Maple Pecan Pie II

Maple Pecan Pie II

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"This is the 1999 American Pie Council 's National Pie Championship's "Best of Show " and the first place winner in the Nut Category."
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servings 890 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 890 kcal
  • 45%
  • Fat:
  • 50.3 g
  • 77%
  • Carbs:
  • 103.8g
  • 33%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. Extra pastry may be frozen for later use.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
  4. Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
  5. Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.


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One of the best pie recipes I've tried. I chose to brush the syrup on generously after the pie came from the oven. It gets even better after resting in the fridge for a day.

a nice pie - not my favorite pecan pie recipe, however. I prefer a more traditional pie, perhaps. Easy to make, though, and a hit with the family. Lots and lots and lots of syrup goes into th...

I don't make pie crusts, but this filling is the best pecan pie filling I or my family has ever tasted. It has become a family tradition at the holidays!

I used pre-made pie shells and skipped to the pie-making section. The insides seemed to make 1.5 pies, so I put enough into one pie, going heavier on the pecans. Then, with the remaining syrup...

I made this pie for my husband and he loved it. I didn't think the kids would like it because of the pecans--I was wrong. They wanted a second piece!

This is fabulous. I made this before Thanksgiving as a test run. I make it according to the written recipe and double it. I use deep dish pie crusts (pre-made). It goes like wildfire. My first s...

add a scoup of maple pecan ice cream to warm pie and it will be a heavenly experience.

I loved the flavor of this pie, but it ended up being a little too much liquid in the center. Maybe I didn't bake it long enough.

I didn't make the crust, but the filling was amazing. I had to bake it a lot longer than the stated time (about 80 minutes total) in order to get it firm in the middle. I thought I had burnt the...

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