Maple Syrup Pecan Pie
Member recipe

Maple Syrup Pecan Pie

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Member recipe by


Serves 8

Nutty, sweet and fragrant, this is so easy, its almost a crime!

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  • 3 eggs
  • 2/3 cup maple syrup
  • 2/3 cup brown sugar
  • 2 tbsp self raising flour
  • 1/2 cup melted unsalted butter
  • 2 tsp vanilla bean paste
  • 1 cup shelled pecans
  • 9 inch frozen pie shell


    1. Beat all ingredients in food processor except pecans and pie shell.
    2. Place pecans evenly into pie shell.
    3. Pour egg mix over.
    4. Place on cookie sheet and bake in 180°C fan forced oven for about 25 minutes or until centre is set and crust is browned. Chill for at least an hour.
    5. Serve with a dollop of fresh whipped cream.

Comments, questions and tips

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25th Dec, 2016
This recipe turned into a pool of syrup floating in a pie crust and was unbearably sweet. Not sure what went wrong. I did sub gluten free self-raising flour instead of regular and ghee instead of butter, so I'm not sure if that was enough to make the results so disappointing. In the end it would have made a decent topping for ice cream. The top crusted over, though no pecans were visible (unlike in the picture), so it didn't make very good presentation, but when I cut into it, I was cutting into a runny syrup with pecans floating in it. I tried baking it an extra 10 minutes, to no avail. I'm just glad I didn't take it to my mother-in-law's as originally planned.
13th Aug, 2017
I don't know where you live, but after looking over the recipe and comparing it to similar recipes from other sites, the only explanation I can think of is that you baked the pie at 180 °F, instead of 180 °C (the latter is 350 °F).
R-Mac's picture
3rd Sep, 2019
Any chance the ingredients can be in the more sensible measurements of grams and milliliters?
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