pecan pie no corn syrup recipe

Written ByJenny Smyth Posted on
pecan pie no corn syrup recipe
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The Best pecan pie no corn syrup recipe

I’m so excited to share with you my favorite pecan pie recipe that doesn’t use corn syrup. I’ve been making this pie for years, and it’s always a hit with my family and friends.

The first time I made it, I was a bit skeptical about using maple syrup instead of corn syrup, but trust me, it makes all the difference. The flavor is richer and more complex, and it’s just perfect for the holidays or any special occasion.

My kids love helping me make the pie, and they’re always so proud to be a part of the process. In fact, my youngest son has even taken to calling it ‘the best pie in the world,’ which is high praise coming from a picky eater like him.

But what really sets this recipe apart is the technique – making the filling from scratch with fresh pecans and maple syrup is a game-changer. It’s worth every minute of effort, if you ask me.

I like to make a big batch of this pie and freeze individual slices for later, so I can enjoy it all year round. It’s just one of those recipes that never gets old, no matter how many times you make it.

Classic Pecan Pie Without Corn Syrup

Classic Pecan Pie Without Corn Syrup

4.6 from 837 votes

This pecan pie uses a rich caramel made from brown sugar and maple syrup instead of corn syrup. The filling is perfectly sweet with a deep nutty flavor and a crisp, buttery crust.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup packed light brown sugar
1/2 cup pure maple syrup
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut the cold butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges.
9In a medium saucepan over medium heat, combine the brown sugar and maple syrup.
10Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 2 to 3 minutes.
11Remove from heat and stir in the melted butter.
12In a separate bowl, whisk the eggs, vanilla, and salt together.
13Slowly pour the warm sugar mixture into the eggs while whisking continuously to temper the eggs.
14Stir in the pecan halves.
15Pour the filling into the prepared crust.
16Bake at 375°F for 45 to 50 minutes, until the filling is set and the top is deep golden brown.
17The center should jiggle slightly when shaken.
18Cool on a wire rack for at least 2 hours before slicing.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 290mg🌾Total Carbs: 56g🥦Dietary Fiber: 3g🍬Sugars: 38g🥩Protein: 6g

📝Notes

For best results, toast the pecan halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant before adding to the filling. This enhances their flavor.

Watch Video Of How Classic Pecan Pie Without Corn Syrup Works

This pecan pie recipe without corn syrup is truly a game-changer – not only does it taste amazing, but it’s also healthier than traditional recipes. Plus, making the filling from scratch is just so much fun (and rewarding!)

– my kids love helping me stir everything together until it’s smooth and creamy. And let’s not forget about storage – because we’re using maple syrup instead of corn syrup, we can safely store leftovers in an airtight container in the fridge for up to three days or freeze individual slices for up to two months.

❓ Frequently Asked Questions About Pecan Pie Without Corn Syrup

Q: What’s the difference between this recipe and traditional pecan pie recipes?

This recipe uses maple syrup instead of corn syrup, which gives it a richer, more complex flavor. Additionally, we’re making the filling from scratch with fresh pecans and maple syrup.

Q: Can I substitute other types of nuts for the pecans?

While you can use other types of nuts in a pinch, pecans are really what give this pie its unique flavor and texture. That being said, walnuts or hazelnuts would be good substitutes if you’re looking for something similar.

Q: How do I know when the filling is ready?

The filling is ready when it’s thickened up nicely and has a nice consistency – you don’t want it too runny or too stiff.

Q: Can I make this pie ahead of time?

Yes! You can make the filling ahead of time and store it in an airtight container in the fridge for up to three days or freeze it for up to two months.

Q: What’s the best way to store leftover pie?

I recommend storing leftover pie in an airtight container in the fridge for up to three days or freezing individual slices for up to two months.

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