Maple Pecan Pie (Without Corn Syrup)

I recently came across this Pecan Pie recipe that uses pure maple syrup instead of corn syrup and really wanted to try it. I didn't end up making it for Thanksgiving so I made it today to take to my parents' house tonight. I used my go-to pie crust recipe, but I only made half a recipe since I only needed a bottom crust. I didn't measure the ice water like I usually do and used too much, so my dough was a little wet. I also forgot to poke holes in it.

I happened to have Crown Maple Syrup, which Costco sells around the holidays, so I used that for my pecan pie. I did not use cinnamon or nutmeg in my pie and I don't think the recipe needs them. Mixing the pie filling is super easy and only requires a whisk, but be careful not to over mix the filling, which can cause it to puff up and crack while baking.

I always find it hard to tell when pecan pie is finished. If you remove it from the oven too soon, it will be soupy in the middle, and if you bake it too long it will be too hard. Remove it from the oven when you insert a toothpick in the center and just a little bit of gooey filling is on the toothpick. I tried to tell if it was done just by how jiggly the pie filling was. I'm pretty sure mine took longer to bake than 40 minutes, but my son turned the oven timer off at some point while my pie was baking, so I have no idea how long it was actually in the oven, but it was definitely longer than the recipe calls for.

I read a review on this recipe that said to avoid a soggy crust, you can blind bake the crust (with pie weights) at 400° for 10-15 minutes, then pour in the mixed ingredients and finish baking the pie. You may need to bake 10 minutes longer than the recipe says.

This pie was pretty delicious! I served it with homemade whipped cream to my husband (it's his favorite kind of pie and he loved this recipe!), mom and siblings and they all enjoyed it too. If you're looking for a good pecan pie recipe and don't have or don't want to use corn syrup, give this one a try!

Maple Pecan Pie Recipe (Without Corn Syrup)

Recipe from Cucina by Elena

 

If you are looking for the BEST pecan pie without corn syrup, you’ve landed on the right recipe! This delicious pie has a beautifully rich maple syrup flavor and warm spices that enhance the pecan flavor. The buttery, flaky pie crust nestles it together, making it irresistible.  

 

Homemade 9” pie crust

2 cups (8 ounces) pecan halves

3 large eggs, at room temperature, lightly beaten

4 tablespoons butter, melted

2/3 cup dark brown sugar, packed

1/3 cup granulated sugar

1 tablespoon all-purpose flour

¾ cup real maple syrup

2 teaspoons pure vanilla extract

½ teaspoon salt

1 teaspoon ground cinnamon (optional)

¼ teaspoon ground nutmeg (optional)

 

 

Preheat the oven to 400°.

 

Prepare the pecans:

Spread the pecan halves evenly inside the unbaked pie crust. Place the crust in the fridge to chill while you prepare the filling.

 

Make the filling:

In a large bowl, whisk the eggs until foamy.

 

Whisk in the melted butter until smooth.

 

Add the dark brown sugar, granulated sugar, and flour, whisking just until everything is well combined, but don’t over mix.

 

Stir in the maple syrup, vanilla extract, salt, cinnamon, and nutmeg (if using). Whisk just until smooth and fully combined, but don’t over mix.

 

Assemble the pie:

Take the chilled pie crust with pecans out from the fridge.

 

Carefully pour the filling mixture over the pecans, ensuring they are evenly coated.

 

Bake the pie:

Place the pie in the preheated oven and bake for 10 minutes at 400°.

 

After 10 minutes, reduce the oven temperature to 350° and continue baking for 30-40 minutes, or until the filling is set and only slightly jiggles in the center.

 

Check halfway through and cover the pie with foil if it’s browning too quickly.

 

Cool and serve:

Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. The filling will firm up as it cools.

 

If desired, sprinkle a little flaky sea salt on top before serving for a balanced sweet and salty flavor. You can also serve with a scoop of vanilla ice cream or freshly whipped cream. 

 

NOTES:

Use real maple syrup: Pure maple syrup (not imitation) gives the pie a rich, natural sweetness. It’s the star of the show, so go for quality!

 

Chill the crust: After placing the pecans in the pie crust, chill the crust in the fridge while preparing the filling. This helps the butter firm up, creating a flakier, crisper crust when baked.

 

Don’t over mix the filling: When whisking the eggs and other ingredients, mix until just combined to avoid a tough filling texture. Over mixing can cause the filling to puff up too much and crack.