Maple syrup pecan pie — a lighter, equally delicious twist on the classic. The crust is flaky and buttery, while the filling is packed with pecans but uses less sugar and fewer calories than traditional pecan pie.
I wasn’t always a pecan pie fan. Too-sweet fillings and soggy crusts put me off for years — I usually favored a classic pumpkin pie. But this maple syrup pecan pie changed my mind. With a crisp, buttery crust and a rich maple-sweet filling, it delivers that familiar pecan pie flavor without corn syrup or overpowering sweetness.
If you’re wary of store-bought pecan pies or versions that are cloyingly sweet, this recipe is for you. Using real maple syrup gives the pie a deep, natural sweetness and fewer processed ingredients. The result is a pecan pie that tastes authentic, uses fewer calories than many commercial versions, and still satisfies holiday cravings.
Pecan pie: maple syrup vs corn syrup
Traditional pecan pie recipes rely on corn syrup to keep sugars from crystallizing and to create that signature gooey filling. Since many people prefer to avoid corn syrup, maple syrup is an excellent natural alternative. Real maple syrup is lower in processed ingredients and provides a clean, deep sweetness.
Maple syrup is thinner than corn syrup, so this recipe uses a small amount of cornstarch to thicken the filling and maintain a pleasing texture. The cornstarch helps the filling set while preserving the maple flavor.
Use real maple syrup
Not all products labeled “pancake syrup” are true maple syrup. Many are corn syrup–based syrups flavored and colored to mimic maple. For a genuinely healthier swap, choose 100% maple syrup. Using an imitation syrup will diminish the health benefits and the authentic taste this pie relies on.
Whole halves or pecan pieces
Use chopped pecans in the filling for an even distribution of crunch and texture, and reserve whole pecan halves to arrange on top before baking for an attractive finish. Lining the top with halves after filling the crust gives a classic, elegant look.
Tent the pecan pie
To prevent the crust or pecans from over-browning, tent the pie with aluminum foil partway through baking. For example, if the pie reaches a pleasing golden color at about 25–30 minutes, place a loose foil tent over the pie and continue baking until the filling is set to your preference.
Is blind baking the pie crust necessary?
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Dock the bottom of the pie crust to reduce puffing. -
Use ceramic pie weights or dry beans for blind baking.
Blind baking is optional. If you want the flakiest, crispiest crust, blind baking helps lock in texture and flavor. If you prefer a simpler approach, chill the dough thoroughly, fill it raw, and bake on the lower rack so the crust has a better chance to brown and crisp. Either method works; blind baking just gives more consistent results.
If you’re looking for other holiday recipes, you may like these:
- S’mores Rice Krispies
- Garlic Cheesy Christmas Tree Pull-Apart Bread
- Carrot Loaf Cake
- Gingerbread Cookies
Bake with love!
Mei ❤️
If you’ve made this recipe or any from our blog, please tag us on Instagram using #twoplaidaprons — we’d love to see your creations! 🥰
📖 Recipe
Maple Syrup Pecan Pie
30 mins
1 hr 10 mins
15 mins
1 hr 55 mins
8 servings
Ingredients
For the pie crust:
- 1⅓ cup all-purpose flour (spooned & leveled)
- 1½ Tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 12 Tablespoon unsalted butter, cold (or 1½ sticks)
- ⅓ cup cold water (adjust as needed for humidity)
- 1 large egg, beaten (optional for egg wash)
For the pecan pie filling:
- 4 Tablespoon unsalted butter (or ½ stick)
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed (light or dark)
- 1 cup maple syrup (use 100% maple syrup)
- 2 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon ground cinnamon (optional)
- 3 large eggs, beaten
- 1½ cup pecans, roughly chopped (plus halves for garnish)
Instructions
For the pie crust:
- In a bowl, combine flour, sugar, and salt. Cut the cold butter into the flour until pieces are about pea sized. A pastry cutter, fork, grater, or food processor works well.
- Add cold water a little at a time and mix until the dough just comes together. The dough will be shaggy; knead briefly to compact it. Do not overwork the dough.
- On a lightly floured surface, roll the dough to about ¼ inch thickness and transfer to a pie dish. Trim the edge and flute if desired. Chill in the refrigerator for 15 minutes.
- Preheat oven to 400°F.
- Optional: brush the crust edge with beaten egg. Dock the bottom with a fork, line with parchment, and fill with pie weights or dry beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 5 minutes. Cool while you prepare the filling.
For the pecan pie filling:
- Reduce oven temperature to 350°F.
- In a saucepan over medium heat, melt the butter. Add maple syrup, granulated and brown sugar, cornstarch, vanilla (if using), salt, and cinnamon. Whisk until smooth and cornstarch is dissolved. Remove from heat.
- Slowly whisk the beaten eggs into the warm mixture, then stir in the chopped pecans. Pour the filling into the prebaked crust. Arrange pecan halves on top if desired.
- Bake 50–60 minutes. If the nuts or crust begin browning too much after 20–30 minutes, tent the pie with foil and continue baking. At about 50 minutes the center will be slightly gooey; at 60 minutes it will be more set.
- Let the pie cool on the counter before serving. Refrigerate covered for up to a week. Serve warm with vanilla ice cream, if desired.
Equipment Recommended
- Deep pie dish
- Pie weights or dry beans
- Rolling pin
Nutrition
Carbohydrates: 61 g |
Protein: 6 g |
Fat: 38 g |
Sugar: 40 g
holiday baking, pecan, pie
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