This maple pecan pie is a delightful twist on the classic southern dessert, featuring the rich sweetness of pure maple syrup perfectly balanced with toasted pecans and a buttery, flaky crust. The deep caramel notes from brown sugar and the subtle warmth of maple extract make every bite cozy and indulgent, ideal for holiday feasts or a comforting treat any time of year.
Whether you’re an experienced baker or a curious beginner, this recipe guides you step-by-step to create a stunning pie that combines nostalgic flavors with a unique maple flair. Toasting the pecans enhances their natural crunch and nuttiness, while the flaky finishing salt sprinkled on top adds a surprising pop of savory contrast.
- Combines classic pecan pie with the rich, robust flavor of pure maple syrup for a unique twist.
- Made from scratch pie crust that yields a crisp and buttery base, perfect for holding the gooey filling.
- Includes simple yet effective tips like toasting pecans and using flaky finishing salt to elevate flavor and texture.
- Versatile dessert ideal for holidays, celebrations, or cozy family dinners.
Ingredients
- All-purpose flour: Essential for the pie crust, providing structure and a tender texture when combined with butter.
- Granulated sugar: Adds a subtle sweetness to the crust and balances the savory flavors.
- Salt: Enhances overall flavor and balances the sweetness in both the crust and filling.
- Chilled unsalted butter: Cut into small cubes to create a flaky, rich pie crust with beautiful layers.
- Ice water: Helps bind the dough together without melting the butter, maintaining crust flakiness.
- Unsalted butter: Melted into the filling to create a smooth, rich base for the sweet maple syrup mix.
- Light brown sugar: Adds deep caramel flavor and moisture to the pie filling.
- Pure maple syrup: The star ingredient delivering its distinctive, warm and earthy sweetness.
- Salt: A pinch in the filling to enhance flavors and contrast sweetness.
- Large eggs: Bind the filling ingredients and help it set during baking, providing structure and richness.
- Maple extract or vanilla extract: Boosts the maple flavor or adds fragrant vanilla notes.
- Chopped pecans: Lightly toasted for maximum crunch and nutty aroma, creating a textural highlight.
- Non-stick baking spray: Used to prevent crust from sticking to the pie plate for easy removal.
- Flaky finishing salt: Sprinkled on top after baking to deliver a gourmet salty contrast.
- Vanilla ice cream: Recommended serving accompaniment to balance warm pie with creamy coolness.
Instructions
- Make the Pie Crust Dough
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In a large bowl, combine flour, sugar, and salt to build the dry base. Add chilled cubed butter, cutting it into pea-sized pieces with your fingers or a pastry blender to create a flaky texture. Gradually add ice water to bring the dough together without overworking, which keeps the crust tender and prevents toughness.
- Chill the Dough
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Shape the dough into a disc, wrap it with plastic wrap, and refrigerate for at least one hour. This resting period allows the gluten to relax and the butter to firm up, which is key for a crisp, flaky crust once baked.
- Toast and Chop Pecans
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While the dough chills, lightly toast pecans in a dry skillet over medium heat until fragrant to deepen their nutty flavor. Cool completely before chopping coarsely to add texture and flavor contrast in the pie filling.
- Prepare the Pie Crust for Baking
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Let the chilled dough soften slightly, then roll it out on a floured surface to a 12-13 inch circle. Transfer it carefully to a non-stick sprayed 9-inch deep dish pie plate, trimming and crimping the edges for a neat and sturdy shape. Chill again for 20 minutes to help maintain structure during baking.
- Make the Maple Syrup Filling
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Melt butter in a saucepan over medium heat and whisk in brown sugar and pure maple syrup until smooth. Bring to a gentle simmer to meld the flavors, then remove from heat and cool for 15 minutes to avoid scrambling the eggs in the next step.
- Combine Filling Ingredients
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Whisk eggs, salt, and maple or vanilla extract into the cooled syrup mixture. This creates a custard base that sets beautifully while baking, binding all flavors harmoniously.
- Assemble and Bake the Pie
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Place toasted pecans evenly in the pie crust bottom and pour the syrup mixture over them, distributing nuts evenly. Cover the pie loosely with a non-stick sprayed foil tent to prevent burning and bake at 350°F for 30 minutes. Remove foil and bake an additional 15-25 minutes until the edges are firm and the center is slightly jiggly, which ensures a creamy filling.
