Maple Pecan Pie Recipe

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The best way to describe this maple pecan pie recipe is that the filling has the texture of soft caramel with the taste of maple and pecans. It basically takes a traditional pecan pie to the next level.

Slice of Maple Pecan Pie

Southern Plate isn’t a stranger to pecan pie recipes. If you scroll to the bottom of this post, you’ll see we have recipes for everything from pecan pie muffins to pecan pie cake, pecan pie bars, and even a faux pecan pie. But today we’re taking a traditional pecan pie recipe and transforming it thanks to the addition of real or pure maple syrup. Yep, this is a pecan pie recipe without corn syrup.

What other ingredients do you need? For the filling, you’re going to want to also get your hands on honey, heavy cream, brown sugar, butter, pecans, and vanilla. Oh my goodness, can you already imagine how good that pie filling is going to taste? If your mouth isn’t watering yet I don’t know what can be done with ya! All of these ingredients simply get mixed together on the stovetop before being added to a graham cracker crust and then chilled in the fridge.

Yeah, this maple pecan pie couldn’t be easier to make and it’s a no-bake recipe. As I mentioned above, the filling resembles the texture of soft caramel that’s bursting with maple flavor and overloaded with pecan pieces. This pie is so good and sure to be an instant classic in your household. I hope you give it a go and make it this Thanksgiving!

Maple Pecan Pie ingredients

Recipe Ingredients

  • Pure or real maple syrup
  • Honey
  • Dark or light brown sugar
  • Unsalted butter
  • Pecan halves
  • Vanilla extract
  • Heavy cream
  • Graham cracker crust

How to Make Maple Pecan Pie

Place brown sugar, butter, maple syrup, and honey in a medium saucepot.

To begin, place brown sugar, butter, pure maple syrup, and honey in a medium saucepot.

Bring ingredients to a boil.

Place this over medium-high heat and stir constantly until it comes to a boil.

Stir in pecans and heavy cream.

Once the syrup mixture comes to a boil, stir in the pecans and heavy cream.

Bring to a low boil and stir for 10 minutes.

Bring this back to a low boil and cook, stirring from time to time, for approximately 10-12 minutes.

Pour pie filling into pie crust and refrigerate.

After the pecan pie filling is nice and thick, remove it from the heat and stir in vanilla before pouring it into your pie crust.

Let this cool slightly before covering the pie dish with plastic wrap or aluminum foil and refrigerating until completely chilled, which will take a few hours.

Slice of Maple Pecan Pie

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!


  • Store leftover maple pecan pie in an airtight container in the fridge for up to 5 days.
  • You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before serving. This is a great Thanksgiving dessert recipe to make in advance to save yourself time on the big day!

Recipe Notes

  • If you’re just dying to make your own graham crumb pie shell, I have a recipe here. I also have a recipe for a regular homemade pie crust. But if you are happy with a store-bought pie shell like me, those are fine too. 
  • To balance out the rich pecan pie filling and sweet maple flavor, add a sprinkle of sea salt before serving.
  • Instead of pecan halves, feel free to use chopped pecans instead.

Recipe FAQs

How do you serve maple pecan pie?

It obviously tastes delicious as is, but for dessert, why not serve your pecan pie with whipped cream (here’s my homemade whipped cream recipe) or a scoop of vanilla ice cream?

Maple Pecan Pie

The best way to describe this maple pecan pie recipe is that the filling has the texture of soft caramel with the taste of maple and pecans.
Prep Time: 5 minutes
Cook Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: maple, pecan, pie
Servings: 8
Calories: 225kcal


  • 3/4 cup dark or light brown sugar
  • 3/4 cup unsalted butter
  • 1/4 cup pure or real maple syrup
  • 1/4 cup honey
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 - 3 cups pecan halves
  • 1 9-inch graham cracker crust


  • In a medium saucepot, place butter, honey, maple syrup, and brown sugar. Put this over medium-high heat and bring it to a boil, stirring constantly.
    3/4 cup dark or light brown sugar, 3/4 cup unsalted butter, 1/4 cup pure or real maple syrup, 1/4 cup honey
  • 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.
    3 tablespoons heavy cream, 2 - 3 cups pecan halves, 1 teaspoon vanilla extract
  • Pour this syrup mixture into the graham cracker crust. Allow it to cool slightly, then cover the pie dish with plastic wrap or aluminum foil and place it in the fridge until completely chilled.
    1 9-inch graham cracker crust


Calories: 225kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

You may also enjoy these pecan pie recipes:

Faux Pecan Pie

Pecan Pie Cake

Pecan Pie Muffins

Chocolate Pecan Pie Recipe

Pecan Pie Cheesecake

Pecan Bars

“This is the day the Lord hath made. Rejoice and be glad in it.” 
~Psalm 118:24

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  1. 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!!!!

  2. I can not wait to try. Fortunately, western NY puts out some fine maple syrup to try this recipe out with! Thanks, Christy!

  3. 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.

  4. 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?

    1. 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.

  5. 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!

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