Maple Pecan Pie

Toss this sweet pie together as a sugar-free dessert choice for you and your guests. After one taste, you wont even miss the sugar!MORE+LESS-

Make with

Pillsbury Pie Crust


Pillsbury™ Refrigerated Pie Crust (from a 15 oz box)


cup sugar free breakfast syrup


cup sugar free caramel ice cream topping (as thick as you can find, from a jar not a squeeze bottle)

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  • 1

    Preheat oven to 350° F. Unroll pie crust and fit it to a 9-inch glass pie pan. Roll edges over once and flute. Set aside.

  • 2

    Mix 2 tablespoons of the syrup with the cornstarch and stir until completely smooth and no lumps remain. Add eggs to the bowl of a stand mixer and mix. Add the syrup-cornstarch mixture to the eggs, along with the remaining syrup, caramel, and vanilla. While continuing to mix on low speed, slowly add melted butter. Beat on low for 2 minutes until mixture is smooth and slightly bubbly. Remove bowl from mixer and stir pecan halves in by hand. Pour mixture into pie crust and bake for 30 minutes.

  • 3

    After 30 minutes, cover edges with foil and continue to bake another 10 to 15 minutes, until pie is set.

  • 4

    Remove from oven and cool completely, then refrigerate 2 hours before cutting and serving.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • A few sugarless ingredients are all you need to mix up this sweet and easy sugar-free pecan pie just in time for the holidays.The words "sugar free" and "pie" aren't usually besties.But we listened to Tablespoon readers who commented on other sugar-free pecan pie recipes, and we devised one that's as sweet, simple and enjoyable as a traditional pecan pies.I found this snazzy foil thingie at my grocery store to cover the crust edges while baking, but you can use regular foil just as easily.Add some sugar-free whipped cream or ice cream, and a pecan or two just because.And that, pie pals, is a wrap!

Maple Pecan Pie

Is it just us, or is pecan pie the most overlooked of the holiday desserts? Maybe it&rsquos because even with the best intentions, the recipe always comes out of the oven sickly sweet and way too gloppy. Not so for this maple pecan pie: We swapped the usual corn syrup for maple syrup to add a rich, maple-y flavor that&rsquos anything but cloying.

There are a few keys to nailing the &ldquogooey but not gloppy texture.&rdquo One, we added a tablespoon of flour to the custard, which helps it thicken and set properly in the oven. Two, you&rsquoll want to pull it from the oven at the opportune moment: It should be totally set around the edges, but still slightly jiggly in the center.

Serve it with softly whipped cream to really gild the lily.

1 prepared pie crust (store-bought or homemade)

6 tablespoons unsalted butter, melted and cooled slightly

½ cup packed dark brown sugar

1 tablespoon all-purpose flour

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

Flaky salt, optional, for garnish

Whipped cream, optional, for serving

1. Par-Bake the Crust: On a lightly floured surface, roll out the pie dough into a ¼-inch-thick round. Roll up the dough onto the rolling pin, then gently transfer it to the pie plate. Trim any excess dough so you have about 1 inch of overhang.

2. Tuck the excess dough under itself all around the edge of the pie plate, then crimp as desired. Dock the base all over with a fork and then refrigerate the dough for at least 30 minutes. Preheat the oven to 425°F.

3. Line the crust with a piece of parchment paper slightly larger than the size of the pie plate, and fill the pie with pie weights (see note) up to the top edge. Bake the pie crust until it barely starts to brown along the edge, 14 to 16 minutes. Remove the parchment and pie weights, and bake until the base is completely dry and the edges just begin to brown, about 5 minutes more. Cool completely. Reduce the oven temperature to 375°F.

4. Make the Filling: In a medium bowl, whisk the butter, sugar, flour, vanilla and salt to combine. Add the maple syrup and eggs and whisk to combine.

5. Spread the pecans into the bottom of the pie crust, then carefully pour in the filling. Bake until the pie appears set at the edges but is still ever so slightly wobbly in the center, 35 to 45 minutes. Sprinkle with flaky salt if using. Cool completely before slicing and serving at room temperature with whipped cream (if desired).

Note: If you don&rsquot have pie weights, you can also use dried beans or granulated sugar when par-baking the crust in step 3.

Recipe Summary

  • Crust:
  • 1.7 ounces potato starch (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 3 ½ tablespoons 1% low-fat milk
  • Cooking spray
  • Filling:
  • ½ cup maple syrup
  • ½ cup light-colored corn syrup
  • ½ cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 ½ cups chopped pecans

To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups level with a knife. Combine potato starch, flour, granulated sugar, and salt in a medium bowl stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap cover with additional overlapping plastic wrap. Chill 1 hour.

Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively. Chill until ready to fill.

To prepare filling, combine maple syrup and next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Stir in pecans pour into prepared piecrust. Bake at 350° for 30 minutes. Shield edges of piecrust with foil bake an additional 25 minutes or until filling is puffed and golden brown. Cool completely on a wire rack.

Recipe Summary

  • Pate Brisee for Maple Bourbon Pecan Pie
  • All-purpose flour, for dusting work surface
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 4 large whole eggs, plus 2 large egg yolks
  • 1 cup plus 2 tablespoons dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (5 1/4 ounces) pecan halves
  • 2 tablespoons heavy cream
  • Whipped cream (optional)

On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes

Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell arrange remaining pecan halves on top of pie.

Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.

Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

How To Make Pecan Pie

This pie recipe is super easy to make and takes just a few quick steps to pull together. Let’s take a look:

  1. Preheat oven to 350F and prepare a 9-inch pie dish with non-stick spray.
  2. Roll out your pie crust to about an 11-inch circle. Place in your pie dish. Use your index finger from one hand and your index and thumb of the other to flute the top of the pie crust (if desired).
  3. Poke holes in the bottom of the crust using a fork and bake for 7 to 8 minutes or just until golden brown.
  4. Prepare your filling:
    • In a small saucepan, combine maple syrup, corn syrup, brown sugar, butter, and ground cinnamon and heat over medium heat until butter has melted and the mixture is smooth.
    • Remove from heat and stir in the vanilla extract.
  5. Temper the eggs:
    • Add the eggs into a small bowl and whisk. Add about 1 tablespoon of the hot liquid to the eggs whisking constantly. Whisk in one additional tablespoon of liquid being sure to whisk constantly.
    • Pour the eggs into the sugar syrup mixture and whisk well to combine
    • Pour the mixture through a fine mesh sieve to remove any small pieces of egg.
  1. Add the chopped pecans to the pie crust and top with the hot mixture.
  2. Bake for 50 to 55 minutes covering the pie with foil around 30 minutes to keep the shell from getting too dark.
  3. Check to see if the pie is done: Gently move the pie and give it a tiny little shake. If the center slightly jiggles (like jello not water) then it is done baking.
  4. Finally, remove the pie from the oven and allow to cool completely on a wire rack before serving.

Can pecan pie be made ahead of time? This pie is one of my favorite holiday desserts to make ahead of time. Once baked, pecan pies keep for a couple days covered tightly at room temperature and can be refrigerated for up to 5 days. Alternatively, you can also freeze the pie if you’d like to get your baking done far in advance (see below).

The pecan pie filling can also be made the day before or even a couple days before. Just keep it in the fridge until you’re ready to make the pie.

Can pecan pie be frozen? Bake the pie as directed and allow it to completely cool. Wrap the pie tightly with plastic wrap or foil and place in a freezer ziplog bag or airtight container. You can freeze pecan pies for up to 3 months.

Allow pies to thaw overnight in the fridge and then set out at room temperature for several hours before serving.

How do you know when the pie is done? Gently move the pie and give it a tiny little shake. Check to see if the center only slightly jiggles (like jello not water), if so, then it is done baking.

For best results, chill the pie in the refrigerator overnight before serving.

Pecan Pie Recipe without Corn Syrup


This no corn syrup pecan pie is made with just a handful of simple ingredients! To make this pecan pie you’ll need maple syrup, eggs, brown sugar, granulated sugar, flour, salt, cinnamon, vanilla, butter, bourbon and pecans! The bourbon is a totally optional ingredient, so if you don’t drink, feel free to leave it out. If you do drink but don’t have bourbon, whiskey or dark rum make excellent replacements.

Moving on to the maple syrup! You’re going to want to make sure you use real maple syrup in this pecan pie, not pancake syrup. Trust me.

Of course you’ll also need a pie crust. You can use my all-butter pie crust recipe or use your favorite recipe. But I do suggest using a homemade crust, if possible. I know it can be a lot of work but you can make them in advance and it makes such a difference!


Assembling this couldn’t be easier! You’ll simply place the pecans inside the pie crust, pour the filling on top, and lightly brush the edges of the crust with a little egg wash! That’s it.


Good news… there’s no need to blind bake the pie crust for this recipe! But you will need to start the pie off at a higher baking temperature, and then lower the temperature after 10 minutes of baking. Be sure to set a timer so you don’t forget!


