Maple Pecan Pie Delight

Maple pecan pie is the ultimate dessert for family gatherings and festive meals. This recipe brings together the richness of buttery pecans with the earthy sweetness of maple syrup, all tucked into a flaky homemade crust. Every bite is layered with nostalgia and warmth, making it the perfect centerpiece for your holiday table or any time you want a comforting treat.

I first baked this pie for Thanksgiving after searching for something classic with a twist. It instantly became a family tradition. Now we make it together every year and everyone fights over the last slice.

Ingredients

• All purpose flour: Gives structure to the crust so it is flaky and tender use a high quality brand for best results
• Granulated sugar: Just enough to lightly sweeten and add crispness to the crust
• Salt: Enhances all the flavors throughout the crust and filling
• Unsalted butter: Cold and in small cubes helps create flaky layers in the crust high fat European style butter is my favorite
• Ice water: Brings the dough together without over hydrating keep it extra cold
• Light brown sugar: Adds depth and warm molasses notes to the maple filling look for soft fresh-packed sugar
• Pure maple syrup: The star ingredient delivers floral caramel richness always use real maple syrup not pancake syrup
• Eggs: Bind the filling and add custardy texture use fresh large eggs for the best results
• Maple extract or vanilla extract: Boosts the maple scent or leans classic if you choose vanilla
• Chopped pecans: Toasted if desired amp up the nutty flavor always taste your pecans beforehand to be sure they are fresh
• Non-stick baking spray: Prevents sticking and makes cleanup easier look for one without artificial flavors
• Flaky finishing salt: Brings contrast and pulls the sweetness into focus Maldon or similar is ideal
• Tillamook Old Fashioned Vanilla Ice Cream: Creamy and rich perfect for serving fresh out of the freezer

Step-by-Step Instructions

Make the Crust:

In a large bowl combine flour sugar and salt then add the cold cubed butter. Use your fingers or a pastry blender to work the butter in until you see pea-sized pieces. Drizzle in ice water and stir with a wooden spoon. Once it looks shaggy gather it together with your hands. Add more water a bit at a time if needed but go slow. The dough should barely hold when pressed

Shape and Chill:

Transfer the dough onto plastic wrap. Pat it into a disc and seal well. Roll the edges gently on your counter to smooth out any cracks. Chill the dough in the refrigerator for at least one hour to relax the gluten. If you like you can toast your pecans during this time for extra depth

Roll and Shape the Dough:

Let the crust sit at room temperature until pliable but still cold. Roll it out on a floured surface to a large circle about 12 to 13 inches. Gently drape it into your 9 inch deep dish pie plate coated lightly with non-stick spray. Trim and crimp the edges as needed then return the pie plate to the fridge while you prepare the filling

Prepare the Filling:

Melt butter in a saucepan over medium heat. Once melted add brown sugar and pure maple syrup. Whisk until the mixture is smooth and begins to simmer gently around the edges. Remove from heat and pour into a bowl to cool for 15 minutes so you do not scramble the eggs in the next step

Finish the Filling:

When the syrup mixture is only slightly warm add the eggs salt and your chosen extract. Whisk until fully combined and glossy

Assemble the Pie:

Scatter the chopped pecans in an even layer in the chilled raw pie crust. Pour the maple filling gently over the pecans. Rearrange any floating nuts so the top looks even and inviting

Bake the Pie:

Lightly spray one side of foil with non-stick spray and cover the pie to shield the edges. Bake in the lower third to center of your oven at 350 F for 30 minutes. Carefully remove the foil then continue baking for another 15 to 25 minutes. Check for doneness by giving the pie a gentle jiggle. The edges should be set but the center will wobble slightly

Finish and Serve:

Remove the hot pie from the oven and sprinkle with a pinch or two of flaky salt while it is still warm. Let it cool fully on a rack then chill before slicing. Slice and serve at room temperature with a generous scoop of Tillamook Old Fashioned Vanilla Ice Cream for the ultimate finish

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My favorite part is the deep maple aroma floating through the house as it bakes. My grandfather used to sneak a warm slice before anyone else so now we all keep a close eye on the pie in the oven.

Storage Tips

Once baked and cooled store the pie uncovered in the fridge for up to four days. If you want to freeze it bake the pie fully cool to room temperature then wrap tightly in plastic wrap and a layer of foil. Thaw in the fridge overnight before serving for the best texture

Ingredient Substitutions

If you are out of maple syrup you can use honey or golden syrup but the signature flavor will change a bit. For the filling light corn syrup will work in a pinch but pure maple is always best. You can substitute walnuts for pecans for a different nutty note. If you have a dairy allergy vegan butter can replace traditional butter in both the crust and filling

Serving Suggestions

A scoop of old fashioned vanilla ice cream melts into each slice but whipped cream is also a classic pairing. For extra flair drizzle a little warm maple syrup over each serving or toss some extra toasted pecans on top for crunch. This pie shines on its own or as part of a dessert buffet

Cultural and Historical Context

Pecan pie is a true American classic originating from Southern kitchens in the early 20th century. Maple syrup brings a northern twist to the traditional Southern favorite. Today this pie bridges flavors from across the country and generations at every family table

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Maple pecan pie is the dessert that turns any gathering into a memorable feast.

Frequently Asked Questions

→ How do I toast pecans for this pie?

Scatter chopped pecans on a baking sheet and toast in a 350°F oven for about 8 minutes, stirring halfway for even color.

→ Can store-bought crust be used?

Yes, a premade deep-dish pie crust saves time while still delivering delicious results. Blind baking is not necessary.

→ Why add finishing salt on top?

Flaky salt accentuates the sweetness and adds a subtle crunch that contrasts with the pie’s smooth filling.

→ What’s the best way to serve?

Let the pie cool fully, then slice and serve at room temperature with a scoop of vanilla ice cream for extra creaminess.

→ How do I know when the pie is done?

The edges of the filling should be set while the center should wobble slightly when gently shaken, resembling gelatin.