Maple Pecan Pie

Carla Carter

By
@Carla_Carter79

My aunt and uncle use pure maple syrup in this recipe. I'm not a fan of real maple syrup and regular table syrup is just maple flavored corn syrup I use butter flavored pancake syrup in mine. This year I made it for Thanksgiving and my mother in law told me it was a perfect pecan pie. I usually use frozen deep dish pie shells for this recipe as I don't have the time to roll out crust and I think they taste as good as homemade. Just make sure to thaw them first!


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Serves:

8

Prep:

10 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1
9" deep dish pie shell unbaked
1 c
sugar
2 tsp
flour
1/2 tsp
salt
3
eggs
1 tsp
vanilla extract
1/2 c
light corn syrup
1/2 c
maple syrup (real or immitation, i prefer butter flavored)
1 1/2 c
pecan halves

Directions Step-By-Step

1
Preheat oven to 350. Combine dry ingredients in a bowl. Stir to mix. Add eggs, corn syrup, maple syrup, and vanilla. Blend to mix evenly.
2
Pour mixture into thawed or homemade pie shell. Sprinkle pecans evenly over the top of the pie.
3
Check after one hour. If pie is still not set, cook for an additional five minutes. Continue checking and cooking in five minute intervals until pie is set (no longer jiggles).

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern