Finally! I started working on this naturally sweetened pecan pie recipe last fall, and it’s ready to share with you in time for Thanksgiving this year. I’m so excited.
Unlike most pecan pies, which are sweetened with corn syrup and refined sugar, this pecan pie is naturally sweetened with real maple syrup. As you can imagine, the maple syrup flavor makes this pie extra delicious.
I’ve been intimidated by pie-making for too long, and finally conquered my fears with this pecan pie. The filling is so easy to make.
Here’s a preview: Toast the pecans in the oven for a few minutes. Meanwhile, whisk together eggs, maple syrup, melted butter, vanilla, and salt. You can add some bourbon to the mixture to amp up the flavor, if you’d like. That’s it!
Pie Crust Notes
The only intimidating factor is the pie crust. Pastry dough is notoriously tricky and I’ve been scared of it for too long! If I can make flaky, all-butter pie dough, you can, too. I promise.
I used this recipe from The Four & Twenty Blackbirds Pie Book to make the pie you see here, and I think it’s a great recipe for beginners.
I’m not a master baker, but I’m working my way through the internet’s most popular pie doughs and might share my own recipe if I can contribute. If not, I’ll share a post on pie-making tips and tricks, because I’ve already found a few to share.
I usually work exclusively with whole wheat flour or other whole grain flours, but my attempts at making whole-grain pie doughs have failed miserably. Pies might be my one exception to the whole-grain rule, at least for the time being. Pies are for special occasions, after all.
Maple Pecan Pie Ingredient Notes
Buy raw pecan halves for this recipe (pre-roasted nuts often go rancid at the store). We’ll toast the raw pecans in the oven for a few minutes to enhance their flavor. Make sure to buy pecan halves, not pieces, for the prettiest result.
Maple syrup categorization has changed over the past few years. Now all store-bought options are Grade A, but their labels refer directly to their color and taste, which varies throughout the maple sugaring season. I chose the “dark color, robust taste” option, which is produced later in the season, so the maple flavor would be more pronounced. Any variety of real maple syrup will work for this recipe. Choose a lighter option if you don’t want as much maple flavor.
Eggs are very necessary in this pie filling, offering both structure and rise. I’m afraid that I don’t know how to make this pie egg-free, if you’re serving a vegan or someone with an allergy. Maybe aquafaba?
Butter adds some richness and golden color to the filling. This recipe calls for just two tablespoons of butter, while many call for five or more. Don’t try to match your old favorite recipe’s butter content; the filling won’t set properly and might drip into your oven.
Vanilla extract and optional bourbon enhance the maple and pecan flavors, making this pie irresistible! Even with a full tablespoon of bourbon, the flavor is pretty subtle, don’t worry about overpowering the pie if you include it.
Pie Equipment Notes
Pie pans vary in size and material. I designed this recipe for a standard 9-inch pie pan (affiliate link). If you inherited a pie pan from your grandmother or want to use a pre-made pie crust, it will work!
Serious Eats recommends using a glass pie pan for best results, so I’ll pass that tip along as well.
Unfortunately, the Pyrex pie pan sold in grocery stores is 9.5-inches in diameter, which is a good amount bigger. Those will work, but the pie won’t be as full (you can add 1/4 cup more pecans to the mixture to help counteract this).
I learned the hard way that you don’t want any pie ingredients dripping into your oven (smoke alarm!). So, I’ve written the recipe to remind you to place a pan under the pie as it bakes to catch any potential drips.
If you don’t have a pastry cutter (for cutting the butter into the dough), I recommend this one made by OXO. It fits into my hand better than the others I’ve tried.
If you don’t want to buy a pastry cutter, no problem—follow a pie dough recipe that you can make by hand, like this one.
A metal bench scraper can also come in handy for removing the dough from your rolling surface. Use it underneath the dough to loosen any stuck parts.
Please let me know how this pecan pie turns out for you in the comments! I hope it’s a big hit at your holiday table.
Looking for more Thanksgiving desserts? Here are a few of my favorites:
On the hunt for last-minute Thanksgiving recipes? This roundup is for you!
Naturally Sweetened Pecan Pie
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes (plus 1 hour dough chilling time)
- Yield: 1 pie 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
This delicious pecan pie is sweetened with maple syrup! This pecan pie recipe doesn’t use corn syrup or refined sugar, and it’s so easy to make. Recipe yields one 9″ pie.
