This Easy Pecan Pie Without Corn Syrup will be a hit at your holiday gathering! Pure maple syrup is used in place of corn syrup and the result is a delicious, luscious pie that everyone will go *NUTS* over! New to pie baking or hesitant about baking?? This is the pie recipe for you! It’s super easy and great to make the night before for a stress-free holiday!
Are you a pecan pie lover?!! Are you #teampeacanpie or #teamapplepie?!
In my family, it’s a split but I always have to have a homemade pecan pie on hand and this is my family’s favorite pecan pie recipe!
Maple syrup takes the place of thick, heavy corn syrup in this pie and sweetens it up just perfectly!
New to pie baking or hesitant about baking?? This is the pie recipe for you! It’s super easy and great to make the night before for a stress-free holiday!
A few other stress-free desserts you might want to try: these Chocolate Peppermint Brownies are DIVINE and everyone always goes crazy over this No Bake Cream Cheese Pie! Need some pumpkin?! Try my classic pumpkin pie, this amazing double-layer pumpkin pie, Grandma’s Sweet Potato Pie, or this perfectly decadent Pumpkin Pie with Condensed Milk!
WHY YOU’LL LOVE THIS RECIPE
- One of the easiest pies you can make! Perfect recipe if you are making a pecan pie for the first time!
- Easy to make the day before you are ready to serve, so one less thing you have to make on the big day!
- Perfectly sweetened with maple syrup and a little brown sugar.
- Always a hit and a family favorite!
You’ll need the following ingredients to make this easy pecan pie without corn syrup:
Pie crust: You are more than welcome to make your own pie crust (Butter Pie Crust Recipe), but what makes this pie so EASY (it is called *EASY* pecan pie!), is a store bought crust. My absolute favorite crusts are the whole frozen crusts. You just defrost and bake! You don’t even have to worry about pressing it into a pie pan or making a fancy edge. It’s all done for you!
This is the exact pie crust I used: Marie Callender’s Deep Dish Pie Crust. You can usually find them in the freezer section near the frozen pies.
HOW TO MAKE PECAN PIE WITHOUT CORN SYRUP: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Preheat oven to 350˚F. While oven is preheating, place thawed, uncooked pie crust on a cookie sheet in the oven while the oven preheats (this is in place of blind baking the crust).
Step 2: In a large mixing bowl, whisk together maple syrup, brown sugar and a heaping tablespoon of flour until smooth. Then add in eggs, vanilla, salt and cooled butter.
Step 3: When oven reaches 350˚F, remove pie crust. Place pecans in the bottom of your pie pan. Then pour filling on top.
Step 4: Bake at 350˚F for 45-60 minutes. You are looking for the sides to be set but the center to be SLIGHTLY jiggly. The pie will be puffed up when you take it out of the oven–don’t WORRY! It will reduce and set up as the pie cools.
TIPS FOR THE PERFECT MAPLE PECAN PIE
- Room temperature ingredients: It really helps when all ingredients, especially the eggs, are at room temperature.
- Cover with pie with foil: About halfway through baking, place a piece of foil over the pie so the edges of crust don’t get too brown.
- Cool your butter: If you get over eager and throw your hot melted butter in with the pecan pie filling, you’ll end up with bits of scrambled eggs. Not the END of the world (you can still bake and eat it!) but it’s not pretty, either.
- Cool the pie: To get nice, clean cuts on your pie, make sure you cool it COMPLETELY. I like to cool it on the counter for an hour or so, then pop it in the fridge. This pie is best made the day before.
- Sprinkle with salt: A little sprinkle of sea salt or flakey salt when serving gives the perfect balance of sweet and salty!
⭐️ CONFIDENCE TIP ⭐️
Want crisp, toasty pecans? Take 2 minutes to toast them before adding them to your pie! Just place pecans in a dry skillet over medium heat and cook for 2-3 minutes, stirring every so often so they don’t burn. Voila! Toasted pecans!
STORAGE & REHEATING
- Storage: According to the USDA, homemade egg-rich pies such as pecan, pumpkin, lemon meringue and custard must be kept refrigerated after cooking and cooling (Source: USDA). Pecan pie can be stored in the fridge for up to 4 days. Wrap pie tightly in a few layers of plastic wrap and/or foil. You can also store individual slices in an airtight container.
- Serving: I prefer pecan pie to be served at room temperature vs. piping hot. A few hours before you are ready to enjoy, pull the pie out of the fridge and let it come to room temp.
