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Welcome to Sweet Emily, where we make baking simple and delicious! Today, we’re diving into a beloved classic with a twist: our Ultimate Maple Pecan Pie. This recipe features a rich, deep maple flavor and skips the corn syrup entirely for a more natural sweetness. You’ll love the irresistible combination of nutty pecans and a gooey, sweet-salty filling, all nestled in a buttery crust. It’s the perfect showstopper for holidays or any special occasion.
Why You’ll Love This Maple Pecan Pie
This maple pecan pie recipe is a game-changer for several reasons.
- You’ll enjoy an incredibly rich, authentic maple flavor that shines through every bite.
- No corn syrup is needed, making it a more natural dessert option.
- The filling sets perfectly, creating a wonderfully gooey texture without being runny.
- A crisp, buttery pie crust provides the ideal contrast to the sweet filling.
- Our easy-to-follow instructions ensure baking success, even for beginners.
- It’s a fantastic choice for holiday gatherings or any sweet occasion.
- The balance of sweet and salty notes creates an absolutely addictive dessert.
Ingredients
To create the perfect maple pecan pie, gather these simple ingredients.
For the Crust:
- Homemade Pie Crust (one disk, prepared and chilled)
- Optional egg wash: 1 large egg, beaten with 1 Tablespoon milk or water
For the Filling:
- 2 and 1/2 cups (250g) shelled pecans (pecan halves recommended)
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 Tablespoon (8g) all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (240ml) pure maple syrup
- Flaky sea salt for sprinkling
- Optional: Homemade Whipped Cream for topping
Notes & Substitutions
Always use pure maple syrup for authentic flavor; avoid imitation breakfast syrups. For more information on how maple syrup is graded, the USDA provides detailed maple syrup grades and standards. If you don’t have flour, substitute with 2 teaspoons of cornstarch for every 1 tablespoon of flour for thickening. A homemade all-butter or shortening-butter pie crust works best. Ensure eggs are at room temperature for a smooth, emulsified filling. Both light or dark brown sugar are suitable for this ultimate maple pecan pie.
Equipment
Gathering your equipment beforehand makes baking this maple pecan pie a breeze.
- 9-inch pie dish (glass is recommended for even baking)
- Rolling pin
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment paper or aluminum foil
- Pie weights or dried beans
- Pie crust shield (or extra aluminum foil)
- Wire rack for cooling
- Optional: Pastry brush, piping bag, piping tip for whipped cream
Instructions
Follow these step-by-step instructions for a flawless maple pecan pie. This guide ensures a perfect bake from start to finish.
- Prepare Pie Crust: Have your homemade pie crust dough chilled and ready. Adjust your oven rack to the lower third position and preheat the oven to 350°F (177°C). On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish, tucking it in smoothly. Crimp or flute the edges. If using, brush the edges with an egg wash. Chill the crust for 20 minutes in the refrigerator or freezer. This crucial step prevents shrinkage.
- Blind Bake Crust: Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the pie from the oven and lift out the parchment/foil and weights. The crust is now ready for the filling.
- Prepare Filling: Evenly spread the pecans inside the warm, blind-baked pie crust. In a large bowl, whisk together the melted butter, brown sugar, and flour until well combined and thick. Next, whisk in the vanilla extract, salt, room temperature eggs, and pure maple syrup until the mixture is smooth. Pour this delicious filling evenly over the pecans in the pie crust.
- Bake the Pie: Place the pie in the preheated oven. Bake for 40-50 minutes, or until the top is lightly browned and the edges are set. After the first 20 minutes of baking, place a pie crust shield over the edges to prevent them from browning too quickly. If the center begins to brown too much, lightly tent the entire pie with aluminum foil. The pie is done when the edges are firm and the center has a slight jiggle.
- Cool and Serve: Remove the baked pie from the oven and immediately sprinkle flaky sea salt over the top. Transfer the pie to a wire rack and allow it to cool completely for at least 3-4 hours. This cooling time is essential for the filling to fully set. Slice and serve your ultimate maple pecan pie at room temperature. For an extra treat, top each slice with a dollop of homemade whipped cream.
Pro Tips & Troubleshooting
Achieve the best results with these simple tricks for your maple pecan pie.
- Prevent Soupy Filling: Always blind bake your pie crust thoroughly before adding the filling.
- Avoid Over-Browning: Use a pie crust shield, or gently tent the pie with foil, to protect the edges from burning.
- Ensure Smooth Filling: Use room temperature eggs for an easier and better-emulsified filling.
- Achieve Perfect Set: Allow the pie to cool completely, a minimum of 3-4 hours, for the filling to firm up.
- Pie Crust Shrinkage: Don’t skip chilling your pie dough before baking to maintain its shape.
Serving, Storage, and Variations
Serving Suggestions
Serve this delightful maple pecan pie at room temperature for the best texture and flavor. It’s absolutely divine topped with a generous dollop of homemade whipped cream or a scoop of vanilla bean ice cream. For an extra treat, garnish with a few extra toasted pecan halves and a final sprinkle of flaky sea salt to enhance its sweet and salty notes.