- 1 single-crust pie dough (I used this recipe)
- 1 ¾ cups pecan halves
- 3 large eggs
- 1 cup maple syrup
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- Optional: 1 tablespoon bourbon
- ½ teaspoon fine sea salt
- Optional, for serving: vanilla ice cream or whipped cream
- Prepare your pie dough as directed. On a floured work surface, roll the dough into a 14-inch circle and drape it across a 9-inch pie plate. Gently nestle the dough into the edges of the pan. With scissors or kitchen shears, trim around the edge so you have an even 1-inch overhang. Fold the overhang under itself to create a thick border that rests over the rim of the pan. Use a fork to press gently all around the perimeter for an easy starburst effect (see photos). Place the pie pan in the refrigerator to chill while you make the pie filling.
- Preheat the oven to 375 degrees Fahrenheit with racks in the middle of the oven and the lower third of the oven. Place the pecans on a large, rimmed baking sheet and bake them for 5 to 6 minutes, until fragrant. Set the pan aside to cool, for now.
- In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, optional bourbon, and salt. Whisk until well blended.
- Remove the pie pan from the refrigerator and arrange the toasted pecans evenly inside the pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.
- Place the pie on the middle rack, and your empty baking sheet on the rack below to catch any potential drips. Bake for 40 to 50 minutes, or until crust is golden brown and the middle of the pie has puffed up (it will sink as it cools).
- Let the pie cool on a wire rack for 1 hour. Carefully slice the pie with a sharp knife and serve with vanilla ice cream or whipped cream, if desired. This pie will keep well in the refrigerator, covered, for up to 3 days.
Make it gluten free: This filling is gluten free, so you’ll just need to make a gluten-free pie dough. I haven’t tried, so I don’t have a recipe to recommend, sorry!
My mom has been making about a dozen pies each Thanksgiving and Christmas for as long as I can remember, with the crust from scratch with a pastry blender as well. My sister and I were livid when we figured out you can make it in a food processor with a dough blade. Cannot recommend that method enough, unless you just really like the arm workout of doing it by hand.
That’s interesting! Thanks for sharing, MB.
I know I’m a little late to the party but this pecan pie is so good! Not only is it simple but also delicious. It has a nice depth of flavor and the suggested pie crust recipe works very well with it. I substituted rum and it was delightful! 10/10 will use this as my go-to from here on out.
Thank you for sharing, Shelly! I appreciate you taking the time to review.
I don’t have bourbon. Can I substitute rum?
I haven’t tried it with rum. If you like it, try it! Let me know what you think.
I know I’m waaayyyy late but I just so happened to read the comments after making this pie and I didn’t have bourbon either so I used rum and it was amazing! Thanks for the great recipe. I really enjoy your blog in general as I recently switched to vegetarianism and your recipes are great while being cruelty free. You rock!!
Looks amazing, friend!
Aw, thanks so much Dana!! :)
Sounds delicious! I will try.
A warning. Many Maple syrups have sugar added this days. Also need to take note of that, if you do not want sugar at all.
As long as you buy “pure maple syrup” you will not be getting a product that has any added sugar. I recommend Pure Vermont Maple Syrup, but other places (Canada, New Hampshire, New York, even Pennsylvania, make it as well)
Hi Sam! If you buy real maple syrup, that’s all there is in it. Just read the label and it will tell you. Thanks for commenting!
Hi Kate, I have never left a comment before today. I also haven’t made the pie, but I do intend to! My household is not vegan or gluten intolerant, but I strive to be white flour/white sugar free when baking! So, I want to thank you and let you know how grateful I am that you spend your time, money and patinece to create all these amazing recipes. You are my “go to” website and I love (we love) all the healthy concoctions you create! Cooking and baking are my happy place, and I appreciate your efforts…
I’m so glad you decided to leave a comment, Patty! Thanks so much for your kind words. I’m so glad you appreciate the blog.
I am so utterly thrilled to see this!I love pecan pie but every time I think of making one the only things I see is gooey, gross corn syrup. I cannot WAIT to try this out!!
Me too! I’m glad we are both just as excited.
How does the sweetness in this pie compare to a “traditional” pecan pie? The recipe I usually use has A LOT of sugar/corn syrup.
I think it’s just the right amount. Of course it is sweet, but the enhanced flavors of the added vanilla, bourbon, etc really make this pie delicious. Hard to compare with one that is full of refined sugar. To me, that’s just not as good. Hope this helps some!
