Pecan Pie (without Corn Syrup)
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!
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
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.
Nutrition
Calories: 514kcalCarbohydrates: 52gProtein: 6gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 81mgSodium: 140mgPotassium: 252mgFiber: 3gSugar: 36gVitamin A: 325IUVitamin C: 0.3mgCalcium: 84mgIron: 2mg
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