The Best Maple Pecan Pie – Old Fashioned Recipe (Easy)

This old-fashioned maple pecan pie recipe is made with maple syrup, giving it a rich, naturally sweet flavor that’s packed with pecans in a delicious maple filling!

This Old-Fashioned Maple Pecan Pie Is My Family’s Secret!

Pecan pie is our very favorite pie, and I can never seem to make enough! It’s the first thing to disappear from the Thanksgiving and Christmas dessert tables every single year.

This isn’t your average pecan pie, though. This old-fashioned recipe is made with pure maple syrup, giving it a rich, naturally sweet flavor that’s packed with pecans in a delicious, melt-in-your-mouth filling. The best part? You can easily make this pie the day before you need it, which is a lifesaver when your oven is already packed with roast turkey, my stuffing, and all the other holiday dishes!

The Secret to a Flaky, Crispy Pie Crust

The secret to a truly perfect pie is a perfect pie crust, and this egg and vinegar recipe is so easy to make and gives you a result that is super crusty, crispy, and incredibly flaky! The egg and vinegar work their magic to make the dough easy to work with and give it that unbeatable texture. Plus, this recipe makes enough for a couple of pies, so you can make extra dough and freeze it for later!

Pie Crust Tips:

If the dough gets sticky, sprinkle flour on your dough and a rolling pin.

If dough sticks to your countertop, use a metal spatula to gently scrape it off. Then flip it over and finish rolling it out to about 1/4 inch thick (and a larger diameter than your pie pan!)

With a spatula, or your rolling pin, gently lift the dough from the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Mastering the Rich Maple Pecan Filling

Once your crust is ready, the filling comes together in a snap! We use pure maple syrup for a deep, rich flavor that’s way better than corn syrup, and we pack in plenty of whole pecan halves for that perfect crunch. You just combine all the ingredients in a bowl, give it a good mix, and pour it right into your unbaked pie shell. It’s that simple!

My Top Tips & Tricks for Perfect Pecan Pie

I want you to have total pie-making success! Here are my go-to tips to make sure your pie comes out perfectly every time.

Cold Ingredients are Key: For the best, flakiest pie crust, make sure your butter, egg, and water are all very cold. This is non-negotiable!

The Foil Trick: The crust edges of your pie will bake faster than the filling, so it’s so important to cover them with a ring of aluminum foil before baking. This prevents them from burning and keeps them a beautiful golden brown.

The Doneness Test: To know for sure if your pie is ready, gently jiggle it. The edges should be set, but the very center might have a slight wobble. You can also insert a knife or a toothpick into the center, and if it comes out clean, it’s done!

Rest, Rest, Rest: I know it’s hard to wait, but letting your pie cool completely on a rack is a must. This allows the filling to fully set, guaranteeing you get perfect, clean slices every single time.

Make-Ahead & Storage

This pie is a perfect make-ahead dessert, which makes it an ideal addition to your holiday feast! You can bake it up to one day in advance.

If you’re lucky enough to have leftovers, just cover them and store them in the refrigerator after the pie has set out for about two hours. It’ll stay fresh for a few days.

Perfect Pairings & Serving Suggestions

While this pie is absolutely delicious on its own, it’s even better with a big scoop of homemade whipped cream or a generous scoop of vanilla ice cream! It’s the perfect ending to a big meal, especially with all your favorite Thanksgiving sides like roast turkey, homemade turkey stuffing, and green bean casserole.

Now you’re ready to make your very own perfect maple pecan pie! Grab all the ingredients and head down to the recipe card for the full directions. You can also check out my video to see every step in action. I can’t wait to hear how much you and your family love it!

I want to know what YOU think, Please review the recipe card!

I’d love a star rating or review in the comments bellow! Or tag me with your pecan pie on Facebook!

Maple Pecan Pie – Old Fashioned Recipe

This old-fashioned maple pecan pie recipe is a holiday classic you'll make again and again! It features a flaky, homemade egg and vinegar crust and a rich, naturally sweet maple filling packed with plenty of pecans. It's the perfect make-ahead dessert that everyone will love!

5 from 1 vote

Print Pin Rate

Course: Dessert, holiday Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 40 minutes minutes

Additional Time: 20 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 1 pie

Calories: 468kcal

Author: Juliea Huffaker

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Ingredients

The Pie Crust

• 1 1/2 cups Cold Butter
• 3 cups unbleached flour
• 1 large egg
• 5 tablespoons of very cold water
• 1 tablespoon of white vinegar
• 1 tsp salt

For the maple Pecan Filling

• 2 1/4 cups whole pecan halves
• 3 eggs
• 2 tablespoons flour
• 1/2 tsp salt
• 1/3 cup melted butter
• 1/2 cup brown sugar
• 1 cup pure maple syrup

Instructions

Make the Crust

• In a large bowl, use a pastry cutter to blend the cold butter into the flour and salt until the mixture resembles a coarse meal or crumbs.
• In a separate, smaller bowl, beat the large egg with a fork. Add the cold water and white vinegar.
• Pour the egg mixture into the flour and butter mixture, and mix gently until all ingredients are just incorporated into a cohesive dough.
• Divide the dough into 2-3 equal pieces. Roll each into a ball, place it in a Zip Lock bag, and chill in the freezer for 15-20 minutes.
• Remove one dough ball from the freezer. On a well-floured surface, roll it out into a circle about 1/4 inch thick and a few inches wider than your pie pan.
• Carefully transfer the rolled crust to your 9-inch pie pan. Gently press it into the pan’s corners and trim the edges for a clean finish.

Make the Filling

• Preheat your oven to 375°F (190°C).
• In a medium-sized bowl, combine the eggs, flour, melted butter, brown sugar, salt, and maple syrup. Whisk well until fully combined and smooth.
• Spread the pecans evenly into the bottom of the raw pie crust.
• Pour the maple filling mixture slowly over the pecans, making sure to spread them out evenly.

Bake the Pie

• Cover the edges of your crust with a strip of foil to prevent them from burning.
• Bake for 25 minutes.
• Remove the pie from the oven and carefully remove the foil from the crust edges.
• Return the pie to the oven and bake for an additional 15 minutes, or until the filling is set.
• Once baked, remove the pie from the oven and let it cool completely on a wire rack.
• Serve with a scoop of whipped cream or ice cream. Enjoy!

Video

Notes

How to Know When It’s Done: The pie is done when the filling has set, and a knife or toothpick inserted into the center comes out clean. The very center might have a slight wobble, but the edges should be firm.

The Power of Resting: Do not cut into the pie until it has cooled completely! This is the most important step to ensure the filling fully sets and gives you perfect, clean slices.

Crust Confidence: If your dough becomes sticky while rolling, simply dust it and the rolling pin with a little flour.

Make-Ahead & Storage: This pie is perfect for making a day in advance! If you have any leftovers, cover and refrigerate them after the pie has cooled for 2 hours.

Why It Works: Remember that the cold butter in the crust is what creates all those flaky layers, and pure maple syrup is the secret to a rich, delicious flavor!

Nutrition

Serving: 1g | Calories: 468kcal | Carbohydrates: 40g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 407mg | Fiber: 2g | Sugar: 18g