 minutes.
- Cool.
Remove the pie from the oven and place it on a wire rack to cool.
- Serve.
Serve at room temperature.
Notes
- I like the filling of my pecan pies to be fairly firm and I find that using a bit of Minute Tapioca helps to get that result without altering the taste. If you don’t have any Minute Tapioca on hand this pie will work without it, but the filling will probably be a little less firm.
- Store the covered pie in the refrigerator for up to 4 days.
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Maple Pecan Pie: FAQs
Your pie is under-baked. Add more baking time or check your oven temperature.
Yes! Cover it loosely with plastic wrap and stick it in the fridge for up to 4 days.
Yes, you can. Baked the pie as instructed then allow it to cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze up to 3 months. When you are ready to eat it, allow it to thaw in the refrigerator for a few hours.
The filling in this recipe is gluten-free – however, the pie crust is not gluten-free.
Absolutely! If you prefer it that way, go ahead and make it that way.
Doesn’t this Maple Pecan Pie recipe take the classic to the next level?! It’s easy to see why this is a favorite. Did you run into any problems? Did you try it and now it’s a new favorite? Let me know in the comments – I would love to hear from you.
Other recipes you may enjoy
- Pecan Pie Bars
- Cranberry Pecan Sweet Potato Casserole
- Apple Cider Pecan Cookie Cake with Apple Cider Buttercream Frosting
- Pecan Pie Cobbler
- Gingerbread Pecan Snowballs
Maple Pecan Pie
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Equipment
Ingredients
- 1 ½ cups pecan halves
- 4 large eggs
- 1 tablespoon butter, melted
- ¾ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar, packed
- 2 tablespoons minute tapioca
- ¼ teaspoon salt
- 1 9-inch unbaked pastry shell
Instructions
- Preheat oven to 250°F.
- Spread the pecans out on a baking sheet and place them in the oven until lightly toasted, about 10 minutes.
- Set the toasted pecans aside.
- Preheat oven to 350°F.
- In a large bowl, whisk the eggs until they are just blended.
- Add the butter, syrup, and vanilla; stir to combine.
- Combine the brown sugar, tapioca, and salt in a medium bowl.
- Add the tapioca mixture to the egg mixture and mix well.
- Arrange the toasted pecans in the bottom of the unbaked pie shell.
- Pour the flour/egg mixture over the top of the pecans.
- Let the pie stand until the pecans have risen to the top.
- Bake for 45 minutes.
- Remove the pie from the oven and place it on a wire rack to cool.
- Serve at room temperature.
Notes
- I like the filling of my pecan pies to be fairly firm and I find that using a bit of Minute Tapioca helps to get that result without altering the taste. If you don’t have any Minute Tapioca on hand this pie will work without it but the filling will probably be a little less firm.
- Store the covered pie in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
