Description
Experience the rich, caramelized goodness of a traditional Southern pecan pie made entirely without corn syrup. This recipe uses pure maple syrup to achieve the perfect gooey, nutty consistency, balancing sweetness with a touch of sea salt. It is a sophisticated, crowd-pleasing dessert that highlights the natural, toasted flavor of fresh pecans in a buttery, flaky crust. Perfect for holidays or special gatherings.
Ingredients
2 cups pecans, halves or coarsely chopped
1 cup pure maple syrup
1/2 cup brown sugar, packed
3 large eggs, room temperature
4 tablespoons unsalted butter, melted and cooled
1 tablespoon pure vanilla extract
1/2 teaspoon fine sea salt
1 9-inch unbaked pie crust
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Roll the pastry dough into a 9-inch pie plate and flute the edges.
Chill the prepared crust in the refrigerator for at least 15 minutes.
Whisk the eggs in a large mixing bowl until fully combined.
Stir in the maple syrup, brown sugar, melted butter, vanilla, and salt until smooth.
Fold the pecans gently into the liquid mixture.
Pour the filling into the chilled pie crust.
Bake for 50 minutes until the center is set but still slightly wobbly.
Cool completely on a wire rack before slicing to ensure the filling sets.
Notes
Use Grade A dark maple syrup for a more robust flavor profile. Ensure the eggs are at room temperature to prevent the butter from solidifying when mixed. Store the pie at room temperature for up to two days or refrigerate for longer shelf life.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg