Pecan Pie with Maple Syrup (Pay de Nuez con Miel Maple) is a classic American dessert made with a combination of pecans, eggs, and maple syrup, resulting in that classic, gooey, custardy texture.
Jump to
It's baked until the filling sets and the nuts turn golden, making it a popular dessert during festive seasons like fall and Christmas.
This Pecan Pie with Maple Syrup recipe is an easy, homemade pecan pie made without corn syrup, combining pure maple syrup and granulated sugar for a balanced, not-too-sweet flavor, plus toasted pecans for added richness.
It's simple, comforting, and guaranteed to become a holiday favorite for Thanksgiving, Christmas, or any fall celebration.
Ingredients You'll Need
Note: See the recipe card for quantities.
- All-purpose flour: provides the crust's structure and keeps it tender.
- Confectioners' sugar: adds light sweetness and a delicate texture.
- Kosher salt: balances and enhances the overall flavor.
- Unsalted butter (chilled): creates flakiness and a rich taste.
- Vegetable shortening (frozen): adds tenderness and helps the crust hold its shape.
- Egg white mixed with ice water: brings the dough together while keeping it cold.
- Egg yolk (for brushing): gives the crust a light golden finish.
- Unsalted butter: adds richness to the filling.
- Granulated sugar: sweetens and helps develop caramel-like flavor.
- Kosher salt: balances the sweetness.
- Eggs: set the filling into a soft custard.
- Pure maple syrup: provides natural sweetness and maple flavor.
- Pecans (toasted): add crunch and a deeper nutty aroma.
How to Make Pecan Pie with Maple Syrup
Note: Full instructions are provided in the recipe card below.
- For Pie Crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and shortening, then pulse until the mixture resembles coarse cornmeal. Transfer the mixture to a medium bowl.
- Drizzle the egg-white and water mixture over the dry ingredients. Using a rubber spatula, gently fold and press until the dough begins to come together. Use your hands to shape it into a ball, then flatten it into a 4-inch disk. Lightly dust it with flour, wrap it tightly in plastic, and chill for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll the dough into a 13-inch circle. Carefully place it into a 9-inch glass pie plate. Fit the dough into the bottom and sides of the pan without stretching it. Trim the edges, leaving about ½ inch of overhang. Fold the excess dough underneath itself so the edge is even with the rim of the pan, then crimp or flute as desired.
- Refrigerate the shaped crust until firm, about 1 hour. Once chilled, poke the bottom and sides with a fork. Line the crust with heavy-duty aluminum foil, pressing it firmly against the dough and over the rim. Prick the foil as well, then chill the crust again while the oven preheats.
- Preheat the oven to 400°F (200°C). Bake the crust for about 15 minutes, checking once or twice and gently pressing down any areas that puff up. Remove the foil and continue baking for another 10 minutes, or until the bottom begins to turn a light golden color. Brush the hot crust with the egg-yolk wash and return it to the oven for 1 more minute to set the glaze. Set the crust aside while you prepare the filling.
- Reduce the oven temperature to 275°F (135°C). Keep the crust warm in the oven if it has cooled.
- For filling, melt butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet; mix in the sugar and salt with a heatproof rubber spatula until the butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans and vanilla
- Return the bowl to the hot water and stir until the mixture becomes glossy and warm to the touch (about 130°F / 54°C). Remove from the heat and stir in the chopped pecans.
- Pour the filling into the warm pie crust. Bake for 50-60 minutes, or until the center feels set but still soft-similar to firm gelatin-when gently pressed. Transfer the pie to a cooling rack and let it cool completely, at least 4 hours. Serve at room temperature or slightly warm, with whipped cream or vanilla ice cream if desired.
Hint: Toast the pecans and use pure maple syrup-this simple combination gives the pie a deeper, richer flavor without making it overly sweet.
Storage, Make Ahead, & Freezing
Storage: keep the pecan pie covered in the refrigerator for up to 4 days; the filling stays set and the crust holds its texture.
Make Ahead: bake 1-2 days in advance, let it cool completely, and refrigerate tightly covered; the pecan pie dough can also be prepared ahead and chilled for up to 2 days.
Freezing: wrap the fully baked, cooled pecan pie in several layers of plastic wrap and double foil, freeze for up to 2 months, and thaw overnight in the refrigerator before serving.
Camila's Tips & Variations
- For the best maple flavor, this recipe uses pure maple syrup combined with granulated sugar, keeping the sweetness balanced and enhancing the custard's depth.
- Heating the filling before baking ensures a smoother texture, prevents curdling, and helps the custard set evenly.
- Add the warm filling to a hot, prebaked crust to avoid a soggy bottom and create a clean, well-set slice.
- Baking the pie at a lower temperature allows the filling to cook gently, reducing the risk of curdling and giving it that classic soft, custardlike texture.
- If you prefer your pie warm, cool it completely, then reheat the slices in a 250°F (120°C) oven for about 20 minutes to keep the texture intact.
- Maple syrup has more liquid than corn syrup, so this pie naturally bakes up with a softer, more custard-style filling.
- Toasting the pecans deepens their nutty flavor and adds more complexity to the filling.
- Toasted walnuts can be used instead of pecans for a slightly earthier flavor.
