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You are here: Home / Food / Maple Pecan Pie

by Guest Contributor  13 Comments

Maple Pecan Pie

My husband loves pecan pie.   He’s from Georgia, so I think it’s a requirement.  Because I love him, I make him pecan pie.  When I was given some bulk pecans back in December, I knew what I had to do.  I didn’t want the traditional corn syrup recipe, so I looked around for other ideas and found one made with maple syrup.  Bingo!  Now, this pie can suit both of us. 

Print Recipe

Maple Pecan Pie

Prep Time30 minutes mins
Cook Time1 hour hr
Course: Dessert
Cuisine: American
Servings: 8 slices

Ingredients

  • 1 unbaked pie crust: homemade gluten-free or otherwise
  • 6-8 oz pecans
  • 1 stick butter
  • 3 large eggs
  • 1/2 cup sugar
  • 1 cup maple syrup
  • 1 tsp vanilla extract

Instructions

  • Heat your oven to 400 degrees.
  • Place a piece of aluminum foil gently inside your pie crust and fill with dry beans you don’t want to eat.  Bake 10 minutes.  This is called blind baking.  And do use that foil.  The first time I blind baked a pie crust, I didn’t.   I had to pick lots of hot beans out of my pie crust before I could fill it.  Blind baking makes certain that your crust doesn’t do funny things later on.  Allow crust to cool a little while you mix up the filling.
  • Toast your pecans lightly, if desired.  I didn’t desire to, so I didn’t.  I was working within the confines of naptime and didn’t have a moment to waste.
  • Melt your butter and mix with the remaining wet ingredients (add a dash of cinnamon if desired – I desired).
  • Fold in the pecans.  Pour into the pie crust and look around to see if it needs more pecans.  Do not hesitate to add more, if you have them.
  • Lower oven to 275 degrees and bake pie for one hour, or until it doesn’t wobble around the edges.
  • Cool and enjoy with whipped cream!

Now, I said I love my husband and make him this pie, but I don’t make it often.  So, when it comes to the source of this recipe, I can only credit the internet–I found it six years ago and this is only my second time making it.  It’s turned out perfectly both times.  Another note that I have is that you can make this with less sugar (of course, less sugar with pecan pie is relative).  I used only 3/4 cup maple syrup this time and no one is complaining.  I am now officially out of maple syrup.  Eeek!

Brandy and her family take the impossible way on their little urban homestead in the foothills of Appalachia.  They enjoy hiking, knitting (or watching mama knit), minimalist parenting, babywearing, cosleeping and sticking it to The Man.  You can visit Brandy at Young in the Mountains.

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Comments

  1. kelly says

    January 26, 2012 at 2:08 am

    This looks marvelous! Always looking for new recipes to use up my pecan stash!

    Reply
    • Stacy says

      January 26, 2012 at 7:55 am

      You have a pecan stash?! I’m jealous…I’m super cheap and hardly buy them. LOL

      Reply
      • Kelly says

        January 26, 2012 at 12:42 pm

        yes we have some pecan trees in our yard and my husband has a pecan orchard. We sold a bunch for Christmas money, but we still have a few 5 gallon buckets left to crack. If you were near me I would share!

        Reply
        • Stacy says

          January 26, 2012 at 3:25 pm

          That’s AWESOME!

          Reply
  2. Stacy says

    January 24, 2012 at 3:54 pm

    A conversion!

    Reply
  3. Sara Shay says

    January 24, 2012 at 12:20 pm

    Oh, Stacy!!! When I can get up this is being made (all for me since no one else in this house will eat pecan pie), will try the whole cane sugar I have. And NO I haven’t seen it without corn syrup either. My mom still makes it every year for my brother and I.

    What is oatmeal pie???

    Reply
    • Stacy says

      January 24, 2012 at 3:55 pm

      It’s my favorite pie of all time! Very similar to Pecan Pie…..I should try to re-do it and make it a bit better. 🙂

      Reply
  4. Becca C says

    January 24, 2012 at 9:45 am

    I loooooove pecan pie. Stupid allergies.

    Reply
    • Stacy says

      January 24, 2012 at 11:21 am

      Yeah. Stupid allergies.

      Reply
  5. Debra @ Sweet Kisses and Dirty Dishes says

    January 24, 2012 at 9:42 am

    Yum! Last time I made a “healthy” pecan pie I used honey in stead of corn syrup. Pecan pie is pretty much only sugar, corn syrup is less sweet then white sugar, and honey is 1/3 sweeter by volume. Needless to see it was WAY TOO SWEET!!!!!!!!!!!!!!!!

    Reply
    • Stacy says

      January 24, 2012 at 11:21 am

      Whew girl. I think you gave me a toothache just reading that.

      Reply
  6. Anne @ Quick and Easy Cheap and Healthy says

    January 24, 2012 at 7:49 am

    Yum; love pecan pie!

    Reply
    • Stacy says

      January 24, 2012 at 8:40 am

      Barry does too! I prefer Oatmeal Pie. 🙂

      Reply


Hello! I’m Stacy!

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