This looks delicious, but as we don’t celebrate Thanksgiving in New Zealand, I have no excuse to make it right now, alas. Just a hint about pastry: if you have a food processor, making pastry is the easiest thing in the world. Spin the dry ingredients for a couple of seconds to mix them, toss in the butter and process until combined, then add liquid gradually until it just forms a ball. Honestly, it’s a two-minute job that takes all the intimidation out of it. The only difficult thing is remembering to stop the machine as soon as the pastry ball forms and not to be hypnotised by it spinning round and round as that will make it tough:). Happy Thanksgiving!
Thanks for sharing, Sasha!
I’m so excited about this! I’ve looked for a corn syrup free pecan pie before with no success. Looks like you nailed the pie crust, too..gorgeous pictures!
Hooray! Let me know what you think, Stephanie!
This pecan pie is picture perfect!
:) :) Thanks Gabby!
Have you tried using whole wheat pastry flour (soft white wheat) to make pie crust? I have found dough made from this to be tender and flaky.
Hi Beverly! I have tried, and it’s been difficult to work with (the dough doesn’t seem to have enough structure). I’m glad it has worked for you! Maybe I’ll need to give it another shot.
I’ve been looking for a good pecan pie recipe that doesn’t use corn syrup, and now I’ve found it! The use of maple syrup instead of sugar also adds something very special. Delicious pie recipe!! I also love chocolate pecan pie, and wonder if you have ever added semi sweet chips or cocoa, and if so how much?
I’m so glad you came to this one, Louise! I’ not sure on the add-ins as I didn’t try it with this recipe. Sorry!
This is an awesome recipe! Trying it today!!
What did you think?!
I made this last night. I have to say it was so much easier then I thought making a pie would ever be!
I choose to use the optional bourbon and I think the flavor of that paired with the maple syrup turned out extremely well! I don’t think I could make this without it after trying it this way. The filling was great! The maple flavor was not overpowering at all, and notes of the vanilla really came through. The fresh roasted pecans still have a great crunch to them-which I think is one of my favorite parts.
I had my own pie crust recipe that I used. But after looking through your recommended recipe, I chose to tweak it and add a touch of cider vinegar. I really think that helped.
Thank you so much for sharing this recipe! And I really appreciate the tips that you share. I had to buy a pie pan. It ended up being the Pyrex 9.5 in.. because that’s all they had at the store I went to. I’m so glad I got the extra pecans. So, thank you not only for the amazing recipe, but thank you for the tips and recommendations. Without them, I think I would definitely miss a couple things and the recipe just wouldn’t turn out as great.
Thanks for sharing what you did, Michelle! I love the feedback!
Kate, I am thankful for your recipes. I never used to bake and found your healthy banana muffin recipe one day to make for my son. I make them or your healthy pumpkin ones at least once a week. I tried this pecan pie Yesterday for thanksgiving and it was amazing!! My first time doing a pie crust too! I think I will make it again for Christmas as well. Thank you for the best recipes with the easiest substitutions. You have made me a happy baker.
You’re so sweet! Thanks so much, Katie.
Kate! Thank you for bringing back my favorite childhood pie. I used to love pecan pie but when I learned that I had to make it with corn syrup I was turned off and didn’t want to eat it as an adult. I saw yours this week and decided to give it a try. The crust was easy and delicious and the pie brought me back to making pecan pies with my grandpa. Thank you Kate :)
You’re so welcome! I’m glad you are just a excited about this as I am. I appreciate the review, Grethchen.
Would this work as a crustless pie?
You could try just baking the filling, but you would likely need to adjust the baking time. I haven’t tried it! But interesting to try.
Hello! I have been wanting to try a pecan pie for awhile now, but I just made a peanut butter pie completely for myself because no one else in my family likes peanut butter (Can you believe it?), but maybe I will try this out for Christmas this year! I just started my own blog and would love if you checked it out!
Thanks for sharing, Taylor!
Can I use Ghee instead of butter??
Hi Shirley, I think so but haven’t tried to be sure.
Can use coconut oil instead of butter? I need it dairy free.
My experience, you really need butter to get the right crust. Sorry!
kate, i’ve never made pecan pie in my life because it was always so gross to me – gluey with way too much sugar. on a last minute whim i decided to make your recipe for Thanksgiving and it was WONDERFUL. it tasted fresh, with just the right amount of sweetness, and the egg filling was reminiscent of a light custard. my mom & dad enjoyed it so much they asked me for the recipe. :) i will be making this again. thank you!
I’m so glad you enjoyed it and so did your parents! If you would want to leave a star review, I would appreciate it.
Two tips: I took a pie workshop this year with Kate McDermott, author of “Art of the Pie,” which was revelatory. In her book, she lays out the process for pie crust in detail, but it’s super simple. The only real trick involved is keeping everything as cold as possible; I now keep my pie-crust flour in the freezer. I recommend checking out her book and her YouTube videos!
On vegan pecan pies: The only one I’ve found that works is Isa Chandra’s (no surprise there; she’s the Vegan Queen!): http://www.isachandra.com/2011/08/maple-pecan-pie/ . It’s straightforward but tricky to get right, since it requires basically bringing a sugar caramel to the soft-ball stage, which requires constant vigilance. I’ve made it for years, but I screw it up approximately 50% of the time. But when I succeed, it’s great!
Thanks so much for sharing, Nori! I will check this out.
SUZANNE Hope DIAMOND
Made this for Thanksgiving and it was a HUGE hit!
Hooray, Suzanne! I’m so happy to hear that.
Thank you, Kelvin!
Cassie Autumn Tran
Yes, pecan pie is marvelous! I haven’t had one in FOREVER so I have to create a vegan recipe someday. I’ll be sure to try out that pie crust recipe, and of course, serve my pecan pie with a scoop of ice cream. Yum yum.
That would be interesting! I would love to hear how that vegan recipe goes.
Thank you, Jessica!
I just made this recipe the other day, but I’m wondering if I did something wrong. As much as I like the maple syrup with pecans taste, there is an undeniable “egg-ish” aftertaste. Is it supposed to be there, or has anyone else experienced this?
Thanks for all the amazing recipes!
Hi Alex, sorry for the slow response and I’m sorry you weren’t in love with the flavor! I didn’t detect much of an egg aftertaste. The eggs are essential to the rise of the pie filling so they can’t be omitted. It’s possible that your large eggs were larger than mine—I used organic and those might be a little smaller on average. You could also choose maple syrup with a more robust flavor and increase the amount of spices to counteract the egg flavor. Hope this helps!
This looks great. Pecan is my top favorite pie on Thanksgiving, and one of my favorites all year round.
It is really good, I agree!
Hey Kate, I’m living in Swaziland and there is no chance to get Maple Syrup. Do you think it would work and taste with honey?
Traditionally they are made with syrup. Honey might work, however I haven’t tried it!
What about sorghum? Could it be used? Pure maple syrup is expensive.
I made two of these pies this weekend and they turned out just beautifully! We had guests for dinner and everyone truly enjoyed this pie. Love that it is made with maple syrup and not corn syrup and sugar.
Thank you for sharing, Kim! I bet your house smelled amazing.
Hi Kate –
First, thanks for posting well-tested recipes. I am a fairly accomplished home baker and cook who is attempting to integrate more naturally sweetened options (less refined sugar) into my repertoire. Typically, I will try a half-recipe the first time around. This worked well with your coconut blondies and coconut waffles.
I will split this recipe in half for the first attempt, using a half batch of my pastry and a shallower/smaller fluted tart pan. My question relates to the eggs if I split the recipe in half. Do you recommend that I use: (1) 1 egg; (2) 2 eggs; or, (3) beat three eggs and then split that volume.
Hi Erika! That’s a great question. I’m honestly not sure how this would hold-up split in half with the eggs. I think you would be better to split the volume if you can. Or try with two eggs. It might be too dense, though. Let me know what you try!
Thanks, Kate! Having given this some more thought, I plan to use two medium (rather than large) eggs and halve the rest of the recipe. I want to get sufficient yolk to set the pie without throwing off the liquid balance. I will definitely let you know how it turns out!
Do you think coconut oil would work for the filling instead of butter (not the pie crust). Looking for dairy free…
This pie sounded delicious. I made it this evening, and I was so excited because it’s my first time to make homemade pecan pie. However, the mixture got soaked into the crust. There wasn’t a gooey texture like I expected, and there was more crust than anything. I’m wondering why I did wrong? It was still good.
Hi Sue, that shouldn’t have happened! How thick was your crust? It sounds like your crust was extra thick or had more of it.
Now if you could make it vegan:)
Have you tried add ins like chocolate since this post last year? I’d love to make a chocolate pecan pie but I want to use your recipe. Thanks!
I haven’t, sorry!
I’m also curious about the possibility of turning this into a chocolate pecan pie – I come from a family that only does chocolate pecan pie, but of course I want to use the C+K recipe since about 95% of what I cook comes from your blog :)
Just a request to test it sometime…
I may experiment with it myself this Thanksgiving or decide to bring the scandalous “plain” pecan pie haha
Hi Eileen, that is an interesting thought! I can’t promise I will have one for you, but I will add it to my request list. If you try it, be sure to let me know what you think!
Made this for Thanksgiving and family and I loved it! Maple syrup is a 100 times better than corn syrup. Many thanks for this recipe.
Looks very tempting! Can the recipe of this filling be doubled to fill a 9×13 size pie and cut like pecan bars?
Hi Elle, I’m not certain without trying it. Sorry!
Could you add semisweet chocolate chips to this? If so, how much would you recommend
I am so super excited to try this pie this evening! My 90-year-old mother loves pecan pie, but I hate the thought of corn syrup. My kitchen now smells like warm maple syrup; it smells divine! Happy Thanksgiving and thank you so much for this recipe!
It tasted too much like eggs
Can the pecan pie be frozen and still taste good of heated up? You said above it lasts 3 days in the fridge so was curious how else to make it last.
Hi Hannah! I haven’t tried to freeze this one yet, sorry. Let me know if you do!
I ended up looking up online if it could be frozen and it said it would stay good for about two months. My husband had a slice today and said it still tasted really good! Thank you for recipe! My husband loved it and it made a great Thanksgiving dessert for him.
That’s great! Thank you for sharing, Hannah.
Can this Pecan Pie be made ahead of time & frozen? Recipe looks great & I am making 2 for Christmas!!
I haven’t tried it, but I believe other readers have and it worked well. Sorry for my delayed response!
Marie Angela Baffa
I made this pie today and it was delicious!
I was a little disappointed with this one! I’m used to pecan pie being nice and gooey in the middle, and mine came out quite spongey. I also found that the crust recipe (with the addition of apple cider vinegar) was a little sour for my taste.
Great flavor but crust cracked and bottom was soggy
Can this pie be made into GF bars? I have a good recipe for a crust. It sounds so good I may have to just try it!
Hi Beth, This was designed as a pie, but I do have a few granola bars on the blog.
Hi, Kate! I don’t usually leave reviews, but this pie deserves it! The pie came out wonderful! I was really surprised when I noticed your recipe called for 1 cup less of sugar when compared to other recipes I found and it is still perfectly sweet! Loved it! I used spiced rum instead of the bourbon, but I couldn’t really tell that it was there, which is still good, maybe I just didn’t pick up the clues. I also used the pie dough you suggested (with a little less vinegar) and it came out great. Looking forward to trying out more of your recipes, including the pizza dough!
Thank you for sharing, Ingrid! I’m excited you loved this recipe and like how you changed it up. I appreciate your comment and review. I hope you love the pizza.
Would the baking time and/or temp change if I used a store bought frozen pie crust?
Hi! It depends on the type of crust and what the directions say for the pre-bought pie crust. The time may vary to get the inside done and the crust not too done.
I want to try adding this pecan filling to this almond-oat pie crust you made: https://cookieandkate.com/gluten-free-apple-tart-recipe/
Do you think it would work? And could I also add dark chocolate chips to the filling?
Love your recipes, by the way. I recommend them to everyone I know :)
Hi! That is an interesting thought. I haven’t tried it, so I’m not sure. They require different temperatures so I don’t know if the crust would get over done. Let me know if you try it!
I tried it and it turned out great! Parts of the exposed crust near the rim of the pie were over done/slightly burnt but maybe a foil tent would have fixed that. Overall it tasted amazing- perfect texture and sweetness, and I also added some orange zest which gave it a beautiful flavor. Thanks for the recipe(s)! I also made your cranberry sauce and balsamic roasted brussels sprouts. Both delicious. Happy Thanksgiving!! :)
Great! Thank you for reporting back. Happy Thanksgiving!
So thankful to find a healthy pecan pie recipe! Question, you have us roasting the nuts at 375 for 5-6 minutes. There was no pie baking temperature. Use the 375 degree? I can’t wait to taste this pie!
Hi! Yes, it is the same temperature.
