Pecan Pie Without Corn Syrup

"This pecan pie 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!"

- Boston Girl Bakes

key ingredient

Maple Syrup


For the crust: – all purpose flour – salt – unsalted butter – ice water For the filling: – packed light brown sugar – salt – maple syrup – vanilla extract – unsalted butter melted and slightly cooled – large eggs – pecan halves

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Pecan Pie Without Corn Syrup Recipe


8 Slices



total time

3 Hours 25 Minutes

prep time

1 Hour 30 Minutes

1. Make the crust. In a food processor, or mixing bowl combine the flour and salt Scatter butter over top and cut in the butter until mixture resembles coarse cornmeal. If using a food processor, transfer mixture to a large bowl. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press dough together, using a spatula, until dough sticks together. If dough does not stick together, stir in the remaining tablespoon of water. Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.


2. Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1 inch overhang. Fold the excess pie dough underneath, crimping the edges. Chill the pie crust for 15 minutes before filling.


3. Blind bake the crust. Preheat the oven to 375°F. Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights, dried beans or rice. Make sure the weights are evenly distributed around the pie dish and filled to the top of the pie plate.. Bake until the edges of the crust are starting to brown, about 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.


4. Make the filling. In a medium mixing bowl, stir together the brown sugar, salt, maple syrup, butter, eggs, and vanilla together in a bowl until smooth and combined. Stir in the pecans. Pour the syrup mixture over the top.


5. Bake the pie. Bake the pie for 40-45 minutes until crust is golden brown and top is set. If the crust is browning too much in the oven, cover with tinfoil or a pie crust shield. If the top is also getting too dark, loosely tent foil over the whole pie. Remove from the oven and place on a wire rack to cool. Allow to cool for several hours or overnight.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Pecan Pie Without Corn Syrup!



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