Maple-Honey Pecan Pie

Name: Maple-Honey Pecan Pie
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: All-purpose flour, for rolling out the dough; Dough for a 9-inch single crust pie; 1/2 cup/115 grams unsalted butter; 1/4 cup/85 grams maple syrup; 1/4 cup/85 grams honey; 1/2 cup/110 grams light brown sugar; 1/2 cup/75 grams maple sugar or use more light brown sugar; 3 large eggs, at room temperature; 1 tablespoon bourbon (optional); 1 teaspoon vanilla extract; 3/4 teaspoon kosher salt; 1 1/2 cups/180 grams pecan halves; Flaky sea salt, such as Maldon (optional)

By Melissa Clark

Total Time: 1½ hours, plus cooling
Rating: 5(2,306)
Notes: Read community notes

Using maple syrup and honey instead of the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.

Featured in: The Absolute Best Pumpkin, Apple and Pecan Pies for Thanksgiving

Learn: How to Make a Pie Crust

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Ingredients

Yield:8 servings

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
½cup/115 grams unsalted butter
¼cup/85 grams maple syrup
¼cup/85 grams honey
½cup/110 grams light brown sugar
½cup/75 grams maple sugar or use more light brown sugar
3large eggs, at room temperature
1tablespoon bourbon (optional)
1teaspoon vanilla extract
¾teaspoon kosher salt
1½cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Ingredient Substitution Guide

Preparation

Make the recipe with us

Step 1
On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
Step 2
When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
Step 3
Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
Step 4
While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
Step 5
Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
Step 6
Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

Tip

If using a glass pie plate, line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes at 400 degrees; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed.

Ratings

5 out of 5

2,306 user ratings

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Private Notes

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Cooking Notes

Dan Urbach2 years ago

She forgot the part where you wave a spatula over the pie and say to the pecans "wingardium leviosa!"

Jo D2 years ago

Step 5 tells you to put the pecans on the bottom of the crust. They will rise to the top on their own after you pour the filling in over them. No worries.

Sarah2 years ago

Note that starting cook temperature for filled pie in video is 400 degrees (not 425 degrees as specified in print version), then dropping to 350 after 10 minutes. For those who mentioned an over browned pie, this may be the culprit. As others have mentioned, watching the video in the story link is very helpful.

Mary from Terry, MS2 years ago

Add ground toasted pecans to the pie dough to really amp up the nut flavor. Mix it with the flour when you make the dough.

Francie2 years ago

Finally, a pecan pie that it is not so sweet it makes your teeth hurt! A little maldon salt made it *chef's kiss* perfect. Melissa Clark's recipe's always win in our house!

Robert2 years ago

Regarding maple sugar, you can always make your own. Bring at least a cup of maple syrup to a vigorous boil in a heavy sauce pan and obtain a temperature of 257-262 degrees (12-15 minutes). Then, either stir vigorously in pan with a wooden spoon, or pour into a KitchenAid, and mix until the hot liquid seemingly miraculously turns into dry sugar granules (scrape any stuck on bottom with metal spoon). If desired, pulse a few times in a spice grinder or food processor to break up any clumping.

CFXK2 years ago

This looks fantastic - and solves the problem of what I'll be bringing to the Thanksgiving feast. And we know it is an authentic Melissa Clark dessert because it includes (wait for it)...bourbon!

jennyO2 years ago

I have always toasted the nuts in the past, and doubling them seems to help the pie set up properly. I’m excited to try the honey-maple syrup this year. Although what am I supposed to do with the corn syrup in the back of my pantry now? ;)

Paul2 years ago

https://www.youtube.com/watch?v=tkbP6q0H5Z8

Sandy2 years ago

Just did this exactly as instructed and oh my god it is delicious. The pecan nuts did rise to the top and it made for a beautiful pie. I recommend watching the video of Melissa Clark making the pie on the NYTC YouTube channel if you're worried about quantities or presentation

VSB2 years ago

Good Evening: Discovered about a year ago that replacing the corn syrup with maple syrup and honey made for a *much* improved pecan pie. However, cooking the maple in butter improves it even more by concentrating the flavor. Oh yeah, this version goes into the repertoire.

Martie2 years ago

For years I've used a pecan pie recipe from a farm journal cookbook, using 1 cup each both chopped pecans and pecan halves. The chopped pecans are stirred into the "goo," the pecan halves arranged in a pattern on top. Those extra chopped pecans really take it up a notch. One year, instead of using traditional corn syrup, I substituted Lyle's golden syrup, but did not care for the taste. Using Melissa Clark's maple syrup/honey combo with extra chopped pecans baked at 350 makes a great pie

Julia2 years ago

I made this yesterday for my family and it was delicious. Only thing I would change is add pecans to the filling instead of just placing on the bottom. Needed more pecans to fill it out!

