If you have a soft spot for classic Southern desserts but want to avoid the usual corn syrup sweetness, then you are going to absolutely love this Pecan Pie Without Corn Syrup Recipe. It’s rich, decadent, and beautifully nutty, capturing all the comforting flavors you expect from pecan pie but with pure maple syrup standing in as a wholesome, natural sweetener. Every bite melds gooey filling with crunchy pecans, and that buttery flaky crust is just the perfect cozy hug on a plate. Whether it’s for a holiday feast or a weekend treat, this recipe brings joy and nostalgia into a simpler, tastier form you’ll keep returning to.
Pecan Pie Without Corn Syrup Recipe Ingredients You’ll Need
Ingredients You’ll Need
The magic of this pecan pie starts with a handful of honest, straightforward ingredients that each play a starring role. From the rich bite of pecans to the warm spices and natural sweetness of maple syrup, every element is essential to create that luscious texture and perfectly balanced flavor you crave.
- Pie crust (9-inch, homemade or store-bought): Provides a buttery, flaky base that cradles the filling perfectly.
- 3 cups raw pecans (coarsely chopped): Adds a satisfying crunch and that signature nutty flavor that defines pecan pie.
- ¾ cup pure maple syrup: The natural sweetener replacement for corn syrup, bringing warmth and a subtle depth.
- 1 cup packed dark brown sugar: Enhances the pie’s caramel notes and helps create that thick, rich texture.
- 3 large eggs: Essential for binding the filling and adding a smooth, custardy consistency.
- 5 tablespoons melted and cooled butter: Gives richness and silkiness throughout the filling.
- 1 teaspoon vanilla extract: A classic flavor booster to deepen the sweetness.
- ¼ teaspoon salt: Balances the sweetness and sharpens the pie’s flavors.
- 1 teaspoon cinnamon: Adds a gentle warmth and spice that complements the pecans beautifully.
- Optional: whipped cream for serving: A light, creamy topping that pairs wonderfully with the pie’s richness.
How to Make Pecan Pie Without Corn Syrup Recipe
Step 1: Prepare Your Oven and Pie Crust
First things first: preheat your oven to 350 degrees Fahrenheit. This ensures a consistent baking environment where your filling sets beautifully without burning. Next, roll out your pie crust into a 9-inch glass or ceramic pie plate. Crimp the edges in whatever style suits your mood — whether rustic or neat — and pop it into the fridge while you whip up the filling. Keeping the crust chilled helps it bake up flaky and crisp.
Step 2: Layer the Pecans
Grab 3 cups of raw, coarsely chopped pecans and spread them evenly across the bottom of your chilled crust. This single layer cushions the filling and ensures every slice has that wonderful crunch we all love. The pecans soak up the flavors as the pie bakes, intensifying their nutty richness.
Step 3: Whisk Together the Filling
In a large bowl, whisk together ¾ cup pure maple syrup, 1 cup packed dark brown sugar, 3 large eggs, 5 tablespoons melted and cooled butter, 1 teaspoon vanilla extract, ¼ teaspoon salt, and 1 teaspoon cinnamon. Make sure everything is well combined until silky smooth. This filling is the heart of the Pecan Pie Without Corn Syrup Recipe — creamy, luscious, and naturally sweet.
Step 4: Assemble and Bake
Pour the filling mixture evenly over the pecans in your crust, then scatter a few extra pecans on top for decoration and extra crunch. Bake your pie at 350 degrees Fahrenheit for 50 to 60 minutes. Keep an eye on it during baking — if the crust edges start browning too fast, cover them with a pie crust shield or foil. If the top begins to brown too quickly, tent the pie gently with aluminum foil to protect it from burning.
Step 5: Cool and Enjoy
Once baking is complete, set the pie on a wire rack to cool fully. Cooling lets the filling firm up nicely, which is crucial for clean slices. Resist the temptation to cut it too soon! When ready to serve, add a dollop of whipped cream and a sprinkle of cinnamon to elevate each bite. Pure comfort on a plate.
How to Serve Pecan Pie Without Corn Syrup Recipe
Garnishes
The most classic way to finish off this pie is with a generous swirl of freshly whipped cream, lightening the dense filling. You can also sprinkle a pinch of cinnamon or nutmeg over the top for an inviting aroma and hint of spice that makes each slice pop. For a little extra flair, add some toasted pecan halves arranged neatly on top.
Side Dishes
Pecan pie is already a star, but pairing it with fresh seasonal fruits like sliced apples or pears adds a refreshing contrast to the richness. A scoop of vanilla ice cream on the side is always a crowd-pleaser, melting slowly over warm pie slices. If you want to keep things traditional, a simple cup of strong coffee or black tea complements the sweetness perfectly.