This pecan pie needs to cool for at least 4 hours, so be sure to plan ahead time wise! The good news? It can be made up to 3 days in advance and stored in the fridge.

Maple Pecan Pie

How can you make an already perfect pecan pie better? By adding maple syrup to the mix, of course!

All-purpose flour, for dusting

plus 1/4 cup pure maple syrup

heaping cup chopped pecans

  1. Preheat the oven to 350 ̊. Roll out the dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it&rsquos a bit too moist.) Carefully lift the dough with a spatula and place in a 9-inch pie pan. Gently press the dough against the sides of the pan, then build up the edges of the dough above the rim of the dish to hold in the bubbly filling crimp with your fingers.
  2. Mix the granulated sugar, corn syrup, 1/3 cup maple syrup, the melted butter, eggs, brown sugar, vanilla and salt in a large bowl.
  3. Pour the pecans into the bottom of the pie crust. Pour the syrup mixture over the top. Cover the pie loosely with foil and bake for 30 minutes. Remove the foil and continue baking until only slightly jiggly and the crust is golden brown, about 40 minutes. (Cover again with foil if the crust or pecans begin to darken too much.) Allow to cool for several hours or overnight.
  4. Make the glaze: Mix the remaining 1/4 cup maple syrup with the powdered sugar in a small bowl until smooth. Drizzle on the pie.

Be sure to divide the pie dough into two balls for this recipe. This will give you enough dough to build up the edges and prevent the filling from bubbling over.

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Cookbook author and New York Times columnist Melissa Clark cooks down maple syrup with star anise to create a thick, spicy syrup that adds intense maple flavor to this pecan pie. It’s a fabulous upgrade from the usual corn syrup-laden pie, and definitely deserves its spot in our best Thanksgiving pie recipes roundup.

Read more about how to make the pie and see our tips for perfect pie dough if you don’t have a food processor (or just prefer to make the crust the old-fashioned way).

See our Ultimate Thanksgiving Guide for more hacks, expert advice, and festive recipes.

Get The Cookbook

Pecan Pie

It's simple. It's hearty. It's basic. And it's just so good.

Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.

whole unbaked pie crust (I use "Sylvia's Perfect Pie Crust" recipe)

  1. First, whip up your pie crust using Sylvia's Perfect Pie Crust.
  2. Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
  3. Pour the chopped pecans in the bottom of the unbaked pie shell.
  4. Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes sometimes it takes 75!
  5. Allow to cool for several hours or overnight. Serve in thin slivers.

I used to be scared of Pecan Pie when I was a little girl. Seriously. It was in the long list of dishes and ingredients that I truly thought would kill me if I tasted them. Peas were on the list, too. Sloppy Joes scared me to death. If I saw pizza, I&rsquod scream. And Miracle Whip, bananas, and tea gave me nightmares.

I was a weird child. I liked potato chip sandwiches.

And anyway, Miracle Whip, bananas and tea still give me nightmares. But as an adult, I&rsquom able not to dwell on the negatives in my life. It&rsquos all about maturity with me.

Miracle Whip, bananas, and tea aside, I&rsquoll be forever thankful that Pecan Pie has been successfully marked off the list. I began tasting it at Thanksgiving dinner about ten years ago&mdashthat would have been right around the time I was experiencing some violent surge in pregnancy or lactation hormones, so my appetite probably demanded it&mdashand slowly but surely, it&rsquos skyrocketed to the very top of my all-time favorite pies on this earth.

Do you love Pecan Pie as much as I? Or are you among the unfortunate humans who has never tried Pecan Pie? I know you&rsquore out there, and if you&rsquore listening, please, please listen to me: make it this Thanksgiving. Give it a try. It&rsquos simple. It&rsquos hearty. It&rsquos basic. And it&rsquos just so good.

*The author of this post is not responsible for the formation of saddle bags and love handles, which will result in 93% of cases.

*But we won&rsquot worry about that today. We&rsquoll worry about that tomorrow&hellipor at least, on November 28.

Note: I should warn you that I&rsquom was in a colorful, zippy mood last night when I whipped this up, so I went over the top with color and contrast for these photos. I&rsquod been feeling entirely too serious and needed a little pick-me-up. Forgive me if they hurt your eyes.

First things first: make one recipe of Perfect Pie Crust. It&rsquoll yield two pie crusts, and you can save the second one in the fridge for this apple pie, or the other pie we&rsquore going to make this week.

No, my hand is generally not that pink.

The Cast of Characters: Corn Syrup, Butter, Sugar, Brown Sugar, Salt, Vanilla, Chopped Pecans.

