Easy Pecan Pie
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This pecan pie is sweet, gooey and made with maple syrup instead of corn syrup. It only takes 10 minutes to prep and makes the perfect holiday dessert.
If you love pecan pie but want to skip the corn syrup, this version is such a winner. I tested it a few times to get the texture just right and the maple syrup gives every bite the best warm sweetness. It still tastes like the classic pie I grew up with, just made with simple pantry ingredients.
And if you’re on a roll with healthier holiday treats, you might also love my healthy sweet potato casserole or these pumpkin bars. Perfect alongside this pecan pie for a holiday feast!
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“This is the BEST pecan pie I’ve ever eaten or made. I will NEVER make it with Karo ever again. Thank you for the wonderful recipe. The entire family enjoyed it, even in a gluten-free premade crust!”
Why I Love This Pecan Pie
- No heavy aftertaste: Using maple syrup instead of corn syrup keeps the filling sweet but not overly syrupy which I love.
- Quick to prep: If you’re using a store-bought crust, this comes together in minutes.
- The best texture: A gooey center, crisp edges and plenty of toasted pecans in every bite.
- Holiday crowd-pleaser: It’s simple, classic and always one of the first pies to disappear.
Ingredients Needed
- pie crust – for ease I used a 9″ store-bought pie crust. My favorite brand is the Wholly Wholesome traditional frozen pie crust (they also have a gluten-free pie crust as well!) as they’re made with minimal, organic ingredients. But feel free to use your favorite store-bought pie crust or if you’re feeling ambitious you can make your own pie crust. This looks like a great homemade pie crust recipe.
- pecans – the star of the show! You’ll want roughly chopped pecans for the filling and I recommend saving some whole or halved pecans for topping the pie before baking.
- eggs – three large ones will help bind the filling together.
- brown sugar – this brings a lovely depth of sweetness and richness to the pie.
- maple syrup – this replaces the corn syrup and gives the pie a warm, natural sweetness. Use pure maple syrup for the best flavor.
- unsalted butter – this adds a creamy texture and rich flavor to the filling. Make sure you’re using melted and cooled butter. If your butter is too hot it could start cooking the eggs.
Find the full ingredient list with measurements in the recipe card below.
Pecan Pie Variations
I personally love this pie as is, but there are so many fun ways to change things up with this recipe! Please let me know in the comments if you decide to try one of these variations for yourself.
- Chocolate pecan pie: Stir chocolate chips or chunks into the filling before baking. The chocolate melts into the pecans and makes every bite extra rich. If you love this combo, try my pecan pie brownies too.
- Bourbon pecan pie: Add a splash of bourbon or whiskey to the filling for a warm, deeper flavor.
- Spiced pecan pie: Mix in cinnamon, nutmeg or allspice for a cozy holiday spin.
- Coconut pecan pie: Fold shredded coconut into the filling for a sweet, nutty twist that pairs so well with the maple syrup.
How to Make Pecan Pie
Step 1: Start by pre-heating your oven and setting your pie crust in your pie pan. In a large bowl, whisk the eggs until they’re smooth and well combined.
Step 2: Add the brown sugar, maple syrup, cooled and melted butter, vanilla extract and salt to the eggs. Stir to combine.
Step 3: Evenly scatter the chopped pecans across the base of your pie crust.
Step 4: Gently pour your prepared filling mixture over the pecans in the crust, making sure it spreads evenly.
Step 5: Bake at 400°F for the first 10 minutes, then reduce the heat to 350°F, continuing to bake for another 30 minutes.
Step 6: After baking, allow the pie to cool for a minimum of 2-4 hours to let the filling set completely. Once set, slice, serve, and enjoy!
Brittany’s Tip
- If your pie falls apart when you slice it, it probably didn’t cool long enough. Only speaking from experience here! Let it set for at least 2–4 hours before cutting in so the filling has time to firm up.
How to Serve
When it comes to serving this pecan pie, you can keep it classic or add a few extra touches to make each slice truly unforgettable! Here are some of my favorite ways to take it to the next level:
- Whipped cream – Pie + whipped cream = a match made in heaven. I love adding a scoop of regular whipped cream for the real deal or use coconut whipped cream.
- Ice cream – You really can’t go wrong with adding a scoop of your favorite ice cream on top of your slice of pecan pie. Vanilla would be my first choice, but for some dairy-free options this banana ice cream or chocolate banana ice cream would be tasty!
- Caramel drizzle – This 4-ingredient date caramel sauce would be delicious drizzled over a slice of this pie.
- Sprinkle of sea salt – Add a sprinkle of flaky sea salt on top when serving this pie for a nice salty sweet combo!
How to Store
Room temperature: If you’ll be enjoying your pecan pie within a day or two, you can cover it with foil or plastic wrap and keep it on the counter at room temperature.
Refrigerator: For longer storage, refrigerate the pie. Cover it tightly with foil or plastic wrap so it stays fresh and doesn’t pick up any fridge smells. It will keep for up to 4 days.
Freezer: Pecan pie freezes really well. Once it has cooled completely, wrap it in plastic wrap, then a layer of foil. Label with the date and freeze for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight.
Frequently Asked Questions
Absolutely! You should be able to purchase a gluten-free pie crust in most stores (I recommend the Wholly Wholesome gluten free pie crust) or it’s a great option to make your own pie crust with your favorite gluten-free flour.
