Maple Pecan Pie Recipe: How to Make Maple Pecan Pie
Written by MasterClass
Last updated: Nov 17, 2022 • 3 min read
This holiday season, mix up your classic pecan pie by swapping out corn syrup for maple to make a delicious, flavorful dessert.
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What Is Maple Pecan Pie?
Maple pecan pie is a dessert featuring a mosaic of pecan halves suspended in a silky, sugary blend of eggs, butter, and maple syrup held together in a flaky pie crust. The use of maple syrup, instead of corn syrup in traditional pecan pies, gives each slice a toffee-infused sweetness and soft, crystallized texture.
4 Tips for Making Maple Pecan Pie
Follow these tips to make a the best pecan pie full of maple flavor:
- 1. Chop the pecans. You’ll use a few pecan halves around the rim of the pie as decoration, but using a base of chopped pecans makes the pie extra nutty yet easy to slice through. To chop pecans quickly, pulse them in a food processor until they reach the desired consistency.
- 2. Experiment with flour. To make a gluten-free version of this dessert, simply swap the all-purpose flour for your favorite gluten-free flour mix. You can also substitute up to half of the all-purpose flour in the recipe with an alternative flour, like corn, rye, spelt, or buckwheat.
- 3. Make it a chocolate pecan pie. Chocolate chips or cocoa butter give the innate sweetness of maple pecan pie a grounded earthy note with just enough bitterness, depending on the kind of chocolate you use. Incorporate cocoa butter into the filling and adjust the sugar levels accordingly.
- 4. Finish with flaky sea salt. A bit of salt goes a long way in balancing the gooey sweetness of the maple pecan pie filling. Choose a flaky version and sprinkle it on the pie after baking for a satisfying crunch.
Maple Pecan Pie Recipe
makes
prep time
30 mintotal time
1 hr 40 mincook time
1 hr 10 minIngredients
- 1
Combine the flour, 1 teaspoon salt, and granulated sugar in a large bowl. Add the cold butter, and work it between your fingers until there are no large pieces left (dough should just hold together when pressed in a handful).
- 2
Turn the dough out onto a clean work surface, and add the ice water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough. Only do this a few minutes; dough will not look smooth or stretchy. Form into a shaggy disc, about 1-inch thick. Wrap pie dough in plastic wrap, and refrigerate for at least two hours.
- 3
Preheat oven to 375 degrees Fahrenheit. Remove the disc of dough from the refrigerator and roll out to fit a 9-inch pie plate or pie pan. Crimp the edges and fit the dough into the bottom of the dish, and blind bake until beginning to turn golden brown, 10–15 minutes. Allow to cool.
- 4
In a large saucepan over medium heat, combine the sugar, maple syrup, and melted butter. Bring to a boil, stirring constantly with a spatula. Remove from heat and let cool to room temperature.
- 5
Meanwhile, whisk the eggs in a large bowl.
- 6
When the sugar-syrup mixture is cool, slowly drizzle into the eggs, whisking to combine. Stir in vanilla extract and 1 teaspoon salt.
- 7
Depending on your preference, you can either mix the chopped pecan pieces directly into the syrup filling, or spread them into the base of the blind-baked crust, and then arrange the pecan halves on top into the pattern of your choosing. Very slowly, pour the syrup mixture evenly over the nuts, filling until just shy of the crust’s edges.
- 8
Set the pie dish on a baking sheet and bake until just set and slightly wobbly, 50 minutes. Let cool completely on a wire rack before slicing, as the filling will continue to set after you remove it from the oven.
- 9
Serve with whipped cream or vanilla ice cream.
Note: The total time does not include 2 hours of inactive time.
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