When it comes to pies, pecan pie is one of my top 5 favorite pies. I just love that thick caramel-like pecan filling. It’s heavenly when paired with that tender flaky pie crust.
However, most pecan pie recipes call for corn syrup as a key ingredient to make the filling. This one does not use it at all! Instead, it uses sweet pure maple syrup in its place. Not only do I love that it replaces the corn syrup, but the maple syrup just adds even more flavor to the pie. You can go easy and buy one from the freezer section of your local grocery store or make your own crust.
If you are a pecan pie lover like me, then you are gonna flip for this maple version. It’s even better topped with a dollop of sweetened whipped cream.
- 1 uncooked prepared pie crust, chilling in the fridge until used
- 1 1/2 cups pecans
- 1 cup brown sugar
- 2/3 cup maple syrup
- 1/4 cup unsalted butter
- 3 large eggs, lightly beaten
- 1/4 cup heavy cream
- 1 tsp vanilla
- 1/4 tsp salt
- Preheated 350 degrees. Place pecans on a baking sheet and cook for 8-12 minutes until Lightly toasted.
- In a sauce pan, heat the sugar, syrup, and butter together until it boils, stirring constantly.
- Remove from heat and let cool.
- Beat in the eggs, cream, vanilla and salt into the cooked mixture.
- Spread the pecans over the bottom of the prepared pie crust. Then pour the syrup mixture into the pie crust.
- Bake pie at 350 degrees for 40-50 minutes until a toothpick inserted into the center comes out clean. Serves 6-8.
Recipe adapted from Closet Cooking.