Maple Pecan Pie Recipe (No Corn Syrup!)
Maple Pecan Pie - A gooey, nutty, and perfectly sweet pie made with pure maple syrup, ideal for Thanksgiving or any holiday dessert.
Equipment
- 1 Pie Pan
Ingredients
- 1 unbaked 9-inch pie crust homemade or store-bought
- 2 ½ cups pecans
- 1 cup pure maple syrup
- ½ cup brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter melted
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Place a baking sheet on the lower rack (to catch drips).
- Spread the pecans in a single layer and toast them for 4-5 minutes, just until fragrant. Let them cool completely. Then divide them into two equal portions, leave half whole and roughly chop the other half.
- In a mixing bowl, whisk together - maple syrup, brown sugar, melted butter, eggs, flour, vanilla, and salt.
- Stir in the chopped pecans.
- Pour filling into the unbaked pie crust.
- Spread remaining whole pecans evenly.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Note: If the crust browns too quickly, cover edges with foil.
- Cool completely for at least 2-3 hours before slicing. The filling thickens as it cools.
Notes
Make Ahead, Storing & Freezing
Make Ahead:
You can easily prepare this Maple Pecan Pie ahead of time, making it perfect for stress-free holiday baking. Bake the pie completely, then allow it to cool fully so the filling sets. Once cooled, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 24 hours, or refrigerate it for up to 2 days. The flavors actually deepen as it rests, so the pie tastes even better the next day.
If you'd like to get even further ahead, you can also prepare the filling a day in advance. Mix everything together, store it in an airtight container in the refrigerator, and simply pour it into the crust when you're ready to bake. Give it a quick stir before using. This make-ahead option saves time and keeps your holiday prep smooth and easy!
Storing:
Once the pie has completely cooled, you can store leftovers easily while keeping that gooey, maple-pecan texture intact. Cover the pie loosely with foil or plastic wrap, or place slices in an airtight container. The pie will stay fresh for 3-4 days in the refrigerator.
Because pecan pie has a custard-style filling, refrigeration helps maintain its structure and prevents the crust from becoming overly soft. When you're ready to serve, you can enjoy it chilled, bring it to room temperature for about 30 minutes, or warm individual slices in the microwave for 10-15 seconds to restore that fresh-baked taste. This keeps the crust crisp and the filling soft, just the way it should be!
Freezing:
Maple Pecan Pie freezes beautifully, making it a great dessert to prepare well in advance. To freeze the whole pie, let it cool completely after baking, this prevents condensation and ice crystals from forming. Once cooled, wrap the entire pie tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. For extra protection, you can also place it in a large freezer-safe bag or wrap it in a second layer of foil. Freeze for up to 2 months.
To freeze individual slices, place the cooled slices on a parchment-lined tray and freeze until firm. Then wrap each slice tightly in plastic wrap and store them in a freezer-safe container or zip-top bag. This method allows you to thaw and enjoy single servings whenever you like.
When ready to serve, thaw the whole pie or individual slices overnight in the refrigerator. For a freshly baked taste, warm the pie in a 300°F oven for 10-15 minutes, or microwave slices in short intervals until just warmed through. This helps revive the crisp crust and gooey, maple-sweet filling. Enjoy!
Jyoti's Tips:
Toast the pecans before adding them to the filling this intensifies their flavor and gives the pie a deeper, nuttier aroma.
Use real maple syrup, preferably Grade A Amber or Dark, for the richest flavor and best texture. Artificial syrups won't thicken or caramelize the same way, which can affect the pie's consistency.
Protect the crust edges with a pie shield or foil if they begin to brown too quickly during baking. This helps the filling set without over-baking the crust.
Let the pie cool fully before slicing, as the filling continues to set as it cools. Slicing too early can cause the center to spill out rather than hold clean slices.
Nutrition
Nutrition Facts
Maple Pecan Pie Recipe (No Corn Syrup!)
Amount per Serving
Calories
306
% Daily Value*
Fat
20
g
31
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
57
mg
19
%
Sodium
121
mg
5
%
Potassium
177
mg
5
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
4
g
8
%
Vitamin A
196
IU
4
%
Vitamin C
0.2
mg
0
%
Calcium
60
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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