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.
But before I get into that, I have to tell you how I acquired this Maple Syrup…
I love when life throws little surprises your way, the good kind, of course. Although I realize the difficult surprises, more like curveballs, are great for character development, the little unexpected joy on top of joy surprises kinda help keep us going, you know?
Earlier this year, I took a little trip to South Pittsburg, Tennessee to meet up with a few blogging buddies. We kinda look at each other as co-workers, and it’s a treat to get to spend time with folks who know what your day to day work life is like. These two are Brandie from The Country Cook and Stacey from Southern Bite.
They are always a joy to be around, mostly because they’re crazy. They know all the lyrics to songs I’ve never even heard of and both are able to dance like it’s nobody’s business (I can do the cotton eyed joe and square dance but once you get out of the barn I have nothing to offer). When the two of them are around, I just sit back and enjoy the ride. It is very much like my younger years when I declared myself designated driver and all the crazies were in the back seat. Did I just compare hanging out with Stacey and Brandie to hanging out with a bunch of drunks? Yes, but only in the good ways: everyone is nice and no one gets sick later.
Often, when we get together we bring treats and goodies to share. This last time Brandie showed up with Swiss Rolls, Stacey had Diet Dr Peppers (which happens to be one of my love languages), and I had some jam bars I’d made. Now, there is nothing I will work harder to avoid than people who put on airs. So let me tell ya, folks who will show up, being known as food bloggers (high caliber ones at that) and pull out the Little Debbies and plastic bottle beverages are right up my alley!
We were having a great time, sitting around laughing and chatting with one another, and then Brandie says “Oh, I have something in my car for you!”.
As we walked behind her to her car, she pulled out this huge bottle of maple syrup and explained that it had come from her family’s maple syrup farm. ~gulp~ ~gasp~
Family maple syrup farm? How stinking incredibly cool is that? For me, this is the equivalent of a royal dynasty. It was all I could do not to produce my daughter and say “And allow me to present my lovely daughter as a candidate for marriage to your handsome son!”
I didn’t, although I’m not ruling out marriage or saying I won’t plan something where the kids happen to spend time with one another at pivotal and more matrimonially conducive times in their lives. But for now I’m just happy to have my jug of nectar from Ginter’s Corner Tap N’ Sap.
Oh goodness, I was planning on sharing a recipe with you! Sorry, I tend to get derailed when I fantasize about my daughter marrying into maple syrup royalty…
You’ll need: Maple Syrup, Honey, Brown Sugar, Butter, Pecans, Vanilla, and a 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. We’re out of gold stars today, though, because I gave them all out to the folks who made an attempt to conquer the laundry mountain last week. So if you make your crust from scratch, versus shelling out a buck fifty and saving yourself the trouble and mess, find a crayon or something and draw a star on a piece of paper and tape it to your shirt. Then, have the usual ceremony of raising a hand to the Heavens, closing your eyes, and saying “I didn’t kill anyone today, I didn’t kill anyone today…”. Oh wait, wrong ceremony. I’m just so used to that one that it comes automatically. Well, you’re on your own for ceremony so do whatever it takes to make it feel official for you.
To begin, place brown sugar, butter, maple syrup, and honey in a 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 pecans and heavy cream.
Bring this back to a low boil and cook, stirring from time to time, for 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! Even better, I know, thanks to good old Ginter’s Tap N’ Sap. But if you don’t live near Ginter’s you can use the maple syrup closest to your neck of the woods.
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 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!
“This is the day the Lord hath made. Rejoice and be glad in it.”
~Psalm 118:24
Yum 
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!
Since I come from maple country in NY, I can tell you that Grade B syrup which is darker, far more flavorful and, ta, da, a lot cheaper is best to cook with.
The way syrup is graded is for looks not for taste. Crazy, but true.
You might check into any big local healthfood store that has a bulk foods section. You can bring your own bottle and fill it. A lot cheaper. DO NOT put this bottle in your purse. I speak from experience from when I was young, blond and very dumb. It was even worse than I can possibly describe it to you.
Or if a Trader Joe’s or Aldi’s or Grocery Outlet near you, check there.
I have to tell you that the world and the drought have gotten so crazy here in the pacific northwest, pecans now cost less than walnuts. Live long enough and anything is possible.
But if you like walnuts better, I have made a pie very similar to this -a Canadian specialty-with them and it is to die for. Either nut you use, make sure to toast them first. You’ll thank me for telling you that.
