Maple Pecan Pie
My in-laws recently retired, moved to Georgia and started a pecan farm. I love to receive the fruits of their labor. We have alot of fun cracking the shells trying to get perfect halves. They are seriously the most tasty pecans I have ever had. They even gave us this nifty nut cracker that makes the task alot easier and fun!
Isn’t that the prettiest pecan you’ve ever seen??
You don’t need high fructose corn syrup to make pecan pie. Maple syrup or honey are wonderful replacements that keep the same gooey texture and sweetness. My husband’s absolute favorite is maple pecan pie. He is French Canadian and they use maple syrup in everything- from pies to their morning coffee.
Maple Pecan Pie
- 1 1/4 cup maple syrup
- 3 eggs
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup pecan halves (to decorate top)
- 1 9inch pie shell or “graham cracker crust“
- Preheat oven to 325.
- Whisk together maple syrup, eggs, butter and salt.
- Stir in the chopped pecans and pour mixture into unbaked pie crust.
- Arrange pecan halves on top.
- Bake for 40-50 minutes until golden brown and set in the center.
*use pie crust shield or foil to protect the crust after the first 10 minutes of baking.
For more Thanksgiving recipes, check out my inspiration board!
I am so impressed by all your recipes and you truly are inspiring. (I am starting up my own gluten-free blog) Thanks for sharing all these amazing recipes!
Janell,
That is awesome you are starting up a blog! Make sure you send me a link when it’s up!
~Michelle
Not much up yet…but I’m working on it!
i was wanting a pecan receipe & tho’t i;d have to experiment – THANK YOU! :)
You are very welcome! Hope you have a wonderful holiday!
~Michelle
Your blog is truly inspiring! This is yet another delicious recipe that I’m definitely going to add to my thanksgiving spread! xox
Hi Michelle!
Thanks so much for sharing your wonderful story and recipes! I too started experiencing health problems after my second child. We’re still not sure exactly what’s going on, but it’s been recommended that I avoid gluten, dairy and white sugar. It’s only been three weeks now without gluten, but I’m excited to learn about healthier ways to cook and nourish myself and my picky family! This maple pecan pie recipe looks amazing but I’m wondering if I can substitute coconut oil for the butter as you mentioned in your pumpkin pie recipe.
I hope you enjoy a wonderful Thanksgiving with your family! Thank you again – I am looking forward to more recipes. :)
Jessica,
It makes it a lot easier once you know what is causing the problems, doesn’t it? I’m glad you found my site. Coconut oil should work just fine in place of the butter.
Have a wonderful holiday! ~Michelle
this is DE-LISH!! i used i c rice syrup instead of maple syrup & it worked well!
Thank you! I stocked up on ingredients for this pie as well as your roasted carrots and pumpkin cheesecake which I’m making tomorrow. thanks again! Jessica
I must be missing something, as this is on a gluten free site. I was told that graham cracker is one of the things I cannot have nor would a pie crust be gluten free. Did you actually use a gluten-free pie crust?
Janet,
I’m sorry for the confusion, if you click on the actual words, “pie crust” or “graham cracker crust”, it will take you to the recipes I use for each. They are all gluten free. Take care and have a Happy Thanksgiving!
~Michelle
Yes, I too am confused. I have celiac disease and would not be able to have a normal pie crust and/or graham cracker crust as both are made with wheat flour, which contains gluten.
Cindy,
I’m sorry for not clarifying better. I created a recipe that replicates the flavor and texture of a traditional graham cracker crust, but uses gluten free ingredients. Again, next time I will be more clear. Hope you have a wonderful holiday!
~Michelle
The graham cracker crust that she’s talking about is from a recipe with almond flour. Click on the words “graham cracker crust” and it should take you to the recipe for it. I worked for me that way.
Thanks Michelle for shareing this Gluten-Free version! :)
Thanks for shareing this wonderful recipe!
Hi Michelle
Made this yesterday and it is fantastic! Your website is my favourite one to go to! My gluten eating family loved this pie and I was happy with my first attempt at pie making :-)
Wishing you and your family a Happy Thanksgiving! (I’m thankful I found your website!! :-) )
Warmest wishes
Mallika
You can buy Gluten- Free already made pie crusts at any health food store or
if you are lucky and have a Whole Foods Market in your area they have their
own Gluten-Free Bakeshop items which are ALL delicious — got pie crusts
there while visiting daughter in VA. last week and they were the best !!
Also, Kinnikinnick Co. makes S’moreables which are a GF version of graham
crackers to make a crust with.
Hi there – quick question!
I want to use the graham cracker crust for this recipe, however in the original “graham cracker crust” recipe it says to bake the crust then fill with pie filling; in this recipe it says to place filling in an unbaked pie crust.
Just wondering which steps to follow?
The pie looks amazing I’m hoping to make it for Christmas! any help is greatly appreciated thanks!
Hi Natasha!
Sorry for the confusion, for the maple pie recipe you will want to bake the crust and pie at the same time. So do not prebake the graham cracker crust.
~Michelle
Hi
Im making this tonight and was looking at the corn syrup recipe on the bottle. It calls for 1 c syrup and 1 cup sugar. Do you think your recipe needs any sugar besides the maple syrup?
I made this today and it was so good. However, mine wasn’t as gooey as yours. :( still delious!! Thanks!
Oh my goodness I am drooling just looking at this. How absolutely divine. I have got to make it.
Is it safe to guess you mean real maple syrup, not pancake syrup?
That’s right Lorayne, only the good stuff :)
~Michelle