This was easy to make and I just baked this 2020 Thanksgiving, but wondering if It can be frozen. We are a household of 2, even for this Thanksgiving, and want to be able to not overindulge.
Hi Cynthia, I’m so glad to hear it! Happy Thanksgiving. I have not tried freezing this one, but I believe you could. Defrost it in the fridge. Please report back if you give it a go!
Since my husband loves pecan pie I decided to give your recipe a try. I typically find pecan pie to be disgustingly sweet and was pleased the maple syrup gave it a delightful flavor.
We used your suggestion for making a pie crust and it came out fantastic. For a first timer, we were thrilled with the flakiness of the crust and ate every bite. There is a light egg custard flavor in the pecan mixture, that I thoroughly enjoyed. We did use the bourbon and I make homemade pure vanilla which was also used. We will definitely try this again. I believe we might up the vanilla and bourbon a little next time.
Thanks for the great recipe!
Hooray! Yes for the bourbon too. I’m excited you loved it and will make it again, Tricia.
I just made your pie with this GF crust:
1 1/2 cups (180g) chopped pecans
1 cup (70g) unsweetened shredded coconut
8–10 (150g) pitted medjool dates
Mix in food processor and press into pie plate. Pre-bake for 5 min.
I made it for Thanksgiving and it was a perfect addition to our meal! Thanks for a great dessert recipe. Keep the pies coming! I am not a very experienced pie baker but I find your recipes approachable and turnout great results. I even did the pie crust from your link. My mom always bought crust so I’ve only seen crust done on the Great British Bake Off! I am reveling in my success over here, thanks to you.
I made this pecan pie for my family thanksgiving and it was such a hit! I love that it was naturally sweetened. Instead of bourbon, I use 1/2 tsp of cinnamon and I think it turned out perfect. Thank you for the recipe!
You’re welcome, Jean! Thank you for your review.
My 8 year old daughter and I are both gluten and dairy sensitive, and I strive to minimize eating processed sugars, so this recipe was appealing, and easily adapted using a butter alternative (Earth Balance). We decided to split the filling between 4 mini pies (cooked in metal pans, on convection setting for 25-30 mins), and they turned out amazing!!! We added extra crushed pecans, and placed the whole pecans on the top for a pretty look, and were a little surprised it had a little bit of a congealed jello-like consistency at the bottom where the pecans floated to the top. We didn’t mind the slightly different consistency, because the taste was fantastic, and it’s possible it could’ve been effected by a deeper filling depth on the mini-pies, or the gluten-free pie crust we used by wheatbythewayside.com (amazing as well!). Also, the longer the pies sat, the less congealed they seemed. Everyone who tried it was impressed, and I can’t wait to make it again this holiday season! Thank you for all your hard work figuring this out!!
Thank you for sharing, Carla! I’m happy you were able to find something you could enjoy together. :) I hope you love it again the next time you make it!
Do you need to blind bake the crust?
Hi Amy, not for this particular recipe.
Made this for my dad and he loved it! He said it was the best pecan pie he ever had. Just made two more for him tonight, one for the freezer and one now. Thanks so much for this! It is now a staple for my family. ❤️
I love that! Thank you for your review, Emilia.
Hi Kate! I really want to make this for the holidays this year (it’s my favorite pie, but my whole family is allergic so I never get it!). Do you think halving the recipe for a 5 or 6 inch pie pan would be okay? Thanks in advance! :)
Hi! As long as you have the space, it may work. Be sure to watch and adjust the time as necessary.
I made a similar recipe to this that came out really well so I was super excited. Unfortunately something went wrong with my eggs in this recipe. We had jumbo which I didn’t realize in time. The filling came out like scrambled eggs. My mother said it reminded her of a quiche. Perhaps this is because the eggs were too large… I’m not totally sure. I made it for New Years Eve 2020. Seems to reflect how the year has gone so far. It did taste good though. The texture was just airy and awful. Moral of the story be careful with your eggs.
Oh no! It sounds like there was too much egg. I’m sorry this one didn’t turn out for you. How many did you add?
Can you use molasses instead of the maple syrup?
Hi! I don’t recommend that change as molasses acts different than maple syrup.
Another option: Halving the syrup and replacing with chopped dates gives a chewier texture that we love!
I tried this recipe today but used a different recipe for the pie crust. The bottom of the crust came out soggy :( any idea as to how to prevent that?
Hi! I’m sorry to hear that. I can’t say for sure since I don’t know the pie crust you used.
