Easy Pecan Pie (No Corn Syrup)
User Reviews
5
Easy Pecan Pie (No Corn Syrup)
Description
Easy Pecan Pie (No Corn Syrup) balances the richness of pecans with a filling made from brown sugar, maple syrup, eggs, butter, vanilla, and a touch of salt. This filling is poured over chopped pecans nestled in a store-bought pie crust, then topped with extra pecans for texture. The baking process begins with a high temperature to set the filling edges and crust quickly, then lowers to finish cooking the center, which remains slightly soft before fully setting as it cools. The final pie is sweet with a maple-forward taste and a pleasantly crunchy pecan topping.
The texture combines a firm but tender crust with a gooey yet stable filling and crunchy nuts throughout. This pie works well as a dessert after meals or for holiday gatherings. Serving it with whipped cream or vanilla ice cream complements the maple and pecan flavors nicely.
Allow the pie to cool for at least two hours to let the filling fully set before slicing. Leftover pie can be stored covered at room temperature for a couple of days or refrigerated to keep longer. Freezing is possible after wrapping well, with thawing done overnight in the refrigerator for best texture.
Ingredients
- 1 ” pie crust store-bought
- 1 cup pecans plus more for topping, chopped
- 3 large egg
- 1 cup brown sugar packed
- ½ cup maple syrup
- 4 Tablespoons butter melted and cooled, unsalted
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F and prep your pie crust.
- In a medium mixing bowl whisk together the eggs. Then add brown sugar, maple syrup, melted and cooled butter, vanilla and salt.
- Add chopped pecans to the pie crust.
- Slowly pour pie filling over pecans. Top with additional chopped pecans or pecan halves.
- Put pie in the oven and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake for 30 minutes. Your filling should be set, but can still have a little jiggly to the center. It will fully cool as it sets.
- Let pie cool for 2-4 hours, minimum to fully set. Cut and serve with whipped cream or ice cream. Enjoy!
Notes
- Store pecan pie covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- For freezing, wrap cooled pie tightly with plastic wrap and foil; freeze up to 2 months and thaw overnight in the refrigerator.
- Best served fully cooled to allow the filling to set before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 319kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 198mg | 8% |
| Potassium | 106mg | 2% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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