Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This delicious sweet pie always comes out perfect and is very easy to make. Use a baking /pizza stone to place the pie dish on whilst baking to prevent the crust becoming soggy.

Ingredients Nutrition


  1. Sift the flour and salt into a mixing bowl.
  2. Rub the fats into it until the mixture resembles fine crumbs.
  3. Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
  4. Turn the oven to 400°F.
  5. Whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
  6. Roll the pastry out and place in a pie dish that has been dusted with cornflour.
  7. Blind bake for 10 minutes.
  8. Melt the butter and mix together with the maple syrup, sugar, eggs and vanilla essence.
  9. Fold in the pecans, you can chop them in half if desired.
  10. Pour the filling into the pie crust and bake for 1 hour at 275°F.
  11. The pie is ready if it does not wobble at the outer edges when you twist the dish.


Most Helpful

This is a delicious pie! I would love to give it more than 5 stars! I prepared this pie as a remake version for the Diabetic Cooking Challenge February 2008 using 1/2 cup of Splenda Brown Sugar Blend, 1/2 cup of Smuckers sugar free syrup, subbed 1 teaspoon of Maple flavoring and added 1 teaspoon corn meal for volume to the pie. Thanks Pie Queen for sharing this recipe!

Seasoned Cook February 19, 2008

Absolutely delicious! I love pecan pie, and the addition of the maple syrup is pure heaven. Thanks so much for sharing this recipe!

Dreamgoddess February 04, 2008

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