Storage Instructions
Cover leftover pie loosely and store it at room temperature for 1-2 days. For longer freshness, refrigerate the pie, covered, for up to 4-5 days.
Make-Ahead & Freezing
Prepare pie dough 1-5 days in advance and keep it chilled. You can make the filling mixture (without pecans) the day before and store it in the refrigerator. Baked maple pecan pie freezes beautifully for up to 3 months; wrap it tightly. Unbaked pie, after blind baking, can also be frozen for up to 1 month. Thaw frozen pie overnight in the refrigerator before serving.
Variations
- Bourbon: Add 2 tablespoons of bourbon to the filling for a sophisticated twist; slightly reduce the maple syrup.
- Spices: A pinch of ground cinnamon or nutmeg can add warmth and complexity.
- Coconut: Mix in 1/2 cup of toasted shredded coconut with the pecans for tropical notes.
Nutrition
Here is an estimated nutritional breakdown for one serving of this delicious ultimate maple pecan pie.
| Nutrient | Amount (Estimated) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 28g |
| Saturated Fat | 9g |
| Cholesterol | 90mg |
| Sodium | 210mg |
| Total Carbs | 48g |
| Sugars | 35g |
| Protein | 5g |
Please note: These nutritional values are estimates and can vary based on specific ingredients and preparation methods.
FAQ
Can I use a store-bought pie crust for this maple pecan pie?
Yes, you certainly can! Just ensure you follow the blind-baking steps outlined in the recipe for best results.
Why do I need to blind bake the pie crust?
Blind baking is crucial for preventing a soggy bottom. It helps the crust crisp up and prevents the liquid filling from making it soft and un appetizing.
What kind of maple syrup is best for this recipe?
Always opt for pure maple syrup, not pancake or breakfast syrup. Any grade, from golden to dark amber, will provide excellent flavor.
How do I know when the pie is done baking?
The edges of the pie should be set, and the top will be lightly browned. The very center might still have a slight jiggle, which is normal; it will firm up completely as the ultimate maple pecan pie cools.
Can I add other nuts to the filling?
While the recipe is optimized for pecans, you can experiment with a small amount of chopped walnuts or hazelnuts. However, pecans offer the classic taste and texture.
Conclusion
You’ve now mastered the art of creating the Ultimate Maple Pecan Pie, free from corn syrup and bursting with natural, rich maple goodness. This dessert is incredibly easy to make, even for beginners, and guarantees a show-stopping result every time. Its perfect balance of sweet, salty, and nutty flavors, all wrapped in a flaky crust, makes it an ideal treat for any occasion. We encourage you to try this delightful recipe and share the joy with your loved ones. Let us know how your maple pecan pie turns out in the comments!
The Ultimate Maple Pecan Pie (No Corn Syrup!)
Equipment
- 9-inch pie dish
- Parchment paper or aluminum foil
- Pie weights or dried beans
- Large bowl
- Whisk
- Pie crust shield (optional)
- Wire rack
- Wilton 8B Piping Tip (optional)
Ingredients
Pie Crust
- 1 Homemade Pie Crust or All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use)
- 1 large egg for egg wash
- 1 Tablespoon milk or water for egg wash
Pecan Pie Filling
- 2.5 cups shelled pecans (250g) (pecan halves)
- 5 Tablespoons unsalted butter (71g), melted and slightly cooled
- 0.5 cup packed light or dark brown sugar (100g)
- 1 Tablespoon all-purpose flour (8g)
- 2 teaspoons pure vanilla extract
- 0.5 teaspoon salt
- 3 large eggs at room temperature
- 1 cup pure maple syrup (240ml)
For Serving
- flaky sea salt for sprinkling
- Homemade Whipped Cream optional, for topping
Instructions
The Crust
- Prepare the pie crust or butter pie crust by following its initial steps through step 5.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- On a floured surface, roll out one chilled dough disc to 12 inches and carefully place it into a 9-inch pie dish, fluting the edges. Brush with egg wash, then chill for 20 minutes before lining with parchment/foil and filling with pie weights; blind bake for 15 minutes, then remove weights.
The Filling & Baking
- Evenly spread pecans inside the warm blind-baked pie crust. In a large bowl, whisk together the melted butter, brown sugar, and flour until combined and thick, then whisk in vanilla extract, salt, eggs, and pure maple syrup before pouring the mixture over the pecans.
- Bake the pie for 40-50 minutes, or until the top is lightly browned, using a pie crust shield or foil to prevent the edges from over-browning after 20 minutes. Remove the finished pie from the oven, sprinkle with sea salt, and place it on a wire rack to cool completely, allowing the filling to set.
- Slice and serve the pie at room temperature, optionally topping with whipped cream. Cover and store any leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Notes
A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.
