Maple Pecan Pie Recipe
Maple Pecan Pie Recipe photo by Taste of Home
Next Recipe

Maple Pecan Pie Recipe

Read Reviews
4 9 10
Publisher Photo
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make.—Mildred Wescom, Belvidere, Vermont
Recommended: Maple Recipes
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 8 servings


  • 3 eggs
  • 1/2 cup sugar
  • 1 cup maple syrup
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecan halves
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 piece: 433 calories, 23g fat (7g saturated fat), 96mg cholesterol, 244mg sodium, 54g carbohydrate (39g sugars, 1g fiber), 5g protein.


  1. In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into pastry shell.
  2. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator. Yield: 8 servings.
Originally published as Maple Pecan Pie in Country December/January 1999, p49

Reviews for Maple Pecan Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Linda User ID: 9060806 260596
Reviewed Feb. 1, 2017

"Tasted egg-y. It's not BAD but I wouldn't make again."

Josh User ID: 8982720 257859
Reviewed Dec. 8, 2016

"Just pulled out of oven after 55minutes of cooking, still a little runny. I don't bake much but would that be so and get more firm when cooling?"

Suzie User ID: 8975926 257361
Reviewed Nov. 27, 2016

"Just perfect! We were very happy with this pie. 5 Stars!

I covered the pie crust edges in foil the whole time so they didn't over cook and the top in the last 5 minutes so the pecans didn't over brown.
It cracked just a bit at the 45 minute mark. Next time I will turn the heat off at 35 or 40 mins and let it cool in the oven to try for it not to crack. Just an appearance issue, didn't affect the taste."

Worshipguy User ID: 6391761 31431
Reviewed Dec. 17, 2012

"This one's a keeper! I added 1/2 cup of pecans and 1/2 tsp vanilla extract like some of the other reviewers suggested. I like the change up from normal pecan pie."

thealphagirl User ID: 4521461 202916
Reviewed Oct. 25, 2012

"I make this every year for Thanksgiving. I love the flavor!"

MBilllman User ID: 3940652 51845
Reviewed Nov. 29, 2010

"Added 1/2 Cup extra pecans. I'll try omitting the sugar next time because it's quite sweet."

GabbyJayne User ID: 633556 48300
Reviewed Nov. 20, 2010

"Absolutely THE best pecan pie recipe out there! Ever since it came out in a Taste of Home years ago it's been our star recipe for many Thanksgiving & Christmas dinners. Goes together quickly. You can substitute the white sugar for erythritol or Splenda with excellent results. Sometimes I'll add up to a full teaspoon of vanilla. This is just absolutely the best pecan pie. Love the subtle difference the maple syrup adds. You won't be disappointed. Be prepared to receive enormous praise and requests for the recipe!"

malibumomma User ID: 5596923 69755
Reviewed Nov. 13, 2010

"we would make this again! My three year old thought it was the great. As a treat add a half cup of chocolate chips!!! YUM YUM"

michellelynne User ID: 221009 69342
Reviewed Nov. 26, 2009

"LOVED this- add 1/2 cup extra pecans."

Loading Image