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Close up of the pecan pie without corn syrup from overhead after being baked.
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4.50 from 2 votes

Easy Pecan Pie Without Corn Syrup

My easy pecan pie without corn syrup makes Thanksgiving a little lighter. My recipe uses maple syrup, but still brings that classic pie flavor you love!
Prep Time5 minutes
Cook Time45 minutes
Chilling Time2 hours
Total Time2 hours 50 minutes
Course: Desserts, Thanksgiving Recipes
Cuisine: American
Servings: 8 Servings
Calories: 486kcal
Author: Samantha Erb

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

Serving: 1 | Calories: 486kcal | Carbohydrates: 50g | Protein: 5g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 194mg | Potassium: 188mg | Fiber: 3g | Sugar: 34g | Vitamin A: 333IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 2mg