This maple pecan pie is a flavorful and cozy twist on the classic dessert. Brown sugar and maple syrup create a deep, rich flavor paired with toasted pecans and a buttery crust.
This is a pecan pie recipe worth getting excited over. I used my maple pecan pie bars as inspiration and came up with this incredible maple pecan pie without corn syrup.
I am obsessed with all things “pecan pie”. If you are too, you have to try my: chocolate pecan pie, pecan pie cake, and pecan pie cookies!
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What sets this recipe apart
Maple syrup instead of corn syrup – The richness of pure maple syrup adds fantastic flavor, color, and sweetness to this pie. No corn syrup at all!
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.
Visual recipe overview
*Full recipe below in recipe card*
Pie crust
Line a pie plate with a standard pie crust. Use my pie crust recipe or your favorite homemade or store bought crust.
Filling
Cook the maple-brown sugar filling on the stovetop. Cool slightly then and add eggs, salt, and extract.
Assembly
Add the pecans to the bottom of the pie plate and pour the filling over the top.
Bake
Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.
My recipe testing tips
Oven rack position: 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 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.
Serving temperature: Chill the pie for a firmer filling. Serve at room temperature for a softer filling. This pie slices neatest when it is chilled.
No sticking: Spritz your pie plate lightly with non-stick spray before adding the crust. This ensures that your slices come out easily.
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:
- vanilla ice cream, I love Tillamook
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 with a rack in the center to lower third of the oven. 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 for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (approximately), until the edges are set but the very 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 on a wire rack to cool completely (several hours).
Notes
Serving and storage
Serve this pie at room temperature for the best texture. Leftovers should be refrigerated and brought to room temp before serving. The warmer the pie is the more gooey the filling will be. When cold the filling will be much firmer.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. 🙂
Elizabeth says
By now I’ve made this several times and it’s always hit! Definitely my go to recipe for pecan pie (and again using the crust for other recipes!). I even made mini pies recently. I put them in muffin tins. I’m pretty sure I still covered them like the recipe says and it might have been the same amount of baking time too. I just watched them to be sure they didn’t burn. I’m making the pie for dessert tonight 😆
Allison Mattina says
I’m so happy to hear that! Thanks for taking the time to share your experience. 🙂
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. 🙂