Imagine making a delicious pecan pie without corn syrup. Did you even know that it can be done? Modern pecan pie has actually strayed quite a bit from its traditional recipe, which used maple syrup. If you’ve looked for a traditional corn-free pecan pie, you’re in the right place. This easy maple pecan pie is perfect for you.
Why Make Pecan Pie Without Corn Syrup?
Growing up, you may recall pecan pie as one of your Thanksgiving traditions. Much like the classic pumpkin pie or Nantucket cranberry pie, the pecan pie is rich with history.
Before it became common in the late 1800s, bakers always made pecan pie without corn syrup. Sweeteners like brown sugar, molasses, and maple syrup were used, giving their pies a richer taste than the corn syrup versions we know today.
The holiday season is one of my favorite times to bring back traditional, from scratch recipes. I love being surrounded by family and friends, excited children and amazing food. The chill outside punctuates the cozy feelings of being together and sharing the joys of the year past in warm fellowship. And then, as a wonderful seasonal bonus, there are the pies!
Making pecan pie without corn syrup is among our favorite holiday recipes, but you don’t have to wait for the holidays to give it a try. This rich dessert also provides a satisfying finish to a lighter fare on a summer day.
Tips for the Best Pecan Pie
Making the perfect pecan pie is like art. Follow these tips for a pecan pie that’s sure to impress. It’ll be the highlight of any meal:
- Use Quality Vanilla – The quality of your vanilla flavor will go a long way. I typically use vanilla bean paste or homemade vanilla extract, but a high-quality pure vanilla extract works great, too.
- Temperature – Use an oven thermometer to watch your oven temperature closely. Too high, and the crust burns, too low, and it’s not cooked right. Aim for 375°F for a golden crust and a gooey center.
- Preventing Overcooking – Cover the pie crust edges with foil halfway through baking to keep them from burning if you notice them getting too dark.
- Testing for Doneness – Shake the pie gently. If the center wobbles just a bit, it’s done. It will continue to set as it cools.
- Cooling Properly – Let the pie cool completely before cutting (this might be the hardest part!). Cooling ensures that the pecan pie filling is set and that you get clean slices. This also means this pie is perfect for baking the day before it’s needed (always a plus for a Thanksgiving recipe).
Pecan Pie Without Corn Syrup Variations
Trying out these pecan pie variations lets you match your taste and the event. Whether you like the rich taste of chocolate pecan pie, the warm taste of bourbon pecan pie, or the unique taste of savory pecan pie, each version is sure to make your taste buds happy.
| Variation | Key Ingredients | Flavor Notes |
| Chocolate Pecan Pie | Add 1 cup of chocolate chips with the pecans before pouring the egg mixture into the pie shell. | Rich, sweet, indulgent |
| Sea Salt Pecan Pie | Sprinkle flaky sea salt on the pie after baking. | A slightly salty touch to balance the sweetness |
| Bourbon Pecan Pie | Add 2 Tbs. of bourbon to the egg mixture before pouring it over the pecans in the pie shell. | Warm, sophisticated, slightly boozy |
| Savory Pecan Pie | Reduce maple syrup by half and add herbs and crumbled bacon to the egg mixture before pouring over the pecans in the pie shell. | Less sweet, savory, fragrant |
How to Make Pecan Pie (Without Corn Syrup)
Supplies Needed
- Mixing Bowl and Whisk – You can use a stand mixer with a whisk attachment, but mixing by hand is very easy in this recipe.
- Pie Pan – This recipe yields one 9” pie.
- Cookie Sheet – Place a cookie sheet or other large pan on the rack below your pie as it bakes. This will save a mess in the oven and make clean-up easy.
- Aluminum Foil – You may need to tent the edges of your pie crust to keep it from over-browning.
Ingredients Needed
- Prepared Pie Crust – You can use a 9” store-bought pie crust, but this homemade pie crust recipe is our family’s favorite.
- Eggs – We love using farm-fresh eggs, but water-glassed eggs would work, too!
- Real Maple Syrup – Honey can also be used, but honey is sweeter, so reduce the amount to about 1/2-3/4 cup.
- Maple Extract – Do not confuse maple extract with pure maple syrup. Maple extract is much more concentrated, so a little goes a long way.
- Vanilla Extract – Learn how to make homemade vanilla extract or try vanilla bean paste for a deeper vanilla flavor.
- Butter – This recipe calls for melted butter. You can learn how to make butter at home here!
- Flour – All-purpose flour works best.
- Salt – As always, we love our Redmond Real Salt. It’s all we use here on the Homestead. If you click through that link and use coupon code “HFSalt” at checkout, you’ll receive 15% off your order.
- Cinnamon – If you don’t have cinnamon and nutmeg on hand, you can substitute them for ¼ tsp of pumpkin pie spice.
- Ground Nutmeg – I prefer freshly grated, but ground nutmeg works great, too.
