Pecan Pie (no corn syrup)

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5 from 17 votes

A pecan pie made with maple syrup instead of corn syrup!

Prep Time1 30

Cook Time40

Chilling Time1 15

Total Time3 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 582kcal

Author: Heather Perine

Ingredients

For the crust:

1 ½ cups (180 g) all purpose flour
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter cold and cut into cubes
4-6 tablespoons ice water

For the filling:

½ cup (107 g) packed light brown sugar
¾ teaspoon salt
1 cup (240 ml) maple syrup
1 ½ teaspoons vanilla extract
3 Tablespoons unsalted butter melted and slightly cooled
3 large eggs room temperature
2 cups (226 g) pecan halves roughly chopped

Instructions

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.
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.
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.
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.
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.

Video

Notes

Make ahead instructions: Make the filling (minus the pecans), cover and refrigerate up to 5 days ahead of time. You can also make the pie crust up to 5 days ahead of time. You can also blind bake the crust a day ahead of when you plan to assemble the pie. Just wrap and keep at room temperature. You can also make the whole pie the day before. Keep wrapped at room temperature.
Freezing: You can freeze a whole pie up to 3 months. Make sure to keep it well wrapped with several layers of tinfoil or plastic wrap. Thaw overnight in the fridge, and then serve the next day at room temperature before serving.
Maple syrup: You want to splurge and use the good stuff here! No fake maple syrup (aka pancake syrup). Use whatever grade or type of pure maple syrup that you like.
Butter: Make sure your butter isn't piping hot, or it could scramble the eggs.
Eggs: Make sure these are room temperature or they will solidify the butter.

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