Do you like pecan pie? It’s one of my favorites for Thanksgiving anytime. There’s no reason to make it with corn syrup and refined sugar when using maple syrup and unrefined sugar is so delicious. The maple flavor is not overpowering nor is it overly sweet. Maple Pecan Pie is simply delicious!
I like to make my pie crust using sprouted wheat flour or whole wheat pastry flour. Both give the crusty a slightly nutty taste without being heavy.
I often bring my Maple Pecan Pie to gatherings, and people are impressed. They somehow think that a pecan pie is harder to make than other types of pie.
But I think it’s much easier because there’s no peeling, chopping, or puréeing involved. Mix, pour, and bake. Making the crust is the hardest part.
Give it a try for your next gathering, but be sure to make enough because your guests will be sure to ask for seconds!
Sweet Maple Sugarmaking
If you are interested in learning more about tapping your own maple trees for syrup, or using that maple syrup in both sweet and savory recipes, you’ll love Michelle Vissar’s book, Sweet Maple: Backyard Sugarmaking From Tap to Table.
Michelle, and her husband Bill, will guide you every step of the way as you learn to make your own syrup, and the book is full of tips to keep you from making some of the same mistakes they’ve made over the years.
And after you’re done making that delicious syrup, you can enjoy the many recipes the book offers. Recipes like Maple Sandwich Bread, Maple Blueberry Pie, and even Maple Pulled Pork Sandwiches.
You’ll also love:
Grandma’s Pie Crust Recipe from Attainable Sustainable
Homemade Maple Walnut Topping Recipe
Old Fashioned Maple Syrup Butter Cookies
101 Real Food Recipes That Use Real Maple Syrup
Maple Pecan Pie
Ingredients
For a 9" pie crust
- 6 1/3 tablespoons butter
- 1 cup organic unbleached flour or whole wheat pastry flour
- ¼ teaspoon sea salt
- 3-4 tablespoons cold water
For the filling:
- 4 eggs
- 1 cup pure maple syrup
- 1/3 cup coconut sugar
- 3 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 2 cups sprouted pecans*
Instructions
For the crust
- Cut butter into flour and salt until the butter is the size of peas.
- Sprinkle in water, 1 tablespoon at a time.
- Mix with a fork until the flour is moist and it forms a ball; don’t over mix.
- Wrap dough in plastic and refrigerate while you make the filling.
For the filling:
- Preheat oven to 350°F. Place rack at the lowest position in your oven.
- In a large bowl, beat eggs.
- Add maple syrup, coconut sugar, melted butter and vanilla; blend well.
- Stir in pecans.
- Pour into ta 9" pie shell and bake for 35 – 40 minutes until golden brown and the filling is set.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Donna Vinskofski says
are we having this for dessert on Thanksgiving?
susanv says
I was thinking of 3 layers – cheesecake, pumpkin, pecan. What do you think?
Donna Vinskofski says
that sounds yummy!!
Lisa @ HappyinDoleValley says
Thanks for sharing this recipe! Will definitely be making this next week (it’s the son’s favorite!). Blessings, ~Lisa
susanv says
Hope it turns out fantastic! Mine always does.
carolinaheartstrings says
This looks terrific. Cannot wait to try it out. Come and visit us. We are having a wonderful giveaway this week – $75 swank bag from Pick Your Plum.
susanv says
Enjoy!!
Kristel from Healthy Frugalista says
I was wondering if you and Donna set a place for me? This looks and sounds luscious!
susanv says
HaHa! I’d LOVE to have you for dinner!
Lisa @ Two Bears Farm says
I bet it is wonderful!
susanv says
🙂
Kerri says
It looks magnificent – and I’m sure it is Yum Yum Yummy 🙂
susanv says
Thanks, Kerri!
Jen says
This does look yummy Susan. hmmm, maybe I can sneak in the sprouted flour at least. I do have some. My mom came up with a plan for her to make the crust and I would just use my filling. But I might convince her to use the sprouted flour. We’ll see. Thanks for the great recipe!
susanv says
I’ll be wondering what you decided. Whatever you do, I’m sure it will be delightful!
Linda @ Axiom at Home says
This looks really great. I think I may give it a test run this weekend before thanksgiving…. 🙂 Husband will be thrilled.
susanv says
Hi Linda! Did you give it a try? What did you think?
Jacqueline @ Deeprootsathome.com says
I have been looking for this recipe. I saw it, but forgot where!! Thanks for linking it up so it was right under my nose!! I won’t touch corn syrup! Blessings!
susanv says
Hope you enjoy it as much as I do!
Rosalyn says
Susan that looks incredible. Maple syrup and pecans are two of my favourite ever… I’m going to have to definitely try this one sometime! A perfect way to be comforted after a cold day (and the days are finally starting to get pretty cold around here!). xoxo
susanv says
Ah, my friend Rosalyn! Let me know if you try it and what you think. I suffered getting this recipe just right. 🙂
Hannah Healy @ Healy Real Food Vegetarian says
Hi Susan, I just made this for Christmas and it turned out fantastic! My whole family loved it. Thanks for the great recipe!
Susan says
Hi Hannah! I just love when someone lets me know that they tried one of my recipes. Well, if they liked it, that is!! 😉
Susan Vinskofski says
Outstanding!