Maple Pecan Pie with Candied Pecans and Flaky Crust

This easy homemade maple pecan pie recipe without corn syrup delivers a buttery, flaky crust and a sweet, crunchy pecan filling roasted to perfection. It’s simple to make, requires minimal equipment, and skips pre-baking the crust while keeping a classic texture and great flavor.

Pecan pie with maple syrup

Maple pecan pie is a comforting dessert we turn to in cooler months or anytime we want a classic, home-baked treat. Replacing corn syrup with pure maple syrup gives the filling a pleasant caramelized maple note that complements the toasted pecans.

The filling is rich and sweet with contrasting textures: a slightly gooey interior and crunchy pecans. The crust is a traditional pie dough that bakes crisp and buttery, balancing the sweetness of the filling. This pie is traditionally served warm with whipped cream or a scoop of vanilla ice cream.

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How to make a pecan pie without corn syrup

Traditional American pecan pie often uses corn syrup as the sweetener that helps create a smooth, set filling. You can, however, successfully replace corn syrup with other liquid sweeteners. Pure maple syrup is an excellent substitute and adds a warm, aromatic flavor. Honey or agave can also be used, or a blend of maple syrup and honey.

Texture depends largely on the syrup ratio: more syrup produces a creamier, slightly softer set, while less syrup yields a firmer filling. With maple syrup, the result is sweet, slightly tacky, and richly flavored without any artificial syrups.

Ingredients and substitutions

Pie shell

The pie crust used here is similar to a shortcrust pastry but with a slightly flakier, more tender bite. It bakes crisp and buttery and pairs perfectly with a sweet nut filling. You may substitute a sweet shortcrust or an almond shortcrust for a nuttier base if preferred.

Pecan filling

• Pecans: Use pecan halves or a mix of nuts—walnuts, almonds, or hazelnuts work well too.
• Eggs: Use at room temperature for a smooth custard.
• Butter: Unsalted and softened for the filling; cold and cubed for the crust.
• Sugar: Brown sugar brings depth; cane or coconut sugar are acceptable alternatives.
• Syrup: Pure maple syrup is used in this recipe instead of corn syrup. Honey or agave are good alternates.
• Vanilla and salt: Essential to enhance and balance flavors.

⚠️ You will find the exact quantities and step-by-step instructions in the recipe card below.

How to make this easy pecan pie

This recipe is straightforward and requires only basic tools: a pie plate, rolling pin, mixing bowls, and a whisk. The steps below outline making the crust from scratch, preparing the maple pecan filling, and baking the pie to a golden finish.

1 – Pie crust

1. Combine all-purpose flour, granulated sugar and a pinch of salt in a large bowl.
2. Add very cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Add iced water a little at a time and gently bring the dough together until it forms a ball.
4. Wrap the dough and chill in the refrigerator for about 20–30 minutes.
5. Roll the dough on a floured surface (or between baking sheets) to about 3–4 mm thickness, large enough to line a 9-inch pie pan.
6. Fit the dough into the greased pie pan, trim excess, decorate the edges, and prick the bottom with a fork. Chill in the freezer while you prepare the filling.

Tip: Chilling the dough keeps the butter cold so the crust holds its shape and bakes flaky. You can make the crust a day ahead and keep it refrigerated.

2 – Pecan filling

1. Preheat the oven to 350°F / 180°C.
2. In a bowl whisk together eggs, melted butter, brown sugar, maple syrup, vanilla extract and a pinch of salt until smooth.
3. Stir in half of the pecan halves or chopped pecans.
4. Pour the filling into the unbaked pie shell, then arrange the remaining pecans on top for a classic look. For a more rustic pie, stir all the nuts into the filling.
5. Bake for about 50 minutes, until the crust is golden and the center of the filling is set but slightly jiggly.
6. Cool the pie in its pan until it reaches room temperature, then transfer to a wire rack. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Tip: Toast the pecans briefly in the oven before using to deepen their flavor and bring out a nutty aroma.

Storage and freezing

In the fridge: Store covered for up to one week. Rewarm gently before serving if you prefer it warm.

Freezer: Cut the pie into slices, wrap tightly, and freeze for up to 3 months in an airtight container.

Defrosting: Thaw overnight in the refrigerator or at room temperature until softened.

More pie recipes

• Pumpkin pie
• Apple pie
• Lemon cream pie
• Walnut pie
• Key lime pie
• Cinnamon pie

Did you like this recipe? Leave a rating and a comment to let others know how it turned out. If you make this pie, enjoy sharing it with family and friends — it’s a warm, crowd-pleasing dessert.

Maple Pecan pie

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• Author: Fadela
• Total Time: 1 hour 10 minutes
• Yield: 10 servings