Best 20 Maple Pecan Pie Recipes

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Indulge in the delectable symphony of flavors that is maple pecan pie, a classic American dessert that captivates taste buds with its rich, buttery filling nestled within a flaky, golden crust. As you embark on this culinary journey, you'll discover two enticing recipes that showcase the versatility of this iconic treat. The first recipe presents a traditional rendition, featuring a luscious filling made from scratch, while the second recipe offers a delightful twist, incorporating a pre-made crust for a quicker yet equally satisfying indulgence. Both recipes provide step-by-step instructions, ensuring that even novice bakers can recreate this beloved dessert with ease. Prepare to tantalize your senses and embark on a sweet adventure with this timeless classic, the maple pecan pie.

Here are our top 20 tried and tested recipes!

MAPLE PECAN PIE



Maple Pecan Pie image

Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie (9 inches)
3 large eggs
1/2 cup sugar
1 cup maple syrup
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves
Whipped cream, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.

Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.

PECAN PIE WITH MAPLE SYRUP



Pecan Pie with Maple Syrup image

This pecan pie with maple syrup has a golden crust and delicious filling.

Provided by Kitkat737

Categories     Desserts     Pies     Pecan Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7

3 eggs
1 cup pure maple syrup
½ cup packed light brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ¼ cups pecan pieces
1 (9 inch) pie shell

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lowest position.
  • Combine eggs, maple syrup, brown sugar, butter, and vanilla extract in a large bowl. Blend well. Stir in pecans. Pour batter into the pie shell.
  • Bake in the preheated oven until shell is golden brown and filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 53 g, Cholesterol 77.4 mg, Fat 25.7 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 5.4 g, Sodium 171 mg, Sugar 37.8 g

MAPLE PECAN PIE



Maple Pecan Pie image

This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h20m

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon granulated sugar
1/2 teaspoon coarse salt
1 stick cold unsalted butter, cut into small pieces
3 tablespoons ice water
1 stick unsalted butter
1 1/2 cups packed dark-brown sugar
1 cup maple syrup, preferably grade A
3 tablespoons all-purpose flour
1 cup whole milk
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 1/2 cups toasted pecan halves

Steps:

  • Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
  • Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
  • Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.

MAPLE PECAN PIE I



Maple Pecan Pie I image

An East Coast meets the South kind of pie.

Provided by Chelo

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 9

1 recipe pastry for a 9 inch single crust pie
3 eggs
1 ½ cups pecan halves
1 cup real maple syrup
¼ cup butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread the nuts evenly over pie shell.
  • Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
  • Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

Nutrition Facts : Calories 545.4 calories, Carbohydrate 42 g, Cholesterol 125.8 mg, Fat 40.8 g, Fiber 2.8 g, Protein 6.5 g, SaturatedFat 14.2 g, Sodium 344.3 mg, Sugar 24.5 g

MAPLE PECAN PUMPKIN PIE



Maple Pecan Pumpkin Pie image

A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 single crust pie pastry
16 ounces pumpkin
1/4 cup sugar
2 eggs, slightly beaten
1 cup whipped cream
1/2 cup pure maple syrup or 1/2 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecan halves
2 tablespoons pure maple syrup or 2 tablespoons maple syrup
1/2 cup whipping cream
1 tablespoon pure maple syrup or 1 tablespoon maple syrup

Steps:

  • heat oven to 375*F.
  • line a 9" pie pan with pastry, crimp or flute crust, set aside.
  • in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
  • pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
  • remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
  • arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
  • in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
  • gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
  • serve pie with whipped cream.

MAPLE PECAN PIE



Maple Pecan Pie image

Provided by Ina Garten

Time 1h

Yield 8 servings

Number Of Ingredients 11

Perfect Pie Crust
1/2 cup light corn syrup
1/4 cup good honey
1/4 cup pure maple syrup
4 tablespoons (1/2 stick) unsalted butter, melted
3 extra-large eggs, lightly beaten
1 tablespoon bourbon, such as Maker's Mark
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/2 teaspoon kosher salt
2 1/2 cups whole pecan halves (9 ounces)

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a 9-inch pie pan with the pie crust. Place it on a sheet pan.
  • In a large bowl, whisk together the corn syrup, honey, maple syrup, butter, eggs, bourbon, vanilla, orange zest and salt. Stir in the pecans and pour into the unbaked pie shell. Bake for 50 to 55 minutes, until the center is just set. Set aside to cool, and serve.

