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–+ servings
whole maple pecan pie with towel

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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 6 people

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.
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