Pecan Pie Without Corn Syrup

This pecan pie without corn syrup recipe is thickened and sweetened with pure maple syrup instead of corn syrup. No weird ingredients in this pecan pie! The filling gets poured into a homemade pie crust that is buttery and flaky. And the best part about this homemade pecan pie without corn syrup is you can make the day before!

 

When it comes to making pies for Thanksgiving, I think there are staples that have to always be on the dessert table. Like a pumpkin pie of course. And a homemade apple pie (or maybe a Dutch apple pie version?!). And yes of course pecan pie is one of the staples. However a traditional pecan pie recipe relies on corn syrup to sweeten and thicken. 

But um corn syrup? In my pie? Um no thank you. So I decided to create this version instead – a pecan pie without corn syrup…and maple syrup instead. Why maple syrup? Because it has so much more flavor and pairs so well with the pecans! It was a match made in heaven. In fact it worked so beautifully I created this pecan pie cheesecake recipe too (a tasty mash-up!!)

​You don’t have to toast the pecans first, but you definitely can take the extra few minutes to toast the pecans. Toasting the nuts helps to bring out the oils and flavors. It really enhances the flavor of the pecans. I’ve made this pie both ways with great success, but using toasted pecans is definitely worth the extra few minutes of effort.

You have to try this homemade pecan pie recipe made with maple syrup instead of corn syrup. And I think you’ll never go back.

Looking for the perfect pie for Thanksgiving? Check out these 25 Must-Try Thanksgiving Pie Recipes, sure to be a hit at your holiday table!

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Why You Will Love This Recipe

• Great make ahead dessert for Thanksgiving
• No Corn Syrup! 
• Wonderful pie to freeze to get you ready for the holiday season
• More flavor than regular pecan pie

Ingredients Needed

• Pie crust – You can use a store-bought pie crust or make your own homemade pie crust. I love my all butter pie crust, or try my easy 3 ingredient pie crust!
• Brown sugar – I used light brown sugar, but dark brown sugar would also work for this maple pecan pie.
• Maple Syrup – A grade B or grade A works fine, just make sure it’s the real deal here not the fake pancake syrup kind.
• Pecan halves – You want to roughly chop the pecans. I recommend toasting the pecans first to bring out the flavor.
• Salt
• Vanilla Extract – I prefer pure vanilla extract, but imitation will also work!
• Butter – I prefer to use unsalted butter, but salted butter can also work. You will want to omit the extra salt if you do.
• Eggs

How To Make This Pecan Pie Without Corn Syrup

Make the pie crust

Make the crust. In a food processor, or mixing bowl combine the flour and salt. You can also do this by hand if you want, but I find using my food processor is just SO much easier and quicker. And I’m all for that during the holidays.

Add butter pieces. Scatter butter over top. Make sure your butter is cold and cubed up so it’s easier to work in.

Cut in the butter. You want to incorporate the butter until mixture resembles coarse cornmeal. If using a food processor, I pulse until the piece are pea-sized. If doing this by hand, then you can rub the butter between your fingertips or use a pastry cutter.

Add ice cold water. Sprinkle 3 tablespoons of the ice water over the mixture.  If making by hand, stir dough together using a spatula, until dough sticks together. Or pulse if using the food processor. Test the dough by squeezing some together with your fingertips. If it sticks together, then do not add more water. If it does not, then add the remaining tablespoon of water. 

Turn the dough onto a sheet of plastic wrap and bring the dough together into a disc. Then flatten into a 4-inch disk.

Wrap tightly and refrigerate for 1 hour. 

Roll Out The Pie Crust

Once the dough has chilled I roll it out and place it inside the pie plate. I do like to let it chill for about 15 minutes in the fridge again to chill it once more, so I end up with a buttery flaky crust that doesn’t shrink when it bakes. While the pie dough is chilling, I preheat the oven and place a rimmed baking sheet in the oven to also warm up that I set the pie on top while it bakes to help make sure I get a crispy bottom crust.

