pecan pie no corn syrup recipe

Written BySheba G Updated On
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The Best pecan pie no corn syrup recipe

I have been making this pecan pie without corn syrup for years now and it is a total game changer. My family loves it and honestly it tastes even better than the traditional version. The filling is rich and not too sweet with a deep caramel flavor from the maple syrup and brown sugar. It is perfect for Thanksgiving or any holiday dinner but I also make it for weekend desserts. The best part is it uses real simple ingredients you probably already have in your pantry. No high fructose corn syrup no weird additives just good old fashioned baking. My kids ask for this pie every time we have company over and it always gets compliments. Plus you can feel a little better about serving it since it uses natural sweeteners instead of processed corn syrup. It is a win win for everyone.

Pecan Pie Without Corn Syrup

4.7 from 1707 votes

This pecan pie uses maple syrup and brown sugar instead of corn syrup for a rich caramel like filling. It is perfectly sweet with a crunchy pecan topping and a flaky buttery crust.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 420 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

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

👨‍🍳Directions

1Preheat the oven to 375 degrees Fahrenheit.
2Make the crust. In a bowl mix flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs. Add ice water one tablespoon at a time and stir until the dough comes together. Shape into a disk wrap in plastic and refrigerate for 30 minutes.
3Roll out the dough on a floured surface to a 12 inch circle. Place it into a 9 inch pie dish and crimp the edges. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes then remove the weights and parchment and bake for another 5 minutes. Let cool slightly.
4While the crust bakes make the filling. In a large bowl whisk together the eggs brown sugar maple syrup melted butter vanilla and salt until smooth.
5Spread the pecan halves evenly over the bottom of the partially baked crust. Pour the filling mixture over the pecans making sure they are coated.
6Place the pie on a baking sheet to catch any drips. Bake for 45 to 50 minutes until the filling is set and the top is golden brown. The center should jiggle slightly when you shake the pan.
7Let the pie cool completely on a wire rack for at least 2 hours before slicing. This helps the filling set properly.

🔧Equipment

9 inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 26g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 290mg🌾Total Carbs: 46g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a deeper flavor you can toast the pecans in a dry skillet for 2 to 3 minutes before adding them to the pie. Let the pie cool completely or it will be runny.

Watch Video Of How Pecan Pie Without Corn Syrup Works

This pecan pie without corn syrup is my go to recipe for holidays and family dinners. It is simple to make with real ingredients and always turns out perfect. I hope you try it and enjoy it as much as my family does.

❓ Frequently Asked Questions About Pecan Pie Without Corn Syrup

1. Can I use honey instead of maple syrup?

Yes you can substitute honey for maple syrup but the flavor will be different. Honey is sweeter and has a stronger taste so the pie will be a bit more floral. Maple syrup gives a more traditional caramel note.

2. Why is my pecan pie runny?

A runny pie usually means it was underbaked or not cooled enough. The filling needs to set as it cools. Make sure you bake it until the center is just slightly jiggly and then let it cool completely for at least 2 hours.

3. Can I use a store bought crust?

Absolutely you can use a refrigerated or frozen pie crust to save time. Just blind bake it first according to the package directions before adding the filling.

4. How do I store leftovers?

Cover the pie loosely with foil or plastic wrap and keep it in the refrigerator for up to 4 days. You can also freeze it for up to 3 months wrapped tightly in plastic and foil.

5. Can I make this pie gluten free?

Yes use a gluten free all purpose flour blend for the crust. The filling is naturally gluten free as long as you use pure maple syrup and no additives. Just check your ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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