There’s something truly magical about a classic pecan pie — that golden, flaky crust cradling a gooey, buttery filling loaded with toasted pecans. It’s a nostalgic dessert that makes every holiday table shine, and this version elevates the traditional with pure maple syrup, warm cinnamon, and a hint of vanilla. 🍁✨
Whether you’re serving it for Thanksgiving, Christmas, or just because, this pie is simple to make, elegant to serve, and always a crowd-pleaser.
Why You’ll Love This Pecan Pie
✅ Perfectly gooey center without being runny
✅ Deep, nutty flavor from whole pecan halves
✅ Maple-sweetened filling adds warmth and complexity
✅ Make-ahead friendly for less stress on the big day
✅ Beautifully golden crust that holds its shape
🛒 Ingredients You’ll Need (Expanded)
- 1 unbaked 9-inch pie crust – Homemade or store-bought. If homemade, make it all-butter for flaky texture; freeze before baking to avoid shrinkage.
- 3 large eggs – Provide structure to the filling as it bakes.
- 1 cup pure maple syrup – Adds a rich, earthy sweetness that’s deeper and more complex than corn syrup.
- ½ cup packed brown sugar – Light or dark both work; dark gives deeper molasses notes.
- 1½ tablespoons all-purpose flour – Slightly thickens the filling for better slicing.
- 4 tablespoons unsalted butter, melted and cooled – Adds richness and smooth mouthfeel.
- 1½ teaspoons vanilla extract – Boosts the pie’s aromatic depth.
- ½ teaspoon ground cinnamon – Adds warmth and spice that pairs perfectly with pecans.
- ½ teaspoon salt – Balances the sweetness and enhances the other flavors.
- 2 cups pecan halves – Use toasted pecans for extra depth, or toast them yourself for 5–7 minutes at 350°F.
👩🍳 How to Make Pecan Pie
Step 1: Prepare the Crust
Place your unbaked pie crust into a 9-inch pie dish and freeze it for 30 minutes. This prevents the crust from shrinking or puffing during baking.
Step 2: Preheat the Oven
Set your oven to 350°F (175°C) and position the rack in the center.
Step 3: Mix the Filling
In a large bowl, lightly beat the eggs with a whisk. Add the maple syrup and brown sugar, whisking until smooth and fully dissolved.
Whisk in the flour, then add the melted butter, vanilla, cinnamon, and salt. Whisk until well combined and velvety.
Step 4: Assemble the Pie
Spread the pecan halves in an even layer in the frozen pie crust. Slowly pour the maple filling mixture over the pecans. The pecans will float slightly — that’s normal and creates a beautiful top layer once baked.
Step 5: Bake
Bake for 40–50 minutes, until the filling is mostly set with just a slight jiggle in the center. Check at 30 minutes — if the crust is browning too quickly, cover the edges with foil or a pie shield.
Step 6: Cool
Let the pie cool on a wire rack for 2–3 hours before slicing. This allows the filling to fully set for clean slices.
🥧 Serving Suggestions
- 🍨 Serve warm with a scoop of vanilla ice cream
- 🧁 Add a dollop of whipped cream or crème fraîche
- ☕ Pair with espresso or bourbon-spiked coffee
- 🍊 Zest orange over each slice for a citrus twist
- 🍫 Drizzle with chocolate sauce for indulgent flair
💡 Expert Tips & Variations
- Toast your pecans before baking to amplify their flavor
- Use dark maple syrup for a bolder taste and deeper color
- Add a splash of bourbon (1–2 tbsp) for a boozy Southern version
- Make it gluten-free with a GF pie crust and GF flour
- For extra texture, stir chopped pecans into the filling and top with whole halves
🥡 Storage & Make-Ahead Tips
- Room temperature: Cover and keep on the counter for up to 2 days
- Refrigerator: Store covered for up to 4 days
- Freezer: Let the baked pie cool completely. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months
- To thaw: Transfer to the fridge overnight and bring to room temperature before serving
❓ FAQ
Q: Can I use corn syrup instead of maple syrup?
A: Yes, light corn syrup can be used as a 1:1 substitute — but maple syrup adds more natural flavor and a deeper sweetness.
Q: Why freeze the crust before baking?
A: It helps the crust keep its shape and prevents the sides from slumping.
Q: How do I tell if pecan pie is done?
A: The edges will be set and puffed slightly, with the center just barely jiggling. It will finish setting as it cools.
Q: Can I use chopped pecans instead?
A: Definitely! Chopped pecans give a more rustic, toothsome texture, while whole pecans offer an elegant finish.
❤️ Final Thoughts
This Pecan Pie isn’t just a dessert — it’s a tradition, a celebration, and a memory waiting to be made. 🥧🍁 Whether it graces your holiday table or serves as a “just because” bake, it brings with it warmth, comfort, and a touch of nostalgia.
The rich, buttery filling, the golden flaky crust, and that toasted pecan top come together in perfect harmony. And thanks to the use of maple syrup and brown sugar, the sweetness feels layered, not cloying. It’s a balance of gooey and crisp, rustic and elegant, familiar yet elevated.
Make it ahead, dress it up or down, and watch it disappear slice by slice. This pie earns its place at the center of any table — and in the hearts of everyone who tastes it. 🧡🌰✨
Short version
Pecan Pie
Ingredients
- 1 9-inch unbaked pie crust*
- 3 large eggs
- 1 cup pure maple syrup at room temperature
- ½ cup packed brown sugar light or dark
- 1 ½ tablespoons all-purpose flour
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups pecan halves
Instructions
- Place the unbaked pie crust in the freezer for 30 minutes before filling. This helps it hold its shape and prevents the sides from sinking during baking.
- Preheat the oven to 350°F and position the rack in the center.
- In a large bowl, lightly beat the eggs with a whisk. Add the maple syrup and brown sugar, whisking until smooth.
- Whisk in the flour until fully combined, then add the melted butter, vanilla, cinnamon, and salt. Whisk again until the mixture is smooth and well blended.
- Pour the pecan halves into the frozen pie crust and spread them into an even layer. Carefully pour the maple mixture over the pecans.
- Bake for 40–50 minutes, until the filling is mostly set and only slightly jiggles in the center. Check the pie after 30 minutes — if the crust is browning too much, loosely cover it with foil.
- Let the pie cool on a wire rack for 2–3 hours before serving to allow the filling to fully set.
Notes
To refrigerate baked pie, store it covered in the fridge for up to 4 days.
To freeze, let the baked pie cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
