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. 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.

  2. 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! 🙂

  3. 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!

  4. 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.”

  5. 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…

  6. 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.

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