Do I need to blind bake the crust?

No, for this recipe, the filling bakes directly in the raw pie crust. Just be sure to chill the pie crust before adding the filling.

Can I Freeze Pecan Pie?

Yes, you can freeze the pie after it’s fully baked. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Why did my pie filling crack?

Overbaking can cause the filling to crack. To avoid this, take the pie out when it’s slightly jiggly in the center and let it cool.

What is a good substitute for Corn Syrup in Pecan Pie?

For every cup of corn syrup the recipe calls for, use one cup of maple syrup plus 1 tablespoon of flour. This will create a similar texture to help the pie set.

Maple Pecan Pie Recipe (Without Corn Syrup)

Description

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.

Ingredients

Units Scale

Ultimate All-Butter Pie Crust, Grandma’s Pie Crust, or store-bought pie crust
2 cups (8 ounces) pecan halves
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2/3 cup dark brown sugar, packed
1/3 cup granulated sugar
3/4 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

Equipment:

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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.

Prep Time: 15 min
Cook Time: 45 minutes
Category: Sweet
Method: American
Cuisine: American