Pecan Pie without Corn Syrup

This homemade Pecan Pie without Corn Syrup recipe tastes just as good as a traditional pecan pie, but healthier! A flaky, homemade pie crust is loaded with a delicious and simple maple pecan pie filling and then baked to gooey perfection. Serve up this recipe on Thanksgiving or Christmas and watch it disappear before your eyes!

Easy Pecan Pie Recipe

The Thanksgiving and Christmas holiday season would not be complete without one thing… Pecan Pie.

Whether you like the traditional kind or want to go a bit more decadent with a Chocolate Pecan Pie, nothing says “celebration” quite like this ooey, gooey, sweet and a bit salty dessert recipe.

One of the reasons why this pecan pie recipe is the best is that you’ll sub the super-sweet and not-so-good-for-you corn syrup with pure maple syrup.

And the best part… you can’t even tell the difference!

So, it’s time to transform the classic recipe and re-create it with slightly healthier ingredients.

Everyone will want to go back for seconds with the homemade flaky crust, bites of buttery chopped pecans all throughout, and a creamy and cinnamon-packed filling.

Ingredients

The simple ingredients you need to make this pecan pie recipe include:

• Homemade Pie Crust. It is surprisingly easy to make your own pie crust with either all-purpose flour or a gluten-free 1-to-1 blend. You can prep it a day ahead of time if needed, or simply grab one at the store to save time. (The red pillsbury box is my favorite store-bought pie crust!)
• Pecans. Use whole pecan halves along with pecan pieces for the most impressive look.
• Syrup. This recipe calls for pure maple syrup as a corn syrup substitute. Steer clear of the pancake syrup kind. Light or dark will both work great. If needed, you can sub in dark corn syrup.
• Brown Sugar. Either light or dark brown sugar will do, but you get more of a subtle molasses flavor with the dark variety. If you are looking to avoid the processed kind, you can use coconut sugar, but the flavor won’t be the same.
• Eggs. Normal eggs are essential, they bind the filling together. Get large eggs if possible. Do not swap out for a vegan alternative.
• Butter. Salted butter was tested in this recipe, but unsalted will work in a pinch, just add salt to the filling. Find a vegan butter alternative to make it dairy-free.
• Cinnamon. This spice adds a warm, fall flavor and pairs so well with the pecans.

How to Make Pecan Pie without Corn Syrup

Below you’ll find the step-by-step instructions to make the best pecan pie recipe. Please see the recipe card for ingredient amounts and more detailed directions.

1. Prepare the Pie Crust

Follow the directions for this homemade pie crust recipe. Make sure you use a 9-inch pie pan, either ceramic or glass works.

Roll out the crust, place the dough in the pie pan, and crimp the pie crust edges. Store the prepared crust in the fridge while you make the filling.

2. Make the Pecan Pie Filling

Melt the butter in a large bowl.

Add the maple syrup, brown sugar, eggs, vanilla extract, salt, and cinnamon to the bowl with the melted butter. Whisk well until it is combined.

3. Fill the Pie Crust

Add the pecans to the bottom of the pie crust in a single layer. Be sure to spread out the pecans evenly so they are dispersed throughout the pie.

Next, carefully pour the sauce over the pecans in the pie dish. For an added touch, arrange some whole pecans in a decorative pattern!

4. Bake in Oven

Preheat the oven to 350°F.

Carefully set the pie in the hot oven, and bake for 50 to 60 minutes. It is done when the middle doesn’t move when you slightly shake it. Continue baking if you still see a slight jiggle.

If the edges of the pie crust begin to brown, place a pie crust shield on top after 20-30 minutes. Or, if the top browns too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.

5. Cool and Serve

After the pie is done, transfer it to a wire rack to cool completely before serving. As it sits, the gooey filling will continue to set. Wait until the pie cools or else the slices will be loose and runny.

Add a dollop of whipped cream to the top of the pie or even a scoop of vanilla ice cream! (Or check out this coconut whipped cream!)

To Refrigerate: Store pecan pie in the refrigerator for up to 3 to 4 days covered in plastic wrap. Before serving, remove the pie from the fridge and let sit at room temperature for at least 30 minutes or up to 1 hour.

To Freeze: Wrap the whole pie tightly in plastic wrap or wax paper, or individual slices, and then seal them in a freezer-safe container for up to 3-4 months.

FAQs

More Pie Recipes

Pies are so comforting and can be either sweet or savory. Try one of these sweet recipes next: Pumpkin Pie, Chocolate Chip Pecan Pie, Pecan Hand Pie, Chocolate Chip Pecan Pie Bars or this Sweet Potato Pie.

Want something a little salty? This Chicken Pot Pie and Turkey Pot Pie are a great way to use up any leftover pie crust!