Three halves of pecan pie

Classic Pecan Pie

A holiday favorite, this pecan pie is made with pure maple syrup.

Serves 12


  • 1 (9-inch) unbaked pie shell
  • 3 eggs
  • 1 cup pure maple syrup
  • 1/2 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons melted butter
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups pecan halves


Preheat the oven to 350°F. Line pie shell with parchment paper or foil, fill with the pie weights or dried beans and bake 15 minutes. Remove the weights and continue to bake 15 minutes longer. Let cool 10 minutes on a wire rack.

Meanwhile, in a large bowl, whisk eggs until blended. Whisk in syrup, sugar, vanilla, butter and salt. Arrange pecan halves in concentric circles in bottom of pie shell. Slowly and carefully pour in egg mixture (or stir pecans into egg mixture, then pour into pie shell). Bake 50 to 55 minutes or until a knife inserted into the center comes out clean. Cool before serving.

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