Maple Pecan Pie I Recipe -

Maple Pecan Pie I

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"An East Coast meets the South kind of pie."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread the nuts evenly over pie shell.
  3. Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
  4. Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.
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Reviews More Reviews

Nov 12, 2003

It tasted good, but my husband found it "weird". Anything other than what he is used to is "weird". The maple sure made it tasty, but the texture left to be desired - came out sugary (due to the use of maple syrup instead of the usual Karo syrup).

Dec 23, 2002

A complete waste of time and grocery supplies. I made this to take to my parents house for Thanksgiving and it was a disaster. The texture was unlike any kind of pecan pie I've had and the taste overall was disappointing.


4 Ratings

Dec 02, 2002

This pie is absolutely wonderful! The texture is unlike any other pie I've ever had, and for a pie lover, like myself, it's nice to find a recipe that's different. I substituted walnuts for the pecans, and it turned out great. Like maple walnut icecream. This pie is better served chilled.

Dec 03, 2013

A great pecan pie that's not nauseatingly sweet. Love the way the syrup melts in the mouth. The original recipe comes out soupy so I add a little more flower and less whipping cream and butter. With the right combo though it turns out great.


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  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 40.8 g
  • 63%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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