Both maple and pecans are quintessential American flavors. And when you combine them, the results are pure magic. Maple’s sweet woodsy notes complement the rich buttery flavor of pecans. And in this easy Maple Pecan Pie they’re spiked with the lightest touch of bourbon and nestled together in a flaky, buttery crust.
Along with Slow-Roasted Turkey, Maple-Glazed Vegetables and Pumpkin Custard, this pie always makes it to our Thanksgiving table.
Jump to Recipe | Why Maple Pecan Pie? | Making the Crust | The Filling | Tips | Variations
Why make a pecan pie without corn syrup?
Most pecan pie recipes call for a blend of corn syrup and white sugar, which yields a sticky sweet filling that coats chopped pecans. But, you can make pecan pie without corn syrup fairly easily, and often with better, deeper flavor.
A blend of both maple sugar and maple syrup work well to replace the white sugar and corn syrup you find in most recipes for pecan pie. Not only does maple work well to give the pie its classic, sticky filling, but it also gives the pie a richer flavor. Complexly sweet with subtle notes of caramel and toffee.
And for cooks looking to avoid corn syrup, maple makes a solid choice.
Making the Crust
A good homemade pie crust depends on quality ingredients, minimal handling and cold temperatures. Unbleached all-purpose flour works well because it’s easy to work with, strong enough to roll out easily and hold its shape. It also has a mild, neutral flavor which works well as a complement to the more pronounced and robust flavors you’ll find in the maple pecan filling.
And one of the easiest ways to make the crust, is to pulse the flour together with very cold butter, salt and a bit of ice water in your food processor until it just comes together. And then you form it into a disc, and roll it out. Working with a food processor speeds up your time, and keeps your ingredients colder than working by hand.
Pro Tip: We worked with Bob’s Red Mill’s Organic Unbleached All-Purpose Flour for this recipe. You can find it most grocery stores, and it has an excellent mild flavor and soft texture that works beautifully for pie crust and other pastry doughs.
Making the Filling
Pecan pie filling is very sweet and custard-like in texture. Eggs provide structure, while a blend of maple syrup and maple sugar provide sweetness and flavor. Blending them with a touch of butter gives richness, while salt provides balance.
You first begin by arrange the pecans in the crust, which allows you to make decorative patterns. Then you pour the filling over the pecans. They’ll float a bit in the maple filling. But as the pie bakes and sets, they’ll rise to the surface and the pie will solidify so that you can slice it easily.
And you’ll know your pie is done baking by watching the filling. It will puff in the oven when it’s ready, but settle as it cools.
Tips for Making Maple Pecan Pie
- Keep your ingredients cold when making the crust. Cold temperatures make for a tender and light crust.
- Freeze your crust for 15 to 20 minutes before baking. It works brilliantly to prevent a soggy crust, and keep the texture light.
- Use a mixture of chopped pecans and pecan halves. Chopped pecans give body to the filling, while pecan halves make a beautiful, decorative top.
- Your pie will puff in the oven. If you see your pie puffing in the oven and worry you’ve done something wrong, you haven’t. Pecan pies puff in the oven (that’s how you know they’re ready), and will settle as they cool.
- Store the pie in the fridge up to 5 days. And you can probably get away with storing it at room temperature up to 3 days.
- Freeze your pie by wrapping it tightly or vacuum sealing it, and storing in the freezer up to 3 months.
Maple Pecan Pie
Ingredients
For the Crust
- 2 ½ cups spelt flour
- 8 tablespoons butter (diced)
- ½ teaspoon finely ground real salt
- ⅓ cup cold water
For the Filling
- 1 cup chopped pecans
- 1 ½ cups pecan halves
- ½ cup maple sugar
- 1 cup Grade A dark maple syrup
- 3 tablespoons butter
- 3 large eggs (beaten)
- ¼ teaspoon finely ground real salt
- 1 tablespoon bourbon (optional)
Equipment
- Rimmed Baking Sheet
- 10-inch tart pan
Instructions
Preheat
- Heat the oven to 350 F.
Make the crust.
- Toss the flour into a food processor with the butter and ½ teaspoon sea salt. Process until the mixture resembles coarse corn meal, and then slowly pour in the cold water through the feeder tube until the dough comes together.
- Turn the dough out onto a floured work surface. Press it down to form a thick disk about 2-inches thick, and then roll out the disk to an even ⅛-inch thickness.
- Gently place the dough onto your tart or pie pan, and then press it in. If working with a tart pan, trim away excess crust, and if you're using a pie pan, crimp the edges of the crust.
- Set the crust in the freezer about 15 minutes, until firm.
Make the filling.
- Pull the crust out of the freezer, and then sprinkle the chopped pecans evenly over the bottom of the crust. Then arrange the pecan halves on top of the chopped pecans.
- Whisk the maple sugar, maple syrup, melted butter, eggs, sea salt and bourbon together until uniform, and then pour the mixture over the pecans.
Bake.
- Set the unbaked pie onto a rimmed baking sheet, and then transfer it to the oven. Bake until the filling puffs, about 45 minutes. Next, pull the pie out of the oven and allow it to cool completely before slicing and serving.
Variations
Once you get the hang of making this Maple Pecan Pie, you can make a handful of adjustments to really pull in other flavors and make it distinctly your own.
Swap the bourbon for vanilla. Vanilla complements both maple and pecans. So if you don’t have bourbon handy, swirl in a teaspoon or two of vanilla extract.
