I reimagined a classic as my Maple Pecan Pie, swapping corn syrup for brown sugar and maple syrup, and I’m excited to share the clever ingredient swap behind it.
I call this my Maple Pecan Pie for good reason, I set out to reinvent a Homemade Pecan Pie and what came out was deeper, less cloying and honestly kind of bold. Pure maple syrup gives it a smoky sweetness that plays off the pecan halves and makes each bite layered with flavor.
It looks plain at first but keeps pulling people back to the table, asking questions wiping crumbs from their lips. If you like a pie that surprises you on the second bite you might start hiding the leftovers.
Ingredients
- Pie crust flaky gives texture mostly carbs and fat not very nutritious
- Maple syrup rich sugar mostly carbs adds warm caramel sweetness and depth
- Brown sugar boosts sweetness and chewiness minimal nutrients adds molasses note
- Eggs give structure and protein some vitamins keep filling custardy and rich
- Butter adds fat and silkiness lots of saturated fat and strong flavor
- Pecans provide healthy fats fiber protein crunchy texture and nutty flavor
- Vanilla small amount aromatic rounds flavors and softens sharp sweetness
- Bourbon or rum optional adds boozy warmth and complexity use sparingly
Ingredient Quantities
- 1 (9 inch) unbaked pie crust, store bought or homemade
- 1 cup pure maple syrup
- 3/4 cup packed light brown sugar
- 3 large eggs, room temp
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups pecan halves (about 6 oz)
- flaky sea salt for sprinkling, optional
- 1 tablespoon bourbon or dark rum, optional
How to Make this
1. Preheat oven to 350°F (175°C). If you like extra toasty flavor, spread the pecans on a baking sheet and toast 6 to 8 minutes, then let cool; you can chop a few for texture but save about 12 halves for the top.
2. In a large bowl whisk together 1 cup maple syrup and 3/4 cup packed light brown sugar until smooth.
3. Add 3 large room temp eggs, one at a time, whisking after each so they blend in well.
4. Stir in 1/2 cup unsalted butter that’s melted and only slightly cooled, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and 1 tablespoon bourbon or dark rum if using. If the butter is hot, add it little by little so the eggs don’t scramble.
5. Fold in 1 1/2 cups pecan halves (or the toasted/chopped mix you made), reserving the whole halves for the top.
6. Pour the filling into the unbaked 9 inch pie crust. Arrange the reserved pecan halves on top in a pretty pattern. Tap the pie gently on the counter to release any big air bubbles.
7. Bake on the middle rack 45 to 55 minutes until the edges are set and the center still has a slight jiggle but is not liquid. If the crust edges brown too quickly, cover them with foil or a pie shield for the last 15 to 20 minutes.
8. Cool completely on a wire rack at room temperature at least 2 hours so the filling firms up, or chill for faster setting. Sprinkle flaky sea salt over the top right before serving for that sweet and salty pop.
9. Store covered in the fridge up to 3 days. To serve warm, reheat slices 8 to 10 minutes at 300°F. Quick tips: use room temp eggs and slightly cooled butter to avoid curdling, underbake a touch for gooey filling, and don’t skip the sea salt.
Equipment Needed
1. Oven (set to 350°F)
2. Baking sheet (for toasting pecans)
3. 9-inch pie pan or pie dish (for the unbaked crust)
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Sharp knife and cutting board (to chop pecans)
9. Wire cooling rack and foil or pie shield (to protect crust edges)
FAQ
Maple Pecan Pie Recipe Substitutions and Variations
- (1 cup pure maple syrup) Substitute 1 cup light corn syrup. Same volume, gives the gooey, glossy classic pecan-pie texture but less maple flavor. Or use 1 cup honey for a floral, deeper flavor, just watch browning.
- (3/4 cup packed light brown sugar) Substitute 3/4 cup dark brown sugar for a richer molasses note, or 3/4 cup coconut sugar for caramel tones. If using coconut sugar you might add 1 tbsp maple or molasses for extra moisture.
- (1/2 cup unsalted butter, melted) Substitute 1/2 cup neutral oil (canola, sunflower) for same texture, or 1/2 cup melted coconut oil for a dairy free option. Coconut oil can lend a faint coconut taste and firms up when cool.
- (1 1/2 cups pecan halves) Substitute 1 1/2 cups walnut halves or chopped pecans and walnuts mixed. Walnuts are slightly more bitter so toast them first to bring out flavor, and chop if you want more distribution.
