The perfect Pecan Pie has a crispy toasted pecan top and a delicious melt-in-your-mouth center made with brown sugar, maple syrup, butter, vanilla and a touch of rum.
Add a flaky all-butter pie crust and a dollop of vanilla ice cream to the mix and you have the perfect pie to impress your loved ones!
Pecan Pie without corn syrup
I just had to post a Pecan Pie recipe for this coming fall since you guys always love my pies so much (thank you!!!).
Enter my go-to Pecan Pie which I make without corn syrup and with lots of brown sugar, maple, butter, and a bit of rum for all the flavor! You know that I always gotta put a twist on a classic hehe!
Why this recipe works
- No corn syrup. Look, I never have it on hand and it’s hard to find out of the US. I honestly think maple syrup makes the flavor so much more interesting anyway!
- Award-winning flavor. Meet the crispy toasted pecan top and the melt-in-your-mouth center made with lots of brown sugar, maple syrup, butter, vanilla, and a touch of rum! Truly the best!
- Flaky buttery crust. I used my All-Butter Pie Crust for this pecan pie: it’s flaky, golden brown and delicious!
- No pre-baking! You can skip pre-baking the crust for this recipe which means no pie weights needed and a much quicker process!
- Easy. Anyone can make this pecan pie and wow their loved ones!
- Make ahead. Make the crust ahead of time and bake when you're ready!
Ingredients for Pecan Pie
Pie crust. I used my Homemade All-Butter Pie Crust for this pie. It makes 2 crusts so you can either cut the recipe in half or just make two crusts and freeze the second for a future one-crust pie (like Sweet Potato Pie)
I recommend making the pie crust a day ahead of time (or more) to speed up the whole process. Of course, you're welcome to use your own pie crust recipe if you'd like!
Pecans. Well, obviously, hehe!
Maple syrup. My pecan pie uses pure maple syrup instead of corn syrup because I find it provides much better flavor (richer and more interesting), it’s healthier and also easier to find for all my readers who are not in the US. Make sure you get pure and not artificial maple syrup!
Dark brown sugar. With its high molasses content, dark brown sugar will significantly deepen the flavor of your pecan pie while providing sweetness. I’m telling you the dark brown sugar and maple combo is where it’s at.
Butter for that delicious buttery flavor! I like to use unsalted.
Rum or bourbon (optional). You can totally leave this out if you prefer but I personally love a touch of warm rum in fall desserts!
Vanilla extract. This is the base flavor.
Salt, for flavor.
Eggs for structure.
How to make Pecan Pie step-by-step
STEP ONE: Make the pie crust following my Homemade Pie Crust recipe or use your favorite crust recipe. My pie crust recipe makes 2 crusts so you can either cut the pie crust recipe in half or make 2 and freeze the second one for a future one-crust pie (like Sweet Potato Pie)! The pie dough can be made days ahead of time, if desired.
STEP TWO: Preheat the oven to 350F (180C).
STEP THREE: Make the pecan filling. In a large bowl, add the maple syrup, brown sugar, flour, butter, rum or bourbon (if using), vanilla extract, and salt. Mix to combine, making sure the mixture is completely smooth. Add in the eggs and mix until combined. Finally, add in the pecans and mix.
STEP FOUR: Prepare the pie. On a lightly floured surface, roll out one of the chilled discs of pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish and place it into the pie dish, then pour in the pecan filling.
STEP FIVE: Bake for 40-45 minutes or until the edges are set and the center is still a bit jiggly (kinda like when you bake pumpkin pie). If the pie is browning too quickly, cover it with a layer of aluminum foil. Allow the pie cool down to room temperature (about 2-3 hours), serve, and enjoy!
Make-Ahead and Storing Instructions
Make-Ahead Instructions: if you want to make pecan pie ahead of time, you can do so by preparing the crust ahead of time and chill it or freeze it (step 1) and preparing the pecan filling (step 3) by combining all the ingredients into the bowl except the pecans (cover the filling and chill it in the refrigerator for 1-2 days).
Alternatively, you can fully make and bake the pie (step 1 through step 5) and serve it the next day. Cover tightly with plastic wrap and store at room temperature overnight.
Storing Instructions: store covered with plastic wrap at room temperature for 1-2 days, then in the refrigerator for up to 4-5 days (total). Remove from the refrigerator and allow to reach room temperature before serving.
HAPPY BAKING!! I hope you'll love this Maple Pecan Pie Recipe without corn syrup as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More pie recipes you'll love:
Pecan Pie (without Corn Syrup)
Ingredients
For The Crust
- 1 pie crust (I used my Homemade Pie Crust Recipe to make mine, it makes 2 so you can either cut the recipe in half or freeze the second one for another pie)
For The Filling
- 3/4 cups + 2 tbsp (210 ml) pure maple syrup
- 1/2 cup (100 g) dark brown sugar
- 1 tbsp (8 g) all-purpose flour
- 5 tbsp (70 g) unsalted butter (melted and slightly cooled)
- 1-2 tbsp (15-30 ml) rum or bourbon (optional, stick to 1 tablespoon for a more subtle flavor or add 2 tablespoon for a stronger flavor)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs (room temperature)
- 2 cups (200 g) pecan halves
Instructions
- Make the pie crust following my Homemade Pie Crust recipe or use your favorite crust recipe. My pie crust recipe makes 2 crusts so you can either cut the pie crust recipe in half or make 2 and freeze the second one for a future one-crust pie (like Sweet Potato Pie)! The pie dough can be made days ahead of time, if desired.
- Preheat the oven to 350F (180C).
- Make the pecan filling. In a large bowl, add the maple syrup, brown sugar, flour, butter, rum or bourbon (if using), vanilla extract, and salt. Mix to combine, making sure the mixture is completely smooth. Add in the eggs and mix until combined. Finally, add in the pecans and mix.
- Prepare the pie. On a lightly floured surface, roll out one of the chilled discs of pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish and place it into the pie dish, then pour in the pecan filling.
- Bake for 40-45 minutes or until the edges are set and the center is still a bit jiggly (kinda like when you bake pumpkin pie). If the pie is browning too quickly, cover it with a layer of aluminum foil. Allow the pie cool down to room temperature (about 2-3 hours), serve, and enjoy!
Notes
Nutrition
Adapted from Sally’s Baking Addiction.
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