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

Scale

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

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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.