ingredients
  • Pie crust 1
  • Pecan halves 10 ounces
  • Salt 1/2 tsp • 1 kcal
  • Ground cinnamon 1/2 tsp
  • dark brown sugar, packed 2/3 cup
  • Sugar 1/3 cup • 470 kcal
  • Maple syrup 3/4 cup
  • Bourbon 2 tbsp
  • pure vanilla extract 1 tsp
  • large eggs, beaten 4
  • Butter 4 tbsp • 717 kcal
  • All-purpose flour 2 tbsp
Calories refers to 100 gr of product

Everyone loves a slice of pecan pie around the holidays, and this pecan pie without corn syrup is a perfect dessert to whip up on special occasions like Thanksgiving and Christmas. Unlike most classic pecan pie recipes, this one doesn't use corn syrup, instead, it's naturally sweetened with maple syrup and sugar. It has a rich, crunchy filling packed with pecans and a wonderfully buttery crust. Serve this after family dinners in the autumn and winter for a delicious seasonal treat.

How to Make Pecan Pie Without Corn Syrup

Making pecan pie without corn syrup is super easy. Place the pecans in a layer inside the pie crust. Pop that in the fridge and mix up the filling. To make the decadent filling, whisk the salt, sugar, and cinnamon together, then stir in the maple syrup and beat in the eggs. Take a small saucepan and melt the butter and stir in the flour to make a roux. Pour this into the maple syrup mixture and stir so that it's well combined. Transfer the filling to the pie crust, making sure to cover the pecans, then bake the pie for 10 minutes at 400°F. After 10 minutes, lower the heat to 350°F and bake the pie for another 50 to 55 minutes, or until the sides of the pie crust turn a beautiful golden brown and the center of the filling has set.

Tips for No Corn Syrup Pecan Pie

– Use high-quality maple syrup in this recipe.

– Before baking, dust the bottom of your pie crust with 1 teaspoon of flour and 1 teaspoon of sugar. This will keep it from getting soggy.

– You can use other spirits like rum or whiskey instead of bourbon or leave out spirits altogether.

– To make a gluten-free version of this gorgeous holiday pie, use a gluten-free pie crust and use cornstarch mixed with equal parts water instead of flour.

– If your pecan pie filling is runny, cook it longer. Wrap it in foil and bake it at a higher temperature (about 375°F should do) and check it periodically until you see that the center has set and barely moves. Also, let the pie cool completely before cutting it.

– Serve your pecan pie with a scoop of ice cream or a dollop of whipped cream to make it taste even better.

When is My Pecan Pie Done?

It takes about 50 to 55 minutes to bake no corn syrup pecan pie. You'll know when the pie has set because the center will hardly move. The edges of the pie crust will be slightly browned.

How to Store and Freeze Pecan Pie Without Corn Syrup

No corn syrup pecan pie lasts 3 days in the fridge or it can be wrapped and frozen for up to 2 months.

How to Make Pecan Pie Without Corn Syrup

Preheat your oven to 400°F.

Layer the pecans over the pie crust. Refrigerate while you make the filling.

Mix white sugar, brown sugar, salt, and cinnamon in a large bowl. Mix in the maple syrup, bourbon, and vanilla. Beat in the eggs.

Melt the butter over medium-low heat. Add the flour and stir well for about 30 seconds. Add the flour-butter mixture to the maple mixture, stirring until everything is well combined.

Take the pie crust out of the fridge. Pour the filling over the pecans. Bake for 10 to 12 minutes. Lower the heat to 350°F. Bake for another 50 to 55 minutes or until the filling is set.

Remove from the oven and place the pie on a cooling rack. Let it cool completely, about 4 hours.

Notes

Use room temperature ingredients to make your pecan pie. They'll mix more easily.