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Are you looking for an Old Fashioned Pecan Pie? Like the kind your grandmother probably made? I’m talking about a Maple Pecan Pie that your family will riot over!
Thick pecan pie filling redolent with maple syrup, dark brown sugar, and just a tiny hint of vanilla topped with crispy baked caramelized pecans in an all-butter pie crust. It doesn’t get better than this!
How to Use Maple Syrup in a Pecan Pie
You can’t JUST swap it out straight across for corn syrup in a regular Karo Pecan Pie Recipe. If you just add a bunch of Maple Syrup to a pecan pie it’s going to be a runny mess of a pie. Ask me how I know! LOL
Recipe testing is the answer! I started with my favorite pecan pie recipe and tested it from there. A couple of revisions and here we are with a Maple Pecan Pie that is perhaps better than the OG corn syrup-free pie.
Why is this pie crust blind-baked?
I chose to blind bake the crust after reading up about adding a LOT of liquid to a pecan pie. It seemed the one big problem bakers were having was a soggy bottom. We DON’T want soggy bottoms!!
One suggestion I kept seeing over and over was to blind bake or pre-bake the pie crust so it was somewhat set when the liquid went in. I tried that and it worked so well I never had a leaky crust in ANY of my trials.
How to keep your pie crust from slumping or shrinking
One thing you want to remember is to keep your pie crust COLD until RIGHT before you pop it in the oven. So preheat the oven once it’s hot THEN pull the dough out of the fridge, ease it into the pan, top it with foil/parchment, and whatever you’re using to blind bake, beans, or pie weights.
Moving QUICKLY is key, you want a COLD dough going into a HOT oven so it bakes right. If you have warm dough going into a warm oven you’re more likely to have a crust that slumps down INTO the pie pan.
If your crust seems to shrink it either went in the oven WARM and slipped down the slide. OR possible your crust was pulled and tugged into shape in the pan and THAT caused it to shrink up.
Be careful if you put your pie dough in a non-metal pie pan and decide to chill it before putting it in a hot oven. When you put it in the HOT oven that can cause it to explode. I’ve heard lots of things about Pyrex NEVER breaking but it’s just not true, it can explode in the oven when exposed to radical temperature differences. Some people STILL do it but unless my pie pan is metal I don’t chill the pan and dough together before putting it in a hot oven.
What do you need to make this Maple Pecan Pie?
- a regular pie pan, no deep dish needed!
- one pie crust, can be store bought, preformed and frozen, or a homemade pie crust
- foil OR parchment paper for blind baking the crust
- pie weights OR dried beans for blind baking the crust
- maple syrup
- dark brown sugar
- melted butter
- vanilla OR an *optional* splash of whiskey
Frequently Asked Questions about Pecan Pie
YES, YOU CAN! You’re in the right place. My Original recipe OR this one as well as my Mini Pecan Pies(linked below!) are ALL corn syrup free.
NO, you can use any pie crust recipe OR PREMADE pie crust
No, I add them as pecan halves. If you’re making Mini Pecan Pies OR Pecan Pie Bars, then chop them AFTER you measure them.
Yes, make the pie and let it cool. Then you can put it in the fridge.
Either your recipe isn’t a good recipe, OR you perhaps mismeasured something. One more thought on that, your pie may be warm and until it’s cooled completely pecan pies are a little mobile in the pan!
Our OTHER Favorite Pies
Classic Crumb Topped Apple Pie
Apple Pie Dessert Charcuterie Board
Old Fashioned Chocolate Pecan Pie Recipe
Maple Pecan Pie
Tons of maple flavor is what you'll get in this Maple Pecan Pie. This may be our favorite pecan pie recipe yet!
- Single Pie Crust, use my recipe, your recipe, OR store bought
- 1 1/2 cups dark brown sugar
- 2 TBSP all-purpose flour
- good pinch of salt
- 1/2 cup melted butter, cooled slightly
- 1/3 cup real maple syrup
- 2 eggs
- 1 TBSP milk
- 2 tsp vanilla
- 1 cup pecan halves
- preheat oven to 375˚
- dust the bottom of a regular not deep-dish pie pan with flour, lay pie crust in pie pan, don't stretch it out to make it fit, ease it in
- lay parchment paper or foil over the crust cover with 2 cups dry beans or peas or use pie weights
- blind bake in the oven for 15-20 minutes while you prepare the filling
- to make the filling combine the brown sugar, flour, and salt in a mixing bowl
- use a whisk or your hands to get it well combined and get out any lumps of brown sugar
- add the eggs, milk, melted butter, maple syrup, and vanilla to the bowl
- stir by hand with a spatula to combine everything, no need to beat but so stir it well to get it smooth and make sure the eggs are well combined
- add the pecans and stir to coat
- when the pie crust has baked at least 15 minutes remove it from the oven, remove the parchment or foil and the pie weights or dried beans
- stir the pie filling one more time to make sure it's combined and pour it into the prebaked pie crust
- bake for 40-50 minutes until the pie is dark brown, and the center is no longer jiggly
- if you notice the pie crust is getting too brown early on cover it with foil
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Amount Per Serving Calories 483Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 77mgSodium 228mgCarbohydrates 57gFiber 2gSugar 43gProtein 4g
This nutrition information was calculated using a computer program, results may vary.
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1 thought on “Old Fashioned Maple Pecan Pie”
fantastic pecan pie recipe!