I’m making this for thanksgiving. Also am going to try a sour cream raisin pie. Since everyone else totes along the usual.
OH my gosh I would love to have your Canadian Walnut pie recipe !!
Lost it in a move, sorry. But I’ve seen very similar by googling. Try Canadian maple walnut pie or tart. Maple and walnut desserts are as standard to Canadians as strawberry shortcake and pumpkin pie are to us.
I realized after posting tha this is a crumb crust shell. Mine was baked into a pie pastry shell. I’m sure both are scrumptious — and very sweet and rich. I’ve been thinking of making this in a mini muffin pan for pot lucks.
Christy, I was wondering. I live in cane country. My hubby is a retired sugarcane farmer. Do you think some good old cane syrup would work just as good as the maple syrup. Just me thinking out loud, and cranking my tractor. lol
It should. I wouldn’t cook it as long because I think that cane syrup is a little thicker. So maybe 10 minutes instead of the full 12 minutes. Let me know how it turns out.
This no-bake pie looks yummy! Thanks for sharing. You haven’t mentioned your momma in a bit. How is she? Tell her hello from one of her fans!
She is good, just super busy these days. 🙂
This looks like pralines in a pie form talk about love languages!!! I am in heaven!!!! Thank you!!!!
🙂 I hope you enjoy the pie Ruby!!!
LOVE ME SOME PECAN PIE.MY FAMILY IN NC SENDS ME PECAN AS SOON AS THEY ARE READY. THANKS CHRISTY. GOD BLESS.
Now that is a great family!!! God Bless you as well!!
I love pecan pie, but don’t make it often due to sugar. Do you think the sugar-free syrup would work?
I am not sure Jean, I haven’t tried it using sugar-free. I THINK it would, but it is something you would just have to take a chance on.
Christy:
It sounds very nice, but I can’t have any pecans, or walnuts, or any nut other than pistachios. Do you think that it would work with those? I’ve been meaning to try a small pistachio pie, to see if it works, but haven’t yet. Walnuts definitely do, as my mother always used those for pecan pies when I was a kid as we couldn’t afford the pecans. I didn’t have a real pecan pie until I was an adult.
I also re-read your Faux Pecan Pie recipe, which I have been meaning to try as well. Do you think this recipe would work with the broken up pretzels if they went into the mix about halfway or more, through the cooking time? I’d worry about them disintegrating or turning to mush if you put them in at the beginning.
Besides using walnuts, Ma always used Dark Karo and that’s what I’d use with your mothers’ pecan pie recipe-my apologies to your mom, but the Dark Karo version just tastes better to me.
Hey! I think any other nut would work. The pretzels will probably also work, just put them in at the very last, right before you pour it into the crust.
Thanks, Christy! I was thinking you could mix them in at the last moment. Right now, it’s too darn hot to cook anything indoors, but it’ll go on my “to do” list. It should be cool enough in November, maybe for TG.
I agree about the syrup. There are certain recipes that must have real maple syrup. I live in Vermont maple syrup capitol of the U S.
Every state has their special thing & Vermont has the best tasting maple syrup. When I was growing up we use to have to gather all the sap, boil it down to syrup in a very hot & steamy sugarhouse. But let me tell you it was worth it. There is nothing like the real thing.
.
Oh my goodness, I can smell it now!! I bet it was fabulous fresh!
Yum Yum Yum
🙂
thanks for the NON corn syrup pecan pie recipe….my daughter loves pecan pie…but when she found out she has a corn allergy…well there went corn syrup….I will forward this recipe to her…
I hope she loves it Shelley!!!
This sounds delicious. I am going to try it for Thanksgiving. Do you live in Huntsville? I live in Tuscumbia, Al, only an hour and a half away or less. I just wondered. You are a very sweet person. I love us Country Girls or should I say “Southern Ladies.”
Hi Imogene!! I do live in Huntsville!!
Have you tried this in a pre-baked pie crust rather than graham cracker? I’m just not “used” to pecan pie in anything besides a regular crust. Perhaps it would be too soggy. Looks yummy, though, and I love pecan pie anytime, not just holidays!
I haven’t tried it Karen, I have just always used a graham cracker crust for this one. If you try it out let me know please.
