A major highlight of our family Thanksgivings are the insanely delicious pies that my mom brings—usually one pumpkin, maybe a buttermilk, and always two pecan. The last couple years, I’ve asked her to share one of her family recipes here on the site, and you guys have loved these as much as we do. Last year, she shared my personal favorite, Pumpkin Gingersnap Pie, and the year before was her Classic Buttermilk Pie.
When I was looking through our archives last week to put together this year’s Thanksgiving menu, I couldn’t believe that we hadn’t yet shared her Maple Pecan Pie recipe! It’s the true family favorite and somehow gets better every year. The warmth of maple syrup and the crunch of toasted pecans create a pie that could not be cozier, especially when savored in front of a fire with a cup of coffee. And the recipe is surprisingly simple, with a few tips from my mom to help you bake it to perfection.
My mom’s tips for success
Use a Tart Pan for a Rustic Look: My mom loves using a tart pan with a removable bottom. It gives the pie a beautiful presentation, making it easy to remove and slice.
Make Decorative Leaves: After you’ve fit the dough to the pie/tart pan, you can use the extra edges to make decorative leaf cutouts. Just roll out the dough and cut out leaf shapes using a cookie cutter or by tracing real leaves with a sharp knife (even prettier.) Place the leaf cutouts on a parchment-lined baking sheet, sprinkle them with a touch of sugar, and bake alongside the pie.
Toast the Pecans: Toasting brings out the nutty flavor of the pecans, adding depth to the filling. Spread them on a baking sheet and toast for 5–7 minutes in the oven at 350°F, stirring halfway through. Be careful not to over-toast; they’ll continue to cook a bit in the filling.
Watch the Leaves: If you’re adding decorative leaves, remember they can cook faster than the pie. Check them frequently, and don’t forget to sprinkle a little sugar for added sparkle!
Let It Cool: This pie sets as it cools, so give it a little time before slicing. Cooling also makes it easier to handle if you’re transferring it to a serving platter.
Highly recommend topping each slice of pie with a dollop of lightly sweetened whipped cream. Can’t wait to hear what you guys think! If you make this recipe, be sure to rate and review below.
Description
This maple pecan pie is my mom’s classic recipe for the Thanksgiving feast.
- Flaky pie pastry to fit a 9-inch pie or tart pan (I used a tart pan for this)
For the filling:
- 3 eggs
- 1 cup pure maple syrup
- 2 TBS melted butter
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups coarsely chopped pecans, lightly toasted
- Place an oven rack at the lowest position and preheat the oven to 350. Place a baking sheet in the oven.
- Roll out pastry on a lightly floured surface to an 11-inch circle and fit loosely into a 9-inch tart pan with a removable bottom. Press overlapping dough into the top edge of the pan to remove excess and set aside the remaining dough for leaf cutouts.
- To make the leaf cutouts, roll out dough on a lightly floured surface. Use a cookie cutter, or find some pretty leaves outside and trace an outline with a sharp knife. Lay leaves on parchment paper on a cookie sheet and sprinkle with sugar. Cook alongside tart until lightly golden brown (watch carefully as leaves may cook more quickly than tart).
- Whisk eggs together and add the rest of the filling ingredients, stirring well. Pour into pastry shell and place tart pan on baking sheet. Bake 30-35 minutes until filling is set and pastry is lightly browned. Let cool in a pan on a wire rack.
- Remove the rim of the pan and set the tart, still with the pan on the bottom, on a serving platter. Place leaves on tart.
- Serve with lightly sweetened whipped cream.
- Prep Time: 20
- Cook Time: 35