I chop the pecans into uniform pieces, but I also get some really little bits in there. The teeny, tiny pieces help the crunch later.

Begin by stirring three eggs in a small bowl.

Now, in a separate bowl, add the sugar&hellip

Then measure 1 cup of corn syrup. It&rsquos thick, sweet, and nutritious.

Okay, so it&rsquos not exactly nutritious.

In any event, pour the corn syrup into the bowl.

Next, melt the butter and pour it into the mix.

Mmmm&hellipbutter. It makes it better.

And pardon my pink finger. I TOLD you I went crazy with color and contrast.

Now just give it a stir, making sure all ingredients are combined well.

And don&rsquot lick the fork. It isn&rsquot ladylike.

Next, pour in the beaten eggs.

Next, eyeball about 1/4 teaspoon vanilla extract.

Sometimes I just can&rsquot be bothered with reaching for my measuring spoons.

Sometimes I just can&rsquot be bothered with reaching.

Sometimes I just can&rsquot be bothered.

Anyway, don&rsquot overdo the vanilla, as it can take over very quickly.

And don&rsquot laugh at my pie crust. Charlie helped me with the edges. His paws are a little awkward.

Dump the chopped pecans right into the bottom of the pie shell.

Spread them out into a flat layer&hellip

Next, just pour the corn syrup/egg mixture slowly over the top.

And once you get all the mixture poured in, take a long, hard look at the pie. Because once it&rsquos baked it really won&rsquot look a thing like this. Like, pretty much nothing like it at all.

But that&rsquos okay! Life is all about change, isn&rsquot it?

Look! Within ten seconds, the pecan bits began floating to the top.

(You want that to happen, by the way.)

Now, just carefully carry it to the oven and bake it at 350 for about 50 minutes. And check on it halfway though if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.

I keep the edge pretty thick, though, so I usually don&rsquot take that step. Especially at 350 degrees, the rim of the crust won&rsquot burn too easily.

Yo. Here&rsquos the pie. When you pull it out of the oven, it should be only slightly jiggly. If it&rsquos overly jiggly, keep it in the oven for a little while longer. BUT&hellipbe careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.

Do you notice how the small pecan pieces have settled at the top and created a nice &ldquotop crust?&rdquo This is why I use chopped pecans instead of pecan halves, like many people use. The pecan halves are just too heavy, too meaty, too..too much. If you use pecan bits, it creates more of a consistent top layer that makes a nice &ldquocrunch&rdquo sound when you slice into it.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it&rsquos completely set. Very often, I&rsquoll make my Pecan Pie the night before Thanksgiving by the next day, it&rsquos perfect. The only hard part is keeping my fork out of the pan until guests arrive.

But guess what? It&rsquos only November 16th. Guests won&rsquot be arriving for well over a week. This pie isn&rsquot for Thanksgiving. It&rsquos for you.


Preheat the oven to 400℉ (200℃). Butter a 9-inch tart pan or pie plate very well and set aside.

In a small bowl, mix together the egg yolk, butter, olive oil and water until well combined.

In a food processor, add ½ cup pecans and sugar, process until coarse meal forms.

Add the flour and ¼ teaspoon of salt and keep processing until well mixed.

Pour the egg yolk mixture, and process until mix well.

Transfer the mixture evenly into the prepared tart pan or pie plate that's placed onto a baking sheet.

Press the mixture firmly into the bottom and all the way up sides to form a crust.

Bake the crust for about 15 minutes until the edges start to brown.

Remove the crust from the oven and reduce the temperature to 350℉ (180℃).

While the crust is baking, prepare the filling and topping:

In a large bowl, add the eggs, maple syrup, brown sugar, rum, 1 tablespoon oil and ¼ teaspoon salt, and whisk until smooth and well combined.

Reserve ¼ cup of the mixture in a measuring cup.

Add ½ cup chopped pecans and dried cherries or cranberries into the large bowl and mix well.

Add 1 cup of halved pecans and ¼ cup reserved maple mixture into another bowl.

Mix until pecans are well coated by maple mixture.

Before you pour the filling into the crust, if you find that there are cracks in the crust, fill the cracks with some flour, then use the back of a spoon or a brush to smooth it out.

Pour the filling into the prepared crust, then arrange the candies pecan halves neatly over the filling.

Bake in the 350℉ (180℃) F oven for 30 to 35 minutes until the filling is set.

Remove the tart from the oven and let cool on a wire rack for 15 minutes.

If you use a tart pan with a removable bottom, remove the sides of the pan. The sides may be have a few spots that are stuck at the bottom, use a small knife to gently help.