MAPLE PECAN PIE



Maple Pecan Pie image

Pecan pie, rich with maple syrup and a chocolate drizzle? Indulge yourself!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
1/2 teaspoon maple flavor plus cold water to make 3 tablespoons
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup real maple syrup or maple-flavored syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Steps:

  • Heat oven to 375°F.
  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in 1/3 cup plus 1 tablespoon shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle in cold maple flavor mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
  • Gather pastry into a ball; shape into flattened round on lightly floured surface. With floured rolling pin, roll 2 inches larger than upside-down 9-inch pie plate. Ease pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
  • In medium bowl, beat sugar, butter, maple syrup, 1/2 teaspoon salt and the eggs with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
  • Bake 40 to 50 minutes or until set. Cool 15 minutes. In 1-quart saucepan, melt chocolate chips and 1 teaspoon shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool.

Nutrition Facts : Calories 540, Carbohydrate 61 g, Cholesterol 100 mg, Fat 6, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 44 g, TransFat 2 1/2 g

MICHELE ALBANO'S MAPLE PUMPKIN PIE WITH PECAN STREUSEL



Michele Albano's Maple Pumpkin Pie with Pecan Streusel image

Provided by Food Network

Categories     dessert

Yield 1 (9-inch pie), 6 to 8 servings

Number Of Ingredients 23

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine salt
1/2 cup solid vegetable shortening, very cold
1 to 2 tablespoons heavy cream, for brushing
3/4 cup pecans, toasted and chopped
1/4 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, diced, cold
2 cups pumpkin puree, preferably fresh
2 tablespoons all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 1/4 cups heavy cream
1 cup Grade B maple syrup
3 large eggs, beaten
Maple Whipped Cream (recipe follows), for serving
2 cups heavy cream
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup Grade B maple syrup, or to taste

Steps:

  • To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
  • While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
  • Preheat the oven to 425 degrees F.
  • Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
  • To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
  • Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
  • Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.
  • Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
  • Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

Serve this pie with a dollop of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 12

Pate Brisee for Maple Bourbon Pecan Pie
All-purpose flour, for dusting work surface
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs, plus 2 large egg yolks
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 tablespoons heavy cream
Whipped cream (optional)

Steps:

  • On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
  • Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
  • Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
  • Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

MAPLE-PECAN PIE



Maple-Pecan Pie image

Categories     Nut     Dessert     Bake     Christmas     Valentine's Day     Pecan     Winter     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup pure maple syrup
3/4 cup (packed) golden brown sugar
3 large eggs
1/4 cup sugar
3 tablespoons butter, melted
1 tablespoon all purpose flour
1 teaspoon vanilla extract
1 9-inch frozen deep-dish pie crust
1 1/2 cups coarsely chopped pecans

Steps:

  • Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend. Place unbaked crust on baking sheet. Spread nuts over crust. Pour filling over. Bake until filling is set and slightly puffed, about 1 hour. Transfer pie to rack and cool completely.

MAPLE-PECAN-PUMPKIN CHIFFON PIE



Maple-Pecan-Pumpkin Chiffon Pie image

Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 19

1 (9 1/2 inch) graham cracker crust
3 tablespoons Amaretto
1 tablespoon water
1 (1/4 ounce) envelope unflavored gelatin
1 cup whole milk
4 large egg yolks
1/2 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup cold whipping cream
2 large egg whites, at room temperature
1 tablespoon sugar
1/2 cup chopped pecans
pecan halves
whipped cream

Steps:

  • Refrigerate pie crust until ready to use.
  • In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
  • In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
  • Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
  • Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
  • Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
  • Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
  • In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
  • Add the whites and about 1/3 of the whipped cream to the chilling.
  • Fold gently until evenly combined.
  • Add the remaining whipped cream and fold again until evenly mixed.
  • Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
  • Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
  • To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.