The eggs in this pie help give the filling structure so I wouldn’t recommend using a vegan substitute and it’ll completely change the texture/consistency of this pie. I also haven’t tested it so I have no idea if it would even turn out.
No! This is an optional addition. I liked topping my pie with pecan halves for ascetics, but it’s not required.
The best way to tell if your pecan pie is done baking is to gently shake it. The center of the pie should still have a slight jiggle to it with the edges being set. The jiggle indicates that the pecan pie filling is slightly liquidy, but trust me, it will firm up as it cools. You don’t want to overcook your pie!
This pecan pie without corn syrup is a great dessert to make in advance for holiday meals. The filling firms up more the longer it sits in the fridge, so you can easily make this pie 2-3 days in advance from when you want to serve it. Just make sure to store it covered in the fridge until you’re ready to serve.
More Holiday Desserts to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Pecan Pie (No Corn Syrup)
Ingredients
- 1 9” store-bought pie crust
- 1 cup chopped pecans , plus more for topping
- 3 large eggs
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 4 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F and prep your pie crust.
- In a medium mixing bowl whisk together the eggs. Then add brown sugar, maple syrup, melted and cooled butter, vanilla and salt.
- Add chopped pecans to the pie crust.
- Slowly pour pie filling over pecans. Top with additional chopped pecans or pecan halves.
- Put pie in the oven and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake for 30 minutes. Your filling should be set, but can still have a little jiggly to the center. It will fully cool as it sets.
- Let pie cool for 2-4 hours, minimum to fully set. Cut and serve with whipped cream or ice cream. Enjoy!
Video
Notes
- Storage: For short-term storage, cover your pecan pie with foil or plastic wrap and keep it at room temperature for up to 2 days. For longer storage, refrigerate it covered for up to 4 days. To freeze, let the pie cool completely, wrap it in plastic wrap and foil, label with the date, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This pie is fabulous! I love how it turned out. Thanks so much.
I added an additional 1/2 cup of pecans and 2 Tablespoons of vanilla bourbon. I baked in a convection oven for 10 minutes at 375, then 30 minutes at 325.
Sounds delicious and I love the syrup option. Baking this today in a convection oven at 375° for 10 minutes, 325° for 30 minutes. I also added 2 Tablespoons of vanilla bourbon and another 1/2 cup of chopped pecans. I will come back and let you know how it turns out.
So glad you’re giving this one a try, Barbara! I love the addition of vanilla bourbon and extra pecans, that sounds amazing. Thanks so much for making the recipe, and I can’t wait to hear how it turns out.
350, not 340. Typo
Followed instructions fully. Baked 10 minutes at 400, then 30 at 340. Pie is still liquid.
I’m sorry this didn’t set up for you, Beth. Pecan pie will still look quite loose in the center when it comes out of the oven and needs a full 2–4 hours to set as it cools, but if it was still very liquid, it likely needed a bit more bake time until the edges are set and the center jiggles slightly.
Just made this for thanksgiving and it came out really good! I don’t normally gravitate towards pecan pie but this was a hit at the dessert table with everyone. For changes I made: I used margarine instead of butter and a gluten free pie crust, I also did add a little more pecans (an additional 1/4 cup).
So glad this recipe was a hit for you, Nina! Your swaps sound great and I love that the pie was a favorite even though you don’t usually go for pecan pie. Thanks for coming back to leave a review, I so appreciate it.
Hi! If I make a homemade pie crust do I need to blind bake it first?
I might just to ensure it gets cooked fully! Let me know how it turns out if you make it!
Will this work if I sub the brown sugar with coconut sugar?
And will it work if I add bourbon?
Coconut sugar should work well in place of brown sugar, though the flavor will be a little more subtle. I haven’t tried adding bourbon, but it sounds like a tasty idea. If you give it a try, let me know how it turns out!
I made this for thanksgiving, my family devoured it! thank you so much for this recipe!
Yay! So glad this pie was a hit with your family!! Thanks for making it and for coming back to leave a review. I so appreciate it!
I am usually skeptical when I see recipes like this, and all of the high praise/5 stars, but I wanted to try making a “simple” pecan pie with maple syrup (vs. corn syrup) and came across this recipe. It was a huge hit!
Didn’t change anything with the exception of using Wholly Wholesome Organic Pie Shells vs. the refrigerated dough since it wasn’t available. I used all organic ingredients, which I do believe makes a difference in taste, but I don’t think you can go wrong with this recipe. Our oven has been a challenge lately, so I couldn’t get the temp higher than 375 degrees for the first 15 min, then dropped it down to 350 for 30 min more and it worked perfectly.
I’m so glad this recipe turned out for you! I love using organic ingredients whenever I can, it really adds a nice touch. Thanks for making it and for coming back to leave a review. I really appreciate it!
Absolutely LOVE your recipe! Historically I’ve not liked Pecan Pie much as it’s usually too sweet. However it’s my husband’s favorite kind so I tried your version last night. Your recipe is perfect, probably due to maple syrup instead of corn syrup. My husband and I are BOTH fans! Thank you Brittany
Oh yay! This makes me so happy to hear. Thanks for giving my recipe a try and I’m so glad it was a hit! 🙂
The best pecan pie ever and so easy!! Will definitely make again 🙂
Woo!! That makes me so happy to hear, Jaz. Thanks for coming back to leave a review. It means the world to me.