If you’ve been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection and is totally corn syrup free. Made with pure maple syrup and plenty of crunchy pecans, this pie is sure to be a hit at your holiday celebrations!
Pecan Pie without Corn Syrup
Thanksgiving is right around the corner, and you know what that means, right?! It’s officially pie season! In preparation for this, I spent my weekend making batch after batch of my foolproof all-butter pie crust and freezing them for later in the month. I’ll be very glad I did that come Thanksgiving eve! Especially since we’re hosting dinner at our house this year. Exciting… and – if I’m being completely honest – a little stressful!
But I have a few foolproof recipes in my back packet to keep the stress at bay. And this No Corn Syrup Pecan Pie is one of them! It’s crunchy, gooey, and sweet. And tastes just like the pecan pies we all know and love. The only real difference is it’s made without corn syrup! Instead of the corn syrup, this recipe uses pure maple syrup. Which adds a wonderfully rich flavor to the pie! And after tasting it… I’m curious why everyone isn’t using maple syrup in their pecan pie recipes! It tastes SO good!
Pecan Pie Recipe without Corn Syrup
Ingredients:
This no corn syrup pecan pie is made with just a handful of simple ingredients! To make this pecan pie you’ll need maple syrup, eggs, brown sugar, granulated sugar, flour, salt, cinnamon, vanilla, butter, bourbon and pecans! The bourbon is a totally optional ingredient, so if you don’t drink, feel free to leave it out. If you do drink but don’t have bourbon, whiskey or dark rum make excellent replacements.
Moving on to the maple syrup! You’re going to want to make sure you use real maple syrup in this pecan pie, not pancake syrup. Trust me!!!
Of course you’ll also need a pie crust. You can use my all-butter pie crust recipe or use your favorite recipe. But I do suggest using a homemade crust, if possible. I know it can be a lot of work but you can make them in advance and it makes such a difference!
Assembly:
Assembling this couldn’t be easier! You’ll simply place the pecans inside the pie crust, pour the filling on top, and lightly brush the edges of the crust with a little egg wash! That’s it.
Baking:
Good news… there’s no need to blind bake the pie crust for this recipe! But you will need to start the pie off at a higher baking temperature, and then lower the temperature after 10 minutes of baking. Be sure to set a timer so you don’t forget!
Cooling:
This pecan pie needs to cool for at least 4 hours, so be sure to plan ahead time wise! The good news? It can be made up to 3 days in advance and stored in the fridge.
Can I freeze pecan pie?
YES! Fully baked and cooled, this pecan pie can be frozen for up to 2 months! Simply wrap it tightly in several layers of saran wrap (or aluminum foil) and pop it in the freezer until needed. You’ll want to thaw the pie in the refrigerator for at least 8 hours (or overnight) and then allow it to come to room temperature before serving.
I love serving this No Corn Syrup Pecan Pie with a giant scoop of salted caramel ice cream, but classic vanilla ice cream is also a great choice! And of course, you can’t go wrong with a dollop of fresh whipped cream. But between me and you… this pie is so good it really doesn’t need to be served with anything! So feel free to serve it “naked”. I guarantee you won’t hear any complaints 😉
So if you’re baking a pecan pie for Thanksgiving (or Christmas!), I hope you’ll make it my Maple Pecan Pie! Crunchy, gooey, and sinfully sweet… I know you’ll love it.
More Pecan Pie Recipes:
IF YOU TRY THIS PECAN PIE RECIPE WITHOUT CORN SYRUP, PLEASE LET ME KNOW WHAT YOU THINK! LEAVE A COMMENT BELOW, AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR CREATIONS SERIOUSLY MAKES MY DAY ♥
No Corn Syrup Pecan Pie
Ingredients
- My Foolproof All-Butter Pie Crust (or your favorite pie crust)
- 10 ounces Pecan Halves
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 3/4 cup real maple syrup
- 2 Tablespoons bourbon
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature, lightly beaten
- 4 Tablespoons unsalted butter
- 2 Tablespoons flour
Instructions
- Preheat oven to 400°F. Have ready and refrigerated one pastry-lined 9-inch pie plate (see foolproof all-butter pie crust). *Optional: Sprinkle the bottom of the pie crust with 1 teaspoon of flour and 1 teaspoon of granulated sugar. I find this helps prevent the crust from getting soggy.
- Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling.
- In a large bowl combine the salt, cinnamon, and both sugars. Mix well, breaking up any large clumps of brown sugar with your hands. Whisk in the maple syrup, bourbon, and vanilla. Whisk in the lightly beaten eggs. Set aside.
- In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook the mixture, whisking constantly, for 30 seconds. Remove from heat and whisk the mixture into the maple syrup/egg mixture, whisking until ingredients are evenly combined.
- Remove the pie crust from the fridge. Pour the filling into the prepared pie shell (right on top of the pecans) and bake in preheated oven for 10 minutes. Then reduce the heat to 350°F and continue baking for 55 minutes, or until the edges are set and the center barely moves when you gently shake the pan back and forth.
- Place the pie plate on a wire rack and cool for 4 hours.
- Slice and serve. Or store the pie, covered in the refrigerator, for up to 3 days. Bring to room temperature before serving.
Molly says
This recipe is great! I’ve now made it two years in a row. I avoid corn syrup, so I was excited to find this recipe. Other than using a different pie crust recipe and a little extra bourban, I followed the recipe exactly. Both years it turned out great, other than being wayyyyy overdone. Next time I’m going to pull it out closer to 30 mins in the oven.
Gordon says
I made this yesterday and it was great to make it more diabetic friendly by using Splenda brown sugar and On 1/3 cup I think the brown sugar is real sweet and I used whit Splenda substitute. Still very good. I might have over cooked it again it is still great thanks for sharing .
Lanny Cawthon says
I made this for my 70th birthday on New Years Eve. I rubbed about less than half tsp. Of flour on top of pie crust. Then this became the bottom in pie plate. I did what was recommended with flour and sugar for inside bottom. IT was EXCELLENT!!! I have my Grandmother’s receipe that I will keep. THIS WILL ALWAYS BE THE RECIPE TO BAKE AND ENJOY!!! I used Pilot Rum Reserved. I like a hint of spirits. I used vanilla bean paste for vanilla. Oh, I cheated. I used the pie crust in red box with two rolled pie crust. That has always been my go to crust.
Jen says
Do I need to poke holes in the bottom of the crust before adding the pecans and filling? I’m so excited to make this for Thanksgiving 2020!
Chris says
One guest at my holiday gathering yesterday is allergic to corn syrup. So I made this pecan pie and a traditional corn syrup pecan pie. Let’s just say there were some leftovers of that corn syrup pie. Thanks for the recipe. This was fabulous!
Cerina Yeaton says
I made this for Christmas dessert for my husband who loves pecan pie. He said this was the best pecan pie he has ever had! Thanks for the alternative to corn syrup!
bakerbynature says
Wow – that’s awesome!!! So happy you and your husband enjoyed this pie, Cerina!
Laura Williams says
I made this for Thanksgiving last year. It was such a hit, that I made it again. I got rave reviews and not one piece was leftover!
Laura Williams says
I made this for Thanksgiving last year. It was such a hit, that I made it again. I got tave reviews and not one piece was leftover!
Chiara says
It really does depend on your oven! I would suggest if your oven is temperamental like mine then only put it in for 35 mins at 350F, and don’t toast the pecans beforehand either, someone recommended I do this so I did but now they’re just burnt!)
Greg W says
Tried this for my fiancee. She has developed allergies to corn. This recipe is better than any corn syrup recipe that I have ever made.
Michael Meador. says
Hi Ashley. I’m making this pie for Thanksgiving! Do you think I could substitute 2 cups of bourbon instead of eggs? I’m egg-free and I love to get drunk. Also, instead of pie crust do you think I could use bacon? I’m gonna try! I’ll let you know how it turns out!