MAPLE-PECAN CREAM PIE



Maple-Pecan Cream Pie image

I love to bake using the real maple syrup I get from a farm down the road. Mixing 1/2 cup into the filling really enhances my pecan pie. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Pastry for single-crust pie (9 inches)
2 eggs, room temperature, lightly beaten
1 cup packed brown sugar
1 cup sour cream
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/4 cup all-purpose flour
1 cup pecan halves

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.

Nutrition Facts :

EASY MAPLE PECAN PIE



Easy Maple Pecan Pie image

I have had success with this pie many times, and takes a matter of minutes to prepare with a frozen pie crust. Of coarse you can use your own pastry recipe ...just mix all ingredients together, pour into prepared crust and bake. This pie is sweet, and should be served with whipped cream.

Provided by Kittencalrecipezazz

Categories     Pie

Time 56m

Yield 1 (9-inch) pie

Number Of Ingredients 9

1 (9 inch) frozen deep dish pie shell (thawed slightly, or fill the crust and bake it frozen)
1 cup pure maple syrup
3/4 cup brown sugar, packed
3 large eggs
1/4 cup white sugar
3 tablespoons melted butter (no substitutes)
1 tablespoon all-purpose flour
1 1/2 teaspoons pure vanilla extract
1 1/2 cups pecans, coarsley chopped

Steps:

  • Set oven to 350 degrees F (oven rack set to bottom).
  • Sprinkle the chopped nuts over the pie crust.
  • In a large bowl whisk together the maple syrup, brown sugar, eggs, white sugar, melted butter, flour and vanilla.
  • Pour the filling over nuts and crust (do not mix).
  • Bake for about 50-60 minutes, or until filling is set and slightly puffed.
  • Transfer to a rack and cool completely.
  • Delicious!

Nutrition Facts : Calories 3983.6, Fat 208.2, SaturatedFat 42.9, Cholesterol 649.6, Sodium 1420.3, Carbohydrate 515.9, Fiber 17.2, Sugar 408.3, Protein 40.8

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE



Maple Pumpkin Pie With Salted Pecan Brittle image

This recipe is inspired from a recipe in Better Homes and Gardens Magazine. I made a few changes to healthify it a bit. By swapping out the pastry crust and replacing it with a graham cracker crust and by substituting Splenda for some of the sugars you can save half the calories, carbs and fat, while saving a third of the cholesterol. All substitutions adhere to Splenda's recommendation to only substitute 1/3 of the sugar in a recipe so as not to alter a recipe's outcome.

Provided by threeovens

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 19

12 graham crackers (about 6 1/2 ounces)
1/4 cup Splenda Sugar Blend for Baking (optional)
1/2 teaspoon ground cinnamon (optional)
6 tablespoons butter (3 ounces)
1/4 cup water, if needed (2 ounces)
1 (15 ounce) can pumpkin puree
2/3 cup pure maple syrup
1/4 cup Splenda brown sugar blend, packed
1 teaspoon pure vanilla extract or 1 teaspoon vanilla bean paste
1/2 teaspoon salt
3 eggs, slightly beaten
3/4 cup milk
nonstick cooking spray
1/4 cup Splenda Sugar Blend for Baking
1/4 cup light corn syrup
1/8 cup water
3/4 cup pecans, toasted and chopped
1/2 teaspoon baking soda, sifted
1 teaspoon sea salt, divided

Steps:

  • To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
  • Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
  • Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
  • In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
  • Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
  • Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
  • Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
  • To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
  • Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
  • Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
  • Remove pan from heat and sprinkle with the baking soda. Stir to combine.
  • Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
  • To serve, top pie with Salted Pecan Brittle.

Nutrition Facts : Calories 315.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 76.7, Sodium 552.1, Carbohydrate 41.5, Fiber 1.2, Sugar 23.1, Protein 4.3

MAPLE PECAN PIE II



Maple Pecan Pie II image

This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.

