Wow!! The pie looks gorgeous. Pecan pie is one of my all time favorites - along with strawberry rhubarb. Yours is definitely one to try.

Thanks for sharing.

Okay, that was very, very easy to put together, and I took a picture of the results and posted it on my blog. The only thing I forgot was to put some whole pecans on the top as a garnish. I was lucky to find fresh ones with good flavor, and the pie looks like it's supposed to look, so we only have to wait until after dinner to find out if I did it right.

Also, I threw a dollop of molasses in the mix for my pumpkin pies, because I saw that mentioned somewhere else. We'll see how those turn out as well.

This pie is fabulous and easy! I highly recommend!

I made this yesterday. My first pecan pie and it turned out beautifully. I followed the pie crust tutorial and was so pleased with the result.
I wasn't a fan of pecan pie until the smell filled my whole house, making my guests ooh and ah.
Thanks again, Elise.

Mmmm.... this pecan pie was delicious and SO easy to make! The molasses is a very interesting twist. I was browsing the internet for the "perfect pecan pie" recipe for Thanksgiving and cringed every time I saw one cup of corn syrup and one cup of sugar on the list of ingredients. I love your site and should have known to look here first! :-)

Hi Elise,
I'd love to make this pie but can't tolerate corn syrup. Do you suppose the recipe would work if the corn syrup was omitted entirely?
Thanks.

I made this for Thanksgiving yesterday and it didn't last the day. People went for seconds. Awesome and simple recipe.

This did turn out quite well. I think I overcooked it a bit so do watch it. I didn't chop the pecans as they were small. I would make it again!

I just wanted to add another thumbs up for this pie. I made it for my family last night (super easy!) and everyone Loved it. I Absolutely love that it's not super sweet.

Hi Arusha,

You can substitute corn syrup with golden syrup, and molasses with dark treacle.

Pecan Pie:

No doubt this recipe will produce a perfect pecan pie, but I have experimented and would like to share my recipe with others on this fabulous website. Here in Quebec, we are producers (and connesuoirs) of all sorts of maple products.

Pecan Pie, Quebec-Style

1 cup Grade A maple syrup*
2 cups chopped pecan pieces
4 level tbsp flour
2 eggs, beaten
1 tsp vanilla

Whisk the syrup and flour together to get out the lumps. Add the remaining ingredients.

Pour into a 9'' shallow pie shell, whether homeade or bought.

Bake at 350 degrees F for about 40 min. The filling should rise and when jiggled, the pie should feel solid. Extra attention should be made not to burn the pecans by over-baking.
* inferior / lighter syrups won't taste right-the syrup should be a golden brown colour

Enjoy!!

I've never made a Pecan Pie, but have already printed this one out to make for Thanksgiving.
I have this beautiful glass, fluted tart dish and was wondering if I could use that instead of a regular pie pan??

WOW! I made your recipe instead of our usual pecan pie recipe that called for 2 cups sugar and 1/3 cup butter, and it made the world of difference in flavor. I didn't realize all this time with my old recipe that I wasn't tasting the pecans, all I was tasting was sugar! I give this recipe 5 stars, 6 if I could :)
PS- it was such a hit at Thanksgiving I had to e-mail your URL to 3 people that fell in love with pecans all over again

After having numerous tries at making a good pecan pie we happened on your recipe and made one and I must say it was the best we've ever made and is as good as any I've ever tasted. We only had the dark Karo and and it was very good. Can't wait to make one with the light Karo to see if it comes out with a lighter colored filling. Thumbs up to anyone wanting to try this. If you can't make a good one with this recipe you might want to try making a cake and give up on the pies.

I know I am way late on posting but I made this pecan pie with my Husband in mind. He does not like super sweet pecan pie. To my surprise my Father raved about how it was as good as the pecan pie he remembered my Grandmother making.
Later he told my older sister that hers was good but mine was better =)

Super delicious Pecan Pie. I made this recipe last Thanksgiving and it was so awesome, best Pecan Pie I have ever had and I had a lot since I love them so much. Less sweet but real proof that less is more!

Also, Lori, I will try your Quebec Pecan Pie, it sounds delicious and I love Maple syrup, I used to go to Vermont on vacation and they have great MS too!

Another winner Elise, Thanks!

I have ALWAYS found pecan pie to be sickeningly sweet-not this recipe! The ingredients in this recipe enhance the flavor of the pecans greatly, and the result is a pecan pie to die for!!! You can actually taste the pecans- not that corn syrupy sweetness...

For years we have made a pecan pie with no syrup. It is really good. The pecans just rise to the top.

1 cup pecan halves
1 lb (2 1/2 cups) brown sugar
1/4 cup flour
1/2 tsp. salt
1 pie crust (either deep dish or 12")
1/2 cup milk
1 1/2 tsp. vanilla
3 eggs
1 stick butter, melted

Preheat oven to 325 degrees.

Line pie crust with pecans. Combine sugars, flour and salt. Add milk, vanilla and butter. Beat at low speed. Add eggs 1 at a time. Pour into prepared crust.

Bake 1 hr 15 minutes.

Thanks for this recipe, Elise. It's definitely a keeper. I made it when you first published it, last year, and this year. In fact, I just baked three of them.
Happy thanksgiving and thanks for keeping me pecan-pie-happy.

I love Lori, the Goddess who submitted the Quebec-style Pecan Pie recipe. It is the most amazing pie on the face of the planet. Everyone should make this pie. And I _KNOW_ that maple syrup is expensive right now, but it's seriously worth it. Thank you so much!

When I make pecan pies, they rise during the baking process but when I take them out of the oven, they cave in and look sunken. Any tips for keeping them plump and full when removed from the oven?

I made this for my dad's birthday and it was superb! I also made the crust using the butter crust recipe suggested on this blog and it was also perfect. I would definitely make this pie again. yummy!! I love this website :)

Has anyone tried substituting the corn syrup for maple syrup? I've never cooked with corn syrup and am wondering if they are similar enough to just make a straight substitution... Thanks!

Corn syrup and maple syrup have different chemical properties, so in general you can't substitute them without consequences. What the results would be in this case I don't know. ~Elise

This recipe looks great. Can honey be substituted for corn syrup? I have a friend who has a corn allergy.

No, honey cannot be substituted for corn syrup in this recipe. ~Elise

I just made this recipe and the pie is baking in the oven as I type. I also am not a huge fan of corn syrup. I used brown rice syrup instead. Otherwise, my biggest concern was that the filling/nuts were not enough to fill up my 9 inch pie. I added more nuts to compensate. Fingers are crossed. My house sure does smell yummy though...

I made this Pecan pie yesterday. Easy to put together. I cooked it for the exact time it needed & made sure the crust didn't burn with putting foil on it. I took it out of the oven and the top is hard. Is it supposed to be like that?

Yes, it's supposed to be like that. Not all the way through of course, but the surface, especially since it's covered with pecans, will likely be a little hard. ~Elise

HELP!
I made this using a glass pie pan. I baked it at 350deg f. for 50min. When the cooking time was up the pie was very jiggly so I covered it with aluminum foil and left it in for about 15 more minutes at 335deg f. when I took it out and cut into it the inside was perfect the bottom was perfect and the top appeared to be perfect but the problem was how hard it was. The pecans on to top had turned into rocks. They looked great but they were hard like plastic! The top of the pie was so very hard that I had to throw it away.

I tried it again, all the same things but at 335deg for 55 min. The top was fine but the pie was jiggly and when we cut into it syrup poured out of it.

I don't know what to do. Any help?