Posted on March 05, 2025

History of the Dish

New England is famous for its maple syrup, which has been produced in the region for centuries, dating back to Native American sugaring traditions. While pecan pie is often associated with the South, New England’s version replaces corn syrup with pure maple syrup, creating a richer, deeper flavor with natural caramel notes. This variation is particularly popular in Vermont and New Hampshire, where maple farms thrive. The result is a pie that is both sweet and nutty, with a buttery, flaky crust, perfect for holidays or cozy gatherings.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup pecan halves
• ¾ cup pure maple syrup
• ½ cup brown sugar
• 3 large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp heavy cream

How to Prepare

1. Preheat & Prep: Preheat oven to 350°F (175°C). Roll out the pie dough, fit it into a 9-inch pie pan, and crimp the edges.
2. Toast the Pecans: Spread pecan halves on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. Let them cool.
3. Make the Filling: In a mixing bowl, whisk together maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and heavy cream until smooth.
4. Assemble the Pie: Arrange toasted pecans in the pie crust, then pour the filling over them.
5. Bake: Bake for 45–50 minutes, or until the filling is set but slightly wobbly in the center. If the crust browns too quickly, cover the edges with foil.
6. Cool & Serve: Let the pie cool for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream for the perfect finishing touch.