Maple Pecan Pie
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5 from 1 vote

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. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: maple, pecan
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 225kcal
Author: Marilyn


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


  • 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



  • 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.


  • 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.


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Serving: 1g | Calories: 225kcal | Carbohydrates: 16.8g | Protein: 3.4g | Fat: 15g | Saturated Fat: 3.2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 7.2g | Trans Fat: 0g | Cholesterol: 3.8mg | Sodium: 72mg | Potassium: 101mg | Fiber: 1.5g | Sugar: 1.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg