This Maple Pecan Pie without Corn Syrup has the buttery, nutty, gooey filling you expect from pecan pie, but with an added depth of flavor from maple syrup. Made with mostly maple syrup, some honey for thickening, and a touch of maple extract, each bite of the pecan pie has a hint of maple, which beautifully complements the roasted, sweetened pecans.
What we love about this Maple Pecan Pie
I love pecan pie, especially over the holidays. Nothing beats the flavor of the roasted sweetened pecans with the buttery gooey sweet filling and flaky pie crust. I love this Maple Pecan Pie, which is a slight twist on a traditional pecan pie. There is more depth and flavor in the filling with the maple syrup and a little honey replacing the corn syrup often used. I add just 1/4 tsp of maple extract to the filling as well. The maple flavor is not overwhelming, but there is a hint of maple in each bite and it perfectly complements the roasted, sweetened pecans in the pie.
This pie filling is one of the easiest to prepare. There is no stirring and thickening like other custard fillings. You just put the pecans in the shell, stir the filling ingredients together, pour over the top and bake. So easy!
I also have to say that sometimes pecan pies can taste over the top sweet. This pie is perfectly sweet to me. I love the kosher salt in the recipe. It balances the sweetness perfectly. You can sprinkle a little additional over the top if desired, though not necessary.
I love using my pie crust recipe with this pie. I use a food processor, which makes it so easy, and it really is a foolproof crust. It works every time, but you can use a store-bought crust to save time. We love a scoop of vanilla ice cream on top, but it is also lovely on its own.
Looking for another pie recipe? Try our delicious Coconut Cream Pie with Coconut Milk, Cream Cheese and Strawberry Pie or our Cherry and Cream Cheese Pie.
What you need to make this Pecan Pie Recipe without Corn Syrup
You will need the following ingredients:
- Store-bought or prepared 9-inch pie crust. We like this recipe for a homemade pie crust.
- Pecan halves
- Unsalted butter
- Light brown sugar
- Cornstarch
- Pure maple syrup
- Honey
- Eggs
- Kosher salt
- Vanilla extract
- Maple extract
Maple Pecan Pie without Corn Syrup Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could use flour in place of cornstarch as a thickener, but I would increase the amount of flour to 3 tablespoons.
- A store-bought crust could be used instead of homemade.
- You could substitute corn syrup for the total amount of pure maple syrup and honey.
- If you only want to only use use pure maple syrup, and not honey, you can, but the mixture will be thinner and I can’t guarantee the results.
- You can omit the maple extract and substitute it for the vanilla extract if desired, but you may not taste the maple syrup as much.
Step-by-step Instructions
Step 1. If using a homemade crust, place it in the freezer for 30 minutes before filling, or use a frozen purchased pie crust. Preheat the oven to 400 degrees Fahrenheit. Carefully arrange the pecan halves in the bottom of the prepared pie crust.
Step 2. In a medium-sized heavy saucepan, melt the butter over medium-low heat until it lightly browns, stirring occasionally for about 5 minutes. You will hear the butter making a crackling sound as it cooks, and it will start to lightly brown. Whisk in the cornstarch and brown sugar until smooth. Whisk in the maple syrup and honey, and let the mixture cool for 5-10 minutes. Whisk in the eggs, salt, vanilla extract, and maple extract.
Step 3. Place the pie on a baking sheet and bake it in the oven for 10 minutes. Reduce the heat to 350 degrees Fahrenheit and bake the pie for 40-50 more minutes. The pie is done when the middle has just the slightest jiggle when you move the pie, and the pie looks puffy and set. (See notes for more information). Let the pie cool at room temperature for at least 2 hours before serving. Serve at room temperature with a scoop of vanilla ice cream if desired.
Tips
- To tell when a pecan pie is done, I do a “jiggle test”. Gently move the pie. The center should still have the slightest wobble, like firm gelatin, but should not be liquid-like or ripple across the entire surface. If it is still liquid at all, it has not completely set. The pie will looked puffed up and set when done, and will have a slight cracking appearance on top.
- The filling has maple syrup and a little honey for the filling. The honey helps to thicken the maple syrup and I add just a touch of maple extract to enhance the maple flavor in the pie. Make sure to use pure maple syrup, not pancake syrup, which is too sweet. Maple syrup has a richer, more complex, and improved flavor.
Frequently Asked Questions
| Can Maple Pecan Pie be made in advance? |
| a. If using a homemade pie crust, it can be baked in advance and stored, wrapped, in the freezer for up to one month before using. b. You can also make the filling in advance and store it in an airtight container separately in the fridge before making. b. Pecan pie is good for up to 4 days in the fridge and for up to 2-3 months in the freezer, so it can be made in advance. I recommend taking it out of the fridge an hour before serving and if you are making it in advance, making it 1-3 days in advance. |
| How to store a Maple Pecan Pie? |
| a. Store the pie in the fridge, covered in plastic wrap, for up to 4 days. b. You can freeze the pie for up to 2-3 months when placed in an airtight container. Once the pie is cooled to room temperature, cover with aluminum foil and place in a freezer bag, or double wrap with plastic wrap, then aluminum foil. Defrost in the fridge. |
Maple Pecan Pie without Corn Syrup
20
minutes70-80
minutes50-60
minutes6-8
slicesThis Maple Pecan Pie without Corn Syrup has the buttery, nutty, gooey filling you expect from pecan pie but with an added depth of flavor from maple syrup. Made with mostly maple syrup, some honey for thickening, and a touch of maple extract, each bite of the pecan pie has a hint of maple which beautifully compliments the roasted, sweetened pecans.
Ingredients
1 homemade prepared pie crust, trimmed, fluted, and ready to bake, or a store-bought 9-inch pie crust, frozen
1 ½ cups pecan halves
6 tablespoons unsalted butter
¾ cup light brown sugar
2 tablespoons cornstarch
½ cup pure maple syrup
¼ cup honey
3 large eggs
½ teaspoon kosher salt, or other coarse salt
1 1/2 teaspoons vanilla extract
¼ teaspoon maple extract
Optional topping: vanilla ice cream
Directions
- If using a homemade crust, place it in the freezer for 30 minutes before filling (or up to 24 hours if needed is fine), or use a frozen purchased pie crust. Preheat the oven to 400 degrees Fahrenheit.
- Carefully arrange the pecan halves in the bottom of the prepared pie crust.
- In a medium-sized heavy saucepan, melt the butter over medium-low heat until it lightly browns, stirring occasionally for about 5 minutes. You will hear the butter making a crackling sound as it cooks, and it will start to lightly brown.
- Whisk in the cornstarch and brown sugar until smooth. Whisk in the maple syrup and honey, and let the mixture cool for 5-10 minutes.
- Whisk in the eggs, salt, vanilla extract, and maple extract. Carefully pour the filling over the pecans in the pie crust.
- Place the pie on a baking sheet and bake it in the oven for 10 minutes. Reduce the heat to 350 degrees Fahrenheit and bake the pie for 40-50 more minutes. After 20 minutes or so of baking, place a tent of aluminum foil over the pie to keep the crust and pecans from excessive browning.
- The pie is done when the middle has just the slightest jiggle when you move the pie, and the pie looks puffy and set. (See notes for more information).
- Let the pie cool at room temperature for at least 2 hours before serving. Serve at room temperature with a scoop of vanilla ice cream if desired.
Notes
- To tell when a pecan pie is done, I do a “jiggle test”. Gently move the pie. The center should still have the slightest wobble, like firm gelatin, but should not be liquid-like or ripple across the entire surface. If it is still liquid at all, it has not completely set. The pie will looked puffed up and set when done, and will have a slight cracking appearance on top.
- It is important to use pure maple syrup instead of pancake syrup. Pancake syrup is too sweet, while pure maple syrup has a richer, more complex, and improved flavor.
- The UDSA recommends that pecan pie be refrigerated for up to 4 days after baking due to the eggs in the pie. Pecan pie, pumpkin pie, and others have an egg custard that requires refrigeration. However, some chefs have said pecan pie is fine at room temperature for up to 2 days and that it tastes better at room temperature.
- Since the filling is slightly thinner than when using corn syrup, I like using a frozen or partially frozen crust when pouring in the filling. You can par-bake the crust before adding the filling if desired, but the crust comes out perfectly with the long baking time and starting at a higher heat and reducing it as described in the recipe instructions with the partially frozen crust. There is also minimal shrinkage when baking. I indicate in the recipe to freeze a homemade crust for 30 minutes and up to 24 hours, but you can freeze a few days prior, just keep the pie crust well covered with plastic wrap and aluminum foil.
- If you don’t have kosher salt, substitute it with coarse sea salt or another coarse salt. It balances the sweetness of the pie perfectly. You can sprinkle additional coarse salt over the pie if desired, though it is not necessary.
I love pecan pie! I will be making this recipe for Thanksgiving. Thank you for sharing.
Thank you for your feedback! I love the flavor of this pie, hope you enjoy it!
Thats a perfect pie that everyone love! Thanks for sharing the tips and tricks will try the recipe for Thanksgiving and let you know 🙂
I love maple syrup so I was so happy to see it here rather than corn syrup! It added such great flavor to the pie and paired really well with the pecans. Can’t wait to make this one again soon!