Pure Maple Syrup from Canada

Maple Pecan Pie

By, Archit Agarwal


  • Buttery Flaky pie crust. {My recipe makes two crusts – use one and store the other in the freezer}
  • 250 grams of shelled pecans. 100 grams chopped and the rest left whole
  • 5 tablespoons of unsalted butter, melted
  • 2 tablespoons of maida
  • 2 teaspoons of pure vanilla extract
  • ½ teaspoon of salt
  • 3 large eggs
  • 1 ½ cup pure maple syrup from Canada
  • sea salt for garnish


1. Prepare the crust or use store-bought puff pastry

2. Preheat oven to 175 Celsius. 

3. Roll out the chilled pie dough and blind bake: 

  • On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
  • Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust.
  • Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!)
  • Line the chilled pie crust with parchment paper or aluminium foil.
  • Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes.
  • Remove pie from the oven and carefully lift the parchment paper/aluminium foil (with the weights) out of the pie.

4. The filling: 

  • Carefully spread pecans evenly inside the warm pie crust. Set aside.
  • Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.

5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

6. You can also tent a piece of aluminium foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top.

7. Place on a wire rack to cool completely. The pie filling will set as it cools. Serve after cooling for a good hour.