Provided by DINNER2

Categories     Desserts     Pies     Pecan Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 cup butter flavored shortening, chilled
⅓ cup ice water
1 tablespoon distilled white vinegar
1 egg, beaten
1 egg white
4 eggs, beaten
¾ cup white sugar
½ cup real maple syrup
½ cup light corn syrup
½ cup dark corn syrup
2 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ¼ cups chopped pecans
⅓ cup butter, melted
2 teaspoons maple syrup

Steps:

  • Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
  • Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
  • Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.

Nutrition Facts : Calories 890.4 calories, Carbohydrate 103.8 g, Cholesterol 136.6 mg, Fat 50.3 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 516.3 mg, Sugar 44.2 g

MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE



MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE image

Categories     Squash

Number Of Ingredients 16

ingredients
1 recipe Pastry Single-Crust Pie
Filling:
1 15 ounce can pumpkin
2/3 cup pure maple syrup
1/4 cup packed brown sugar
1 teaspoon vanilla bean paste or vanilla
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup milk
Salted Pecan Brittle
Nonstick cooking spray
3/4 cup granulated sugar
1/4 cup water
3/4 cup pecans, toasted and coarsely chopped
1 teaspoon flaky sea salt

Steps:

  • directions Filling:: 1. Prepare Pastry for Single-Crust Pie. Preheat oven to 375 degrees F. 2. For filling, in a large bowl combine pumpkin, maple syrup, brown sugar, vanilla, and 1/2 tsp. salt. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir to combine. 3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 1 hour. Cover and refrigerate at least 2 hours. 4. To serve, sprinkle with Salted Pecan Brittle. Salted Pecan Brittle:: 5. Line a shallow baking pan with foil and coat with nonstick cooking spray; set aside. In a small saucepan combine the sugar and water. Stir over medium heat until sugar is dissolved. Bring to boiling. Boil at a moderate steady rate, without stirring, until mixture turns a dark amber color, about 10 minutes. Stir in pecans and 1/2 tsp. sea salt. Remove from heat and immediately pour onto the prepared baking pan. Using a spatula, spread evenly. Immediately sprinkle with remaining sea salt. Cool completely. Break into large pieces. from the test kitchen Pecan brittle can be made ahead - if you can keep people from eating it that long. Store in a covered container at room temperature up to 1 week.

MAPLE SYRUP PECAN PIE



Maple Syrup Pecan Pie image

Serving Ideas : Warm briefly just before serving Adapted from: Elinor Klivans' Bake and Freeze Desserts. Make this with half of Recipe #452912

Provided by StevenHB

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 vodka pie crust, Vodka Pie Crust
3 eggs
1 cup light brown sugar, packed
1 cup pure maple syrup
4 tablespoons unsalted butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups pecans, coarsely chopped

Steps:

  • Maple syrup: Preferred grades are C, B, and A, in that order.
  • Lightly grease a ten-inch pie pan and put the pie crust in it.
  • Set the oven at 400°F to preheat.
  • Position a rack to the middle.
  • In a bowl, beat the eggs until they are combined.
  • Add the sugar and mix well.
  • Stir in the maple syrup, butter, salt, vanilla, and pecans.
  • I'll frequently microwave the filling at this point just until it's warm, especially because my maple syrup and eggs are almost always refrigerator-cold. Stir frequently and don't overheat or the filling will start to set. Warming will allow the filling to set in the oven before the crust gets overcooked.
  • Pour the filling into the pie crust and transfer to the oven.
  • Bake the pie for 10 minutes.
  • Reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the filling is set.
  • Give the pie a gentle shake; the center should remain firm (note that another 'zaar member had a problem with the pie being runny - you must bake until the center remains firm when the pie is shaken even if it takes more than 35 minutes).
  • Let the pie sit at room temperature to cool completely.
  • To make in advance, wrap the cooled pie in plastic wrap, then in heavy-duty aluminum foil (I've never actually done this).
  • Gently press the foil against the pie.
  • Freeze for up to two months.
  • Defrost the wrapped pie at room temperature.
  • Uncover the pie and warm in a 300°F oven for ten minutes before serving.

