Maple Syrup Pecan Pie

Slice of Pecan Pie on white plate with blue towel underneath

5 from 11 votes

I spent over 20 years of my like thinking I didn't like pecan pie, but this Maple Pecan Pie recipe completely changed my mind! Maple syrup and a hint of molasses turn out to be a perfect corn syrup substitute to make an ultra-smooth and divinely flavored filling that isn't too sweet. It's the only version I make for my family, and I find myself praying that there's at least one slice leftover for me the next day.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 591kcal

Author: Misty

Equipment

9 inch pie plate

Ingredients

1 pie crust store-bought or homemade
1½ cups pecans
1 cup maple syrup
1 cup light brown sugar packed
½ cup heavy cream
1 tablespoon dark molasses (We use the brand Grandma's Molasses. If you opt to use a black strap molasses, know that it will be darker and more intensely flavored.)
4 tablespoon butter cut into ½ inch pieces
½ teaspoon kosher salt
6 egg yolks lightly beaten

Instructions

Prepare Pie Crust

Roll your dough on a lightly floured surface into a 12-inch circle that is about ⅛-inch thick.
1 pie crust
Gently fold the pie crust in half, then in half again to form a rough triangle shape (think pizza slice). Pick up the folded dough and place the point in the center of a 9 inch pie dish. Unfold the crust to cover the dish, leaving a 1-inch overhang on all sides.
Gently press the dough into the pan, trim the overhang to about a ½-inch on all sides, and use the overhang to form a crimped edge if desired. Refrigerate uncovered until firm, about 1 hour.

Toast Pecans

Place an oven rack in the lowest position and place an empty sheet pan on the rack. Close the oven and preheat to 350°F.
Once hot, add the pecans and toast for 3-5 minutes, stirring once or twice throughout. Pecans should be fragrant, but not burned. Remove from the sheet pan and chop roughly.
1½ cups pecans
Place the empty sheet pan back in the oven. Increase the oven temperature to 425°F.

Make Pecan Pie Filling

In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, and molasses over medium heat. Cook, stirring often, until sugar is dissolved, about 3-4 minutes.
1 cup maple syrup, 1 cup light brown sugar, ½ cup heavy cream, 1 tbsp dark molasses
Remove from the heat and cool for 5 minutes. Then whisk in the butter and salt. Last, add the egg yolks and whisk until smooth.
4 tbsp butter, ½ tsp kosher salt, 6 egg yolks

Assemble and Bake

Remove the pie shell from the fridge and sprinkle the chopped pecans evenly on the bottom. Pour the filling over the pecans.
Immediately place the pie on the sheet pan in the oven on the lowest rack. Close the oven and immediately reduce the temperature to 325°F.
Bake for 45-60 minutes, or until the filling is set and the center jiggles just slightly when shaken.
Remove pie from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours. Before serving, bring pie to room temperature and top with whipped cream.

Notes

Tips & Tricks

Prep the ingredients before you start. In my opinion, taking 5 minutes at the beginning to have everything measured makes the rest of the process stress free.
Dissolve the sugar all the way. Otherwise the filling will be grainy.
Bake the pie as soon as you pour the filling into the crust. If it sits in the crust for even a few minutes you could end up with a soggy crust.
Slice the pie with this serrated swiss knife. It is our favorite knife for cutting clean, straight lines in all kinds of desserts!

Storage instructions: Store pecan pie in an airtight container or wrap the pie plate in plastic wrap. Store in the fridge for 3-4 days.

Make ahead instructions: You can make it fully, cool it completely, then store tightly wrapped in plastic wrap. I would serve within 2 days of making for best results, or follow the freezer instructions below.

Freezing instructions: Allow the pie to cool for 1 hour at room temperature and then refrigerate for 3 hours. Then wrap it carefully in plastic wrap and foil (or store in a large air-tight container) and freeze for up to 3 months. Before serving, thaw it overnight in the fridge and then bring to room temperature before slicing.

Nutrition