Maple Pecan Pie
Brown sugar, two-thirds of a cup of syrup and three cups of pecans.
9 ingredients55–60 min bake⅔ cup syrup
of bigleaf maple syrup
One 200 ml bottle covers it.
Ingredients
9 items · ⅔ cup of syrup
6 tbsp butter, cut into cubes
1 cup packed brown sugar
⅔ cup maple syrup
3 eggs
½ tsp salt
1 tsp vanilla extract
2 cups chopped pecans
1 cup halved pecans
1 pie crust (pre-bake if needed)
Method
9 steps · 55–60 min bake
Melt butter in saucepan.
Add brown sugar and maple syrup and bring to a simmer, whisking constantly.
Remove from heat and cool for 15 minutes.
Add eggs, salt, and vanilla, whisking to combine.
Stir in chopped pecans and pour into pie crust.
Arrange pecan halves on top of pie.
Cover pie crust with foil and bake at 350°F for 30 minutes.
Remove foil and bake for an additional 25-30 minutes.
Allow to cool before serving.
Notes
The foil for the first 30 minutes keeps the crust from browning before the filling sets. Let it cool fully or it will not slice clean.
Bigleaf runs darker than sugar-maple syrup. Every recipe on this page was tested with ours, measured as written.
Three more to try
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of bigleaf maple syrup
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of bigleaf maple syrup
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of bigleaf maple syrup
Maple Teriyaki Chicken Marinade
Cubed chicken, soy, ginger and two tablespoons of syrup. Thicken the marinade for a sauce.
Every recipe here was tested with our dark bigleaf syrup.
The 2026 run is sold out. The next run is bottled in spring 2027; we send one email the day it is ready.