Pecan Pie without Corn Syrup
This pecan pie is the perfect fall dessert– it has a crisp crust, crunchy pecans, and is perfectly sweetened using maple syrup– not corn syrup! Try a slice of pie with a dollop of maple whipped cream for the perfect cozy treat.
Ingredients
- 1 9 ” pie crust homemade or store-bought
- 1 cup light brown sugar lightly packed
- 6 tablespoons butter melted
- ¼ cup maple syrup
- 2 large eggs
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 1 ½ cups roughly chopped pecans
Instructions
- Preheat the oven to 350 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 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 parbaked 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.
- Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream and enjoy.
Notes
To make a maple whipped cream, beat ½ cup cold heavy cream with 3 tablespoons maple syrup until stiff peaks form. Use immediately.
Nutrition
Serving: 1gCalories: 357kcalCarbohydrates: 46gProtein: 5gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 16gCholesterol: 74mgSodium: 224mgFiber: 2gSugar: 29g
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