Maple Pecan Pie

Name: Maple Pecan Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 3 large eggs; 1/2 cup sugar; 1 cup maple syrup; 3 tablespoons butter, melted; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups pecan halves; Whipped cream, optional

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

Ingredients

Pastry for single-crust pie (9 inches)
3 large eggs
1/2 cup sugar
1 cup maple syrup
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves
Whipped cream, optional

Directions

Preheat oven to 375°. Roll out dough to fit a 9-inch pie plate. Transfer crust to pie plate. Trim to 1-inch beyond edge of plate; flute edges.
In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into prepared crust.
Bake for 30-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Nutrition Facts

1 piece: 561 calories, 35g fat (12g saturated fat), 111mg cholesterol, 294mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 7g protein.

Originally published as Maple Pecan Pie in Country December/January 1999

Reviews

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Average Rating:

smnsechler

Nov 23, 2017

Turns out great. I do add some extra vanilla and pecans. My only advice is make more than one because it disappears quickly.
Vane

Jun 18, 2017

I will not make this pie again! One review was right! It tasted eggy and the filling didn't hold together. Do not waste your time and money with this recipe! Next time I'll try Martha Stewart's maple pecan pie recipe! I hope it's better!
Linda

Feb 1, 2017

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

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

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

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

Oct 25, 2012

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

Nov 29, 2010

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

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

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