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Unbeatable Pecan Pie

Unbeatable Pecan Pie


The maple syrup gives this pecan pie a distinctive flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 38.3 g
  • 59%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet


  1. In a medium bowl, mix together flour and 1/2 teaspoon salt. Using a pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk and wrap in plastic wrap; chill for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges
  4. In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
  5. Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust. Bake for 45 to 50 minutes, or until filling is set. Transfer pan to wire rack and cool.
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This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unfortunately I used the 2 tablespoons which made the pecans too oily. Also, I think the pecans should be changed to 1 cup and perhaps a 1/4 cup of sugar would be sufficient if you use a high quality pure maple syrup as I did. Perhaps delete the salt if using salted butter, or use unsalted butter. I will make this recipe again though with these alterations.


Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumptious. I did use others' suggestions and added a Tablespoon of flour to the filling, and only used 2 teaspoons of butter to toast the nuts. I also took a chance and subbed dark brown sugar for the white sugar. The maple flavoring was subtle and not overpowering. It was amazing; this is the first pecan pie I've made (and I've made many) that didn't have the sugary liquid oozing into the crust and making it soggy. I will never use another pecan pie recipe again! My taste buds thank you for helping me make my favorite pie at home, however, my waistline does not!

Linda Correia

I have this recipe and I won 2nd place at the county fair. It is the best I have ever had. Always requested. For a nice presentation I take whole pecans and line it around the edge of the pie pan. I also only use a quiche dish for this one and it looks great, no crust edge to worry about!