This pecan pie uses maple syrup and brown sugar instead of corn syrup, with browned butter and a real vanilla bean for a warm, fragrant filling. Toasted pecans bring texture, while the maple and butter add caramel-like depth.
What Replaces the Corn Syrup?
Pure maple syrup adds sweetness and body, while eggs and a tablespoon of flour help the filling set. Expect a slightly softer filling than a traditional corn syrup version. Let the pie cool completely before slicing.
Ingredients
Makes one 9-inch pie
- 1 unbaked 9-inch pie crust
- 1½ cups (150 g) pecan halves
- 3 large eggs
- ¾ cup (180 ml) pure maple syrup
- ½ cup (100 g) packed dark brown sugar
- ¼ cup (57 g) unsalted butter
- 1 Mexican vanilla bean, split lengthwise and seeds scraped
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1 tablespoon bourbon, optional
Instructions
- Par-bake the crust. Preheat the oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Reduce the oven to 350°F (175°C).
- Brown the butter. Melt the butter in a small saucepan over medium heat, stirring until golden and nutty, about 4–5 minutes. Remove from the heat and cool for 5–10 minutes.
- Mix the filling. Gently whisk together the eggs, brown sugar, maple syrup, cooled butter, vanilla seeds, flour, salt and optional bourbon.
- Assemble. Scatter the pecans in the crust and pour the filling over them.
- Bake. Bake for 50–55 minutes until the edges are set and the centre has a slight jiggle rather than a liquid ripple. Shield the crust edges with foil if they brown too quickly.
- Cool. Let the pie cool completely, approximately 2 hours, before slicing. Refrigerate once cooled.
- Serve. Enjoy a slice with vanilla whipped cream, if desired.
Why Use a Whole Vanilla Bean?
Scraped vanilla seeds distribute through the filling, adding fragrance alongside the pecans, maple syrup and browned butter. Mexican vanilla beans offer another way to bring whole-pod vanilla flavour into your baking.
Tips for a Better Pie
- Toast the pecans: Toast briefly in a dry skillet or a 350°F (175°C) oven until fragrant, watching closely.
- Par-bake the crust: This helps the base hold up beneath the wet filling.
- Whisk gently: Avoid beating excessive air into the eggs.
- Choose pure maple syrup: Check the label rather than using maple-flavoured pancake syrup.
- Cool before cutting: The filling continues to firm as it cools.
Storage
Keep the cooled pie covered in the refrigerator for up to 4 days. Bring individual slices to room temperature shortly before serving.
Bake with NY Vanilla.
Explore our 10 Mexican Vanilla Beans for this pie, whipped cream and other baking projects. Check current availability on the product page.
