Pecan pie traditionally contains corn syrup or molasses. This is not a traditional Southern pecan pie. It contains pure maple syrup that seriously drives the sweetness level off the chart. For an added kick of maple we’re adding maple extract or flavoring but that’s entirely up to you. If you can find the “Grade A Very Dark” maple syrup explained below, you definitely won’t need the maple extract or flavoring.
I happen to live in New England and have tapped my own maple trees many times. Most bakers aren’t that lucky. If you’re buying maple syrup in a grocery store, don’t grab the first bottle you find. Real maple syrup is not cheap. Most syrups for used for pancakes, waffles, and ice toppings are not real maple syrup. If you’re lucky they contain a drop of maple syrup with 99.9% other syrups added to achieve the desired thickness.
I’ve run across recipes requiring maple syrup that referred to “baking syrup” or Grade B. There’s no such thing. In the U.S., baking syrup never existed, and Grade B maple syrup was renamed over a decade ago. Starting in 2015 the US Department of Agriculture changed maple syrup grading to ensure consistency in how maple syrup is sold to the general public. Canada later adopted the USDA guidelines so the grading system is uniformly applied.
Being from New England, for over a decade I’ve heard tourists and even locals ask why Grade B maple syrup was discontinued. It wasn’t discontinued. Grade B maple syrup was renamed Grade A Very Dark in 2015. If you’re looking for the maximum amount of maple flavor in your pie, look for Grade A Very Dark. If it’s not available then work your way up the list. Look for Very Dark first then Dark, Amber, and Golden.
Grades of Maple Syrup
- Grade A Golden – Delicate Maple Taste
- Grade A Amber – Rich Maple Taste
- Grade A Dark – Robust Maple Taste
- Grade A Very Dark – Strong Maple Taste
The lighter the color and flavor, the more ideal the syrup if for pancakes and waffles., which would be Grade A Golden.
Grade A Dark is most often used for meat glazes, cookies, baking, and brewing.
Easy Maple Pecan Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 medium bowl
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 1 1/2 cups pecans chopped
- 1 1/2 cups maple syrup 100% pure
- 1/2 cup light brown sugar firmly packed
- 1/2 teaspoon salt
- 1/2 tsp maple extract or maple flavor
- 4 eggs large
- 4 Tbsp butter melted
Instructions
Prepare The Crust
- The refrigerated crust should sit at room temperature for 15-20 minutes or as directed on the package.
Preheat The Oven
- Preheat the oven to 400°F. Make sure one of the racks is on the bottom.
Prepare The Filling
- In a medium bowl, whisk together the maple syrup, maple extract, eggs, sugar, salt, and melted butter.
- Stir in the pecans.
- Place the crust in the pie plate and flute or crimp the edge.
- Pour the filling into the crust and level with a spoon or spatula.
Bake
- Bake on bottom rack for 15 minutes.
- After 15 minutes, lower the oven temp to 350°F and bake for an additional 25 to 30 minutes.
- Pie is done when the center is set. Center should not be jiggly.
Cool
- Allow to sit on wire cooling rack for 2 hours.