- Pecans – You can buy whole or pecan halves at the store and chop them, or purchase chopped pecans that are ready to go. We also like this recipe made with walnuts instead of pecans.
Step-by-Step Directions
- Preheat the oven to 375°F.
- Whisk together the eggs, maple syrup, maple extract, vanilla extract and butter.
- Sprinkle on flour, salt, cinnamon and nutmeg and whisk until smooth.
- Spread the nuts in the bottom of a prepared pie shell.
- Pour the maple syrup/egg mixture over the nuts.
- Place in the preheated oven on the middle rack.
- Place a cookie sheet on the rack underneath to catch any drips.
- Bake at 375°F for 40 to 45 minutes. (Halfway through the baking time, you may want to tent the pie with foil to prevent over-browning of the crust. The surface of the pie may rise and crack while cooking; that’s fine. It will deflate while cooling.
- Remove the pie from the oven and allow it to cool completely on a wire rack before serving.
Did you make this recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see your pecan pie!
FAQ
Yes, you can! My recipe uses pure maple syrup instead of corn syrup.
You can use store-bought or homemade pie crust. If you’re in a hurry, a store-bought crust works well. But making your own butter pie crust is a great choice for a flaky base.
To keep pecan pie fresh, store it in the fridge. Let it cool completely, then cover it with plastic wrap or foil before refrigerating.
Yes, you can freeze pecan pie. Let the pie cool completely, then wrap it in plastic and foil to prevent freezer burn. Thaw it in the fridge overnight and bring to room temperature before serving.
Try using pure maple syrup, honey, or agave nectar instead of corn syrup. These alternatives add unique flavors and maintain the pie’s consistency.
Before corn syrup, pecan pies were sweetened with brown sugar (or light brown sugar), maple syrup or molasses.
Yes! For something different, try making chocolate or bourbon pecan pie. A savory pecan pie is a fun twist on a less sweet option.
Other Posts You May Enjoy
- Homemade Pumpkin Pie Recipe
- Homemade Pie Crust Recipe
- Nantucket Cranberry Pie Recipe
- Homesteading Family’s Thanksgiving Traditions
Homemade Pecan Pie (Without Corn Syrup)
Equipment
- Mixing Bowl
- Whisk
- Pie Pan
- Cookie Sheet
- Aluminum Foil optional
Ingredients
- 1 pie crust grab my homemade pie crust recipe here
- 2 whole eggs beaten
- 1 cup maple syrup use the real stuff!
- 2 teaspoons maple extract
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 2 Tablespoons butter melted
- 2 Tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups pecans roughly chopped
Instructions
- Preheat the oven to 375°F.
- Mix together the eggs, maple syrup, maple extract, vanilla extract and butter.
- Sprinkle with flour, salt, cinnamon and nutmeg.
- Whisk until smooth.
- Spread the nuts in the bottom of a prepared pie shell.
- Pour the maple syrup/egg mixture over the nuts.
- Place in the preheated oven on the middle rack.
- Place a cookie sheet on the rack underneath to catch any drips.
- Bake at 375°F for 40 to 45 minutes. (Halfway through the baking time, you may want to tent the pie with foil to prevent over-browning of the crust. The surface of the pie may rise and crack while cooking; that’s fine. It will deflate while cooling.
- Remove the pie from the oven and allow it to cool completely before serving.
Notes
- Use Quality Vanilla – The quality of your vanilla flavor will go a long way. I typically use vanilla bean paste or homemade vanilla extract, but a high-quality pure vanilla extract works great, too.
- Temperature – Use an oven thermometer to watch your oven temperature closely. Too high, and the crust burns, too low, and it’s not cooked right. Aim for 375°F for a golden crust and a gooey center.
- Preventing Overcooking – Cover the pie crust edges with foil halfway through baking to keep them from burning if you notice them getting too dark.
- Testing for Doneness – Shake the pie gently. If the center wobbles just a bit, it’s done. It will continue to set as it cools.
- Cooling Properly – Let the pie cool completely before cutting (this might be the hardest part!). Cooling ensures that the filling is set and that you get clean slices. This also means this pie is perfect for baking the day before it’s needed (always a plus for a Thanksgiving recipe).
| Variation | Key Ingredients | Flavor Notes |
| Chocolate Pecan Pie | Add 1 cup of chocolate chips with the pecans before pouring the egg mixture into the pie shell. | Rich, sweet, indulgent |
| Sea Salt Pecan Pie | Sprinkle flaky sea salt on the pie after baking. | A slightly salty touch to balance the sweetness |
| Bourbon Pecan Pie | Add 2 Tbs. of bourbon to the egg mixture before pouring it over the pecans in the pie shell. | Warm, sophisticated, slightly boozy |
| Savory Pecan Pie | Reduce maple syrup by half and add herbs and crumbled bacon to the egg mixture before pouring over the pecans in the pie shell. | Less sweet, savory, fragrant |