Creative Ways to Present
If you’re feeling festive, serve individual mini pecan pies in ramekins or tart pans for an elegant touch. Another fun idea is to create a pecan pie trifle by layering crumbled pie with whipped cream and caramel sauce in clear glasses. This Pecan Pie Without Corn Syrup Recipe’s versatility means you can get as creative as you want while still enjoying all those comforting flavors.
Make Ahead and Storage
Storing Leftovers
Once your pecan pie has cooled completely, cover it loosely with plastic wrap or foil and store it in the refrigerator. It keeps beautifully for up to 4 days, allowing the flavors to meld and deepen even further. Always remember to bring slices back to room temperature or warm slightly before serving to recapture that fresh-baked feeling.
Freezing
You can freeze pecan pie for longer storage by wrapping the whole pie tightly in plastic wrap followed by foil, then placing it in the freezer. It’s best to freeze before baking or after fully cooling post-baking. Frozen pecan pie stays good for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and warm gently if desired.
Reheating
To reheat, preheat your oven to 300 degrees Fahrenheit and warm pie slices on a baking sheet for 10-15 minutes. This method revives the crisp crust and gently warms the filling without drying it out. Avoid microwaving as it can make the crust soggy and the filling rubbery.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A good quality store-bought crust saves time and works just fine. If you prefer, homemade pie crust brings a lovely personal touch and flavor but either way, the filling will shine.
Why use maple syrup instead of corn syrup?
Maple syrup offers a natural sweetness with a deeper, more complex flavor than corn syrup. It’s also a great option if you’re avoiding highly processed ingredients or want an alternative that pairs beautifully with the pecans.
How do I prevent the crust edges from burning?
Halfway through baking, shield the edges with a pie crust guard or cover them loosely with foil. This prevents over-browning while the filling finishes cooking evenly.
Can I make this pecan pie gluten-free?
Yes! Use a gluten-free pie crust to make this recipe safe for gluten sensitivities. The filling remains naturally gluten-free, so it’s a delicious option for many dietary needs.
How do I know when the pie is done baking?
The pie is ready when the center no longer jiggles significantly but still has a slight wobble, similar to a set custard. The edges will be firm and the top lightly browned.
Final Thoughts
This Pecan Pie Without Corn Syrup Recipe is a heartfelt twist on a beloved classic, proving that you can achieve decadent, irresistible flavor without corn syrup. From its rich maple-infused filling to the perfectly crisp crust, it’s sure to become one of your go-to recipes for holidays, family gatherings, or whenever you want a cozy slice of something special. I hope you enjoy making and sharing this pie as much as I do — happy baking!
Print
Pecan Pie Without Corn Syrup Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic pecan pie recipe is made without corn syrup, using pure maple syrup for a rich, natural sweetness. Featuring a flaky homemade or store-bought crust and a luscious filling of pecans, brown sugar, and warm spices, this pie is the perfect indulgent dessert for any occasion. It bakes to a gooey, nutty perfection and is delightful served with whipped cream.
Ingredients
Pie Crust
- 1 pie crust (9-inch, homemade or store-bought)
Filling
- 3 cups pecans (raw, coarsely chopped)
- ¾ cup pure maple syrup
- 1 cup packed brown sugar (dark)
- 3 large eggs
- 5 Tbsp. butter (melted and cooled)
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1 tsp. cinnamon
For Serving (Optional)
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the pie.
- Prepare Pie Crust: Place your prepared dough into a 9-inch glass or ceramic pie plate, crimp the edges decoratively, and refrigerate it while you make the filling to maintain its shape and texture.
- Add Pecans and Filling: Layer the chopped pecans evenly on the bottom of the pie crust. In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted and cooled butter, vanilla extract, salt, and cinnamon until fully combined. Pour this mixture evenly over the pecans. Optionally, place a few additional pecans on top for decoration.
- Bake the Pie: Bake the pie in the preheated oven for 50-60 minutes until the filling is set and no longer jiggles in the center. After 20-30 minutes, if the crust edges begin to brown too much, cover them with a pie crust shield. If the top browns too quickly, carefully tent it with aluminum foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely. Allow the filling to fully set before slicing. Serve with a dollop of whipped cream and an extra sprinkle of cinnamon if desired. Enjoy your homemade pecan pie without corn syrup!
Notes
- Using pure maple syrup instead of corn syrup makes this recipe a natural alternative with a rich, complex sweetness.
- To prevent the crust from burning, use a pie crust shield or foil after the first 20-30 minutes of baking.
- Allow the pie to cool fully to ensure the filling sets properly and slices cleanly.
- For a gluten-free version, substitute the crust with a gluten-free pie crust.
- Store leftover pie covered in the refrigerator for up to 4 days.
