A no corn syrup pecan pie recipe made with maple syrup and agave for a healthier fall dessert.
I first shared this delicious Pecan Pie recipe on my friend Amanda’s site.
Pecan Pie Recipe Without Corn Syrup
This decadent pecan pie recipe is what all pecan pie recipes aspire to be. It has a buttery, flakey crust with a rich sugar-custard filling and perfectly caramelized pecans. The pecan pie filling is made with no corn syrup, just maple syrup with a touch of optional agave for a natural, earthy sweetness that is beautifully balanced between the buttery crust and the toasty pecans.
But it gets better.
The pie crust is our foolproof pie crust – this recipe even works when I let the three year olds take the lead! Even if you’ve always burnt your pie recipes in the past, this recipe is going to change all of that and turn you into a reigning pie queen.
It’s that good.
I have to admit – I was always on the fence about pecan pie until I started making my own and swapping out the corn syrup for maple syrup. Once you make this delicious homemade pecan pie, store-bought pies will be forever ruined for you.
If there are people in your family who are not huge nut fans – or there is any concern about allergies – you can leave out the nuts and serve this recipe as a “butter tart” or “sugar pie.” Either way, it’s a delicious and indulgent pie that pairs great with a scoop of ice cream and a cup of coffee at the end of a big Thanksgiving meal!
To arrange the pecans, you can do it one of two ways: scatter them on the bottom of the pie crust and pour the custard mixture over top, or place each one on the pie after pouring the custard into the shell (being sure to dip each one in the mixture to ensure it gets that caramelized coating). Personally, I prefer placing them on the bottom of the pie shell before pouring the custard in and then adding a few extra pecans where any gaps will occur, but if you want to do a fancy design with the pecans, the second option is your best bet.
Maple Pecan Pie Ingredients
Pecan Pie Crust:
- 2 cups flour
- 1 teaspoon salt
- 1 Tablespoon sugar
- 6 Tablespoon butter
- 6 Tablespoon lard or shortening
- 6-8 Tablespoon ice water
For the filling:
- 3 eggs, beaten
- 6 Tablespoons butter
- 1 teaspoon salt
- 1 cup brown sugar
- 1/4 cup agave syrup (or corn syrup)
- 1/2 cup maple syrup
- 1 teaspoon vanilla, or more to taste
- 2 cups pecans
Tip: The pie crust can be prepared the day before – you can even freeze the dough in advance of making this recipe.
Kitchen Tools You May Find Helpful
- Pastry cutter
- Measuring cups and spoons
- Rolling pin <– I like using a heavy rolling pin because it does half of the work for you!
- Double boiler
- Pie plate
- Pie crust shield <– don’t waste time with tinfoil, just use a pie crust shield to prevent burnt crust
How to Make Pecan Pie with Maple Syrup
Preheat oven to 275F and butter and line a pie plate. Set aside.
Prepare your pie crust by combining the flour, salt and sugar in a large bowl.
Cut in the butter or shortening and then add just enough ice water to form a cohesive dough.
Roll the dough out into a circle and place into your pie plate. Cut the excess dough off and crimp the edges.
Using a fork, make small holes all over the pie crust. Set aside.
In a double boiler (or a glass bowl set over a pot of boiling water), melt the butter.
Add the sugar, salt, corn syrup and maple syrup and whisk well.
Working quickly, pour in the beaten eggs and whisk until completely incorporated.
Continue to heat, whisking occasionally, for 5 minutes.
Remove from heat and add in the vanilla.
Place the pecans in the pie shell and pour the custard mixture overtop.
Fold tinfoil over the edges of the pie crust and then gently lay a small piece over the middle. (Personally I prefer to use a pie crust shield to prevent burnt edges – it can be tricky to deal with hot tin foil while baking.)
Bake for 30 minutes before removing the middle piece of tinfoil, then continue to bake an additional 20-30 minutes until the center is set like Jell-O but not liquidy or overly jiggly. (Total baking time of 50-60 minutes.)
Let cool before cutting and serving.
Grab your free printable for our Super Easy Maple Pecan Pie recipe:
For the crust:
For the filling:
This foolproof maple pecan pie recipe is an indulgent treat after a special holiday meal and always turns out perfectly!