Homemade Pecan Pie Recipe, easy, delicious, and simply the BEST pecan pie you will ever have. With a hint of maple, toasted pecans, and the perfectly cooked filling you will never want another pie again!
Prep Time 10minutes
Cook Time 1hour
Cooling Time 2hours
Total Time 3hours10minutes
1 ½cuppecanscoarsely chopped
1unbaked or frozen deep-dish pie crust9 inch
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Coarsely chop your pecans and place on the prepared baking sheet. Toast the pecans in the preheated oven for 5 minutes. They should be fragrant but not burned. Once toasted set aside. Reduce oven temperature to 300°F. (1 ½ cups pecans)
In a bowl combine corn syrup, eggs, brown sugar, maple syrup, butter, vanilla, and salt. Whisk until smooth. (¾ cup corn syrup, 3 eggs, 1 cup brown sugar, ¼ cup maple syrup, 3 tbs butter, 2 teaspoon vanilla extract, pinch of salt)
Stir in the toasted pecans.
Pour filling into pie crust. * Then bake for 60-70 minutes. The pie is done when the center is mostly set. If you have a thermometer, check the temperature of the pie- it should be around 205-210°F. *
Remove from oven and allow to cool for 2 hours. You can move the pie to the refrigerator once it comes to room
Tips and Tricks
I like to take a frozen pie crust and place it in one of my nicer pie dishes.
Bake your pie on top of a rimmed baking sheet. This will help with moving the pie in and out of the oven and if there are any spills it will catch them.
The pie has to reach at least 200°F (but I find around 210°F best) for the filling to set. This is because of the high sugar content of the filling.