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!
Tam says
I made this for Christmas dinner for my family.bI will be making this recipe every year for now on. Delicious!!
Thank you so much!
Allison says
You’re welcome! Glad you enjoyed it!
Elizabeth says
I’m so glad to have found a recipe for pecan pie without corn syrup! I love pecan pie but the corn syrup is too much and I’m gluten intolerant (I was able to sub gluten free flour for the pie crust) so it was exciting to find this recipe. I’ve made it a couple of times at least, so far. I’ve also actually used the crust for other things as well (quiche). It’s sweet enough without being too sweet for something like a quiche.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
SenaMarie DeJesus says
Wooo
Lani says
I can’t wait to try this corn syrup free pecan pie. Especially to use maple syrup. I’d like to bake it a couple days in advance. Does anyone know how it would fare if frozen for a short time? Thank you!
Allison says
Hi, Lani. I have never frozen his pie. You can make it one to two days in advance and store in the refrigerator. I recommend serving it at room temperature. Enjoy!
Erin says
Mine was extremely runny, I even cooked it an extra 10 min uncovered and it was still so runny in the middle. Any advice?
Allison says
It should firm up in the fridge. Any ingredient changes?
Amy Johnson says
Wonderful pie! I did not use the crust recipe as my partner is gluten free, which is why I really appreciated this filling that doesn’t use any flour to thicken. Instead I used a walnut crust which made for a very nutty pie. Next time I’ll find a GF crust. But the pie filling is really excellent.
Allison says
I’m so glad you enjoyed it! Thanks for stopping by. 🙂
Ashley says
I love this recipe and have made it for the last 2 Christmases. As an expat living in Malta, corn syrup is impossible to get here, not to mention it is a sugar source I prefer to avoid. The maple syrup just goes so much better with the toasted pecans! It’s a huge hit with my extended family here, and was the only point in the meal when everyone was silent. Thank you for creating and sharing this. I will be making it for years to come.
As a side note, I make this gluten free and par-bake the crust at 350 for 10 minutes, since gluten free flours generally have a slightly longer baking time.
Allison says
Thanks for sharing your experience. 🙂
Katrina Chavez says
This pie is a HIT whenever I make it, it’s easy and delicious. The crust is fabulous and the fact that it’s better for you than corn syrup is worth the price. I love it. Thank you!!!
Allison says
You’re welcome! Thanks for taking the time to leave a comment. 🙂
Zabrina Ruggles says
Hi 🙂 Can you add chocolate chips to this recipe? If so what quantity do you think would work? Happy Thanksgiving!
Allison says
I’d say 1/2 or 2/3 cup chocolate chips. I have a Chocolate Pecan Pie recipe if you’d rather use that.
Tammy says
I made this for Thanksgiving and I now have to make more. I did add a rum flavoring and it was so good.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