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4.8 from 120 votes

Pecan Pie with No Corn Syrup

Most homemade pecan pie recipes use light corn syrup or dark corn syrup. But my top-rated pecan pie uses all-natural maple syrup instead! Which yields a gooey pecan pie filling with a delicious maple flavor. Baked in a homemade pie crust, this classic pie is perfect for Thanksgiving and holiday celebrations!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
4 hrs
Total Time
5 hrs 35 mins
Servings: 1 Pie (9")
Course: Dessert
Cuisine: American , Australian

Ingredients

  • 1 My Foolproof All-Butter Pie Crust (or your favorite pie crust)
  • 8 ounces pecan halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (213g) dark brown sugar packed
  • 3/4 cup real maple syrup
  • 3 Tablespoons (42ml) bourbon
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature, lightly beaten
  • 1 large egg yolk room temperature, lightly beaten
  • 4 and 1/2 Tablespoons (63g) unsalted butter
  • 1 Tablespoon (14ml) flour

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Have ready and refrigerated one pastry-lined 9-inch pie plate. Optional: Sprinkle the bottom of the pie crust with 1 teaspoon of flour and 1 teaspoon of granulated sugar. I find this helps prevent the crust from getting soggy. 
  2. Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling.
  3. In a large bowl combine the salt, cinnamon, and brown sugar. Mix well, breaking up any large clumps of brown sugar with your hands. Whisk in the maple syrup, bourbon, and vanilla. Whisk in the lightly beaten eggs and egg yolk. Set aside.
  4. In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook the mixture, whisking constantly, for 30 seconds. Remove from heat and whisk the mixture into the maple syrup/egg mixture, whisking until ingredients are evenly combined.
  5. Remove the pie crust from the fridge. Pour the filling into the prepared pie shell (right on top of the pecans). Bake in preheated oven for for 55 minutes, or until the edges are set and the center barely moves when you gently shake the pan back and forth.
  6. Place the pie plate on a wire rack and cool for 4 hours.
  7. Slice and serve. Or store the pie, covered in the refrigerator, for up to 3 days. Bring to room temperature before serving.