pecan pie without corn syrup recipe

Written ByJenny Smyth Posted on
pecan pie without corn syrup recipe
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The Best pecan pie without corn syrup recipe

I’m so excited to share with you my favorite recipe for pecan pie without corn syrup. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The best part is that it’s incredibly easy to make and requires no special equipment or ingredients. Pecan pie is a classic Southern dessert that originated in the United States, and it’s typically made with a filling made from sugar, corn syrup, eggs, and pecans.

However, I’ve found that using honey or maple syrup as a substitute for corn syrup gives the pie a richer, more complex flavor that everyone loves. The key to making a great pecan pie is to use high-quality ingredients, including fresh pecans and real butter.

I like to toast the pecans before using them in the pie to bring out their natural oils and enhance their flavor. This recipe makes one 9-inch pie, which is perfect for serving at family gatherings or holiday events.

My kids love helping me make this pie because they get to press the pecans into the crust with their fingers, which is a fun and messy process! The end result is a deliciously sweet and nutty pie that’s perfect for satisfying any sweet tooth.

I’ve also found that this recipe works well for everyday eating, as it’s easy to grab a slice of pie and go. Plus, it’s a great way to use up any leftover pecans you may have on hand.

Classic Pecan Pie Without Corn Syrup

Classic Pecan Pie Without Corn Syrup

4.6 from 668 votes

This pecan pie uses a rich, caramel-like filling made with brown sugar, maple syrup, and butter instead of corn syrup. The result is a deeply flavorful, not-too-sweet pie with a crunchy pecan topping and a tender, flaky crust.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pie Crust

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

For the Filling

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

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a medium bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter 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 sides.
8Trim and crimp the edges as desired.
9In a large bowl, whisk together the brown sugar, maple syrup, melted butter, eggs, vanilla, and salt until smooth.
10Stir in the pecan halves until they are evenly coated.
11Pour the filling into the prepared pie crust, spreading the pecans evenly.
12Place the pie on a baking sheet to catch any drips.
13Bake for 40 to 45 minutes, until the filling is set around the edges but still slightly jiggly in the center.
14The top should be golden brown and the crust lightly browned.
15If the crust edges brown too quickly, cover them with foil halfway through baking.
16Transfer the pie to a wire rack and let it cool completely for at least 2 hours before slicing.
17The filling will continue to set as it cools.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 7g

📝Notes

For a deeper flavor, toast the pecan halves in a dry skillet over medium heat for 2 to 3 minutes until fragrant before adding them to the filling. Let the pie cool completely to ensure clean slices.

Watch Video Of How Classic Pecan Pie Without Corn Syrup Works

This recipe for pecan pie without corn syrup is always a good idea for any occasion – whether it’s a holiday gathering or an everyday treat.

It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

When reheating leftover pie, simply place it on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 10-15 minutes or until warmed through.

❓ Frequently Asked Questions About Pecan Pie Without Corn Syrup

Q: What is the difference between honey and maple syrup in pecan pie?

A: Honey and maple syrup both have a distinct flavor that pairs well with the rich flavor of pecans. Honey has a milder flavor than maple syrup, which has a more robust flavor that’s perfect for those who like a stronger taste. In this recipe, I use honey because it adds a subtle sweetness without overpowering the other flavors.

Q: Can I use other types of nuts in place of pecans?

A: While you can use other types of nuts in place of pecans, such as walnuts or hazelnuts, keep in mind that they will change the flavor profile of the pie significantly. Pecans have a unique flavor that pairs perfectly with the sweetness of honey or maple syrup.

Q: How do you toast the pecans before using them in the pie?

A: To toast the pecans, simply spread them out on a baking sheet and bake them at 350°F (175°C) for 10-15 minutes or until fragrant and lightly browned.

Q: Can I make this pie ahead of time?

A: Yes! You can make this pie ahead of time by preparing the filling and storing it in an airtight container in the refrigerator for up to 24 hours or freezing it for up to 2 months.

Q: What is the best way to store leftover pie?

A: To store leftover pie, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

Q: Can I reheat leftover pie?

A: Yes! To reheat leftover pie, place it on a baking sheet lined with parchment paper and bake at 350°F (175°C) for 10-15 minutes or until warmed through.

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