Julie2 years ago

I think there's something in how the recipe is written. It says "place pecans along the bottom of the crust" which to me implies that you're sort of arranging them rather than throwing them in, meaning you could definitely make a pattern, put them all with the same side up, etc. Then it also says "Carefully pour filling over the pecans" which maybe also implies that you're doing it carefully enough not to destroy the pattern/arrangement you've made.

Katherine2 years ago

I made this pecan pie for a pot-luck friendsgiving. I am a novice baker but this recipe was very easy, however I did use a pre-made pie crust. It turned out great. Just make sure you do not add the syrup/honey/butter mix to the eggs and sugar too quickly like I did on the first try.

Dorn1 day ago

Made exactly as set forth in the recipe, including the bourbon. Strongly recommend the helpful video. The pie looked beautiful and tasted superb. Giant hit with my husband.

Sanctuary Baking nonprofit of Maine1 month ago

Best ever pecan pie we've ever made! We were searching for a recipe that didn't require corn syrup as we never use it at Sanctuary Baking nonprofit. This ticked ALL the boxes and we especially loved the added flavor from the browned butter. Melissa Clark did it again!

5051 month ago

Made this pie for the many-ith time yesterday, since I think it's the best pecan pie of all time. This time I made it for friends who are gluten-free, do not eat cane sugar or dairy. Used the crust recipe linked here but subbed Bob's Redmill GF flour + vegan butter. Omitted cane sugars, doubled the maple syrup, used vegan butter, added 1/2 tsp of cornstarch to syrup. I used 2 cups of pecans. Just better with more nuts. My friends WENT WILD! Couldn't really tell the difference in the filling.

Abner1 month ago

If I freeze the crust a day before, do I need to remove it from the freezer to get to room temperature before baking, or just have to add the filling to the frozen crust and go straight to the oven?

Dan3 months ago

I really can't believe how good this was! It simply doesn't get any better

Pamela S3 months ago

My wife and I had begun making making our own vanilla extract with copious beans. (She used one label Bourbon, I tried another.) Substituting this 6mo old brew for 1 tsp vanilla and 1 tbs bourbon took this to yet another level. As the bourbon flavor dissipated Ms. Clark’s recipe went from incredible to stellar. I also used Maple sugar. Melissa Clark is the Queen.

Dan Urbach4 months ago

Truly a fantastic pecan pie.

xmas 20234 months ago

Used clear pie plate (smaller) 1.5 cups chopped pecans .5 whole pecans to decorate the top 1 TBS of vanilla, no bourbon Shouldn’t do 425. Maybe 400. Maybe just straight to 350 Bake 10 @425. 25 @350. Pretty crisped crust

Susan4 months ago

iSecond time making this pie I ran into trouble: my butter and maple syrup separated in the pan. I set it aside to cool and started over with a heavier saucepan. Luckily I had extra maple syrup and butter on hand. Will do this again!

--Christine4 months ago

Doubling the amount of pecans--what a great idea! This pie is overly sweet! I would reduce the amount of sugar by 1/3.

catpeebs4 months ago

This has redeemed my once and now-again favorite pie. The browned butter with maple syrup and honey raise the pie to what it should be. One note: I added a LOT of pretty finely chopped pecans to the filling, and if you do that, then (duh!) the pecan halves will not be able to rise from the bottom of the crust through the (now too thick) goo. Will place on top from now on.

Cody M4 months ago

Outer crust was a little extra toasty. Also this did not fill up the pie dish, so could maybe increase volumes slightly

Michele4 months ago

This was a huge hit! I adapted for our lactose intolerant and Celiac household with vegan butter (Earth Balance) in the filling instead of butter and a pre-made frozen gluten and dairy free crust. I still did the step with toasting the vegan butter even though chemically that does very little (no milk solids to brown), but felt it was needed for the overall ethos of the pie. This recipe is a keeper, it’s my husband’s new request for holidays and birthdays!

Elise Meyer5 months ago

This pie is fantastic. I made it for Thanksgiving and now I am making it again for a dinner party tomorrow. Being kosher I made it with plant butter, and with a gluten free crust. It was the most delicious pecan pie I ever ate (and there have been, ahem.. a few). I am excited to try it in the future with the brown butter!

Lifelong NewEnglander5 months ago

I made this for Thanksgiving dessert and frankly, it was a bit of a disappointment. While it was fine pecan pie, I had a hard time discerning ANY maple flavor, despite sacrificing 1/4 c. of pure maple syrup and another 1/2 c. of granulated maple sugar! I was SOOO looking forward to what I thought would be a really elevated taste, but it was just a normal tasting pecan pie. I wouldn't make this again as I wouldn't waste the maple products :-(.

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