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Rich Maple Pecan Cream Pie with Buttery Crust

A decadent slice of maple pecan cream pie featuring layers of filling, topped with piped whipped cream and whole pecans.
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Create a decadent, creamy maple pecan pie featuring a homemade buttery crust. This recipe balances sweet maple flavor with toasted pecans for a satisfying dessert.

Ingredients

Scale
  • 1 9-inch pre-baked pie crust (or use a recipe for a buttery pecan crust)
  • 1 cup heavy cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup pure maple syrup (Grade A Dark or Very Dark recommended)
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecan halves, toasted
  • 1/2 cup chopped pecans, toasted
  • For Garnish: Whipped cream and extra toasted pecans

Instructions

  1. Prepare your pie crust. If you are making a homemade crust, bake it until golden brown and let it cool completely.
  2. Toast the pecans: Spread the pecan halves and chopped pieces on a baking sheet. Bake at 350 degrees F for 6 to 8 minutes until fragrant. Watch them closely to prevent burning. Let them cool.
  3. Make the filling base: In a medium bowl, whisk together the heavy cream, sweetened condensed milk, maple syrup, egg yolks, vanilla extract, and salt until fully combined and smooth.
  4. Arrange the pecans: Place the toasted pecan halves evenly across the bottom of the cooled pie crust. Sprinkle the chopped pecans over the halves.
  5. Pour the filling: Slowly pour the maple mixture over the pecans in the crust.
  6. Chill the pie: Cover the pie loosely with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, until the filling is completely set and firm. Do not rush this chilling time.
  7. Serve: Before serving, top the pie with swirls of fresh whipped cream and a few extra toasted pecans for decoration. Slice with a sharp knife dipped in hot water.

Notes

  • For a richer flavor, substitute 1 tablespoon of the maple syrup with 1 tablespoon of good quality bourbon or dark rum in the filling mixture.
  • If you want a slightly firmer filling without baking, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the filling mixture before chilling.
  • To achieve the best texture, use pure maple syrup, not pancake syrup. The quality of the syrup directly impacts the final taste.
  • This pie looks best when the whipped cream is piped or carefully spooned on top just before serving.

Nutrition

Find it online: https://blissbatter.com/maple-pecan-cream-pie-recipe/