Everyone loves a slice of pecan pie around the holidays, and this pecan pie without corn syrup is a perfect Southern dessert to whip up on special occasions like Thanksgiving and Christmas when you don't have corn syrup as you don't actually need it.
Unlike old-fashioned pecan pie recipe, this one replace corn syrup with maple syrup, so it's naturally sweetened. 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.
You don't actually need corn syrup for pecan pie, so don't get frustrated if you're allergic to corn or you don't have in you pantry. You can substitute corn syrup with maple syrup like we did, or molasses to make and enjoy a perfect old-fashioned pecan pie during holidays.
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.
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.
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.
Make sure not to burn you pecan pie. Check that your oven isn't too hot and cover the edge of the crust with foil and remove it for the last 10 minutes.
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 instead of bourbon 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.
Serve your pecan pie with a scoop of ice cream or a dollop of whipped cream to make it taste even better.
No corn syrup pecan pie lasts 3 days in the fridge or it can be wrapped and frozen for up to 2 months.
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.
Use room temperature ingredients to make your pecan pie. They'll mix more easily.