
Maple Pecan Pie (without Corn Syrup)
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5.0
15 reviews
Excellent

Maple Pecan Pie (without Corn Syrup)
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If you are looking for the BEST pecan pie without corn syrup, you've landed on the right recipe! This delcious 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.
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Ingredients
- 1 Ultimate All-Butter Pie Crust Grandma's Pie Crust, or store-bought pie crust
- 2 cups pecan halves 8 ounces
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- ⅔ cup dark brown sugar packed
- ⅓ cup granulated sugar
- ¾ cup real maple syrup
- 2 teaspoons pure vanilla extract
- 3 large eggs at room temperature, lightly beaten
- 4 tablespoons butter melted
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C).
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 until everything is well combined.
- Stir in the maple syrup, vanilla extract, salt, cinnamon, and nutmeg (if using). Whisk until smooth and fully combined.
Assemble the pie:
- Take the chilled pie crust with pecans 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°F.
- After 10 minutes, reduce the oven temperature to 350°F (175°C) 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 overmix the filling: When whisking the eggs and other ingredients, mix until just combined to avoid a tough filling texture. Overmixing can cause the filling to puff up too much and crack.
Nutrition Information
Show Details
Calories
714kcal
(36%)
Carbohydrates
82g
(27%)
Protein
8g
(16%)
Fat
41g
(63%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
9g
Monounsaturated Fat
20g
Trans Fat
0.3g
Cholesterol
113mg
(38%)
Sodium
416mg
(17%)
Potassium
328mg
(9%)
Fiber
4g
(16%)
Sugar
61g
(122%)
Vitamin A
388IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 714 kcal
% Daily Value*
Calories | 714kcal | 36% |
Carbohydrates | 82g | 27% |
Protein | 8g | 16% |
Fat | 41g | 63% |
Saturated Fat | 10g | 50% |
Polyunsaturated Fat | 9g | 53% |
Monounsaturated Fat | 20g | 100% |
Trans Fat | 0.3g | 15% |
Cholesterol | 113mg | 38% |
Sodium | 416mg | 17% |
Potassium | 328mg | 7% |
Fiber | 4g | 16% |
Sugar | 61g | 122% |
Vitamin A | 388IU | 8% |
Vitamin C | 0.4mg | 0% |
Calcium | 113mg | 11% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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