- Cool and Finish
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Sprinkle flaky finishing salt on top and let the pie cool completely on a rack for several hours. Cooling allows the filling to set perfectly, resulting in clean slices with luscious gooey centers.
- Peeling or skipping toasting of pecans will reduce their flavor impact and crunchiness.
- Serving the pie at room temperature offers the gooey, luscious filling texture that cold pie does not provide.
- Use pure maple syrup—not imitation—to achieve a rich, authentic flavor.
Storage Tips
Store leftover pie covered in the refrigerator for up to 3 days. For the best texture, bring it back to room temperature before serving to allow the filling to soften and achieve its ideal gooey consistency.
Serving Suggestions
Serve slices of maple pecan pie with a scoop of high-quality vanilla ice cream or a dollop of whipped cream. A warm cup of coffee or spiced tea complements this dessert beautifully, enhancing the cozy maple and nutty flavors.
- Use cold butter and minimal handling when making the crust to ensure flakiness.
- Lightly spray foil to prevent sticking when covering the pie during baking.
- Check the pie near the end of baking to avoid overcooking the filling, preserving its creamy texture.
FAQs
- Can I use store-bought pie crust instead of making my own?
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Yes, a high-quality 9-inch deep dish unbaked pie crust can be substituted for convenience, saving preparation time.
- Is it necessary to toast the pecans before baking?
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While optional, toasting pecans enhances their flavor and crunchiness, making the pie more delicious and textured.
- What if I don’t have maple extract?
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Vanilla extract is an excellent substitute that complements the maple syrup without overpowering the flavor.
- How do I know when the pie is fully baked?
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The edges should be set, and the center slightly jiggly like gelatin when gently shaken. It will firm up as it cools.
- Can this pie be made ahead of time?
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Yes, you can bake the pie a day in advance. Store covered at room temperature or refrigerated and serve at room temp for best texture.
- What’s the best way to reheat leftover pie?
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Warm leftover slices in a low-temperature oven (around 300°F) for 10-15 minutes to soften the filling without melting the crust.
Maple Pecan Pie
Equipment
- 1 large bowl
- 1 pie plate 9-inch deep dish
- 1 saucepan
- 1 skillet for toasting pecans
- 1 oven
- 1 wooden spoon or spatula
- 1 whisk
- 1 plastic wrap
Ingredients
- 1 1/4 cups all-purpose flour plus more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup chilled unsalted butter cubed
- 1/4 cup ice water plus more if needed
- 6 tablespoons unsalted butter cut into pieces
- 1 cup packed light brown sugar
- 2/3 cup pure maple syrup
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 teaspoon maple extract OR 1 teaspoon vanilla extract
- 2 cups chopped pecans toasted if desired
- non-stick baking spray
- flaky finishing salt
- Vanilla ice cream for serving optional
Instructions
- Combine flour, sugar, and salt in a large bowl. Cut in chilled butter until pea-sized pieces form.
- Add 1/4 cup ice water and mix until dough starts to come together, adding more water if necessary.
- Form dough into a disc, wrap in plastic wrap, smooth edges, and refrigerate for 1 hour or up to 2 days.
- Roll dough on a floured surface into a 12-13 inch circle and place in a lightly sprayed 9-inch pie plate.
- Trim and crimp edges, then refrigerate crust for 20 minutes while preparing filling.
- Preheat oven to 350°F with a rack in the center to lower third.
- Melt butter in a saucepan over medium heat. Add brown sugar and maple syrup, whisk until smooth and simmer gently.
- Remove from heat and cool mixture in a bowl for 15 minutes.
- Whisk in eggs, salt, and extract until fully combined.
- Sprinkle chopped, toasted pecans evenly in the bottom of the pie crust.
- Pour syrup mixture over pecans, rearranging if needed.
- Spray foil lightly with non-stick spray and cover pie with foil.
- Bake for 30 minutes covered, then remove foil and bake another 15-25 minutes until edges are set and center is slightly jiggly.
- Sprinkle flaky finishing salt on top and cool pie completely on a wire rack before serving.
- Serve at room temperature with vanilla ice cream if desired.
Notes
- Toast pecans lightly in a skillet over medium heat for deeper flavor.
- Serve pie at room temperature for best texture.
- Store leftovers refrigerated and bring to room temperature before serving.
- Filling firms when cold and is gooier when warm.
