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Preheat your oven to 375°F (190°C).

In a medium saucepan, melt the unsalted butter over medium heat. Add the pure maple syrup and packed light brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved, about 3-5 minutes. Remove from heat.

Pour the hot maple mixture into a large heatproof bowl. Let it cool for 15 minutes, stirring occasionally, to prevent the eggs from scrambling.

Once the mixture has cooled slightly, whisk in the salt and vanilla extract. Crack in the large eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and well combined.

Place the unbaked 9-inch pie crust into a pie tin. Crimp the edges of the crust to create a decorative border. Prick the bottom of the pie crust several times with a fork to prevent bubbling.

Evenly spread the finely chopped pecan pieces across the bottom of the prepared pie crust.

Carefully pour the maple-egg filling mixture over the chopped pecans in the pie crust. The pecans will naturally float to the top.

Arrange the pecan halves on top of the filling in a decorative pattern, if desired.

Bake the pie for 15 minutes at 375°F (190°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-55 minutes, or until the center is just set (it should have a slight wobble). If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.

Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set.


Preheat your oven to 375°F (190°C).

In a medium saucepan, melt the unsalted butter over medium heat. Add the pure maple syrup and packed light brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved, about 3-5 minutes. Remove from heat.

Pour the hot maple mixture into a large heatproof bowl. Let it cool for 15 minutes, stirring occasionally, to prevent the eggs from scrambling.

Once the mixture has cooled slightly, whisk in the salt and vanilla extract. Crack in the large eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and well combined.

Place the unbaked 9-inch pie crust into a pie tin. Crimp the edges of the crust to create a decorative border. Prick the bottom of the pie crust several times with a fork to prevent bubbling.

Evenly spread the finely chopped pecan pieces across the bottom of the prepared pie crust.

Carefully pour the maple-egg filling mixture over the chopped pecans in the pie crust. The pecans will naturally float to the top.

Arrange the pecan halves on top of the filling in a decorative pattern, if desired.

Bake the pie for 15 minutes at 375°F (190°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-55 minutes, or until the center is just set (it should have a slight wobble). If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.

Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set.
