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.
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 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 . As I mentioned above, the filling resembles the texture of soft caramel that’s bursting with 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!
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
To begin, place brown sugar, butter, pure maple syrup, and honey in a medium saucepot.
Place this over medium-high heat and stir constantly until it comes to a boil.
Once the 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 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 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!
Storage
- 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 , feel free to use 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?
Ingredients
- 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
Instructions
- 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
Nutrition
You may also enjoy these pecan pie recipes:
“This is the day the Lord hath made. Rejoice and be glad in it.”
~Psalm 118:24
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! 🙂
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!!
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. 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
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”!!
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.
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.