Roll out dough and place in pie pan. Using a lightly floured surface and rolling pin, roll out the pie crust to a 12″ circle. Fold the pie crust in quarters or roll it over your rolling pin.

Unfold (or unroll) the dough into your pie plate tuck into the bottom.

Fold the edge under.

Crimp the edges. Fold the edge under and flute the edges by pressing the crust between your index finger and thumb and index finger of your other hand.

Chill the for 15 minutes.

Blind Bake

Place pie crust into pan. And crimp. Preheat your oven to 375^oF.

Place parchment paper into the pie plate. You can also use tinfoil but I prefer using parchment paper. You want a big enough piece to cover the whole pie.

Fill with pie weights. You can use store-bought pie weights or use dried rice or beans. I like to use dried beans/rice because it’s cheaper! Make sure to fill up to the top of the pie crust or your pie crust might shrink down the sides if it’s not fully weighted down.

Par Bake. Go ahead and bake for 15 minutes in a preheated 375^oF then take it out of the oven and remove the parchment paper and pie weights.

Make The Maple Pecan Pie Filling

Make the filling. In a large bowl, whisk together the sugar, brown sugar, salt, maple syrup, melted butter, eggs, and vanilla together in a bowl. 

Stir in the chopped pecans. You want pecans that are roughly chopped but in still good sized pieces. I know some pecan pies are covered in whole pecans before baking, but I prefer chopped pecans completely as it’s easier to cut and bite into.

Pour the filling into the pie. Pour the syrup mixture into the par-baked pie crust.

Bake the pie for 30 minutes. Remove the foil, then bake for an additional 20 minutes until the filling is set but still has a little jiggle to it. If it shakes a lot, cover with foil and bake for an additional 5-10 minute or until set. Pie will continue to set up as it cools. Remove from the oven and place on a wire rack to cool. Allow to cool for several hours or overnight.  

Recipe Tips And Variations

• Blind Bake. Blind bake your pie crust so you don’t end up with a soggy pie bottom for your pecan pie, nobody wants that!
• Use A Pie Shield. If your pie crust edges on your maple pecan pie are browning too much then be sure to cover them with a pie shield (or you can simply use some aluminum foil).
• Use PURE maple syrup. Not that fake stuff! Yes I grew up on the fake stuff too, but for this pecan pie made without corn syrup splurge and get the good stuff.
• Skip the crimping if needed. Crimping can be a bit more difficult for beginner bakers, so if you’re new to baking pies and not ready to tackle the crimping you can decorate your pie crust edges in lots of easier ways. The easiest way it to press the crust edge down with a fork to make crimped edge. Or try one of these other fun ways to decorate your pie crust edge.
• Add chocolate chips – Add 1 cup of chocolate chips to the bottom of the crust before adding the pecan pie filling.
• Make gluten free. Simply use a gluten free pie crust instead!

Serving Suggestions

Of course you can always just serve up a slice as is! That’s how my grandfather always ate his. But I highly recommend serving with a scoop of vanilla ice cream on top. Maybe a drizzle of caramel sauce or chocolate ganache.

Or whip up some homemade whipped cream to dollop on top. And if you really wow your guests try my cinnamon whipped cream version!  

Storage And Make Ahead Instructions

Make the filling (minus the chopped pecans), cover and refrigerate up to 5 days before. You can also make the pie crust up to 5 days before. You can also blind bake the crust a day before of when you plan to assemble the pecan pie. Just wrap and keep at room temperature. 

You can also make the whole pie the day before. Keep wrapped on the counter overnight or in the fridge, wrapped well. 

The pie freezes well for up to 3 months. Just let cool completely then wrap well and freeze. Thaw overnight in the refrigerator. 

Pecan Pie Recipe FAQ’s

More Recipes To Try

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• Cherry Crumb Pie
• No Bake Turtle Pie
• Nectarine Pie (with Almond Crumb Topping!)
• Triple Berry Pie