Maple Pecan Almond Crust Pie

[[ recipeID=recipe-9kw40n7sw, title=Maple Pecan Pie ]]

Maple Pecan Pie

Our Maple Pecan Pie recipe is a Canadian take on a southern classic. Most recipes we've seen have pecans floating on top and gooey syrup on the bottom. If you ask any good southerner, (who take their pecan pie very seriously I might add) the pecans are fully incorporated into the filling - there is absolutely be no gooey bottom.

We tried to make this recipe as true to tradition as possible but with a twist. Give this recipe a try, you might realize you're a southerner at heart.

PS. This recipe is fully endorsed by a southerner.

Servings: 6 slice

Keywords: Almond Crust, Pecan Pie, Gluten-Free, Maple Syrup, Dairy-Free, Baked Goods

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 0 mins




  • 1 Piccola Cucina 8 inch Sweetened Pie Shell
  • 2 large eggs
  • ½ cup brown sugar
  • ⅓ cup maple syrup
  • 2 tbsp butter (or oat margarine)
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • 1 ½ cup pecans, pieces or halves


  1. Preheat oven to 350°F.
  2. Take pie shell out of freezer and place on cookie sheet. If using par-baked shell, make sure to check pie after 30 minutes of baking time. If the edges look too dark, cover edges with foil to prevent burning.
  3. In a medium saucepan, combine butter, maple syrup and sugar over medium heat, stirring frequently. Once butter melts add vanilla and salt. Bring mixture to a rolling boil, then turn off heat and add pecans. Stir until all pecan are covered in mixture.
  4. In a large bowl, whisk eggs until frothy. Stirring continuously, slowly add pecan mixture one spoonful at a time to eggs. Combine completely and pour into pie shell.
  5. Bake for 40-45 minutes at 350°F until center is set and a toothpick comes out clean. Let cool for 1 hour minimum before slicing. Store in fridge for up to 5 days. Enjoy!


If you like pecan butter tarts you'll love this recipe!