Swap sorghum syrup for maple syrup for a nice alternative.
If you can’t find maple sugar, try using whole, unrefined cane sugar like jaggery or muscovado instead. Coconut sugar works well, too.
Add dark chocolate chips. You can substitute about half the chopped pecans with dark chocolate chips for an even richer version.
Substitute cold lard for all or part of the butter in the crust. Lard makes a tender, delicate pie crust with a great flavor.
Add cinnamon and orange zest to the filling, for a boost of flavor
Caroline Chase says
I wish to let everyone know including the creator of this lovely recipe how my pie turned out. I took to my Thanksgiving meal with my family. I remember being intimidated as I have only made one pie from scratch before a pumpkin one but that was with the help of a friend! I am so grateful I braved the waters and tried this pie all by myself. I was not disappointed! At Thanksgiving meal, I sat there stunned as I received so many compliments! I said it must be beginners luck…But I credit the recipe as I followed the steps pretty well except for the flour, I mixed half and half whole grain with all purpose Einkorn wholegrain flour specifically. Oh what a wonderful treat! Yum yum! I loooved…Wow! Wow! Wow! is what I have to say. I am a caregiver and I took a slice of the pie to one of my clients. She gave me very positive feedback, saying she felt well nourished after eating. That made me so happy. Nourish that is one of my favorite words. The recipe was fairly simple for a pie newbie like myself. It truly was a special treat and I’m thinking of making for this Christmas as well.
Yes I highly recommend! And a big thank you to Jenny and your beautiful site. Please keep up the good work there. Such a gift I have tried and loved so many of your recipes. This is definitely one to keep in my recipe book.
Holiday Blessings,
Caroline
Brooke Moua says
Great pie. I’ve made it for a few years now. Note to self: Don’t use a deep dish pie pan; or double the filling??♀️
Claire says
I’ve recently discovered pecan flour (which is gluten free) and am wondering about using it in the crust instead.
Sonii Nagel says
Thank you, I will try this one. I have been making a star anise infused maple syrup pie that is quite good but a bit involved and this will simplify things. I like the bourbon idea too!
Bridget says
Could this pie work with chopped walnuts? They grow locally where I live in Northern California, can be found at my farmers market, and are cheaper than pecans.
Michaela says
Can the lard be replaced with coconut oil?
Lauri says
Have you seen Mark Bittman’s pecan pie recipe? It is delicious and does not use ANY corn syrup or syrup of any kind. It would be easy to choose good sugars in the ingredients as well as other whole foods. Generally it is an excellent recipe and is easy to find on the web.
Emma says
Here is an updated version of our favorite from growing up. I just made some for Thanksgiving with our family.
Cream Cheese Pecan Pie
10″ unbaked pie shell
8 oz. cream cheese
1/2 cup sugar
1 egg, beaten
1/2 tsp salt
1 tsp. vanilla extract
Combine cream cheese, sugar, egg, salt & vanilla. Spread over bottom of pie shell.
1 1/4 cup chopped pecans
Sprinkle pecans evenly over cream cheese mixture.
Combine topping;
3 eggs, beaten
1 cup maple syrup
1 tsp. vanilla extract
Pour topping over pecan layer. (You can arrange 5 pecan halves, resembling a star in the center of each pie, just for facncy, before pouring topping over it.) Bake in preheated oven 375 degrees for 40 minutes or until golden brown.
Kendall @ Dharma Feast says
Pecans fall from the trees here in the South (Arkansas) in the fall like millions of tiny gifts from the majestic trees that produce them. We gather them with rolling pecan harvesters and take them to the farmers market to have them shelled by machines. Then we take home the bounty and the pie baking begins. Thank you for this recipe. I am sure I will find it authentic and satisfying as you have admitted an “unnatural love” of pecan pies. That’s a very nice way of putting it – my family likes to describe my affinity for this nutty goodness as “insane”!
Tiffany says
Any ideas for egg substitute or you think that is out if the question? Looks divine:)
KimH says
I’ve got that Texas Pecan Pie love as well I only make one once a year.. and this year Im gonna have to try yours… Thanks!! Happy Thanksgiving!
Jennifer Henry says
Oh this looks beautiful and delicious. Is there any potential replacement for the sugar? I can eat everything else in the recipe but if I add the sugar I have a nasty reaction. Any suggestions?
Haley says
I’d probably try monk fruit sweetener myself. 😉
Gabrielle says
We used to live near someone who had a commercial walnut orchard who told us about walnut pie. I love pecans but my husband prefers walnuts as they aren’t as sweet. I tried making pecan pie with walnuts and I actually preferred it…which is saying something because I don’t like walnuts.
Caroline Chase says
Hi I love the sound of this pie. I was feeling in despair as I wished to make a pecan pie with healthful flare but lacked a recipe and as I’m unfamiliar with baking pies felt stuck. So glad I thought to come to this website which I love!!! So many beautiful wholesome food recipes refresh my Spirit, and Nourish my Soul. The only concern I had was I love to do whole grain and was hoping for a whole grain pie crust. Often times I see pie crusts made with regular flour. Being unknowing about pies, I assume there must be some reason. I wonder if I would harm the pie if I at least mixed half and half. I have Einkorn flour, perhaps I could do half Einkorn flour and half regular all purpose flour? Anyone have any thoughts? Thank you! I did already rate recipe without trying. I am intuiting already that is a wonderful recipe and I’m sure my family will love if I can just do the steps alright…
Big thank you to Nourished Kitchen 🙂