I have to start out with a couple of things to say concerning pecan pie. First of all, my parents have a pecan orchard. In my family loving pecans, eating pecans, and cooking with pecans is a requirement. Secondly I don’t usually like pecan pie. Unless it’s this Maple Glazed Pecan Pie!
The gooey layer in traditional pecan pies is too sweet and has no real flavor besides corn syrup. For me the best part is the pecans and the crust. My ideal pecan pie has more pecans than filling and the filling has a rich flavor that complements the pecans and crust. I adapted this recipe from one I’ve used for years that calls for honey but I prefer it with maple syrup so I swapped it out.
Double Pecans!
This pie is special because it has double the pecans. You stir chopped pecans into the filling itself. When the pie is almost finished baking, you add a layer of buttery maple glazed pecans to the top and bake some more. You can’t go wrong with buttery maple glazed pecans!
A Word About Pecans
I mentioned that my parents have a pecan orchard so we are a bit spoiled when it comes to pecans. About 25 years ago they planted their trees and my dad has learned how to manage an orchard. He has 5 varieties on their land, 4 of the varieties are ones he grafted. They also have some ancient native pecan trees. There are over one thousand named types of pecan trees registered. If you can, look for some local pecans from this year’s harvest to buy. You won’t believe the difference! For this pie I used his Pawnee pecans from last year. We have to be content with these until the new crop is processed.
Maple Glazed Pecan Pie Recipe
Filling
- 4 eggs, beaten
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon salt
- 1 cup maple syrup
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- An unbaked pie crust
Maple Topping
- 1/3 cup brown sugar
- 3 tablespoons butter
- 3 tablespoons maple syrup
- 1 1/2 cups pecan halves
To make the filling combine the eggs, brown sugar, granulated sugar, salt, maple syrup, butter, vanilla, and chopped pecans. Pour into the pie crust and bake at 350 degrees for 40 to 45 minutes. I bake my pies on the lowest rack in the oven to make sure the bottom crust is crisp. About 10 minutes before the time is up, start making the topping.
Make the Topping
In a saucepan, combine the brown sugar, butter, and maple syrup. Bring to a boil and cook for a minute or so until the sugar is dissolved. Remove from the heat and stir in the pecan halves. When the pie is nearly set, take it out of the oven and pour the topping over it. Try to distrubute the glaze and the pecans as evenly as you can but don’t stress over it. Pecan halves aren’t known for being spreadable.
Return the pie to the oven and bake for about 10 minutes or until the topping is golden and bubbly. Set the pie to cool on a wire rack. Try to resist eating the glazed pecans off the top, they will burn your fingers. It’s also rude to eat the topping from a pie. However, if any stragglers are hanging off the edge or making the pie look messy then it’s allowed to “tidy” it up. Obviously you can’t waste good pecans so go ahead and eat those.