Pro Tips
1) Toast the pecans and let them cool completely, then chop about half for texture and keep the biggest halves whole for the top. Toasting brings out way more flavor, and cooled nuts wont make the filling soggy. Dont skip this step if you want depth.
2) Temperature control is everything. Use room temp eggs and only add butter once it has cooled a bit. If the butter is warm, pour it in very slowly while whisking so the eggs dont curdle. If you’re nervous, temper the eggs by whisking a tablespoon of the warm mixture into them first, then add the rest.
3) Prevent a soggy bottom by either blind baking the crust for 6 to 8 minutes or baking the pie on a preheated baking sheet so the bottom gets a head start. If the edges brown too fast, tent them with foil for the last 15 to 20 minutes. Also a little extra flour or 1 teaspoon cornstarch in the filling can help it set firmer without changing the flavor.
4) Dont overbake, but dont underbake either. Pull the pie when the edges are set and the center still jiggles a bit, or aim for about 200 to 205°F in the middle. Cool completely on a rack for at least 2 hours or chill overnight for cleaner slices. Finish with a sprinkle of flaky sea salt right before serving for that perfect sweet-salty pop.
Maple Pecan Pie Recipe
I reimagined a classic as my Maple Pecan Pie, swapping corn syrup for brown sugar and maple syrup, and I'm excited to share the clever ingredient swap behind it.
8
servings
543
kcal
Equipment: 1. Oven (set to 350°F)
2. Baking sheet (for toasting pecans)
3. 9-inch pie pan or pie dish (for the unbaked crust)
4. Large mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Sharp knife and cutting board (to chop pecans)
9. Wire cooling rack and foil or pie shield (to protect crust edges)
Ingredients
-
1 (9 inch) unbaked pie crust, store bought or homemade
-
1 cup pure maple syrup
-
3/4 cup packed light brown sugar
-
3 large eggs, room temp
-
1/2 cup unsalted butter, melted and slightly cooled
-
2 tablespoons all purpose flour
-
1 teaspoon vanilla extract
-
1/2 teaspoon kosher salt
-
1 1/2 cups pecan halves (about 6 oz)
-
flaky sea salt for sprinkling, optional
-
1 tablespoon bourbon or dark rum, optional
Directions
- Preheat oven to 350°F (175°C). If you like extra toasty flavor, spread the pecans on a baking sheet and toast 6 to 8 minutes, then let cool; you can chop a few for texture but save about 12 halves for the top.
- In a large bowl whisk together 1 cup maple syrup and 3/4 cup packed light brown sugar until smooth.
- Add 3 large room temp eggs, one at a time, whisking after each so they blend in well.
- Stir in 1/2 cup unsalted butter that’s melted and only slightly cooled, 2 tablespoons all purpose flour, 1 teaspoon vanilla extract, 1/2 teaspoon kosher salt, and 1 tablespoon bourbon or dark rum if using. If the butter is hot, add it little by little so the eggs don’t scramble.
- Fold in 1 1/2 cups pecan halves (or the toasted/chopped mix you made), reserving the whole halves for the top.
- Pour the filling into the unbaked 9 inch pie crust. Arrange the reserved pecan halves on top in a pretty pattern. Tap the pie gently on the counter to release any big air bubbles.
- Bake on the middle rack 45 to 55 minutes until the edges are set and the center still has a slight jiggle but is not liquid. If the crust edges brown too quickly, cover them with foil or a pie shield for the last 15 to 20 minutes.
- Cool completely on a wire rack at room temperature at least 2 hours so the filling firms up, or chill for faster setting. Sprinkle flaky sea salt over the top right before serving for that sweet and salty pop.
- Store covered in the fridge up to 3 days. To serve warm, reheat slices 8 to 10 minutes at 300°F. Quick tips: use room temp eggs and slightly cooled butter to avoid curdling, underbake a touch for gooey filling, and don’t skip the sea salt.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 132g
- Total number of serves: 8
- Calories: 543kcal
- Fat: 32.4g
- Saturated Fat: 10.1g
- Trans Fat: 0.06g
- Polyunsaturated: 4.7g
- Monounsaturated: 9.5g
- Cholesterol: 100mg
- Sodium: 175mg
- Potassium: 150mg
- Carbohydrates: 57.1g
- Fiber: 2.4g
- Sugar: 48.9g
- Protein: 5.2g
- Vitamin A: 300IU
- Vitamin C: 0.2mg
- Calcium: 36mg
- Iron: 1.5mg
