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Pecan Pie Without Corn Syrup

This pecan pie ditches the overly sweet, processed corn syrup in favor of real ingredients that let the buttery pecans shine. The filling has a perfect balance of sweetness with a deeper, more complex flavor using maple syrup and brown sugar.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 unbaked 9-inch pie crust store-bought or homemade
Filling
  • 1 cup pure maple syrup grade A or B
  • 3/4 cup packed light brown sugar
  • 1/3 cup unsalted butter
  • 3 large eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 cups pecan halves about 8 ounces

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Aluminum foil or pie crust shield
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F and place your unbaked pie crust in the pie dish. Crimp the edges decoratively or press them down with a fork.
  2. Combine the maple syrup, brown sugar, and butter in a medium saucepan over medium heat. Stir frequently until the butter melts completely and the sugar dissolves, about 3 to 4 minutes. Remove from heat and let it cool for 5 minutes.
  3. In your large mixing bowl, whisk together the eggs, flour, vanilla extract, and salt until well combined and smooth with no flour lumps visible.
  4. Slowly pour the slightly cooled maple syrup mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
  5. Fold the pecan halves into the filling mixture with a wooden spoon or spatula until they're evenly distributed.
  6. Carefully pour the filling into your prepared pie crust, making sure the pecans are spread evenly across the surface. Fill right to the top but leave about 1/4 inch from the rim.
  7. Cover the crimped edges of your pie crust with aluminum foil or a pie crust shield to prevent the edges from burning.
  8. Place the pie on the center rack of your preheated oven and bake for 50 to 55 minutes. The pie is done when the edges are set but the center still has a slight jiggle when you gently shake the pan.
  9. Remove the pie from the oven and place it on a cooling rack. Let it cool at room temperature for at least 3 hours before slicing to allow the filling to set properly.

Notes

Toast your pecans in a dry skillet for 3 to 5 minutes before adding them to the filling to intensify their nutty flavor. Store the cooled pie at room temperature if serving within 2 days, or refrigerate for up to 5 days. For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.