Go Back Email Link
+ servings

Easy Pecan Pie Without Corn Syrup

4.95 from 20 votes
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!
Prep Time:15 mins
Cook Time:50 mins
Total Time:1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: holidays, pie
Servings: 8
Calories: 603kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Note 1: You are more than welcome to make your own homemade 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 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.
 
Note 2: I prefer to roughly chop ALL of my pecans because I like the little pieces running all throughout the pie. However, you can also just leave them whole-it's all personal preference. 
 
Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.

Nutrition

Calories: 603kcal | Carbohydrates: 50g | Protein: 7g | Fat: 44g | Saturated Fat: 7.6g | Cholesterol: 77mg | Sodium: 290mg | Potassium: 317mg | Fiber: 4.2g | Sugar: 35g | Vitamin D: 10µg | Calcium: 78mg | Iron: 2mg