Name: Sourdough Maple Pecan Pie (No Corn Syrup)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 eggs; 1 tsp vanilla extract; 3/4 cup maple syrup; 1 cup brown sugar; 1/4 cup sourdough discard; 1/2 tsp teaspoon salt; 1 1/2 cups pecan halves; 4 cups heavy whipping cream, cold; 1/2 cup sugar; 2 Tbl maple syrup

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Maple pecan pie is a delicious nutty pie made with real maple syrup instead of unhealthy high fructose corn syrup. The maple syrup makes such a gooey filling and gives this pie such a rich flavor, that you'll never want a pie made with highly processed corn syrup again. This pecan pie with a flaky crust made with sourdough, which goes perfectly with the sweet maple filling. This isn't a pie we make all the time because we live in an area where we can't grow our own pecans, but this is a treat we enjoy during the winter holidays without fail. This family favorite pecan pie recipe is perfect served alongside a deep-dish apple pie and a maple pumpkin pie. Make them all and you'll have the perfect dessert spread for any holiday season.

Why You'll Love This Recipe

Fast and easy to make - pecan pie is actually one of the easiest pies you'll ever make
Healthy - made with maple syrup which is a great alternature to corn syrup, sourdough discard which replaces the typical flour in the recipe, and a long-fermented sourdough discard pie crust.
Delicious - the gooey maple filling filled with fresh pecan halves and baked in a sourdough discard pie crust is SO good.

Sourdough Pie Crust

My favorite homemade pie dough for any pie is my sourdough pie crust. It has an incredible buttery flavor and is a flaky, tender crust. The best part about sourdough pie crust is that it is much healthier for you and easier to digest because most of the gluten has been broken down by the sourdough starter. If you’ve never tried a sourdough pie crust, I would encourage you to do so. It is one of our family’s favorites. We use it for everything from fruit pies, to sourdough pop tarts, to savory pies.

Ingredients

Pecan halves - I'm a little spoiled because my husband's Aunt lives in Texas and always brings us fresh pecans every year, which I store in the freezer and save specifically for making this pie in the winter. But if I need more pecans, I always purchase them in bulk from Azure Standard, our favorite family-owned online bulk grocery store.
Eggs - Farm fresh room temperature eggs are always best
Brown Sugar - I really like the flavor that brown sugar gives to this recipe along with the maple syrup
Salt - I like to use Redmond real salt.
Pure Vanilla extract - learn how to make your own vanilla extract here - or you can purchase in bulk from Azure Standard
Sourdough Discard - this helps to thicken the pie filling instead of adding plain flour like a traditional pecan pie. Adding the sourdough discard and making this pie with a sourdough discard pie crust means that all the flour in the recipe is long fermented and easier to digest.
Pure maple syrup - gives the pie it's signature flavor and replaces the usual corn syrup
Sourdough Pie Crust - this is my favorite flaky pie crust recipe

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Tools

How to Make This Maple Pecan Pie Recipe

Make one sourdough pie crust – can be made several days ahead of time and just wrapped in plastic wrap in the refrigerator.

When ready to make the pie, roll out the pie crust on a lightly floured surface, place it in the pie dish and flute the edges as desired.

Make The Pecan Pie Filling

In a large bowl, combine all filling ingredients except for the pecans and mix well.

Add pecans and stir gently.

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Pour into prepared pie crust.

pouring filling for maple pecan pie into pie shell

Bake at 350 degrees for 45 to 60 minutes or until the center of the pie is set and the edges are golden brown.

Cool on a wire rack and refrigerate.

Serve with maple whipped topping or a scoop of ice cream.

Leftovers can be stored in an airtight container for up to a week in the refrigerator, although I highly doubt it will last that long.

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21

Maple Whipped Topping

4 cups heavy whipping cream, cold

½ cup sugar

2 Tbl. maple syrup

Add all ingredients to the bowl of a stand mixer.

Mix on high speed until cream is whipped and firm peaks form.

Serve immediately over pie.

Tips

You can make the sourdough pie crust up to several days ahead of time, and then this pie comes together quickly.
Use pecan halves for best results.
Whenever I make pie crust I make several batches at a time, and just keep the extra in my refrigerator so I can make a quick batch of pop tarts or even a savory beef pot pie.
There is no need to add any extra sugar to the canned apples. You’ll only need to add sugar to the apples if they are fresh.

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