Today’s recipe is for a Maple Pecan Pie. Imagine a Pecan pie, only instead of the gooey part you have a filling that resembles the texture of soft caramel, but maple flavored. Now add the flavors of butter, honey, brown sugar, and pecans and if you’re mouth isn’t watering yet I don’t know what can be done with ya! This pie is so good and sure to be an instant classic.
The Ingredients You’ll Need For this Maple Pecan Pie are:
- Maple Syrup
- Honey
- Brown Sugar
- Butter
- Pecans
- Vanilla
- Graham Crust. For the crust, we’re using a 9 inch crust, not the deep dish one but just the standard size.
If you’re just dying to make your own crumb crust, I have a recipe here. But if you are happy with the store bought kind those are fine too.
- To begin, place brown sugar, butter, maple syrup, and honey in your favorite medium sized sauce pot.
- Place this over medium high heat and stir constantly until it comes to a boil.
- Once it comes to a boil, stir in the pecans and heavy cream.
- Bring this back to a low boil and cook, stirring from time to time, for approximately 10-12 minutes.
- After it is nice and thick, remove from heat and stir in vanilla before pouring into your crumb crust. Let this cool slightly before covering and refrigerating until completely chilled, which will take a few hours.
The pieces of this pie firm up enough to make really neat slices and the texture is one that dissolves in your mouth rather than sticks to your teeth.
It’s so very good!
Enjoy!
Ingredients
- 3/4 cup light or dark brown sugar
- 3/4 cup butter salted or unsalted
- 1/4 cup maple syrup
- 1/4 cup honey
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- 2 - 3 cups pecans
- 9 inch graham crust
Instructions
- In medium sauce pot, place butter, honey, maple syrup, and brown sugar. Put this over medium high heat and bring to a boil, stirring constantly.
- Once boiling, add pecans and cream. Bring to a low boil and cook, stirring every now and then, for 10-12 minutes. Remove from heat and stir in vanilla.
- Pour into graham cracker crust. Allow to cool slightly until covering and placing in the fridge until completely chilled.
- Enjoy!
Nutrition
You may also enjoy these pecan pie recipes:
Pecan Pie Cake It’s Sooo Good Y’all
“This is the day the Lord hath made. Rejoice and be glad in it.”
~Psalm 118:24
Yum! This sounds delicious, Christy! Thanks for sharing!
Thank YOU Ranee!
My mouth is watering… and I just ate! I have a friend who made maple syrup from a tree in her backyard, and it was the best and freshest syrup I’d ever had. I need a maple syrup connection, too!
Oh my goodness, I can’t even imagine making it from a tree in my back yard, what a treasure!!! I think we all need a maple syrup hook up! 😀
Will any maple syrup suffice? I’ve seen the pure kind, which is actually quite thin in consistency compared to the thicker (not so pure) syrups, which are more like corn syrup. You think it matters?
This recipe uses the pure maple syrup, which is kinda thin like you say. If you use another syrup, that is thickened, I’m not sure how the texture will turn out as the cooking process is really laid out to thicken everything up. The actual pie is easy to cut with a knife but as you can see it’s a good solid (not runny) pie so my concern would be that it might be too thick if you veer from the recipe. Having said that, though, if I didn’t have maple syrup would I be willing to try an imitation syrup that I had on hand? Probably so :). Just letting you know that I have only ever made this with maple syrup myself.
I have never used store bought maplesyrup only the pure syrup its the best
This sounds divine. I sure wish the real stuff wasn’t so expensive! I will have to someday give in and try it though as last fall cracked many pecans and vacuum sealed them 2 cups to a bag. I probably have about 50 bags in the freezer waiting to be used.
Oh my goodness, what a bounty of pecans!!! I wish so badly they were more affordable 🙂
I listed this as so easy, because that is exactly how it reads. Thank you so much.
You are so sweet, Bernice, thank you 🙂
I can not wait to try. Fortunately, western NY puts out some fine maple syrup to try this recipe out with! Thanks, Christy!
Sounds wonderful!!!!!
I love that this wonderful looking pie is calorie free. Not that I am going to let that stop me from baking that for Thanksgiving for my family. Just made the big batch brownies and waiting for them to cool so I can frost and have a little sample. They are for our Homemakers bake sale but hey I have to try one so I can tell everyone how good they are. Thanks for making my day every day!!!!
Lol, Jo, I like how your mind works!