Pecan pie with maple cream

Pecan pie with maple cream

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Pecan pie is a delicious, rich treat. This version has a bit of added sweetness from maple syrup and a creamy, smooth topping made with an egg white whipped with cream. The result is a pie that’s as tasty as it is impressive looking. It’s best made ahead of time so the filling can set up overnight in the fridge before baking.”

Pecan pie with maple cream

  • 1 deep-dish pie crust
  • 3/4 cup maple syrup
  • 1/2 cup dark brown sugar
  • 4 tbsp unsalted butter
  • 2 eggs
  • 1 tbsp pure vanilla extract
  • 1/4 tbsp salt
  • 1 cup heavy whipping cream

Pecan pie with maple cream

Pecan Pie

  • 1 1/2 cups toasted pecans, chopped (about 3/4 cup whole)
  • 1 tablespoon granulated sugar (for the crust)
  • 3/4 cup light brown sugar, packed and divided into 2 1/2 tablespoons and 1 3/4 tablespoons portions
  • 1 teaspoon salt, divided into 1/2 teaspoon and 1/4 teaspoon portions (the smaller amount will be used later in this recipe; the larger portion will be used in another recipe on this website!)
  • 3 large eggs, at room temperature

prep time

You’ll need to give yourself 1 hour of prep time, 15 minutes of cooking time, and 1 hour 15 minutes of cooling time.

5 hr

Prep time: 5 minutes

Cooking time: 5 hours

Total time: 5 hours, 10 minutes (plus cooling time)

Serves 8 – 10

cook time

Preheat your oven to 375 degrees.

Bake for 45 minutes.

45 min

Bake in a 350 F oven for 45 minutes. Check the crust after 30 minutes to see if it’s browning. If not, turn up the temperature to 375 F and bake an additional 15 minutes or so until golden brown. Allow to cool on a wire rack for at least 2 hours before serving, and enjoy!

serves 8 – 10

  • serves 8 – 10
  • serves 8 – 10 people
  • serves 8 – 10 people per pie

total time

If you’re looking to make a pecan pie with maple cream, it will take you about 5 hours and 45 minutes. The process is pretty straightforward: first, make the filling (25 minutes), then roll out your dough (10 minutes), then put together your piecrusts (15-20 minutes). You’ll need another 1 hour to bake your pies in the oven, so that’s when you can start making your maple creams!

Once they’ve cooled down enough to handle them safely, use a sharp knife or offset spatula to slice off one corner of each pie so that it can be easily removed from its pan. Pour about 1 cup of warm caramel sauce over each serving plate before placing a slice of warm pecan pie on top – don’t worry if some spills over onto the plate; this is part of what makes this dish so delicious! Once all four servings have been assembled with their sauce and puddles of maple cream have been added around each one as garnishings…

5 hr 45 min

  • Prep Time: 20 min
  • Cook Time: 5 hr 45 min
  • Serves 8 – 10


  • 1/2 cup maple syrup
  • 3 egg yolks
  • 1/2 cup dark brown sugar, packed
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract (make sure it’s real)

1 15 ounce deep-dish pie crust, homemade or store-bought

1 15 ounce deep-dish pie crust, homemade or store-bought

1/2 cup coarsely chopped pecans

Preheat oven to 350°F. In a small bowl toss together the sugar and cornstarch, then stir in the eggs, maple syrup, butter and vanilla extract until well combined. Pour into prepared pie crust; sprinkle with pecans. Bake for 60 minutes or until center is set. Let cool slightly before cutting into wedges to serve.

For the pecan filling

  • Add 1/4 cup maple syrup, 3/4 cup dark brown sugar and 2 tablespoons (1/2 stick) unsalted butter to a medium saucepan.
  • Cook over medium heat until the mixture begins to bubble slightly and become thickened, 4 minutes. Remove from heat and let cool for 10 minutes. Add 4 large eggs (left whole) and 1 large egg yolk beaten with 2 teaspoons vanilla extract (and a pinch of salt). Mix well with a wooden spoon until smooth and shiny like custard – this should take about 5-7 minutes total mixing time.3. Pour batter into pie crust that has been baked according to directions on package; bake at 325F for 30-40 minutes or until filling is set around edges but still wobbly in center when gently shaken; remove from oven; chill before serving.4 Serve chilled slices topped with Maple Cream Cheese Frosting or whipped cream if desired!

3/4 cup maple syrup (the real stuff!)

If you’re going to go through the trouble of making this pie, don’t skimp on your ingredients. Buy real maple syrup instead of pancake syrup or some other more affordable option. Maple syrup is made from the sap of maple trees, which are harvested and boiled down into a thick liquid that has a distinct flavor and color (similar to honey). It’s expensive—about $21 for a quart—but worth it in terms of taste and health benefits (maple syrup has less sugar than table sugar, plus more antioxidants!).

1/2 cup dark brown sugar, packed tightly into measuring cup

  • Measure out the brown sugar. Using a heavy spoon, pack it tightly into the measuring cup.
  • Don’t use a measuring cup that’s too small or you’ll have to add more than you actually want.

4 tablespoons of unsalted butter, melted and cooled a bit (but still warm)

  • 4 tablespoons of unsalted butter, melted and cooled a bit (but still warm)
  • 1 large egg yolk
  • 1 cup heavy cream

2 large eggs plus 1 egg yolk, at room temperature (save the white for an omelet in the morning)

For best results, you’ll want to start by cracking two large eggs (or three small ones) into a bowl and adding in an egg yolk. The reason for this is that the yolk will help with setting up the filling, while the white will give it a lighter texture.

It’s worth noting that if you’re not using farm-fresh eggs from your backyard chickens—which are best for baking—you can also use pasteurized or even liquid egg whites to get similar results. But if you want to go totally old school and use fresh eggs, be sure they’re at room temperature before cracking them open.

1 teaspoon pure vanilla extract (not imitation!)

It might be tempting to substitute vanilla extract with the cheaper imitation stuff, but don’t do it! Pure vanilla extract is made by soaking vanilla beans in alcohol, and though it is a little pricey, it’s worth the price. It adds depth of flavor to all kinds of desserts and baked goods.

1/4 teaspoon saltFor the maple cream topping

1/4 teaspoon salt

1 cup heavy whipping cream, cold from fridge (reserve 3 tablespoons for brushing on crust)

1 cup heavy whipping cream, cold from fridge (reserve 3 tablespoons for brushing on crust)

1 cup heavy whipping cream, cold from fridge (reserve 3 tablespoons for brushing on crust)

In a large bowl, combine the sugar and corn syrup. Add the butter cubes and mix with a wooden spoon until well combined. Add the eggs one at a time, mixing after each addition. Pour in vanilla extract and stir to combine. Whisk together flour, salt, nutmeg and cinnamon in another bowl until thoroughly combined—this will prevent lumps when you add it to your wet ingredients later! Add dry ingredients all at once to wet ingredients and fold gently until just combined; don’t overmix or you’ll get tough pastry dough! Fold in pecans using a spatula or your hands until evenly dispersed throughout batter; this will also help with distributing them later when baking!


I hope this pecan pie recipe with maple cream makes your holidays (and every day!) more delicious! The secret to making it as good as possible is to use the best ingredients you can get your hands on: real maple syrup, fresh eggs from a local farmer (or at least pastured birds!), and organic butter.

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