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Maple Pecan Pie Recipe (No Corn Syrup)

Maple Pecan Pie

iamwinfred
This maple pecan pie skips the corn syrup completely and leans on pure maple syrup and dark brown sugar instead. The filling sets up thick and gooey, the crust stays flaky, and the pecans get toasty on top. It tastes warmer and richer than the bottled corn syrup version, and it comes together in one bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 430 kcal

Equipment

  • 9-inch pie dish ceramic recommended for even baking
  • Large mixing bowl glass with pour spout recommended
  • Whisk
  • Pie crust shield adjustable, optional but recommended
  • Measuring cups
  • Measuring spoons
  • Wire cooling rack
  • Aluminum foil for tenting if needed
  • Rubber spatula

Ingredients
  

  • 1 single 9 inch pie crust homemade or store-bought
  • 3 large eggs
  • 1 cup pure maple syrup Grade A recommended, not pancake syrup
  • 1/2 cup dark brown sugar packed
  • 1/3 cup unsalted butter melted and slightly cooled
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan halves plus extra for arranging on top
  • flaky sea salt for finishing, optional

Instructions
 

  • Roll out pie dough to 12 inches across, transfer to 9 inch pie dish, trim overhang to 1 inch, fold under and crimp edges. Chill crust in freezer for 15 minutes. Preheat oven to 350°F.
  • In a large mixing bowl, whisk eggs thoroughly until yolks and whites are fully combined and slightly frothy.
  • Pour maple syrup and melted butter into whisked eggs. Whisk until smooth and glossy.
  • Sprinkle in brown sugar and whisk until no clumps remain. Add flour gradually while whisking constantly. Stir in vanilla and salt until smooth.
  • Add pecan halves to the bowl and fold gently with a rubber spatula until evenly coated.
  • Pour filling into chilled crust in one steady motion. Arrange reserved pecan halves in a ring on top if desired.
  • Wrap crust shield around edges or use foil strips. Bake at 350°F for 45-55 minutes until edges are set and center has a slight jiggle. Tent with foil if top browns too quickly.
  • Transfer to wire rack and cool at room temperature for at least 3 hours before slicing. Sprinkle with flaky sea salt before serving if desired.

Notes

  • Use real maple syrup, not pancake syrup, as imitation syrup is mostly corn syrup and flavoring.
  • Whisk the eggs thoroughly before adding anything else so the filling sets evenly.
  • Do not skip the chilling step for the crust, as it prevents shrinking and soggy bottoms.
  • Let the pie cool the full 3 hours, even if it is tempting to cut it warm.
  • Toast the pecans for 5 minutes at 350°F before mixing them in for extra flavor, if you have the time.
  • Add 2 tablespoons of bourbon to the filling for a boozy, deeper flavor.
  • Stir in 1/2 cup of chocolate chips for a chocolate pecan version.
  • Store covered in the refrigerator for up to 5 days. Freeze wrapped tightly in plastic wrap and foil for up to 2 months.
  • This pie can be made up to 2 days ahead and stored covered in the refrigerator.

Nutrition

Serving: 1SliceCalories: 430kcalCarbohydrates: 44gProtein: 6gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 190mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 8IUCalcium: 6mgIron: 8mg
Keyword maple pecan pie, no corn syrup pecan pie, southern pecan pie, Thanksgiving pie recipe
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