*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
a nice pie - not my favorite pecan pie recipe however. I prefer a more traditional pie perhaps. Easy to make though and a hit with the family. Lots and lots and lots of syrup goes into this one folks so forget the diet. I used a 10" graham cracker pie crust and the filling fit perfectly. I'd recommend 10" over 9" if you choose to not make your own crust to avoid spillage. The maple flavor did not overpower the rest of the pie's ingredients and added a different spin on the standard pecan pie recipe.
I used pre-made pie shells and skipped to the pie-making section. The insides seemed to make 1.5 pies so I put enough into one pie going heavier on the pecans. Then with the remaining syrupy stuff I made another pie adding almost another 3/4 cup of chopped pecans. Both pies came out beautifully!
This is fabulous. I made this before Thanksgiving as a test run. I make it according to the written recipe and double it. I use deep dish pie crusts (pre-made). It goes like wildfire. My first successful pecan pie recipe and it is a keeper.
The only change I made was to use my regular pie crust recipe. I found the baking time was off for me because there was so much liquid. I used grade B maple syrup which I find is the best for baking. This recipe made a good pecan pie but was not my favorite.
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