Maple Pecan Pie

Imagine the cozy scent of maple syrup filling your home as it bakes into a rich, nutty pecan pie. There’s something about fall that calls for comforting, indulgent desserts, and a Maple Pecan Pie fits the bill perfectly. This pie is a warm, sticky treat that combines the traditional crunch of pecans with the deep, natural sweetness of maple syrup. It’s perfect for cozy gatherings, holiday feasts, or whenever you want to bring a touch of autumn into your kitchen.

Ingredients:

• 1 9-inch pie crust (homemade or store-bought)
• 1 cup pure maple syrup
• ¾ cup light brown sugar
• 3 large eggs
• 1 ½ cups pecan halves
• 4 tablespoons unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). Roll out your pie crust and press it into a 9-inch pie dish. Trim any overhang, crimp the edges, and place the pie crust in the fridge while you prepare the filling.
2. Prepare the filling: In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, flour, vanilla extract, and salt. Make sure the mixture is smooth and well-combined.
3. Add the pecans: Stir in the pecan halves, ensuring they’re evenly distributed throughout the filling.
4. Assemble the pie: Pour the filling into the prepared pie crust, making sure the pecans are spread out evenly on top.
5. Bake the pie: Place the pie on a baking sheet and bake for 50–55 minutes. The pie is done when the center is set but still has a slight jiggle. If the crust begins to brown too quickly, cover the edges with aluminum foil.
6. Cool completely: Allow the pie to cool on a wire rack for at least 2 hours before slicing. This ensures the filling sets properly.

Notes

• To avoid the filling from overflowing, don’t overfill the pie crust.
• For an extra maple flavor, use dark maple syrup, which has a deeper taste than lighter varieties.
• Want more texture? Toast the pecans before adding them to the filling.

Nutrition Information

• Calories: 450
• Fat: 26g
• Carbohydrates: 54g
• Sugar: 37g
• Protein: 5g

Why You’ll Love This Recipe

1. Easy to make: With simple ingredients and straightforward instructions, this pie comes together quickly.
2. Unique twist: The addition of maple syrup elevates the traditional pecan pie into something extra special.
3. Perfect for holidays: This pie is a hit at Thanksgiving, Christmas, or any gathering where you want to impress your guests.
4. Rich and flavorful: Every bite is filled with the deep, comforting sweetness of maple and the satisfying crunch of pecans.
5. Customizable: You can tweak the recipe with different nuts or sweeteners to suit your preferences.

Key Ingredients and Substitutions

1. Maple Syrup: The star ingredient of this pie! Use pure maple syrup for the best flavor. You can use light or dark maple syrup, though dark provides a richer taste.
   • Substitution: If you don’t have maple syrup, you can use honey or golden syrup, but keep in mind the flavor will differ slightly.
2. Pecans: Pecans provide a delightful crunch and pair perfectly with the sweetness of the maple syrup.
   • Substitution: If you’re out of pecans or want to switch things up, walnuts or almonds are good alternatives.
3. Brown Sugar: Adds depth and a slight molasses flavor to the pie. You can use light or dark brown sugar.
   • Substitution: Regular granulated sugar works in a pinch but won’t give the same richness.
4. Pie Crust: A buttery, flaky pie crust is essential for holding the filling together.
   • Substitution: If you want a gluten-free version, use a gluten-free pie crust from the store or make one at home.

How to Make Maple Pecan Pie (Step-by-Step)

Step 1: Preheat Your Oven and Prepare the Pie Crust

Before anything, set your oven to 350°F (175°C) so it’s ready for the pie. Roll out your pie crust and gently place it in a 9-inch pie dish. After trimming and crimping the edges, pop it into the fridge to chill while you make the filling.

Step 2: Mix the Filling

In a mixing bowl, whisk together the pure maple syrup, brown sugar, eggs, and melted butter. Sprinkle in the flour, vanilla extract, and a pinch of salt. Keep whisking until the mixture is velvety smooth.

Step 3: Fold in the Pecans

Now, stir the pecan halves into the filling mixture. Make sure they are well coated and evenly distributed.

Step 4: Fill the Pie Crust

Take the pie crust out of the fridge and pour in the filling. Use a spatula to spread out the pecans so they are evenly arranged on top of the filling.

Step 5: Bake

Place the pie on a baking sheet (to catch any potential drips) and slide it into the oven. Bake for about 50–55 minutes. Keep an eye on it! The pie is ready when the edges are set but the center still has a slight jiggle.

Step 6: Let It Cool

Once baked, place the pie on a wire rack to cool for at least two hours. This is essential for the filling to set and firm up perfectly.

Expert Tips for Success

• Watch the Crust: If your pie crust edges brown too quickly, use a pie crust shield or cover them with foil to prevent burning.
• Cool Completely: Let the pie cool fully before slicing to ensure the filling sets properly and you get clean slices.
• Use Fresh Pecans: Pecans can go rancid if stored improperly. Make sure they’re fresh for the best flavor.
• Test for Doneness: The center of the pie should still jiggle slightly when done; it will continue to set as it cools.

Variations and Customizations

• Chocolate Maple Pecan Pie: Add ½ cup of dark chocolate chips to the filling for a rich, decadent twist.
• Bourbon Maple Pecan Pie: For an extra flavor boost, stir in 1–2 tablespoons of bourbon to the filling.
• Vegan Maple Pecan Pie: Swap the eggs for a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), use a vegan pie crust, and replace butter with coconut oil.

Storage and Reheating Instructions

• Storing: Leftover pie can be covered and stored at room temperature for up to 2 days. For longer storage, wrap the pie tightly in plastic wrap and keep it in the refrigerator for up to 5 days.
• Freezing: You can freeze Maple Pecan Pie! Wrap it in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: For a warm slice, heat in the microwave for 10–20 seconds or in a 300°F oven for 10 minutes.

Serving Suggestions

This Maple Pecan Pie is fantastic on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle with warm caramel sauce or serve alongside a hot cup of coffee or spiced tea.

Frequently Asked Questions (FAQs)

Q: Can you use maple syrup in pecan pie?

A: Yes, you can absolutely use maple syrup in pecan pie! In fact, it adds a rich, natural sweetness that complements the pecans beautifully. Just make sure to use pure maple syrup for the best flavor. Some people also reduce the amount of sugar in the recipe slightly since maple syrup brings its own sweetness.

Q: My pie filling is runny—what happened?

A: If your filling is too runny, the pie likely didn’t bake long enough. The center should be set with just a slight jiggle. Be sure to allow the pie to cool completely before slicing.

Q: Can I make this pie ahead of time?

A: Yes! This pie can be made a day or two in advance. Just store it in the refrigerator, covered, and let it come to room temperature before serving.

Conclusion

Maple Pecan Pie is the perfect dessert to celebrate the cozy flavors of fall. With its rich maple filling and crunchy pecans, it’s sure to impress family and friends. Plus, it’s easy to