Nutrition Facts : Calories 531.3, Fat 30.9, SaturatedFat 6.8, Cholesterol 85, Sodium 171, Carbohydrate 62.5, Fiber 3, Sugar 51.7, Protein 5.7

PATE BRISEE FOR MAPLE BOURBON PECAN PIE



Pate Brisee for Maple Bourbon Pecan Pie image

Use this recipe with our Maple Bourbon Pecan Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one double-crust or two single-crust 9-to 10-inch pies

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold butter, cut into small pieces

Steps:

  • Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.
  • Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

MAPLE PECAN PUMPKIN PIE



Maple Pecan Pumpkin Pie image

Make and share this Maple Pecan Pumpkin Pie recipe from Food.com.

Provided by peppermintkitty

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 (15 ounce) package pie crusts
1 teaspoon flour
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup raisins
1/4 cup pecans, Chopped
2 (16 ounce) cans pumpkin pie filling
1 1/2 cups evaporated milk
1 teaspoon maple syrup
2 eggs, slightly beaten
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon maple syrup
pecan halves

Steps:

  • Prepare pie crust,according to package directions,for one crust pie.
  • Refrigerate remaining pie crust for later use.
  • Heat oven to 425 degrees.
  • Place prepared crust into a 10" tart pan with removable or a 9" pie pan.
  • Press in bottom and up sides of pan.
  • Trim edges,if necessary.
  • In a large bowl,combine all filling ingredients;blend well.
  • Carefully,pour into pie crust lined pan.
  • Bake for 40 to 50 minutes or until knife inserted in center comes out clean.
  • Cool.
  • In a small bowl,beat cream until soft peaks form.
  • Blend in powdered sugar and maple flavor;beat until stiff peaks form.
  • Spoon or pipe over filling.
  • Garnish with pecan halves.
  • Store in refrigerator.

MAPLE PECAN PIE



Maple Pecan Pie image

This delicious sweet pie always comes out perfect and is very easy to make. Use a baking /pizza stone to place the pie dish on whilst baking to prevent the crust becoming soggy.

Provided by Pie Queen

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces all-purpose flour
3 ounces vegetable shortening
3 ounces butter
1/8 teaspoon salt
6 ounces pecans
4 ounces butter
3 large eggs
1/2 cup sugar
1 cup maple syrup
1 teaspoon vanilla essence

Steps:

  • Sift the flour and salt into a mixing bowl.
  • Rub the fats into it until the mixture resembles fine crumbs.
  • Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
  • Turn the oven to 400°F.
  • Whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
  • Roll the pastry out and place in a pie dish that has been dusted with cornflour.
  • Blind bake for 10 minutes.
  • Melt the butter and mix together with the maple syrup, sugar, eggs and vanilla essence.
  • Fold in the pecans, you can chop them in half if desired.
  • Pour the filling into the pie crust and bake for 1 hour at 275°F.
  • The pie is ready if it does not wobble at the outer edges when you twist the dish.

Nutrition Facts : Calories 757.3, Fat 48.4, SaturatedFat 17.8, Cholesterol 132.7, Sodium 210, Carbohydrate 75.4, Fiber 3.2, Sugar 37.6, Protein 8.9

Tips:

  • Use high-quality maple syrup for the best flavor. Grade A dark amber or Grade B syrup is recommended.
  • To prevent the pecans from burning, toast them in a single layer in a preheated oven.
  • If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to wrap the bottom of the pan with foil to prevent leaks.
  • To make sure the pie is cooked through, insert a toothpick into the center. If it comes out clean, the pie is done.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

With its rich, buttery filling and crunchy pecan topping, this maple pecan pie is a classic dessert that everyone will love. It's perfect for special occasions or just a weekend treat. So next time you're looking for a delicious and easy-to-make pie, give this recipe a try. You won't be disappointed!

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