Maple Pecan Pie
- 20 minutes
- 8 ingredients
- Update Ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1 1/2 cups Diamond of California® pecan halves, toasted
- 3 eggs
- 2/3 cup firmly packed golden brown sugar
- 1/2 teaspoon salt
- 2/3 cup pure maple syrup
- 3 tablespoons corn syrup
- 6 tablespoons unsalted butter, melted
- 1 Diamond of California® Ready to Use Pecan Pie Crust
Position the rack in the bottom third of the oven and preheat to 350°F. Finely chop 1 cup of the pecans. Whisk the eggs, brown sugar, and salt until well blended in a medium bowl. Stir in both syrups, butter and chopped pecans. Pour the mixture into an unbaked pie crust. We recommend using our Ready to Use Pecan Pie Crust. Arrange the remaining pecans on top of the filling. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely.
(Pie can be made 1 day ahead. Store at cool room temperature.)