Maple Syrup Pecan Pie
This maple syrup pecan pie is a rich, gooey, old-fashioned dessert made with real maple syrup instead of corn syrup and a buttery, flaky sourdough pie crust. The maple syrup gives the filling an incredible depth of flavor that pairs perfectly with toasted pecans, while the sourdough crust adds just a hint of tang to balance the sweetness. If you’re making a holiday dessert spread, this pie is wonderful alongside a classic sourdough apple pie or sourdough pumpkin pie. It’s a simple homemade pie that’s perfect for Thanksgiving, Christmas, or any time you want a special from-scratch dessert.
Quick Look: Sourdough Maple Pecan Pie
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 1 hour
- 🕒 Total Time: 1 hour, 15 minutes
- 👥 Servings: 6
- 📊 Calories: ~369 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked in 9" pie plate
- 👩🍳 Flavor Profile: Sweet and nutty with rich maple and toasted pecans, complemented by a slightly tangy, buttery sourdough crust.
- ⭐ Difficulty: Easy – beginner-friendly, simple mixing, filling, and baking.
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Why You'll Love This Recipe
- Why You'll Love This Recipe
- Made without corn syrup – Real maple syrup gives this pecan pie its deliciously rich flavor and makes a wonderful alternative to the corn syrup found in traditional pecan pie recipes.
- Flaky sourdough crust – A buttery, tender sourdough pie crust adds just the right amount of tang to balance the sweet maple pecan filling. Once you have a good sourdough crust recipe, you can use it for everything from this pie to cherry hand pies and my sourdough pop tart recipe
- Simple from-scratch ingredients – This old-fashioned pie comes together with simple ingredients and no complicated techniques. I love keeping jars of home-canned apples in the pantry so I always have homemade fruit on hand when pie-making season rolls around. If you want to preserve your own apples, learn How To Can Apples so you'll have plenty ready for homemade pies and desserts.
- Homemade flavor from start to finish – Little homemade touches make a big difference in a recipe like this. Using my homemade vanilla extract recipe adds wonderful flavor to the filling and is an easy pantry staple to make yourself.
- Perfect for the holidays – Maple and toasted pecans make this a beautiful dessert for Thanksgiving, Christmas, or any cozy fall or winter gathering. If you're filling your holiday dessert table with homemade pies, don't forget a classic homemade cherry pie alongside this maple pecan pie.
- Easy to make ahead – The sourdough pie crust can be prepared several days in advance, making this pie especially convenient when you're cooking for a holiday meal.
- So good served with ice cream – Add maple whipped topping or a scoop of homemade vanilla ice cream recipe for an extra-special dessert.
Ingredients
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How To Make This Maple Pecan Pie Recipe
Step 1: Prepare the crust. Make one sourdough pie crust several days ahead and refrigerate, wrapped in plastic wrap. When ready, roll it out, place it in a pie dish, and flute the edges
Step 2: Make the filling. In a large bowl, mix all filling ingredients except the pecans. Gently stir in the pecans.
Step 3: Bake the pie. Pour the filling into the prepared crust. Bake at 350°F for 45–60 minutes, until the center is set and the edges are golden brown. Cool on a wire rack, then refrigerate.
Step 4: Serve and store. Serve with maple whipped topping or ice cream. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Tips For This Maple Syrup Pecan Pie
- Make the crust ahead: The sourdough pie crust can be made several days in advance and kept wrapped in the refrigerator until you're ready to make the pie.
- Don't overmix the filling: Mix the filling ingredients well before adding the pecans, then gently stir them in.
- Watch the baking time: The pie is done when the center is set and the edges are golden brown. The center may still have a slight jiggle when you take it out of the oven.
- Let it cool completely: Allow the pie to cool on a wire rack before refrigerating. This helps the filling finish setting.
- Make it extra special: Serve warm or chilled with maple whipped topping or a scoop of homemade vanilla ice cream.
- Make ahead: This pie is a great make-ahead dessert for Thanksgiving or Christmas. Keep it refrigerated until ready to serve.
- Store leftovers: Store covered in the refrigerator for up to 1 week—although it probably won't last that long!
Maple Syrup Pecan Pie FAQs
Yes! Maple syrup makes a delicious substitute for corn syrup in pecan pie and gives the filling a rich, naturally sweet maple flavor. Use pure maple syrup for the best flavor.
Common mistakes include overbaking the pie, cutting into it before it has cooled and set, and using too much filling for the crust. Be sure to bake until the center is mostly set with just a slight jiggle, then allow the pie to cool completely.
Yes. The center should have a slight jiggle when you take the pie out of the oven, but it should not look liquid or sloshy. The filling will continue to set as the pie cools.
The edges should be golden brown and the center should be mostly set with a slight jiggle. If the center is still very loose or liquid, it needs more time in the oven.
Yes. Because pecan pie contains eggs, it should be refrigerated after cooling. Store it covered or in an airtight container for up to a week.
Yes! Pecan pie is a great make-ahead dessert. You can bake it a day or two before serving and keep it refrigerated until you're ready to serve.
A runny pecan pie may not have been baked long enough or may have been cut before it had time to cool and set. Let the pie cool completely before slicing so the filling has time to firm up.
Yes. The sourdough pie crust can be prepared several days ahead and stored wrapped in the refrigerator until you're ready to roll it out and make your pie.
Maple pecan pie is delicious when served with maple whipped topping or a scoop of homemade vanilla ice cream. The creamy topping pairs especially well with the rich, nutty filling.
More Pie Recipes Like This
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
maple syrup pecan pie
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 Danish whisk
- 1 9-inch pie plate
- 1 Rolling pin for sourdough pie crust
Ingredients
- 4 eggs
- 1 teaspoon vanilla extract
- ¾ cup maple syrup
- 1 cup brown sugar
- ¼ cup sourdough discard
- ½ teaspoon teaspoon salt
- 1 ½ cups pecan halves
Maple Whipped Topping
- 4 cups heavy whipping cream, cold
- ½ cup sugar
- 2 Tbl maple syrup
Instructions
- 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.
- Pour into prepared pie crust.
- 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.
Notes
- Make the crust ahead: Prepare the sourdough pie crust several days ahead and refrigerate until ready to use.
- Use pecan halves: Pecan halves work best for this recipe.
- Make extra crust: I like to make several batches of pie crust at once and keep the extras in the refrigerator for quick pop tarts or savory beef pot pie.
- No extra sugar needed: If using canned apples, you don't need to add extra sugar.
Yum!!! SO good!
So glad you liked it!