One of the best parts of our Thanksgiving gatherings is the mouthwatering pies my mom brings. Usually, there's a pumpkin pie, sometimes buttermilk, but she always makes two pecan pies. For the past few years, I've had her share some of her cherished recipes, and you all have enjoyed them just as much as we do. Last year, she revealed my absolute favorite, Pumpkin Gingersnap Pie, and the year before, it was her Classic Buttermilk Pie.
While browsing through our recipe archives recently to plan this year's Thanksgiving menu, I realized we still hadn't shared her Maple Pecan Pie recipe! It's truly a family favorite and seems to get better each year. The combination of rich maple syrup with crunchy, toasted pecans makes for a cozy dessert, especially enjoyed by a fire with a warm beverage. Plus, the recipe is surprisingly straightforward, with a few handy tips from my mom to ensure it's baked perfectly.
Tips for Baking Success
Opt for a Tart Pan: My mom recommends using a tart pan with a removable base for a lovely presentation. It makes slicing and serving a breeze.
Add Decorative Leaves: After fitting the dough into the pan, use the excess dough to create decorative leaf cutouts. Roll out the dough and use a cookie cutter or real leaves as templates to cut out shapes. Place these on a parchment-lined baking sheet, sprinkle with sugar, and bake them alongside the pie.
Toast Your Pecans: Toasting enhances the pecans' flavor, adding richness to the filling. Spread them on a baking sheet and toast for 5–7 minutes at 350°F, stirring halfway. Watch carefully to avoid over-toasting, as they will continue to cook in the filling.
Keep an Eye on the Leaves: If you're adding decorative leaves, remember they may cook faster than the pie. Check them often and sprinkle a bit of sugar for added sparkle!
Allow to Cool: This pie sets while it cools, so let it sit for a bit before cutting. Cooling also makes it easier to transfer to a serving dish.
Be sure to top each slice with a dollop of lightly sweetened whipped cream. I can't wait to hear your thoughts! If you try this recipe, please share your feedback below.
Recipe Overview
This maple pecan pie features my mom's beloved recipe for the Thanksgiving table.
Ingredients
- Flaky pie crust to fit a 9-inch pie or tart pan (I used a tart pan)
For the filling:
- 3 eggs
- 1 cup pure maple syrup
- 2 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups coarsely chopped pecans, lightly toasted
Instructions
- Preheat the oven to 350°F with the oven rack on the lowest setting. Place a baking sheet in the oven.
- Roll out the pastry on a floured surface to an 11-inch circle, then fit it loosely into a 9-inch tart pan with a removable bottom. Trim the edges and reserve any extra dough for leaf cutouts.
- To create the leaf cutouts, roll out the extra dough. Use a cookie cutter or trace leaves from outside with a knife. Place the leaves on parchment paper, sprinkle with sugar, and bake them alongside the pie until golden brown.
- Whisk the eggs, then mix in the other filling ingredients. Pour this mixture into the pastry shell and place the tart pan on the baking sheet. Bake for 30-35 minutes until the filling is set and the crust is lightly browned. Allow to cool on a wire rack.
- Once cooled, remove the rim from the tart pan and transfer the tart to a serving platter. Decorate with the baked leaves.
- Serve with lightly sweetened whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