- Keep all fats cold-chilled butter, frozen shortening, and cold egg-white mixture-to achieve a flakier, more tender crust.
- Chill the shaped crust before blind-baking; this helps it retain its shape and prevents shrinkage.
- If the edges brown too quickly, lightly cover them with foil during baking.
- Add vanilla extract or a pinch of cinnamon for extra flavor and warmth.
- Serve the pie warm, at room temperature, or chilled; vanilla ice cream or lightly sweetened whipped cream pairs beautifully with the maple-pecan filling.
Frequently Asked Questions
Can I use walnuts instead of pecans?
Absolutely. Toasted walnuts work as a great substitute and offer a slightly deeper, earthier flavor.
Why is this pie baked at 275°F?
The low oven temperature helps the custard cook slowly, preventing curdling and keeping the texture smooth and creamy. The crust is prebaked at a higher temperature first to stay crisp.
Why add the filling to a hot crust?
Placing the warm filling into a hot prebaked crust helps prevent sogginess and ensures the bottom sets properly.
❤️ Love this Pecan Pie with Maple Syrup recipe?
Then make sure to check out our classic pecan pie recipe-a longtime favorite.
You may also like
Recipe
Pecan Pie with Maple Syrup
Pecan Pie with Maple Syrup (Pay de Nuez con Miel Maple) is a classic American dessert made with a combination of pecans, eggs, and maple syrup, resulting in that classic, gooey, custardy texture.
Equipment
- Pie dish (9-inch)
Ingredients
Pie Shell
- 156 g all-purpose flour
- 2 tablespoons confectioners' sugar
- ¼ teaspoon kosher salt
- 113 g unsalted butter , chilled, cut into small pieces
- 24 g vegetable shortening , frozen, cut into small pieces
- 1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 60 ml
- 1 large egg yolk , beaten with ⅛ teaspoon vanilla extract or water
Filling
- 57 g unsalted butter , cut into pieces
- 100 g granulated sugar
- ¼ teaspoon kosher salt
- 3 large eggs
- 1 tablespoon vanilla extract
- 240 ml pure maple syrup , preferably Grade B or Grade A dark amber
- 170 grams whole pecans , toasted and roughly chopped
Instructions
- For Pie Crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and shortening, then pulse until the mixture resembles coarse cornmeal. Transfer the mixture to a medium bowl.
- Drizzle the egg-white and water mixture over the dry ingredients. Using a rubber spatula, gently fold and press until the dough begins to come together.
- Use your hands to shape it into a ball, then flatten it into a 4-inch disk. Lightly dust it with flour, wrap it tightly in plastic, and chill for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll the dough into a 13-inch circle. Carefully place it into a 9-inch glass pie plate. Fit the dough into the bottom and sides of the pan without stretching it.
- Trim the edges, leaving about ½ inch of overhang. Fold the excess dough underneath itself so the edge is even with the rim of the pan, then crimp or flute as desired.
- Refrigerate the shaped crust until firm, about 1 hour. Once chilled, poke the bottom and sides with a fork.
- Line the crust with heavy-duty aluminum foil, pressing it firmly against the dough and over the rim. Prick the foil as well, then chill the crust again while the oven preheats.
- Preheat the oven to 400°F (200°C). Bake the crust for about 15 minutes, checking once or twice and gently pressing down any areas that puff up.
- Remove the foil and continue baking for another 10 minutes, or until the bottom begins to turn a light golden color.
- Brush the hot crust with the egg-yolk wash and return it to the oven for 1 more minute to set the glaze. Set the crust aside while you prepare the filling.
- Reduce the oven temperature to 275°F (135°C). Keep the crust warm in the oven if it has cooled.
- For filling, melt butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer.
- Remove the bowl from the skillet; mix in the sugar and salt with a heatproof rubber spatula until the butter is absorbed. Beat in eggs, then maple syrup.
- Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans and vanilla.
- Return the bowl to the hot water and stir until the mixture becomes glossy and warm to the touch (about 130°F / 54°C). Remove from the heat and stir in the chopped pecans.
- Pour the filling into the warm pie crust. Bake for 50-60 minutes, or until the center feels set but still soft-similar to firm gelatin-when gently pressed.
- Transfer the pie to a cooling rack and let it cool completely, at least 4 hours. Serve at room temperature or slightly warm, with whipped cream or vanilla ice cream if desired.
Notes
Storage: keep the pie covered in the refrigerator for up to 4 days; the filling stays set and the crust holds its texture.
Make Ahead: bake 1–2 days in advance, let it cool completely, and refrigerate tightly covered; the pie dough can also be prepared ahead and chilled for up to 2 days.
Freezing: wrap the fully baked, cooled pie in several layers of plastic wrap and double foil, freeze for up to 2 months, and thaw overnight in the refrigerator before serving.
Nutrition
Nutrition Facts
Pecan Pie with Maple Syrup
Amount per Serving
Calories
483
% Daily Value*
Fat
30
g
46
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
111
mg
37
%
Sodium
149
mg
6
%
Potassium
194
mg
6
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
6
g
12
%
Vitamin A
540
IU
11
%
Vitamin C
0.2
mg
0
%
Calcium
65
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
