Ingredients for Maple Syrup Pecan Pie
- 1 (10-inch) pre-made pie crust
- 2 large eggs
- Light Brown Sugar
- Pure Maple Syrup
- Unsalted Butter
- 1/4 teaspoon salt
- Vanilla Extract
- 1 1/2 cups pecan halves
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How to Make Maple Syrup Pecan Pie
- Preheat oven to 400°F (200°C). Position rack in the middle.
- Lightly grease a 10-inch pie pan and place your pre-made pie crust inside.
- In a medium bowl, whisk together 2 large eggs until light and frothy.
- Gradually add 1 cup granulated sugar, whisking until fully incorporated.
- Stir in 1 cup maple syrup (grades A, B, or C preferred), 1/2 cup (1 stick) melted unsalted butter, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- Gently fold in 1 1/2 cups pecan halves.
- If your ingredients are cold (especially maple syrup and eggs), microwave the filling in short bursts, stirring frequently, until it's slightly warmed. Avoid overheating, as it may start to set. This step ensures even baking.
- Pour the filling into the prepared pie crust.
- Bake for 10 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly but not runny.
- Gently shake the pie to check for doneness. The center should remain relatively firm.
- Let the pie cool completely on a wire rack at room temperature before serving.
- **To make ahead:** Wrap the cooled pie tightly in plastic wrap, then in heavy-duty aluminum foil. Freeze for up to two months. To thaw, remove the foil and plastic wrap, and warm in a 300°F (150°C) oven for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
206g
Fat
34g
Carbs
20g
