A scenario: You walk into the dining room carrying your homemade pecan pie, and suddenly everyone stops talking.
Not because you dropped it (though we’ve all been there), but because that golden, glossy filling dotted with perfectly arranged pecans just screams “I know what I’m doing in the kitchen.”
This isn’t just any pecan pie: it’s the one that’ll have people asking for your recipe before they’ve even finished their first bite.
The secret? A touch of maple extract that makes the pecans sing without anyone being able to pinpoint exactly why it tastes so darn good.
Why You’ll Love This Holiday Pie
- Foolproof technique
- Rich, classic flavor
- Make-ahead friendly
- Simple pantry ingredients
Classic Pecan Pie Recipe
| Ingredient | Amount |
| Large eggs | 3 |
| Light corn syrup | 1 cup (240 ml) |
| White granulated sugar | 1 cup |
| Unsalted butter, melted | 1/3 cup |
| Packed brown sugar | 3 tablespoons |
| Pure vanilla extract | 3/4 teaspoon (3.75 ml) |
| Maple extract | 1/4 teaspoon |
| Kosher salt | 1/2 teaspoon (3 g) |
| Sea salt | pinch |
| Pecan halves | 1 1/2 cups |
| Unbaked pie shell | 1 (9-inch, homemade preferred) |
Note: You can roughly chop the pecans or leave them whole—both create beautiful results.
Step-by-Step Instructions
1. Set Up for Success
Preheat your oven to 425°F (220°C). If you’re making homemade crust, get that rolled out and nestled into your 9-inch pie pan first. Pop it in the fridge while you work on the filling—a cold crust holds its shape better during baking.
2. Create the Base
In a large mixing bowl, combine the granulated sugar, brown sugar, kosher salt, and corn syrup. Add your melted butter and whisk everything together until it’s completely smooth. This creates the foundation of that perfect gooey texture we’re after.
3. Add the Binding Elements
Crack in those eggs one at a time, whisking well after each addition. Stir in the vanilla extract, maple extract, and that pinch of sea salt. The mixture should look glossy and slightly thick—don’t worry if it seems loose, that’s exactly right.
4. Incorporate the Stars
Set aside about 1/4 cup of your prettiest pecan halves for decoration. Gently fold the remaining pecans into your filling mixture, making sure they’re evenly coated with that sweet, buttery goodness.
5. Assemble Your Masterpiece
Pour the filling into your prepared pie shell—it should come right to the edge. Now take those reserved pecans and artfully arrange them on top, filling in any gaps where the surface looks bare. Use a small spoon to drizzle a bit of the surrounding filling over the top pecans so they don’t burn.
6. The Two-Temperature Bake
Start at 425°F for exactly 10 minutes—this gives you that beautiful golden crust. Then reduce the temperature to 350°F (175°C) and continue baking for about 50 minutes. Halfway through this second phase, tent the pie with a piece of lightly greased aluminum foil, keeping it high enough that it doesn’t touch the filling.
7. Test for Doneness
Your pie is ready when you can give it a gentle shake and the center has just a slight jiggle—not a dramatic wobble. If it’s still very jiggly, give it another 5-10 minutes. It’s better to err on the side of slightly longer baking to ensure that center sets properly.
8. The Hardest Part: Wait
Let the pie cool completely at room temperature for at least 3-4 hours before slicing. I know it’s torture, but this cooling time is when the filling transforms from loose custard to that perfect sliceable consistency.
Tips, Variations & Customizations
Chocolate twist: Fold in 1/2 cup of mini dark chocolate chips for a turtle pie effect.
Bourbon upgrade: Replace the maple extract with 1 tablespoon of good bourbon for sophisticated depth.
Texture boost: Toast your pecans in a dry skillet for 3-4 minutes before adding them—the nutty flavor intensifies beautifully.
Spice it up: Add 1/4 teaspoon of cinnamon or a pinch of nutmeg to the filling for warm spice notes.
Coconut version: Replace 1/2 cup of pecans with toasted coconut flakes for tropical flair.
Ingredient Swaps & Substitutions
No corn syrup? Use equal parts honey and maple syrup, but expect a slightly different texture and deeper flavor.
Dairy-free needs? Substitute the butter with vegan butter or coconut oil (solid, then melted).
Egg allergies? Mix 3 tablespoons ground flaxseed with 9 tablespoons water, let sit 15 minutes until gel-like.
Refined sugar concerns? Replace granulated sugar with coconut sugar (texture will be slightly grittier but taste remains excellent).
Nut allergies? Use toasted sunflower seeds or pumpkin seeds instead of pecans.
Storage & Make-Ahead Guide
Room temperature: Store covered for up to 2 days—perfect for holiday prep.
Refrigerated: Keeps beautifully for up to 5 days in the fridge, covered with plastic wrap or foil.
Freezing: Wrap the cooled pie tightly in plastic wrap, then foil. Freezes for up to 3 months. Thaw overnight in the refrigerator before serving.
Make-ahead strategy: Bake the pie 1-2 days before serving—the flavors actually improve and the texture becomes even more perfect.
Best containers: Glass pie plates work great for storage, or transfer slices to airtight containers.
Reheating tip: Warm individual slices in a 300°F oven for 5-8 minutes to restore that just-baked texture.
Nutritional Breakdown
Per Serving (8 servings total)
| Nutrient | Amount |
| Calories | 520 |
| Total Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 88mg |
| Sodium | 290mg |
| Total Carbs | 72g |
| Dietary Fiber | 3g |
| Total Sugars | 62g |
| Protein | 6g |
Serving Suggestions
- Classic style: Room temperature with a dollop of freshly whipped cream
- A la mode: Warm slice topped with vanilla bean ice cream
- Coffee pairing: Serve alongside strong black coffee or espresso for breakfast indulgence
- Holiday elegance: Drizzle with salted caramel sauce and sprinkle with flaky sea salt
- Portion control: Cut into smaller wedges for parties—this pie is rich and a little goes a long way
- Brunch twist: Pair with crispy bacon for that sweet-and-salty combo
Frequently Asked Questions
Can I use a store-bought crust?
Absolutely! Just make sure it’s a deep-dish crust to hold all that delicious filling. Thaw completely before using.
What if I don’t have maple extract?
No worries—just use an extra 1/4 teaspoon of vanilla extract instead. The pie will still be absolutely delicious.
Can I make mini pecan pies instead?
Yes! Use a muffin tin with pastry rounds, reduce baking time to about 20-25 minutes total, and watch them carefully.
Wrap up
There’s something magical about pulling a perfect pecan pie from your oven—the way the filling glistens, how the pecans create those beautiful geometric patterns on top, and that incredible aroma that fills your entire kitchen. This recipe takes all the guesswork out of pecan pie perfection.
The maple extract adds just enough complexity to make people wonder what makes yours taste so special, while the two-temperature baking method ensures you get that ideal texture every single time. Make this once, and I guarantee it’ll become your go-to dessert for every special occasion. Trust me, your reputation as the family baker is about to get a serious upgrade.
