Marilyns Treats

· 24 Comments

Maple Pecan Pie

Pie· Recipe Archive

Real maple syrup in a pecan pie? Yes please! And the salted pecans give this pie that sweet and salty flavor you are looking for.

Maple Pecan Pie

I found one promising recipe in an old issue of Gourmet that used maple syrup instead of corn syrup.

Maple and pecans go amazingly well together.

And this recipe sounded like a winner right off the bat.

The ingredient list is short and the method here is dead easy.

These are the INGREDIENTS you will need:

Pie Crust:

  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 6 tbsp butter chilled in about 6 pieces
  • 3-4 tbsp ice water

Filling:

  • 1 cup maple syrup
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3 large eggs
  • 1 tbsp butter melted and cooled
  • 1 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups coarsely chopped roasted and salted pecans

These are the INSTRUCTIONS for preparation:

Crust:

  • Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.

Filling:

  • Preheat oven to 350F.
  • Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
  • In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
  • Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
  • Bake for 60 minutes, until puffed and set.
  • Cool completely on a wire rack before slicing.

The only real change I made to the original recipe was in the nuts.

I used more nuts than the recipe called for and used pecans that had been previously roasted and salted.

This change from fresh picked pecans gives a deeper flavor to the entire pie.

Pecan pie is definitely a sweet dessert.

But A distinct salty And sweet is better in my book.

And using slightly salty pecans gives the pie a nice balance.

It also is a perfect choice when you are craving a weet and salty snack.

All you need to do is make your slice smaller than when served as a dessert.

This Maple Pecan Pie travels well.

It is a delicious and unique option for a church bazaar, family holiday or just to serve after a friendly dinner.

My family loves pie. And this Maple Pecan is requested regularly.

I know your family will love it as much as mine!

Real maple syrup in a pecan pie? Yes please! And the salted pecans give this pie that sweet and salty flavor you are looking for.

Maple Pecan Pie

Pecan pie is definitely a sweet dessert, but salty-sweet is better in my book and using slightly salty pecans gives the pie a nice balance. 
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: maple, pecan
Method: Bake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Adjust Servings: 8
Calories: 225kcal
Author: Marilyn

Ingredients

Pie Crust:

  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1 tsp sugar
  • 6 tbsp butter chilled in about 6 pieces
  • 3-4 tbsp ice water

Filling:

  • 1 cup maple syrup
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 3 large eggs
  • 1 tbsp butter melted and cooled
  • 1 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups coarsely chopped roasted and salted pecans

Instructions

Crust:

  • Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before using.

Filling:

  • Preheat oven to 350F.
  • Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
  • In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
  • Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
  • Bake for 60 minutes, until puffed and set.
  • Cool completely on a wire rack before slicing.

Notes

© MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 225kcal (11%) | Carbohydrates: 16.8g (6%) | Protein: 3.4g (7%) | Fat: 15g (23%) | Saturated Fat: 3.2g (16%) | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 7.2g | Trans Fat: 0g | Cholesterol: 3.8mg (1%) | Sodium: 72mg (3%) | Potassium: 101mg (3%) | Fiber: 1.5g (6%) | Sugar: 1.6g (2%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

This delicious pie sits in a pastry crust. The simple surprise flaor is a bit of orange zest. Fresh pecans added to brown sugar and corn syrup won’t disappoint!
Old Fashioned Pecan Pie
This pie Is really loaded with nuts and orange zest. We serve it at all the holiday gatherings.
Check out this recipe
This NO BAKE Coconut Cream Pie is the simplest pie to prepare! Vanilla pudding, milk and coconut mixed together create the first steps of this classic pie.
No Bake Coconut Cream Pie
NO BAKE pie tastes good with the coconut toasted and sitting on top of the luscious cream.
Check out this recipe
This sweet cobbler is full of rich and tart apples just picked from the tree.
A1 Apple Pie Cobbler
This sweet cobbler is full of rich and tart apples just picked from the tree. 
Check out this recipe

You might want to browse around my site a bit more and have a look at

Please read my Privacy Policy for more information on how your data is used.

Follow Marilyn’s Treats

Reader Interactions

Comments

  5. blankApril J Harris says

    I love maple anything, and you are totally right, maple and pecans are natural partners! Your pie looks so delicious, Marilyn! Thank you for sharing it and for being a part of the Hearth and Soul Link Party.

    Reply

    • blankMarilyn says

      I am so glad you like the Maple Pecan Pie. In my home, once I made this regular Pecan Pie has never been requested again! I hope you get to enjoy it. Be safe!

      Reply

  12. blankCathy Kennedy says

    Marilyn,

    This looks amazing! I’ve wanted to try making a pecan pie like this, so perhaps I can give your recipe a try in the not-so-distant future. I do love a good pecan pie. Thanks for sharing. Have a yummitastic day!

    Reply

    • blankMarilyn says

      Thank you Cathy! I love this pie. Even though it can be a huge calorie count, the maple sugar is actually suggested in Weight Watcher diets! If you do get the chance to try the recipe please come back and let me know. Enjoy!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating