If there's one pie that tastes like autumn wrapped in a flaky crust, it's pecan pie - and this maple pecan version takes it to the next level. The sweetness of brown sugar and corn syrup is balanced by pure maple syrup, adding depth and warmth, while toasted pecans bring crunch and nuttiness. A splash of lemon juice brightens the filling so it never feels too heavy.

I'll admit it - pecan pie is my all-time favorite pie. The sweet-salty balance, the caramelized filling, and the crunchy pecans are everything I could ever want in a dessert. Adding maple syrup gives the traditional pie a cozy richness that feels both classic and special.

This pie is a holiday staple at my table, but it's just as perfect for Sunday dinners, Friendsgiving celebrations, or any time you want that nostalgic pecan pie comfort with a little twist.

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Ingredients
Instructions
Tips for the Best Maple Pecan Pie
Let's Talk About Corn Syrup
Why Blind Baking Matters
Why This Recipe Works
Substitutions
Variations
Storage
Top Tip
Related
Maple Pecan Pie

Ingredients

Ingredients
Brown sugar - provides deep sweetness and a hint of molasses.
Corn syrup - gives the pie that signature gooey, glossy texture.
Pure maple syrup - adds a rich, earthy sweetness that elevates the flavor.
Melted Butter - ensures richness and smooth texture.
Eggs - bind the filling together.
Vanilla extract - enhances the pie's warmth.
Salt - balances sweetness.
Lemon juice - brightens the filling and keeps it from being cloying.
Pecan halves - the star ingredient, bringing crunch and toasty flavor.
pie crust - homemade or store-bought, whichever you prefer.

See recipe card for quantities.

Instructions

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Step 1: Blind bake the pie crust until lightly golden brown.

Step 2: Toast pecans for 5 minutes until just fragrant. Add into the par baked pie shell.

Step 3: Whisk together all ingredients aside from nuts and pie crust.

Step 4: Pour the sugar mixture over the pecans and then bake until fully set.

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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

Tips for the Best Maple Pecan Pie

Toast the pecans: Don't skip this step - toasting brings out a rich, nutty flavor that makes all the difference.
Check doneness carefully: Overbaking can cause the pie to crack. Look for a slight jiggle in the center when you take it out.
Maple syrup matters: Use real, pure maple syrup, not pancake syrup, for the best flavor.
Serving suggestion: This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Let's Talk About Corn Syrup

Corn syrup gets a bad reputation, but it plays an important role in pecan pie. It prevents the sugar from crystallizing, giving the filling its signature smooth, gooey texture.

It's also important to note that corn syrup and high-fructose corn syrup are not the same thing. The corn syrup you buy at the grocery store (often labeled "light corn syrup" or "Karo syrup") is a stable sweetener that behaves consistently in baking. High-fructose corn syrup, on the other hand, is an industrial sweetener used in processed foods and sodas. Don't be afraid of using regular corn syrup in baking, it's the backbone of what makes pecan pie work.

One of the most important steps in making a perfect pecan pie is blind baking the crust. I almost never fill a raw pie shell - whether at home or in the professional kitchens I've worked in. Blind baking ensures the crust is fully cooked, crisp, and able to support the gooey filling without getting soggy.

Filling an unbaked crust often leads to a pie that's undercooked on the bottom or has a mushy texture. By pre-baking the crust until it's lightly golden, you create a sturdy base that bakes evenly with the filling, giving you clean slices and a flawless presentation every time.

Why This Recipe Works

Traditional pecan pies can sometimes lean overly sweet and one-note. By combining corn syrup for structure with brown sugar and maple syrup for depth, this recipe creates balance. The lemon juice adds brightness, the pecans bring crunch, and the caramel-like filling ties everything together. It's gooey, nutty, and just the right amount of sweet, exactly why pecan pie has always been my favorite.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.

Variations

Bourbon Maple Pecan Pie: Add 2-3 tablespoons of bourbon to the filling before baking for a warm, boozy twist. Perfect for adult holiday gatherings.
Chocolate Maple Pecan Pie: Spread a thin layer of semi-sweet chocolate ganache on the bottom of the crust before pouring in the filling. Chocolate and caramelized pecans are a match made in heaven.
Mini Pecan Hand Pies: Use a cookie cutter or small tart pan to make individual servings. Perfect for parties or gifting.
Salted Maple Pecan Pie: Sprinkle a small pinch of flaky sea salt over the top before baking to accentuate the sweet-salty flavor balance.
Maple Pecan Tartlets: Pour the filling into mini tart shells instead of a full pie crust. They bake faster and make charming desserts for special occasions.

Storage

My personal safety preference is to store this pie refrigerated. Many grocery store pecan pies are at room temperature, but it's not something I'd risk.

For longer term storage, this pie freezes beautifully! Wrap it in plastic wrap to freeze and thaw overnight in the refrigerator when ready to eat.

Top Tip

Toast the pecans: Don't skip this step - toasting brings out a rich, nutty flavor that makes all the difference. BUT be careful not to burn them!

Check doneness carefully: The filling should be set around 200°F in the center. Think of it like making caramel - it needs to reach the right temperature for the sugars and eggs to set. If you underbake it, the pie will stay syrupy and won't hold its shape when sliced.

Maple syrup matters: Use real, pure maple syrup, not pancake syrup, for the best flavor.

Serving suggestion: This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.