Pecan Pie with No Corn Syrup Recipe

This Pecan Pie with No Corn Syrup Recipe is a true celebration of tradition and flavor, made even better with a luscious, naturally sweet twist. By swapping out the commonly used corn syrup for maple syrup, every bite becomes a glorious blend of toasted pecans, rich brown sugar, warm spices, and a hint of bourbon. Whether you’re an old-school pie lover or simply looking for a dessert to wow your guests, this recipe delivers all the gooey, nutty goodness you crave—without the need for corn syrup!

Ingredients You’ll Need

The beauty of this recipe is just how accessible the ingredients are, yet each one plays a non-negotiable role in creating the magic that is Pecan Pie with No Corn Syrup Recipe. This heavenly pie relies on pantry basics and a few special touches to achieve its deep flavor, silky texture, and golden-brown appeal.

• Foolproof All-Butter Pie Crust (or your favorite pie crust): The buttery, flaky foundation that cradles the luscious filling—crisp edges are a must!
• Pecan halves (8 ounces): Fresh, untoasted pecan halves give classic crunch and nutty aroma as they bake to perfection.
• Salt (1/2 teaspoon): Just enough to balance the sweetness and elevate the other flavors.
• Ground cinnamon (1/2 teaspoon): Adds a warm, aromatic hint that pairs beautifully with the pecans and brown sugar.
• Dark brown sugar, packed (1 cup / 213g): For a deep, caramel-like sweetness and chewy texture that defines the filling.
• Real maple syrup (3/4 cup): The secret star; brings rich, natural sweetness and complexity in place of corn syrup.
• Bourbon (3 tablespoons / 42ml): Optional but amazing—infuses the pie with warmth and depth.
• Vanilla extract (1 teaspoon): Pulls all the flavors together and adds an irresistible aroma.
• Large eggs, room temperature, lightly beaten (3): Eggs are crucial for thickening the filling and giving it that signature custard feel.
• Large egg yolk, room temperature, lightly beaten (1): Amps up the richness and helps set the filling.
• Unsalted butter (4 1/2 tablespoons / 63g): Melted and combined for a silky, luxurious mouthfeel.
• Flour (1 tablespoon / 14ml): Just a touch helps the pie set perfectly and avoids any runny spots.

How to Make Pecan Pie with No Corn Syrup Recipe

Step 1: Preheat and Prepare the Crust

Set the stage for pie perfection by preheating your oven to 350°F (175°C). Prepare your pie plate with a homemade or store-bought butter crust, and slip it into the fridge to keep it nice and cold. For extra insurance against sogginess, sprinkle a teaspoon each of flour and granulated sugar over the bottom—this clever little hack keeps the crust crisp and dreamy.

Step 2: Add the Pecans

Arrange your pecan halves in an even layer right in the unbaked pie crust. This ensures every slice gleams with plenty of glossy, toasty nuts. Pop the crust and pecans back into the fridge to chill as you whip up the star of the show: the filling!

Step 3: Make the Filling

Grab a large mixing bowl and combine the salt, cinnamon, and packed dark brown sugar. Use your fingers to crumble any stubborn sugar lumps for a smooth, even blend. Next, whisk in the maple syrup, bourbon, and vanilla extract, then add the eggs and egg yolk—keep whisking until everything is beautifully blended and velvety.

Step 4: Cook Butter Mixture

Melt the butter in a small saucepan over medium-low heat, then stir in the flour. Cook, whisking constantly, for about 30 seconds. This step toasts the flour and infuses the butter with rich, toasty notes, giving the Pecan Pie with No Corn Syrup Recipe a truly irresistible texture. Let it cool for a moment, then slowly whisk the warm butter mixture into your egg and sugar filling. Don’t rush—slowly pouring helps prevent curdling and ensures a gorgeously smooth finish.

Step 5: Assemble and Bake

Retrieve your chilled crust with the pecans. Gently pour the luscious filling over the pecans, covering them evenly. Slide the pie into the oven and bake for 55 minutes. You’re looking for edges that are nicely set and a center that still gives a little jiggle when nudged—this is the secret to the ultimate gooey, custardy bite!

Step 6: Cool and Serve

Patience, friend—the hardest part! Let the baked pie rest on a wire rack for at least four hours. This time allows the custard filling to firm up and slice like a dream. If desired, cover and chill in the fridge for up to three days. Just let it return to room temperature before serving for flavors and textures at their peak.

How to Serve Pecan Pie with No Corn Syrup Recipe

Garnishes

Nothing beats the simple elegance of a dollop of freshly whipped cream or a scoop of classic vanilla ice cream on warm pie. For an extra flourish, sprinkle with a few reserved toasted pecans or a drizzle of caramel if you’re feeling fancy.

Side Dishes

Pairing your Pecan Pie with No Corn Syrup Recipe with lightly sweet accompaniments is always a hit. Try fresh berries, a hot mug of coffee, or even a little cheese plate with sharp cheddar for an elevated finish.

Creative Ways to Present

Serve your pie in small tartlet forms for individual treats, or add edible gold leaf for a special occasion. A dusting of powdered sugar over the top just before serving adds visual impact. Stack thin slices with layers of whipped cream for a decadent pie parfait.

Make Ahead and Storage

Storing Leftovers

This pie holds up beautifully for up to 3 days in the refrigerator. Cover the leftovers tightly with plastic wrap or aluminum foil to keep them moist and prevent any fridge odors from sneaking in.

Freezing

You can absolutely freeze the baked and cooled Pecan Pie with No Corn Syrup Recipe. Simply wrap the whole pie (or individual slices) double-layer snug in plastic wrap and then foil. Freeze for up to 2 months, and thaw overnight in the fridge when you’re ready to indulge.

Reheating

Want that just-baked warmth? Place slices in a 300°F oven for 10–15 minutes or microwave individual pieces for 15–20 seconds. Letting it come to room temperature for 30 minutes before reheating ensures the best texture.

FAQs

Can I leave out the bourbon?

Absolutely! The bourbon adds depth but isn’t essential. Simply skip it or substitute with a splash of orange juice or extra vanilla extract if you want a subtle twist.

How do I keep my pie crust from getting soggy?

Sprinkling a teaspoon each of flour and sugar on the crust before adding the filling works wonders for keeping your base crisp. Baking on the lower oven rack can help as well!

Is maple syrup sweet enough compared to corn syrup?

Yes! Maple syrup lends natural richness and sweetness, while dark brown sugar brings that gooey, caramel texture for the classic result you expect from Pecan Pie with No Corn Syrup Recipe.

Can I use light brown sugar instead of dark?

Dark brown sugar gives a deeper molasses flavor, but light brown sugar will still work if that’s what you have. The pie will be a bit lighter in color and slightly milder in taste.

Do I need to toast the pecans first?

It’s not necessary since the pecans bake right in the filling, but you can toast them for a few minutes beforehand if you want to bring out an even richer nuttiness.

Final Thoughts

If you’re ready for a swoon-worthy upgrade to a beloved classic, this Pecan Pie with No Corn Syrup Recipe truly delivers. Each bite is pure comfort—nutty, caramelly, and impossibly delicious. Give it a try for your next gathering (or just because) and watch this version become your new favorite.

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