Easy Hot Maple Southern Pecan Pie Recipe (without Corn Syrup)
There’s something so special about baking pies in the fall—especially when…
Thanksgiving is just around the corner.
The scent of buttery crust and toasted pecans filling the kitchen is enough to make everyone drool! You absolutely must add this easy pecan pie recipe to…
your dessert table.
This Hot Maple Southern Pecan Pie Recipe is one of those recipes that feels both comforting and fresh at the same time. It holds onto the nostalgia of Grandma’s pecan pie, but the hint of hot maple syrup adds a warmth that feels right at home.
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Hot Maple Pecan Pie Recipe
This Maple Pecan Pie recipe is a delightful twist on the classic dessert, combining the rich, nutty flavors of pecans with the warm sweetness of maple syrup.
When I think about Thanksgiving, I think about gathering around the table with family, laughing, and lingering a little longer over this dessert and coffee.
Ingredients:
- 1½ cups pecans, chopped
- 1 cup pure maple syrup
- ½ cup packed brown sugar
- ¼ cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon flour or cornstarch (to thicken)
- 1 unbaked 9-inch pie crust
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs, vanilla, salt, and flour (or cornstarch) until smooth.
- Stir in the chopped pecans until evenly coated.
- Pour the filling into the unbaked pie crust and smooth the top.
- Bake for 45–55 minutes, until the center is just set and slightly jiggles when moved. Add whole pecans for decoration while hot.
- Cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature.
Try serving it warm, with a scoop of homemade vanilla ice cream or a dollop of cinnamon whipped cream.
And of course drizzle that hot honey or hot maple syrup over the top, sprinkle a tiny hint of sea salt flakes over the top, then watch it disappear slice by slice.
The best part of this pecan pie recipe is how it blends the familiar with something new.
The maple syrup adds a depth that enhances the natural sweetness of the pecans, giving each bite a little twist without straying too far from tradition.
Pecan Pie Recipe Recommendations:
- Add a bit of thickener – Most pecan pies rely on corn syrup to set the filling, but since you’re using maple syrup instead, adding a tablespoon of all-purpose flour or cornstarch will help the filling firm up without being runny.
- Lightly beat the eggs first – This ensures they incorporate evenly and the texture stays silky rather than scrambled.
- Optional flavor balance – Add 1 teaspoon of bourbon or maple extract for depth, or ½ teaspoon of cinnamon for a cozy fall twist (especially nice with maple).
- Cooling time – Allow the cooling to be at least 2 hours before slicing. This lets the filling fully set.
Whether you’re setting a formal Thanksgiving tablescape with candles and heirloom dishes or keeping things casual with a buffet-style spread, this pie fits right in.
It’s proof that sometimes the simplest recipes—those that combine the comfort of the past with a hint of something unexpected—make the most lasting memories.
Serve it warm straight from the oven, and you’ll have a dessert that’s not only stunning to look at but irresistible to taste.
However you serve it, this Hot Maple Pecan Pie Recipe is sure to become a new fall favorite, bringing everyone together for one more bite, one more laugh, and one more reason to be thankful.
Easy Hot Maple Pecan Pie Recipe (without Corn Syrup)
Ingredients
- 1½ cups pecans chopped
- 1 cup pure maple syrup
- ½ cup packed brown sugar
- ¼ cup unsalted butter melted
- 3 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon flour or cornstarch to thicken
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs, vanilla, salt, and flour (or cornstarch) until smooth.
- Stir in the chopped pecans until evenly coated.
- Pour the filling into the unbaked pie crust and smooth the top.
- Bake for 45–55 minutes, until the center is just set and slightly jiggles when moved. Add whole pecans for decoration while hot.
- Cool on a wire rack for at least 2 hours before slicing.
- Try serving it warm, with a scoop of vanilla ice cream or a dollop of whipped cream, and of course drizzle that hot honey or hot maple syrup over the top then watch it disappear slice by slice.
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