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Maple Pecan Pie

Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. —Mildred Wescom, Belvidere, Vermont
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    8 servings


  • Pastry for single-crust pie
  • 3 large eggs
  • 1/2 cup sugar
  • 1 cup maple syrup
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves
  • Whipped cream, optional


  • Preheat oven to 375°. On a floured surface, roll out dough to fit a 9-inch pie plate; transfer crust to pie plate. Trim to 1 inch beyond rim of plate; flute edges.
  • In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust.
  • Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts
1 piece: 561 calories, 35g fat (12g saturated fat), 111mg cholesterol, 294mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 7g protein.

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Average Rating:
  • Natalie
    Jan 4, 2021

    simple ingredients. great taste.

  • aug2295
    Dec 26, 2020

    Really good pecan pie. Love the twist of adding the maple, pecan pie is already a fall flavor for sure but the maple really doubles down and adds something unexpected, without taking anything away.

  • Jeri
    Nov 9, 2020

    I served this today for lunch and guests rated it an 8, only because it was new flavor for pecan pie. After my sister tried the recipe as printed in the magazine, she advised that more sweet was necessary. I added about 1/3 C Monk fruit to increase the sweet. After that alteration, I found this dessert very appealing! A 10 in my book.

  • Lenny
    Mar 2, 2020

    We made this pecan pie yesterday. It was wonderful. My wife has a great crust recipe. She made the crust while I prepared the filling. I crushed the pecan halves a little for easier cutting of the pie and eating. Full pecan haves look nicer. Again, the recipe was wonderful creating a delicious pecan pie.

  • Sandra
    Nov 25, 2019

    No comment left

  • smnsechler
    Nov 23, 2017

    Turns out great. I do add some extra vanilla and pecans. My only advice is make more than one because it disappears quickly.

  • Vane
    Jun 18, 2017

    I will not make this pie again! One review was right! It tasted eggy and the filling didn't hold together. Do not waste your time and money with this recipe! Next time I'll try Martha Stewart's maple pecan pie recipe! I hope it's better!

  • Linda
    Feb 1, 2017

    Tasted egg-y. It's not BAD but I wouldn't make again.

  • Josh
    Dec 8, 2016

    Just pulled out of oven after 55minutes of cooking, still a little runny. I don't bake much but would that be so and get more firm when cooling?

  • Suzie
    Nov 27, 2016

    Just perfect! We were very happy with this pie. 5 Stars!I covered the pie crust edges in foil the whole time so they didn't over cook and the top in the last 5 minutes so the pecans didn't over brown.It cracked just a bit at the 45 minute mark. Next time I will turn the heat off at 35 or 40 mins and let it cool in the oven to try for it not to crack. Just an appearance issue, didn't affect the taste.