My homemade pecan pie without corn syrup uses moist, molasses-like brown sugar and sticky maple syrup for that iconic filling. I love that there’s nothing artificial about it!
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My Favorite Pecan Pie Recipe Without Corn Syrup
I love my recipe for pecan pie without corn syrup because it pays homage to a classic, nostalgic recipe from my childhood, but I found a way to make it my own!
Growing up, pecan pie was my dad’s FAVORITE dessert. He’d hover in the kitchen any time my mom was making it and basically drive her insane, although I think she secretly loved it. He could barely stand to eat the rest of the meal, knowing his pecan pie was waiting.
So the first time I hosted my parents for Christmas, I knew what dessert I was making. But I decided to make one little switch and swap out the artificial corn syrup with pure maple syrup.
When my dad tried his first bite, I could see him trying to put his finger on what was different. I held my breath. Then he went in for another bite… and another, and another, and then he was asking for seconds!
I’ve tried all kinds of pecan pies over the years, some with bourbon or chocolate or even coconut, but this one will always be my favorite. Especially because it’s not only my dad’s new pie, but also my daughter Leah’s!
For more delicious pie recipes, try my sweet potato pie, chess pie, apple pie, coconut cream pie, and pumpkin pie!
Easy Pecan Pie Recipe Ingredients
- Pie crust – Homemade pie crust feels special for the holidays, but store-bought works great when I’m short on time.
- Light brown sugar – Lightly packed brown sugar gives the pie its caramel sweetness and helps create that rich, gooey filling without being overly sweet.
- Butter – I always use real butter for flavor and texture. It adds a silky smoothness to the filling that can’t be beat.
- Maple syrup – Pure maple syrup replaces corn syrup in this recipe and brings a wonderful depth of flavor! It makes the pie taste warm and natural.
- Eggs – Room temperature eggs bind the filling and give the pie its soft, custard-like texture.
- All-purpose flour – Just a touch thickens the filling slightly so it holds together beautifully when sliced.
- Pure vanilla extract – A splash of vanilla brings out the warm, nutty notes and ties all the flavors together.
- Roughly chopped pecans – I like using a mix of chopped pecans and pecan halves for texture and presentation. The topping turns golden brown as it bakes and gives the pie an incredible crunch.
How to Make Pecan Pie Without Corn Syrup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F while preparing a pie pan lightly with nonstick cooking spray. Lay the crust in the pan and pinch to flute the edges.
STEP TWO: Cover the crust with parchment paper and weigh it down with pie weights or dried beans. Bake it for just 15 minutes, then carefully lift out the weights and parchment paper.
STEP THREE: Pour the maple syrup into a large bowl with the brown sugar and melted butter. Whisk them together.
STEP FOUR: Gradually whisk in the eggs, flour, and vanilla. Once combined, mix in the pecans as well.
STEP FIVE: Pour the pecan pie filling into the par-baked crust and return it to the oven. Bake the pie for 30-35 minutes. Once the surface is firm and golden, remove the pie from the oven and set it aside until cooled to room temperature.
Tips for the Best Pecan Pie Without Corn Syrup Recipe
- Using room temperature eggs helps the filling mix evenly and set properly while baking.
- I parbake the crust so the gooey filling won’t seep into the pastry and make it soggy.
- If I notice the edges over-browning during baking, I’ll use a pie shield or foil around the crust edges.
- I bake the pecan pie until it’s completely set to make sure the center won’t be runny. I also make sure it has a nice golden brown color.
- I always cool my pie to room temperature on a cooling rack before chilling it in the refrigerator to avoid a sudden temperature change that could do something funky to the texture.
Pecan Pie With No Corn Syrup Variations and Substitutions
- I sometimes add a splash of bourbon to the filling for a hint of warmth and sophistication. This version is my favorite for Thanksgiving.
- To make a maple whipped cream to go on top, I beat a ½ cup of cold heavy cream with 3 tablespoons of maple syrup until stiff peaks form. I do this right before serving so it won’t deflate.
- A drizzle of chocolate ganache on top turns this classic dessert into a rich chocolate-pecan pie. My husband always asks me to make this version.
- I sometimes use dark brown sugar or mix light and dark brown sugars to give my pecan pie a stronger molasses flavor.
- For some extra flair, I like to top the baked pie with pecan halves arranged in a circle.
What to Serve with My Easy Pecan Pie Recipe
I love pairing this classic seasonal dessert with other fall favorites like my fall fruit salad, apple crisp, or pumpkin cheesecake cookies, and of course, dolloped with some whipped cream on top!
For the holidays, I think it goes perfectly with pecan upside down cake, chocolate chip pecan cookies, or chocolate covered pecans!
Pecan Pie Without Corn Syrup FAQs
Why is corn syrup used in homemade pecan pie?
Corn syrup is traditionally used in pecan pies to give the filling its thick, glossy texture and hold everything together while adding sweetness. But I’ve found that maple syrup does the job just as well, and I think it tastes even better!
How should I store leftovers?
I either cover my leftover pecan pie in plastic wrap or transfer the remaining slices to an airtight container. It keeps well in the fridge for about 4 days.
Can I freeze my pecan pie recipe without corn syrup?
Absolutely! I wrap my pecan pie tightly in plastic wrap, then add a layer of foil before placing it in the freezer. It will keep in the freezer for up to 4 months. When I’m ready to serve it, I thaw the pie overnight in the fridge.
More Easy Thanksgiving Desserts
- Pecan upside down cake
- Fall fruit salad
- Apple crisp
- Pumpkin cheesecake cookies
- Pineapple upside down cake with crushed pineapple
- Chocolate chip pecan cookies
Easy Pecan Pie Without Corn Syrup
Equipment
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 1 cup light brown sugar lightly packed
- 6 tablespoons butter melted
- ¼ cup maple syrup
- 2 large eggs room temperature
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 1 ½ cups roughly chopped pecans
Instructions
- Preheat the oven to 350 degrees F and grease a 9” pie pan with nonstick baking spray. Place the pie crust in the pan and crimp or flute the edges.
- Cover the pie crust with parchment paper and fill it with dried beans or pie weights. Bake it for 15 minutes, then carefully remove the pie weights.
- In a large bowl, whisk together the light brown sugar, melted butter, and maple syrup. Whisk in the eggs, flour, and vanilla. Add the pecans and stir to combine.
- Transfer the filling to the par-baked crust and bake it for 30-35 minutes or until the pie is completely set and golden brown.
- Allow the pie to cool completely to room temperature and then transfer it to the fridge to chill for at least 2 hours before slicing.
Notes
- Using room temperature eggs helps the filling mix evenly and set properly while baking.
- Par-baking the crust prevents the gooey filling from seeping into the pastry and making it soggy.
- If you notice the edges over-browning during baking, use a pie shield or foil around the crust edges.
- Bake the pecan pie until it’s completely set to make sure the center won’t be runny.
- Always cool the pie to room temperature on a cooling rack before chilling it in the refrigerator to avoid a sudden temperature change that could do something funky to the texture.
- Store leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 4 days.
- Store it for even longer in the freezer, up to 4 months.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I hope I’m reading this wrong. One slice has over 1,200 calories and over 74 grams of fat? It says 8 servings so surely the values would need to be divided by 8 – ?
Yield 8, serving is 1 piece, then amount per serving values are given.
The nutritional values have been updated to more accurately reflect the amount per serving. However, something to keep in mind is that the values can vary greatly depending on the specific products used to make the recipe. I hope you enjoy the recipe, happy cooking!