Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!)

pecan pie with flaked salt on top on a white cheesecloth with pecans and metal plates around on marble surface.

Southern-Style Cinnamon Maple Pecan Pie (No Corn Syrup!)

A delicious twist on a southern classic! This Cinnamon Maple Pecan Pie is the pie you'll want to bake every Thanksgiving. Sweet, creamy, nutty, with hints of maple and cinnamon in every bite. SO GOOD!

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 5

Refrigeration Time: 35

Servings: slices

Calories: 713kcal

Ingredients

Pie Crust

1½ cups all purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
⅔ cup unsalted butter cold, sliced
4½ Tablespoons ice water

Filling

2 cups pecan halves
⅞ cup brown sugar packed
1¼ cups pure maple syrup grade A
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup unsalted butter melted
2 teaspoons vanilla extract
4 large eggs room temperature

Instructions

Crust

Combine flour, sugar, and salt in the bowl of a food processor fitted with the dough blade.
Pulse to mix.
Add butter, a little at a time, pulsing after each addition.
Continue to pulse until butter is in small pieces.
Add water.
Pulse until it comes together as a dough.
Form into a ball and flatten slightly.
Wrap in plastic wrap.
Refrigerate 10 minutes.
Roll out into a circle that is ⅛ inch thick.
Gently fit pie into 9 inch pie pan, making sure there are no air bubbles.
Fold excess dough under edges of pie dough.
Crimp.
Place in fridge until ready to fill.

Filling

Heat oven to 375℉/190℃.
In a large mixing bowl, mix together sugar, maple syrup, cinnamon, and salt.
Add butter and vanilla, mixing well.
Mix in eggs, being careful not to beat air into the mixture.
Place pecans in bottom of crust.
Pour mixture evenly over pecans.
Bake for 15 minutes.
Without opening the oven, reduce heat to 325℉/165℃.
Bake for 45-50 minutes, until set.

Notes

Storing Your Cinnamon Maple Pecan Pie

Short-Term: Cover and store the pie at room temperature for up to 1 day.
Refrigerated: For longer storage, cover tightly and refrigerate for 3-5 days. Bring to room temperature before serving for the best flavor and texture.
Frozen: Slice the cooled pie, wrap each slice tightly in plastic wrap, and store in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Tips for the Perfect Cinnamon Maple Pecan Pie

Avoid over mixing the filling: Mix just until combined to prevent air bubbles that can affect texture.
Prevent a soggy crust: Bake the pie on the oven’s bottom rack for even cooking.
Use a sheet pan: Place the pie on a sheet pan to catch any potential drips while baking.
Protect the crust edges: If the crust browns too quickly, cover the edges with foil or a pie crust shield for the last 20-25 minutes of baking.
Check for doneness: The filling should puff slightly and jiggle just a little in the center when done.

Nutrition