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Cinnamon Maple Pecan Pie

Pecan pie is simply the best pie there is to my taste. It’s fragrant, decadent, so delicious and an all-time favorite. This pecan pie recipe combines the classic pecan pie with added maple and cinnamon, which creates an addictive and super tasty dessert.

Cinnamon Maple Pecan Pie

Photo: Natalie Levin

Cinnamon Maple Pecan Pie

5-6 small pie molds about 10cm in diameter

For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
2 tbsp. sugar powder
Pinch of salt
1/2 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water (as needed)

For pecan, maple and cinnamon filling:
2 large eggs
120 grams corn syrup
100 grams dark brown sugar
20 grams maple syrup
Pinch of salt
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
Juice of 1/2 lemon
25 grams melted butter
100 grams chopped pecans
60-70 grams pecan halves

For glazing:
2-3 tbsp. maple syrup


  1. Crust: in a food processor with a steel blade blend flour, butter, salt, vanilla and sugar powder until mixture is crumbly.
  2. Add egg yolk and continue to blend just until dough clumps begin to form. If the dough is not united, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Pierce the crust of each tartelette with a fork. Freeze the tartelette crusts for about 30 minutes before baking.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  9. Bake for about 10-12 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is golden brown.
  11. Cool completely at room temperature.
  12. Raise oven temperature to 190c degrees.
  13. Pecan, maple and cinnamon filling: in medium bowl, whisk eggs, corn syrup, brown sugar, maple, salt, cinnamon, vanilla and lemon juice until mixture is smooth.
  14. Add melted butter and stir until smooth.
  15. Add chopped pecans and mix with a spatula until blended.
  16. Pour the filling onto half-baked crust and flatten the top.
  17. Arrange pecan halves neatly on top of each pie.
  18. Bake for about 13-17 minutes or until the filling sets and gets golden brown.
  19. Once cooled, brush the pecans with maple syrup and serve.


  • Instead of pecans you can use any other type of nut you like.
  • You can make the pie in a 24cm pie pan.
  • Instead of maple you can use honey or molasses. Flavors will vary accordingly.
  • Keep the pie in a sealed container in the refrigerator for 5-7 days, but you should serve it at room temperature.
Cinnamon Maple Pecan Pie

Photo: Natalie Levin

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