When it comes to pies, pecan pie is one of my top 5 favorites. I love that thick caramel-like pecan filling. It’s heavenly pair with that flaky crust.
However, most pecan pie recipes call for corn syrup as an ingredient to make the filling. This one does not! Instead it uses pure maple syrup in it’s place. Not only do I love that it replaces the corn syrup, but the maple flavor just adds even more to the pie.
If you are a pecan pie lover, then you are gonna flip for this version.
- 1 uncooked prepared pie crust, chilling in the fridge until used
- 1½ cups pecans
- 1 cup brown sugar
- ⅔ cup maple syrup
- ¼ cup unsalted butter
- 3 large eggs, lightly beaten
- ¼ cup heavy cream
- 1 tsp vanilla
- ¼ tsp salt
- Preheated 350 degrees. Place pecans on a baking sheet and cook for 8-12 minutes until Lightly toasted.
- In a sauce pan, heat the sugar, syrup, and butter together until it boils, stirring constantly.
- Remove from heat and let cool.
- Beat in the eggs, cream, vanilla and salt into the cooked mixture.
- Spread the pecans over the bottom of the prepared pie crust. Then pour the syrup mixture into the pie crust.
- Bake pie at 350 degrees for 40-50 minutes until a toothpick inserted into the center comes out clean. Serves 6-8.
Recipe adapted from Closet Cooking.