This pie, y’all… it’s something special. I took one bite and just smiled. It’s that sweet, nutty, buttery kind of good.
The maple syrup makes it rich. The pecans give it crunch. And the crust? Flaky and perfect.
I made it for a little get-together, and it was gone fast. You can totally make it too. Let me show you how I did it!
Why You’ll Love This Recipe
- Rich, Buttery, and Nutty: The perfect balance of pecans, maple syrup, and brown sugar creates a luscious, melt-in-your-mouth experience.
- No Corn Syrup Overload: This pie swaps out excessive corn syrup for maple syrup, giving it a more complex, natural sweetness.
- Easy to Make: With a simple whisk-and-pour filling and a pre-made or homemade pie crust, this recipe is beginner-friendly.
- Perfect for Holidays: A staple at Thanksgiving, Christmas, or any special occasion.
- Make-Ahead Friendly: Prepare it in advance and store it for a stress-free dessert option.
Required Kitchen Tools
- 9-inch pie pan
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Rolling pin (if using homemade pie crust)
- Pastry brush (optional, for egg wash)
Ingredients
Here’s what you’ll need to bring this heavenly pie to life:
- Pie Crust: 1 (9-inch) pie crust, homemade or store-bought.
- Pecans: 1 1/2 cups, coarsely chopped, plus extra for topping.
- Brown Sugar: 1 cup, light or dark for deep caramel flavor.
- Butter: 1/2 cup, melted and slightly cooled.
- Eggs: 3 large eggs, beaten.
- Salt: 1/4 teaspoon to enhance flavor.
- Vanilla Extract: 2 teaspoons for warmth and depth.
- Corn Syrup: 4 tablespoons, light or dark, to help with consistency.
- Maple Syrup: 1 cup of pure maple syrup for natural sweetness.
- Ground Cinnamon: 2 teaspoons for warmth and spice.
- Dried Orange Peel: 1/2 teaspoon for a subtle citrusy kick.
- All-Purpose Flour: 4 tablespoons, to slightly thicken the filling.
Variations for Southern Maple Pecan Pie
- Bourbon Pecan Pie: Add 2 tablespoons of bourbon for a boozy depth of flavor.
- Chocolate Pecan Pie: Stir in 1/2 cup of chocolate chips for a decadent twist.
- Coconut Pecan Pie: Mix in 1/3 cup of shredded coconut for a tropical flair.
- Honey Maple Pecan Pie: Replace corn syrup with honey for a different sweet profile.
- Gluten-Free Version: Use a gluten-free pie crust and substitute flour with cornstarch.
Step-by-Step Instructions
1. Prepare the Pie Crust
Roll out your pie crust into a 9-inch pie pan. Trim and flute the edges as desired. Place it in the refrigerator while you prepare the filling.
2. Make the Pecan Pie Filling
In a mixing bowl, whisk together the eggs, melted butter, brown sugar, maple syrup, corn syrup, flour, cinnamon, dried orange peel, vanilla extract, and salt until fully combined.
3. Add the Pecans
Stir in the chopped pecans until evenly distributed.
4. Assemble the Pie
Pour the filling into the prepared pie crust. Arrange extra pecans on top in a decorative pattern if desired.
5. Bake the Pie
Preheat your oven to 350°F (175°C). Bake for 50-55 minutes, or until the center is set and slightly jiggly. If the crust starts browning too quickly, cover the edges with aluminum foil.
6. Cool and Serve
Let the pie cool completely before slicing. This allows the filling to set properly. Serve with whipped cream or vanilla ice cream.
Serving and Decoration
How to Serve Southern Maple Pecan Pie
- Classic: Enjoy a warm slice with a scoop of vanilla ice cream.
- Drizzle It Up: Top with caramel or chocolate sauce for extra indulgence.
- Whipped Cream: A dollop of homemade whipped cream enhances the flavors.
- Dusting of Cinnamon: Lightly sprinkle cinnamon over the top for added warmth.
Storing Southern Maple Pecan Pie
- At Room Temperature: Cover loosely and store for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge before serving.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Total Fat | 24g |
| Saturated Fat | 8g |
| Cholesterol | 85mg |
| Sodium | 170mg |
| Carbohydrates | 55g |
| Sugar | 40g |
| Protein | 5g |
Southern Maple Pecan Pie
Course: Uncategorized8
servings15
minutes50
minutes~450
kcalIngredients
1 (9-inch) pie crust
1 1/2 cups pecans, chopped
1 cup brown sugar (light or dark)
1/2 cup butter, melted
3 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
4 tablespoons corn syrup (light or dark)
1 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon dried orange peel
4 tablespoons all-purpose flour
Directions
- Preheat oven to 350°F (175°C). Prepare a 9-inch pie pan with your pie crust.
- In a bowl, whisk together eggs, melted butter, brown sugar, maple syrup, corn syrup, flour, cinnamon, dried orange peel, vanilla extract, and salt.
- Stir in chopped pecans.
- Pour mixture into the pie crust and arrange whole pecans on top.
- Bake for 50-55 minutes until the filling is set but slightly jiggly.
- Allow to cool completely before slicing. Serve with whipped cream or ice cream.
FAQs
Can I make this pie ahead of time?
Yes! Bake the pie a day ahead and store it at room temperature or refrigerate it for up to 5 days.
Can I use store-bought pie crust?
Absolutely! A store-bought crust works just fine for this recipe.
Why is my pecan pie runny?
The pie may need more baking time. Make sure the center is set before removing it from the oven.
How do I prevent the crust from burning?
Cover the edges with aluminum foil if they brown too quickly during baking.