Maple Honey Pecan Pie
Easy Maple Honey Pecan Pie - flaky, buttery crust, gooey maple honey brown butter filling, crunchy toasted pecans mmmm this pie has to be made for Thanksgiving. With only a few ingredients, easy to make- this pie is one of my favorites!
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream and you'll enjoy each bite. Prepare this traditional pie for holidays or gatherings and you won't go wrong. I love this pie and enjoy preparing it every time.
Looking for a Thanksgiving recipe? You've already tried all types of pies and want to find something new and different? You're in the right place. This pecan pie has a stronger taste and more intense aroma than the classic pie with corn syrup!
It's worth spending a few minutes more to make brown butter and toast pecans, and instead of corn syrup, maple syrup and honey go perfectly together.
Grab the ingredients and start preparing Maple Honey Pecan Pie!
- unbaked 9 inch pie crust or Homemade Pie Crust
- brown sugar
- pure maple syrup
- honey
- eggs
- unsalted butter
- vanilla extract
- salt
- pecans
The amount of ingredients and detailed preparation are at the bottom of the post in the recipe card.
Preparation:
Step 1. Prepare the crust - My Homemade Pie Crust
Step 2. Make brown butter
Step 3. Fill the crust with chopped toasted pecans
Step 4. Make the filling and pour it over the pecans
Step 5. Place pecan halves on top
Step 6. Bake the pie
Wait for the pie to cool and set and enjoy!
Baking:
How do I know the pie is baked? This is very important, so try to follow this part of the preparation carefully. The pie is done when the crust gets golden brown. The pie should be set around the edges and the center should not be overly jiggly. If the center is not set, continue baking the pie. If it browns too much, cover with foil or put a pie crust shield around the edges and continue baking until done.
Cooling:
Cool the pie before serving at room temperature, completely. If it's not cooled enough, the filling will be runny.
Storing:
Store covered in the fridge for up to 4 days.
Still thinking about what to prepare for Thanksgiving? You can find many THANKSGIVING recipes on our blog. You can also try to make these PECAN PIE BARS from a famous blogger SUGAR APRON.
Pie fans - this is the recipe for you. Prepare Maple Honey Pecan Pie now and I am sure it will become part of your Thanksgiving meal. Enjoy!
Maple Honey Pecan Pie
Easy Maple Honey Pecan Pie - flaky, buttery crust, gooey maple honey brown butter filling, crunchy toasted pecans mmmm this pie has to be made for Thanksgiving.
Ingredients
- 1 (9 inch) unbaked pie crust, store-bought or my homemade
- ½ cup brown sugar
- ⅓ cup pure maple syrup
- ⅓ cup honey
- 3 large eggs
- 4 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 1 ½ cups toasted chopped pecans
- ¾ cup pecan halves
Instructions
To make the crust - My Homemade Pie Crust
To make the brown butter:
- Place diced butter in a light bottomed saucepan over medium heat. Butter will melt and start bubbling and boiling. Keep cooking with frequent stirring. This will take a couple of minutes. The mixture is done when it stops boiling, the butter gets a deep golden color, bottom layers darken and a nutty flavor appears. Make sure to be close to the cooker and stir constantly so that the butter wouldn’t burn. Remove from heat and pour the butter in another bowl (heatproof bowl) and leave to cool for about 20 minutes at room temperature. A tip: If you want butter to cool faster, put it in a bowl with a wide bottom. For a stronger flavor, scrape the brown deposits from the bottom of the saucepan!
- Preheat the oven to 350 degrees. Fill the pie crust with chopped, toasted pecans.
To make the filling:
- In a medium mixing bowl whisk together brown sugar, maple syrup, honey, brown butter, eggs, vanilla and salt until smooth.
- Pour the filling over the pecans.
- Top with pecan halves.
- Bake for 45-55 minutes or until the crust gets golden brown and the filling is set.
- Cool at room temperature completely before serving.
- Serve with whipped cream or a scoop of vanilla ice cream.
Notes
Baking:
How do I know the pie is baked? This is very important, so try to follow this part of the preparation carefully. The pie is done when the crust gets golden brown. The pie should be set around the edges and the center should not be overly jiggly. If the center is not set, continue baking the pie. If it browns too much, cover with foil or put a pie crust shield around the edges and continue baking until done.
Cooling:
Cool the pie before serving at room temperature, completely. If it’s not cooled enough, the filling will be runny.
Storing:
Store covered in the fridge for up to 4 days.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 451Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 76mgSodium: 285mgCarbohydrates: 42gFiber: 3gSugar: 29gProtein: 6g
I took a chance on this recipe since it had no comments. For 20 years I’d been using Golden Eagle syrup (or Lyle’s Golden syrup) and using the recipes on the jar or can. I can’t find either anymore in supermarkets and I’m unwilling to pay Amazon prices. I didn’t want to use Karo and your recipe looked interesting. It was delicious and looked fantastic. It took a bit longer to carefully arrange the pecan halves but it really impressed the company. Thanks, and hope you get more reviews.
Thank you, I'm so glad you liked it!
Dragana
I have a question that I hope might get answered before Christmas lol .. can i use coconut sugar instead of brown sugar for this recipe I know it may give it a different taste, but I’m just wondering if it would bake the same
Hi Jessica,
Yes, you can use coconut sugar instead of brown sugar in a maple-honey pecan pie. It bakes the same, but the flavor will be slightly less sweet and more caramel-like. The texture of the pie will still set normally.
Dragana
You say toasted pecans, so we toast them before at what temp and how long?
Hi Kayla,
Preheat the oven to 350°F. Spread pecans in a single layer on a baking sheet and toast for 8–10 minutes, stirring once halfway through, until fragrant. Let cool completely before using in the pie.
Best regards,
Dragana
My new go to pecan pie recipe. I love the maple syrup and honey together. Previously, I used Golden syrup and the honey onIy. I did not toast any pecans. If I read the recipe correctly, it appears only the pecans in the pie as opposed to the top get toasted. The top ones get plenty toasty when cooking the pie.
Hi Christine,
I’m thrilled this has become your new go-to pecan pie. The maple-and-honey combo really is something special.
And yes — you read it right! I only toast the pecans that go into the filling. The ones on top get perfectly toasty in the oven. So glad the recipe worked so well for you!
Dragana
OMG, this is so delicious. I’ve been cutting back on refined sugars & I liked that this recipe only uses a little brown sugar & the rest of the sweetening is honey & maple. Thank you for sharing your recipe. It is a keeper for me.
Thank YOU, Doris.
I’m glad you enjoyed the pie and appreciated the use of honey and maple as natural sweeteners. It means a lot to hear this recipe is a keeper for you.
Dragana