Maple Nut Pie for Two (or More) – No Corn Syrup
Sweet, nutty and flavored with maple, this maple nut pie (aka pecan pie) is a delicious treat for any special occasion. All natural, with no corn syrup, there are instructions for making a mini-pie for 2-4 or a full-sized pie.
Are you planning a Valentine’s Day dinner? This year, I’m serving Cranberry Glazed Pork Chops and our dessert is going to be Maple Nut Pie. It’s my version of Pecan Pie (based on King Arthur).
Now Valentine’s Day is the perfect time for dessert for two (and especially since I’m doing weight watchers!), so I’m going to make a 6-inch pie. But if you want something bigger, instructions for a full sized pie are also included.
The Secret to Small Pies
Did you know there is a secret to mini-pies? I had played with making smaller pies a couple years ago, but this year I decided to get serious… for sooo many reasons.
First with my kids older now, I cook a lot more for two. And sometimes I like leftovers and sometimes I don’t. Second, it’s a lot easier to justify a “treat,” if it is going to disappear quickly. Yeah, that whole weight watchers thing …
And finally, even if I am serving a crowd, it’s fun to have variety. So when I made dinner for 17 on Christmas Eve, I made small pies in different flavors. Hey, even for the immediate family, two pies means I’m safe from ‘Mo-om, you know I hate nuts.”
So what’s the secret to a small (6-inch) pie? Divide the filling ingredients by three. It’s worked for all the pies I tried, so I think it’s a pretty solid rule of thumb! Ditto on the crust (I make or buy a full size crust then save the leftovers for more mini-pies later).
Maple Nut Pie (aka Pecan Pie)
Now I’m a longtime fan of pecan pie, but since I’m eating local this year, I knew some things would have to change. So I subbed in Hickory Nuts (a cousin of the Pecan) for the pecans, maple syrup for the corn syrup/sugar, and added extra egg for a little more thickening. A tasty and simple local variation!
Happy Valentine’s Day. Or any special occasion for two (or more)!

Maple Nut Pie for Two (or More)
Ingredients
- Amounts for a full sized pie are in parentheses
- 1/3 of a single pie crust 1 pie crust
- 1 Egg plus 1 egg yolk 4 eggs
- 2/3 cup maple syrup 2 cups
- 2 Tablespoons butter 6 Tablespoons, melted and partially cooled
- ¼ t salt 1/2 teaspoon
- ½ t vanilla 1 teaspoon
- ½ cup hickory nuts or pecans 1 ½ cups
- Whipped cream for serving optional
Instructions
- Spray a 6-inch (9-inch) pie pan with non-stick spray, then fit with pie crust. Cover crust then place in freezer for 1/2 -1 hour (this is optional but helps keep crust from shrinking).
- Combine all filling ingredients except nuts and whisk until well blended. Stir in nuts.
- Pour into the pie crust and bake at 375 F for about 40 minutes (45-50 for a 9-inch) until filling is puffy and set.
- Cool, then serve with whipped cream if desired
Nutrition
- Cranberry Glazed Pork Chops
- Brown Rice Salad with Sweet Potatoes & Cranberries
I realize this article is pushing 2 years old, but I have commented on much deader threads than this. Here’s hoping for a response 🙂
I am sure you have had Pecan pie’s (Hickory), that are mostly the filling. In your opinion, is yours chock full of nuts like the pic?
Hi Chris. Yes, I still reply on two year old posts assuming I catch the question! The pie pictures are real, but I should note that the nuts float so they all end up on the top of the pie. That said, this is not a deep dish pie so the nut free part is thinner than in some pies. If you look at the picture with the cut piece that might help.
If you like a really nut-filled (nutty 😉 ) pie, you can always add more. That shouldn’t make a difference in how the pie cooks.
Happy pie season!
TY for replying, though I am going to use your recipe as a starting of point anyway!
I am using my own recipe for a Hickory syrup instead of the Maple. I have made this syrup for years, and is kinda unique. I will be making some pies (also with local Hickory Nuts), a day or two before thanksgiving. It will be a mystery until the family eats it, if it is any good, but fingers crossed!
Oh, and the nuts also made the flour for the crust. So, it will truly be a hickory pie
Wow that sounds amazing Chris. Now that you mention it, the farmer’s market vendor with the Hickory nuts also had a syrup.
Good for you for making your own though. I’ve done maple syrup a couple years and if I get my act together will be posting on that in February. Had so much fun!
Happy baking!
Nice changes to make it local! I love that it has no corn syrup – I’m really trying to keep that out of my diet! I hope you have a happy Valentine’s Day!
yum! i really like pecan pie but often find the corn syrup off-putting. i’d love to try it with maple syrup instead!!
Making a small pie is really a great idea. It’s hard to find a small pie pan, though.
best… mae at maefood.blogspot.com
Thanks Mae. I found my pan at Crate and Barrel, made by Anchor Hocking, as well different places as online. I’ve enjoyed making small pies so much, I added to my pie pan collection a couple times 🙂
Looks delicious Inger! Enjoy your Valentine’s day dinner!
Thanks Lisa. I hope you have a great Valentine’s Day too!