- Freezing: Pecan pie has a much lower water content than fruit pies so it freezes up beautifully for a few weeks. To freeze, wrap pie in several layers of plastic wrap and a piece of foil for good measure to ensure no freezer burn. You can place it in a pie container like this, too to keep it safe in the freezer.
ADDITIONS AND SUBSTITUTIONS
Here are few additions you can try:
- Chocolate Chips: Chocolate pairs soooo well with the flavors in this pie! Throw in a cup or so with the pecans in the bottom of the pie crust. Mini chocolate chips work great!
- Bourbon: Want to make this a maple bourbon pecan pie?! Just add 2-4 tablespoons of bourbon to your filling!
For best results, I wouldn’t make too many substitutions to this pie but here is one you can make:
- Sugar: Light brown sugar, dark brown sugar and regular old white sugar are all just fine!
FREQUENTLY ASKED QUESTIONS
In a traditional corn syrup pecan pie, the corn syrup helps hold the pie together and keeps it firm. To hold this pie together so it’s nice and firm, we just whisk a big tablespoon of flour into the pie filling. Works like a charm!
If you are using a frozen store bought pie crust you do not need to blind bake it. Just bring your pie crust to room temperature, then pop it in the oven while it’s preheating That’s just enough pre baking to keep the crust firm and non mushy!
Pecans are typically sold in halves. Most people leave their pecans whole when making pecan pie. However, my personal preference is to chop them–I like little pieces of pecan running all throughout my pie!
It’s totally up to you! You can chop them all like I do, leave them all whole or do a combo of whole pecans and chopped pecans! It’s YOUR pie, own it!! 🙂
The bottom of the crust gets “mushy” when the filling bakes more quickly than the crust. Easy way around this:
Make sure your crust is completely THAWED and at ROOM TEMPERATURE. Then, pop it in the oven while it preheats. This will allow the crust to bake up enough so it doesn’t get mushy without having to fool with blind baking, pie weights and all that fancy jazz!
Bake times can vary widely when baking this pie. Start checking it at about the 40-45 minute mark. You are looking for the sides to be set but the center to be SLIGHTLY jiggly. The pie will be puffed up when you take it out of the oven–don’t WORRY! It will reduce and set up as the pie cools.
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TOOLS FOR THIS RECIPE
Easy Pecan Pie Without Corn Syrup
- 1 9 inch pie crust, thawed preferably store bought, See Note 1
- 1 cup pure maple syrup
- 1/2 cup brown sugar light or dark brown sugar or you can use white sugar
- 1 1/2 tbsp all purpose flour
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 4 tbsp salted butter, melted and cooled slightly
- 1/2 tsp sea salt plus more for sprinkling
- 1 1/2-2 cups pecan halves, roughly chopped See Note 2
- With a fork, poke several small holes in the bottom of your thawed pie crust. Place pie crust on a baking sheet. Preheat oven to 350˚F. Place baking sheet with unbaked pie crust in the oven as it preheats (this will take the place of blind baking your crust).
- While oven is preheating, make the pecan pie filling. In a large bowl, whisk together maple syrup, brown sugar and flour until very smooth.
- Then add eggs, vanilla extract, salt and cooled, melted butter. Whisk until smooth. Note: this pecan pie filling will be quite a bit thinner than if you make it with corn syrup. Don't worry! It will work out!
- When the oven temperature reaches 350˚ and is done preheating, remove pie crust. Place pecans in the bottom of the pie shell. Then, pour the filling over the top of the pecans. Most of the pecans will float to the top. If you like, you can "decorate" the top of the pie with additional pecans.
- Bake pie on the center rack for 45-60 minutes, covering lightly with a piece of aluminum foil about halfway through if the pecans or the crust are getting too brown. Note that bake times can vary widely when baking this pie. Start checking it at about the 45 minute mark. You are looking for the sides to be set but the center to be SLIGHTLY jiggly. The pie will be puffed up when you take it out of the oven–don't WORRY! It will reduce and set up as the pie cools.
- Remove pie from oven and allow it to cool for AT LEAST 4-5 hours or overnight, for best results! The pie must be completely cool to get nice, clean slices. You can cool it off for an hour or two on the counter, then transfer it to the fridge if you need to cool it more quickly.
- Sprinkle pie with sea salt, if you like for the ultimate sweet and salty bite! Serve with a big scoop of cinnamon whipped cream or vanilla ice cream.