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Make pecan pie without corn syrup with this easy recipe that takes 10 minutes to prep! It’s rich, nutty, sweet and makes for the perfect dessert to serve at holiday meals!
If you love pecan pie, but don’t love how it’s usually made with corn syrup, you’re in for a real treat today. This year, I made it my goal to figure out how to make pecan pie without corn syrup and after a few tests I think I nailed it!
This easy recipe still has all the rich and indulgent flavors of traditional pecan pie, it’s just made with maple syrup instead of corn syrup, which turned out to be the perfect corn syrup substitute.
Whether you’re seeking a healthier treat, catering to dietary restrictions, or simply craving a twist on a classic recipe, this corn syrup-free pecan pie is guaranteed to be a new holiday favorite!
Table of Contents
Why You’ll Love This Recipe
- Made with maple syrup: Classic pecan pie is usually made with corn syrup, but for this recipe we’re using maple syrup, which is a healthier alternative. Maple syrup is a natural sweetener, has no additives or preservatives and has a lower glycemic index compared to corn syrup.
- Easy to make: With a store-bought crust, the prep work is drastically reduced, making this pecan pie recipe the perfect quick and easy dessert to make for Thanksgiving or Christmas.
- Delicious: The combination of rich brown sugar, buttery pecans, maple syrup and a hint of vanilla creates a delightful harmony in every bite.
- Perfect texture: The pie sets beautifully, offering that classic soft, gooey center paired with the crunch of pecans and crispness of the crust.
- 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 – the perfect natural sweetener to replace corn syrup! It also adds a delightful maple flavor to this pie. Just make sure to use pure maple syrup, not pancake syrup as that’s just loaded with corn syrup!
- 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.
- vanilla extract – a dash to elevate the overall taste.
- salt – just a hint to balance out the flavors.
How to Make Pecan Pie Without Corn Syrup
Step 1: Start by pre-heating your oven to 400°F and setting your pie crust in your pie pan.
Step 2: In a large bowl, whisk the eggs until they’re smooth and well combined. 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. If desired, add more chopped pecans or pecan halves to the top of the pie for added visual appeal.
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. The center should have a slight jiggle when you remove it from the oven, which will set as it cools.
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 and serve, perhaps with a dollop of whipped cream or scoop of ice cream for an added treat. Enjoy!
- Pie falls apart when cut: If your pie is falling apart as you cut into it you probably didn’t let it cool completely. Only speaking from experience here! It’s best to wait until the pie has set completely (a minimum of 2-4 hours) before cutting into it.
- Cracked filling: Overcooking can lead to a cracked or separated filling. Bake until the pie is just set with a slight jiggle in the center.
- Browning too quickly: If the top and sides are browning too quickly, cover your pie with foil.
- Undercooked crust: I didn’t pre-bake my crust before adding the pecans, but if you’re worried about your crust not cooking through you can easily pre-bake it for about 10 minutes before adding the pecans.
How to Serve Pecan Pie
- 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 Tell When Your Pecan Pie is Done
The best way to tell if your pecan pie without corn syrup 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!
Pecan Pie Variations
- Chocolate pecan pie: Mix in chocolate chips or chunks to your pie before baking to create a chocolate-pecan variation. The chocolate will melt as the bike bakes creating a layer of chocolatey goodness.
- Bourbon pecan pie: Add a splash of bourbon or whiskey to the filling for a warm, complex flavor.
- Spiced pecan pie: Add spices like cinnamon, nutmeg or allspice to the filling to create a spiced pecan pie, perfect for the holidays.
- Coconut pecan pie: Add shredded coconut to the filling for a tropical twist, combining the nuttiness of pecans with the sweetness of coconut.
How to Make in Advance
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.
How to Store
- Room temperature: If you’re planning to eat your pecan pie within a day or two, you can cover it with aluminum foil or plastic wrap and keep it on the counter at room temperature.
- Refrigerator: For longer storage, it’s recommended to store the pecan pie in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other refrigerator odors. It should last up to 4 days in the fridge.
- Freezer: If you’ve made extra pies or want to save a slice for later, pecan pie freezes well. Ensure it has cooled completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Label with the date and store for up to 2 months. Thaw in the refrigerator overnight before serving.
Pecan Pie FAQ’s
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.
If you’re out of maple syrup, honey can be a good alternative, though it might alter the flavor profile slightly.
No! This is an optional addition. I liked topping my pie with pecan halves for ascetics, but it’s not required.
More Holiday Desserts
- Healthy Sweet Potato Pie
- Vegan Pumpkin Pie
- Pecan Pie Brownies
- Healthy Dutch Apple Pie
- Healthy Apple Crisp
- Raw Mini Apple Pies
- No Bake Pumpkin Pie Bars
- