Maple Pecan Pie (Without Corn Syrup)
Total Time
6 hours
Prep Time
3 hours
Cook Time
55 minutes
Rating
4.7 out of 5 stars
(62)
Ingredients
8-10 servings
- Homemade Pie Crust or All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use)
- optional egg wash: 1 large egg beaten with 1 Tablespoon milk or water
- 2 and 1/2 cups (250g) shelled pecans (pecan halves)
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 Tablespoon (8g) all-purpose flour*
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (240ml) pure maple syrup*
- flaky sea salt for sprinkling
- optional: Homemade Whipped Cream for topping
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Preparation
Chef’s notes
Make Ahead Instructions – 1-5 Days Ahead:
You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.
Make Ahead Instructions – Freezing:
The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer.
Special Tools (affiliate links):
Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Weights | Glass Mixing Bowl | Whisk | Pie Crust Shield | Cooling Rack | Piping Bag (Reusable or Disposable) | Wilton 8B Piping Tip | Flaky Sea Salt
Freezing Extra Pie Dough:
You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
Optional Egg Wash:
For a golden brown sheen on the pie crust edges, feel free to brush with egg wash as noted in step 3.
Cornstarch:
2 teaspoons of cornstarch work as a substitute for 1 Tablespoon of flour. Make sure the cornstarch is completely mixed in with the melted butter and brown sugar.
Pure Maple Syrup:
Use pure maple syrup, not breakfast syrup. Any variety of pure maple syrup is great, from golden to dark amber. Use what you love best.
Pie Dish:
I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
Room Temperature Ingredients:
Make sure you use room temperature eggs. Cold eggs will solidify the butter and you’ll be left with random chunks of butter in your filling.
Try Adding Bourbon:
Pie is delicious with a little bourbon. I recommend adding 2 Tablespoons, but make sure you reduce 2 Tablespoons of maple syrup from the recipe. (Use 3/4 cup + 2 Tbsp of maple syrup.) Whisk 2 Tbsp of bourbon in with the maple syrup.