I used this recipe: https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/
I had a leftover batch that I froze and defrosted in the fridge for about 36 hours before I rolled it out. I don’t know if any of that information helps, but if you have any suggestions on how to improve for the next attempt, I would really appreciate it!
Sorry, I would have to try it.
hi Kate, your pecan pie sounds lovely.want to make pastry base tomorrow the pie filling next day, so short notice for a reply.
my problem is pie dish.i have an old style pyrex pie dish, looks like yours in pic
it measures 7 1\2″ across base and 9″ across top.
if that’s too small have ovenproof china flan dish 8 1/2″ base with sides 1 1/2″high.
which shall I use
thankyou so much for sharing your recipes
Hi, I know this is an old post but if I wanted to use Steeve’s sugar-free maple syrup, would I need to half the quantity since it’s uber sweet?
I made this pie today for Thanksgiving and it is a perfect pecan pie to me. I made the crust last night with the recipe on the link above to Food 52 and let it chill overnight. Today I rolled the crust and made the filling exactly per the recipe (extra pecans since I have the 9.5” pie plate). I am not a pie baker and this may have been my first pecan. We loved how it was not overly sweet and had the flavors of maple, vanilla, and bourbon (I actually used Jack Daniel’s as that is what I have). Other pecan pies just taste sweet but this one has depth of flavor. I did not find an overly eggy flavor as one comment suggested. Probably a personal preference and taste bud differences. Thanks for the recipe.
You’re welcome, Pat! I’m glad you enjoyed it.
I made this pie last Christmas. Everyone loved it! My daughter and I are on a gluten free diet, so I used a store bought, frozen pie shell and it ended up perfect! Everyone said that this is the best pecan pie they’ve ever eaten. I’m making it again this year. Thank you for sharing this recipe!
I’m glad it was a hit, Herminia! I appreciate you sharing.
My family loved loved loved this. I’ve always been the pecan pie person but always store bought. I’m working on healthy eating and decided to try this. I did buy gluten free pie crust but the maple syrup was a perfect switch. My daughter said I know you don’t bake pies but you should start now
I’m happy you enjoyed it, Cathi! I appreciate your review.
Made this for an anniversary dinner and it was delicious!! I bought premise pie dough cuz I ALWAYS mess that up. Super delicious filling that doesn’t leave your tummy feeling heavy.
This pie is AMAZING! My entire family LOVES this pie, including my 7 and 4 year old boys. I have made it 5 times and it never disappoints! DELICIOUS!
Wonderful to hear, Sarah!
Hi Kate, I want to try this recipe. Can we use honey instead of maple syrup? Thanks a lot!
Traditionally they are made with syrup. Honey might work, however I haven’t tried it! Let me know if you do, Eleni.
I thought the inside of the pie was way too strange. It tasted much too eggy for me or my partner. Not sure if I messed up a step, but I don’t think this one’s for me.
I’m sorry you didn’t love it, Patrick.
My pie came out with a layer of custard under the pecans. The level of sweetness was great but the custard layer was unexpected. Am I supposed to have this result? I whisked the eggs until it was pale yellow as instructed which I think was what created that custard layer. Does it have to be whisked that much? The taste was good but the consistency was not that of a normal pecan pie.
I’m sorry to hear that. Did you make sure all the wet ingredients are well blended and then whisk again in step 4?
Thanks for getting back to me.
Yes. I followed the instructions exactly.
Can you tell me if the consistency of this pie recipe is supposed to be the same as a regular pecan pie?
I felt like whisking the eggs to a pale yellow might have been too much and contributed to creating that custard like layer.
I find it similar, but it can also be based on your experience. I’m sorry I don’t have more specifics for you. Take a look at the last image, it gives a great representation of how it should be.
Yes I made this pecan pie. Thank you.It was delicious. Only change I made was to add more pecans.
Cecelia Anne Logue
My husband loves Pecan Pie, I rarely bake one because they are so unhealthy made with the traditional recipe.
Your recipe was the best tasting pie ever! Thank you for sharing.
This is a super delish pecan pie recipe. I made it a few years ago and my entire family loved it. I wish it wasn’t so easy to make :) Making it again for this Christmas. This time I’m going to make little mini pies, 2-bite pecan pies in a mini cupcake pan. Hope they turn out just as amazing. Thank you Kate, love your cookbook and your website!
I’m glad you loved it, Andria! I appreciate your review. Thank you for all your support!