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Pecan Pie Without Corn Syrup

A rich, caramelized pecan pie made with pure maple syrup and brown sugar instead of corn syrup. This classic Southern dessert features brown butter, toasted pecans, and a perfectly gooey filling with butterscotch notes.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups 8 oz pecan halves
  • 3/4 cup pure maple syrup Grade A dark amber preferred
  • 3/4 cup packed brown sugar dark or light
  • 6 tablespoons unsalted butter
  • 3 large eggs at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
Crust
  • 1 unbaked 9 inch pie crust homemade or store bought

Equipment

  • 9 inch pie dish
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rolling pin
  • Pie weights or dried beans
  • Wire cooling rack
  • Aluminum foil
  • Baking sheet

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and position a rack in the lower third. Place your pie crust in the dish, crimp the edges decoratively, and refrigerate while you prepare the filling.
  2. Spread the pecan halves on a baking sheet and toast for 5 to 7 minutes until fragrant. Watch carefully to prevent burning. Remove and let cool while you make the filling.
  3. Melt the butter in a medium saucepan over medium heat until it foams and turns golden brown with a nutty aroma, about 4 minutes. Remove from heat immediately once browned. Add the brown sugar and stir until combined.
  4. Pour the maple syrup into the brown butter mixture and whisk until smooth. Return to low heat for 2 minutes, stirring constantly to dissolve any sugar crystals. Set aside to cool for 10 minutes.
  5. In a large bowl, whisk the eggs until well combined and slightly frothy. Add the heavy cream, vanilla extract, and salt, whisking until uniform.
  6. Slowly pour the cooled maple syrup mixture into the egg mixture while whisking constantly. The filling should be smooth, glossy, and pourable.
  7. Arrange the toasted pecans in the chilled pie crust. Pour the filling slowly over the pecans, allowing it to seep between the nuts. Gently tap the pie dish to release any air bubbles.
  8. Bake for 50 to 55 minutes until the edges are set but the center still wobbles slightly when gently shaken. Cover the crust edges with foil after 30 minutes if they brown too quickly.
  9. Transfer the pie to a wire rack and cool for at least 3 hours at room temperature before slicing. The filling needs time to set properly.

Notes

For the cleanest slices, refrigerate the fully cooled pie for 30 minutes before cutting, then dip your knife in hot water between each slice. The pie actually tastes better the next day once flavors meld. Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.