Maple Pecan Pie
Desserts · 75 min · Serves 8 · Medium · Best with Very Dark Strong maple syrup
A rich, deeply flavored pecan pie made with pure maple syrup instead of corn syrup. Thanksgiving's new star.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup pure maple syrup (Very Dark Strong)
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves
Method
- Preheat oven to 350°F. Place pie crust in a 9-inch pie plate. Crimp edges.
- Whisk together maple syrup, eggs, melted butter, brown sugar, vanilla, and salt until smooth.
- Arrange pecan halves in the bottom of the pie crust.
- Pour the maple filling over the pecans.
- Bake 45–50 min until the filling is set and the top is golden brown.
- If the crust edges brown too quickly, cover with foil.
- Cool completely on a wire rack before slicing — at least 2 hours.
| Tip: Very Dark Strong maple syrup gives this pie a deep, almost caramelized richness that corn syrup never could. |
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Made with our pure Adirondack maple Hand-selected from trusted Lake Placid producers. |
— The Maple Shop · Lake Placid, NY