baking · cooking · Dessert

Another twist on the Maple Pecan Pie

This entry was written on Christmas Eve but I didn’t have a chance till tonight to post it.

By now my readers know we love pecan pie, but more so LOVE maple syrup based pecan pies. I cannot imagine making one based on corn syrup at this point. There is no flavor that compares to deep and dark maple syrup….

This pie has a lot of gooey filling due to the lower amount of pecans than some of my other recipes. It was a neat take on the pie though it was messier to serve!

Maple Pecan Pie


1 9″ pie shell, unbaked

1 cup pure maple syrup

3 large eggs

3/4 cup brown sugar, packed

1/4 cup granulated sugar

3 Tbsp unsalted butter, melted and cooled a bit

1 Tbsp all-purpose flour

1 1/2 tsp pure vanilla extract

1 1/2 cups pecans


Preheat your oven to 350°. Put the pie shell/pan on a baking sheet and set aside.

Roughly chop the pecans (measure after chopping!) Depending on what you prefer, leave some whole or chop as fine as you like. Spread the pecans into the pie shell.

In a large bowl whisk the maple syrup, eggs, both sugars and flour together. Then whisk in the butter. Pour the filling over the nuts (do not mix) and bake for 50 minutes to an hour – or until the filling is set and puffy on top.

Let cool for a couple hours before slicing.

Makes 1 9″ pie.


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