Maple Pecan Pie Recipe

As an Amazon Associate I earn from qualifying purchases.

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

Similar Posts


  1. 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.

      1. 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.

  2. 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!

  3. 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

  4. 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.

      1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating