Thank you Tillamook for sponsoring this post.
This Maple Pecan Pie is made with brown sugar and maple syrup, creating a deep, rich flavor. It has a buttery crust and sticky-sweet pecan filling balanced with a sprinkle of sea salt.
Are you ready to be the holiday MVP? Today I’m sharing a Maple Pecan Pie recipe and the perfect accompaniment to serve along with it: Tillamook Old Fashioned Vanilla Ice Cream. You’re guaranteed to end your holiday celebrations on a high note with this incredible dessert combination.
I set out to create a Pecan Pie recipe worth getting excited over (hint: no bland corn syrup here). I used my Maple Pecan Pie Bars as inspiration and came up with this rich and flavorful, sweet and salty Maple Pecan Pie. Once I had the perfect pie, I had to add the perfect topping: Tillamook Old Fashioned Vanilla Ice Cream.
Try the chocolate version, too: Chocolate Pecan Pie.
Jump to:
I am a seriously devoted Tillamook fan. Tillamook ice cream is the best ice cream I have ever tasted, and the only ice cream I buy for my family. Tillamook uses more cream than air in their premium ice cream, making each bite incredibly smooth and creamy. If you’re looking to upgrade your holiday desserts, topping them with Tillamook Old Fashioned Vanilla Ice Cream is the most delicious way to do it.
Once you have your ice cream, you can shift your sights to creating the best Pecan Pie.
How to make maple pecan pie
- Line a pie plate with a standard pie crust (use my homemade recipe or your favorite pie crust). Place the pie crust in the refrigerator while you assemble the filling.
- Heat butter, brown sugar and maple syrup in a small saucepan until smooth and combined.
- Whisk eggs, maple extract, and salt into the syrup mixture.
- Sprinkle pecans over the bottom of the unbaked pie crust, then pour over the liquid mixture.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.
What makes this recipe the best
Several things set this recipe apart from most traditional pecan pies. Here’s what elevates this recipe:
- Maple syrup instead of corn syrup – The richness of pure maple syrup adds fantastic flavor, color, and sweetness to this pie.
- Brown sugar – Instead of white sugar, light brown sugar lends additional sweetness and a subtle molasses flavor.
- Toasted pecans – Lightly toasting the pecans prior to adding them to the pie intensifies their flavor and makes them extra crunchy.
- Salt – Pecan pie is very sweet, and adding salt (both in the pie and sprinkled on top) creates a noticeably salty-sweet balance.
- Texture – A combination of flaky crust, gooey filling, crunchy pecans, and ultra-creamy vanilla ice cream take this dessert over the top.
Recipe tips
- Bake in the middle to the lower third of the oven. Baking the pie on an upper oven rack can cause the top to get too dark.
- Underbake just slightly. When you pull it from the oven the edges should be set but the very center will still have a slight jiggle to it. It will firm up as it cools.
- Chill for a firmer filling, serve at room temperature for a softer filling. This pie slices neatest when it is chilled. When served at room temperature the filling will be softer (as pictured).
- Spritz your pie plate lightly with non-stick spray to ensure that your slices will come out easily.
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Recipe
Maple Pecan Pie
Ingredients
Pie crust (or use your favorite 9-inch deep dish unbaked pie crust):
- 1 ¼ cups all purpose flour, plus more for rolling out the dough
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup chilled unsalted butter, cut into small cubes
- ¼ cup ice water, plus more, if needed
Filling:
- 6 tablespoons unsalted butter, cut into pieces
- 1 cup packed light brown sugar
- ⅔ cup pure maple syrup
- ½ teaspoon salt
- 3 large eggs
- ¼ teaspoon maple extract OR 1 teaspoon vanilla extract
- 2 cups chopped pecans, toasted, if desired*
- non-stick baking spray
- flaky finishing salt
For serving:
- Tillamook Old Fashioned Vanilla Ice Cream
Instructions
Pie crust:
- In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add ¼ cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
- Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop (like a wheel) to smooth out the edges. Transfer to your refrigerator for 1 hour (or up to 2 days). Note: If you're planning on toasting your pecans, now would be the time to do it.
- Let the pie crust sit at room temperature for several minutes until it is no longer rock-hard, but still cold (this will depend on how long it was the fridge). Roll out the dough on a floured surface until it is a 12-13 inch circle.
- Lightly spritz a 9-inch deep dish pie plate with non-stick spray, then transfer the crust to the pie plate. Trim and fold/crimp the excess crust around the edges. Place the crust in the refrigerator for about 20 minutes while you prepare the filling.
Filling:
- Preheat oven to 350°F. In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
- Add eggs, salt and extract to the syrup mixture, whisking until combined.
- Sprinkle the chopped pecans in the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary. Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake in the center to lower third of the oven for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (approximately), until the edges are set but the center of the pie is still a bit jiggly (like gelatin). Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place the pan on a wire rack to cool completely, then transfer to the refrigerator. Serve at room temperature with Tillamook Old Fashioned Vanilla Ice Cream.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Marianne
Delicious and not too sweet!
Allison
I’m glad you enjoyed it!
Robt.
I thought this a well presented, thought out presentation without cuteness as so many on this group stoop to. My relatives in the South typically used hydrogenated shortening and corn syrup. This is better. I now live in Denmark and would not even know where to buy those last two ingredients, but we have Canadian maple syrup and arguably some the finest tasting butter on the planet, so this recipe works for me.
I know Tillamook OR very well, but we do have grass-fed dairy ice cream in this part of the world.
I toasted the pecans in an iron skillet this year and it does make a difference. I followed the recipe almost exactly, using pure vanilla and a bit of Kentucky Bourbon for flavor. I loved it.
The pie was yummy. Thank you.
Bshug
This is THE best pecan pie I’ve ever had!!!!! I was in heaven as I ate it. I will definitely be making it over, over, and over again. Thank you so much for sharing it!
Allison
You’re welcome! Thanks for the kind review. 🙂
Teresa
I looked this recipe up this past February of 24 to make my daughter a pecan pie for her birthday, this is her favorite pie, it is hands down the best I have ever put in my mouth, I’ve made in several times since and get soo many compliments saying it’s the best pecan pie they’ve ever eaten, I’ve made some in the past but it was with corn syrup, the maple syrup is a game changer, would highly recommend this recipe
Allison
Thanks for the kind review, Teresa. 🙂
Carolina
I haven’t tried it yet but my God! It smells amazing and looks amazing. I am just waiting for it to cool down!
Can’t wait.
Allison
Enjoy! 🙂
Allison B
Absolutely the BEST pecan pie!!! The real maple syrup is delish in this pie! Try it!
Allison
Thanks for the kind review. I’m glad you enjoyed it!
Dee
Okay so here’s where I messed up lol. Instead of sticking directly to the recipe I added 1/4 cup of chocolate chips, a 1/2 tsp of espresso powder, I doubled the salt and vanilla extract. The flavor, amazing! The texture…the middle did not set. I think I should have either cooked it longer by like 10-15min or added an extra egg.
Allison
Bummer! Yes, it sounds like it needed to bake a bit longer.
Joan
This recipe shows finely chopped pecans on top of pie. But the directions say to sprinkle pecans on the bottoms of the crust?
Allison
Once you pour the syrup mixture into the crust the pecans will rise.