Homemade Pecan Pie (Without Corn Syrup)

A slice of maple pecan pie on a white plate.

Homemade Pecan Pie (Without Corn Syrup)

If you’re looking for a traditional corn-free pecan pie, you’re in the right place. This easy homemade pecan pie without corn syrup is perfect for your Thanksgiving feast.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 40

Cooling Time: 2

Total Time: 2 50

Servings: servings

Calories: 410kcal

Author: Carolyn Thomas

Cost: varies

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
½ teaspoon vanilla extract or vanilla bean paste
2 Tablespoons butter melted
2 Tablespoons flour
¼ teaspoon salt
⅛ teaspoon cinnamon
⅛ 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

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 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 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

Nutrition

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