Best 8 Maple Pecan Pie Ii Recipes

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Indulge in the delectable world of maple pecan pie, where the perfect balance of flavors and textures awaits. With a crispy, flaky crust that shatters with each bite, this classic dessert is elevated by the gooey, sweet filling made from pure maple syrup and toasted pecans. Whether you prefer a traditional or a more decadent version, this article presents a collection of recipes that cater to every palate. From the simplicity of the classic maple pecan pie to the richness of the chocolate maple pecan pie, each recipe promises a unique and unforgettable experience. Explore the secrets behind the perfect pie crust, the art of creating the perfect filling, and the nuances of baking this timeless dessert. Discover the culinary journey that awaits as you embark on the path to pie-making perfection.

Here are our top 8 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.

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 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.

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

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 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

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-HONEY PECAN PIE



Maple-Honey Pecan Pie image

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
1/2 cup/115 grams unsalted butter
1/4 cup/85 grams maple syrup
1/4 cup/85 grams honey
1/2 cup/110 grams light brown sugar
1/2 cup/75 grams maple sugar or use more light brown sugar
3 large eggs, at room temperature
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Steps:

  • On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
  • When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
  • Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
  • While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
  • Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
  • Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

Tips:

  • For a flaky crust, use a combination of butter and shortening. Use cold butter and shortening straight from the fridge, and work it into the flour until it resembles coarse crumbs.
  • To prevent the crust from shrinking, chill it for at least 30 minutes before baking.
  • If you don't have a pie plate, you can bake the pie in a 9-inch springform pan.
  • For a gooey filling, use dark corn syrup instead of light corn syrup.
  • To add a crunchy topping, sprinkle the pie with chopped pecans before baking.
  • Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Maple pecan pie is a classic dessert that is perfect for any occasion. With its flaky crust, gooey filling, and crunchy topping, this pie is sure to be a hit. Whether you are making it for a special occasion or just to enjoy as a treat, this pie is sure to please everyone.

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