no corn syrup pecan pie recipe

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

When I first discovered the no corn syrup pecan pie recipe, I was thrilled. It had been a long time since I baked a pecan pie and this recipe is a great way to enjoy a healthier version of a classic dessert.

No corn syrup pecan pie is the perfect recipe to serve at family gatherings, holiday meals, or just for a sweet treat. The sweet and nutty flavors of pecans combined with the rich, caramel-like sauce create a delightful balance that my kids and family absolutely love.

This pecan pie is not only a crowd-pleaser but also a healthier option. By eliminating corn syrup, we reduce the amount of processed sugar and artificial ingredients, making it a better choice for those who are health-conscious and watching their sugar intake.

The texture of the pie is dense and gooey, with a crisp, golden crust that adds a satisfying crunch with every bite. The natural sweetness from maple syrup and the earthy flavor of pecans make this pie a perfect dessert to enjoy without any guilt.

The best part about this recipe is that it’s easy to make and requires only a few simple ingredients. I find that my kids enjoy helping me in the kitchen, and this recipe is a great way to involve them in the cooking process.

They love measuring the ingredients, mixing the dough, and watching the pie bake in the oven.

No Corn Syrup Pecan Pie Recipe

4.7 from 1462 votes

This No Corn Syrup Pecan Pie is a healthier version of the classic dessert, featuring a rich, caramel-like sauce made with maple syrup and a crisp, golden crust. It’s perfect for holiday gatherings or any special occasion.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
2 tbsp ice water

For the Filling

1 1/2 cups pecan halves
1/2 cup pure maple syrup
1/2 cup packed light brown sugar
1/4 cup unsalted butter, melted
1 tsp vanilla extract
2 large eggs
2 large egg yolks
1/4 tsp salt
1/4 tsp ground cinnamon

👨‍🍳Directions

1To make the crust, in a large mixing bowl, combine the flour and salt.
2Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3Gradually add the ice water, mixing until the dough just comes together.
4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5Preheat your oven to 375°F (190°C).
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the dish, trimming any excess.
Set aside.
8In a medium bowl, whisk together the maple syrup, brown sugar, melted butter, and vanilla extract until well combined.
9In a separate bowl, whisk together the eggs, egg yolks, salt, and cinnamon.
10Gradually pour the egg mixture into the maple syrup mixture, whisking constantly to combine.
11Stir in the pecan halves.
12Pour the filling into the prepared crust.
13Bake the pie for 40-45 minutes, or until the filling is set and the crust is golden brown.
14If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
15Allow the pie to cool completely on a wire rack before serving.
16This will help the filling to set properly and prevent it from being too runny.
17Once the pie is completely cooled, you can refrigerate it for at least 2 hours before serving.
18This will help the filling to firm up and make it easier to slice.
19Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowl
Pie dish
Oven
Measuring cups and spoons
Whisk
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 200mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 6g

📝Notes

Tips: For a healthier crust, you can substitute whole wheat flour for all-purpose flour. You can also use a pre-made pie crust to save time. If you prefer a smoother filling, you can chop the pecans before adding them to the mixture.

Watch Video Of How No Corn Syrup Pecan Pie Recipe Works

This No Corn Syrup Pecan Pie is a delicious and healthier alternative to traditional pecan pie. It’s perfect for any occasion, whether it’s a holiday gathering or a family dinner.

The natural sweetness from maple syrup and the rich, nutty flavor of pecans make this pie a crowd-pleaser. It’s also a great way to enjoy a classic dessert without the guilt.

You can store any leftovers in the refrigerator for up to 3 days, or freeze individual slices for up to 2 months. When you’re ready to serve, simply thaw the pie in the refrigerator overnight and then slice and serve.

This pie is best enjoyed at room temperature, so you can take it out of the refrigerator about 30 minutes before serving. It’s perfect for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About No Corn Syrup Pecan Pie

What is the best way to store this pecan pie?

It is best to store this pecan pie in the refrigerator for up to 3 days. You can also freeze individual slices for up to 2 months. Make sure to wrap the pie tightly in plastic wrap and then in aluminum foil before refrigerating or freezing.

Can I use a different type of sugar in this recipe?

Yes, you can use a different type of sugar in this recipe. However, keep in mind that using a different type of sugar may alter the flavor and texture of the pie. For example, using granulated sugar instead of brown sugar will result in a less moist filling.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. In fact, pecan pie is best when made a day ahead. The filling will have time to set and the flavors will meld together. Store the pie in the refrigerator overnight and then slice and serve it the next day.

Can I use a different type of nut in this recipe?

While pecans are traditional in pecan pie, you can substitute them with other nuts if you prefer. Walnuts or almonds would work well in this recipe. Just keep in mind that the flavor and texture of the pie may change slightly.

What is the best way to prevent the crust from getting too brown?

To prevent the crust from getting too brown, you can cover the edges with aluminum foil or a pie shield about halfway through baking. This will help to protect the crust from over-browning while the filling continues to bake. Additionally, you can brush the edges of the crust with a beaten egg before baking to create a golden-brown color. Be sure to keep an eye on the pie as it bakes and adjust the baking time as needed.

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