Southern Maple Pecan Pie

Pecan Pie6
There is nothing like a good Southern pecan pie.
1 cup brown sugar
1 cup maple syrup (pure maple syrup is best)
3 eggs
1/2 stick of butter or margarine, melted or 4 tablespoons
2 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecans, chopped or whole
1 unbaked 9 inch pie crust


Whisk sugar, syrup, eggs, butter, vanilla, and salt together in bowl. Add pecans. Pour into crust. Bake in 400 degree oven for 10 minutes. Reduce heat to 350 degrees and cook approximately 30 – 40 minutes longer until filling is set in center. Top with whipped cream or ice cream  for a wonderful dessert. Enjoy!

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  1. I love your recipes! Do you have a regular pecan pie recipe to share? I’m in search of a good one. My husband loves pecan pie! I tried this maple recipe, and we both didn’t care for the maple flavor. Thank you so much for sharing your wonderful recipes!

    • The Southern Lady says:

      There used to be a good one on the Karo syrup bottle but I don’t know if it is still on there or not. I don’t have another one on the site.

  2. I always make 4 different pies on Thanksgiving and Christmas, Pecan being one of them (for my mom!)…I usually use 1/2 light and 1/2 dark Karo syrup. I’m going to TRY this one this year! Yikes! Hope she likes it! Sounds delicious! Will hope for no seeping/sticking, lol :/ Wish me luck! and thanks!

  3. Debra Bunting says:

    Tasted this pie about three years ago at Thanksgiving in Texas. I had always used Karo syrup but after tasting this my husband wants nothing but the maple pecan pie. Delicious.

  4. Sissy Lynn says:

    This has been my “new” pecan pie recipe! I took a few to a pie auction back around Thanksgiving and got several facebook messages following asking for the recipe. The only thing I do different is replace the vanilla with Kahlua (with maybe a splash extra)….I’ve always put Kahlua in my pecan pies because it just gives them a little something extra. Thanks for the recipe!! 😉

  5. I tried this recipe in place of my regular one & it was a big hit!! Will be using this one from now on!!

  6. Wanted to let you know this is the first time using pure maple syrup. . The pie was a hit and the flavor was out of the wold compare to karo syrup. . But i did notice that using regular pie crust i had left over filling so i made some more and used instead deepdish and it worked so much better with out leaving any filling whats so ever. .

  7. The recipe I use calls for dark corn syrup, do you think it’ll come out alright if I try using both dark corn syrup & the maple syrup? I also put chocolate chips in mine, will it work in your recipe as well? Thank you in advance 🙂

    • The Southern Lady says:

      Sorry, this is the only way I have ever made it, Jesse.

    • the recipe on the karo dark syrup bottle is the one I use but I don’t use the dark syrup.. I use the karo waffle syrup.. had to order it tho as walmart stopped having it but think Kroger still does….its not a strong as the dark………….

  8. Hi, could you please assist me, where I live butter does not come in sticks, only per weight eg. grams or kg’s, how many grammes would a stick be ?

  9. Maple syrup is so expensive now so I’ll wait for the holiday to try it.

  10. Adding 2 Tbsp of Southern Comfort to the pie filling gives it a kick!!

  11. Sandra Jones says:

    I always do a different pie each year.. going to try this version of the pie.. 🙂 sounds good…

  12. I’ve never used maple syrup in a pecan pie, always used white karo syrup, but this sounds good so I’ll have to try it.

  13. I want to try this very soon !

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