My glory Christie! I wish I was as rich as this pie sounds! Will definitely have to try this fall, sounds delish, and since you are all out of gold stars, I’m not even gonna make my own crust either! 🙂
ChristY! I do know how you spell your name, been a long day and you got me flustered with this pie recipe.
🙂 You deserve TWO gold stars!!
And also, pfft, I’m just proud you talk to me. Spelling is the last thing I worry about!
Hi Christy I have not been on to say howdee for a while but this recipe just got to me . Next shopping trip I am so getting these ingredients. As if pecan pie wasn,t enough on its own now we have one you do not have to bake, yummmm. I think this recipe might just have to be on my christmas menu also. hope you and the family are all doing great, god bless Judi.
I hope you and your family enjoy the pie Judi!! God Bless you as well!!
I will surely try this its one of the families favorites. I can not tell you how much I enjoy all my emails I receive and can’t wait to read your many encouraging words and verses. May you be richly blessed and God smiles down on you for inspiring all of us.
I can tell just by looking at this picture that this pie is so going to be on the Thanksgiving Day menu along with the chocolate bourbon pecan pie. Looks so yummy! Thanks for all the great recipes and the uplifting words. Everyday when I get on the computer I look for anything from you and Dr. David Jeremiah first thing. You two make my day.
Oh my goodness, you just made my day Karen!! Thank you so much for all of your support and encouragement.
Christy you made my day with this scrumptious recipe for pecan pie using REAL maple syrup! :)) I am going to make it with your amazing “stir in the pan pie crust”. I have had more compliments on that crust recipe then you can shake a stick at. For my gluten free friends, it is also delicious with gluten free flour. Your cheer is like the most beautiful bright sunflowers in the late summer and early days of autumn. Thank you for “you”!!
Oh. My. WORD!
I made this pie last night- it doesn’t take 15 minutes to throw together. 🙂
I came SO close to having a slice for breakfast this morning but I knew I wouldn’t be able to look my students in the eye this morning when we discussed healthy breakfasts! 😉
So it’s waiting for me at home, ready to go for celebrating my husband’s birthday tonight.
And the little bit I scraped and licked from the sauce pan was out of this WORLD good!
I did add a teaspoon of salt because my family gets easily overwhelmed by all that sugary, maple-y sweetness and the salt sorta balances it all out.
We raise pecans here in southern Virginia (only one of about 5 farms in the state that we know of) and I can hardly wait for our young trees to give us their treasure this year so I can have more pecans to make more pie!
Thanks for the recipe! <3
You are just quite the diet-ruiner! LOL!
Omg – that looks SO good. It makes me think of the pecan pralines they sell at the Mexican restaurants here at the counter. But in a PIE!
🙂 Where is home Kasey?
Oh my, Christy, you just brought back such memories! When our son was in basic training at Ft. McClellan, we were going up for family visitation weekend. He made a special request for our family’s homemade pecan pie (cut out of a Dear Abby column many years ago!). Well, when son and his buddy met us in the px parking lot, they wouldn’t even wait for me to get out plates and napkins. Just held the pie plate between them and devoured it with plastic forks! 🙂 Nowadays, son and family live in GA and love the pralines from Savannah Candy Company. I’m thinking this recipe will be a wonderful marriage of those two favorite tastes. Can’t wait to try it and surprise him! Thank you again for the yummy recipes, and especially for your cheerful and encouraging perspective on life. Blessings to you and your family.
Oh my goodness, what a precious memory!! I hope you get the chance to make the pie soon, I think your family would really love it!! Blessings to you and yours as well!!
Christy,
I have to use chopped pecans, instead of whole. Do you think that there needs to be any adjustment in the Cups at all for chopped instead of whole? I love your site, and stories 😉 Keep ’em coming! and Howdy from the Lone Star State! 🙂
I think it will turn out perfect, only easier to cut 🙂 No adjustments needed. Thanks so much!!
P.S. I just love your name! 🙂
Just finished making this pie and OH MY !!! Tasted the bit left in the sauce pan and I know already its a winner. I love pecans but never liked the traditional pecan pies of the south because I didn’t like that jelly like stuff under the pecans. My husband is taking to his Thanksgiving Lodge meeting and hope every one enjoys. Or maybe I’m wishing they don’t like it so he can bring some home.
Thanks for a pie I don’t have to bake.
He is going to be the hit of the party!!! Hopefully you will get to make one that YOU can try soon!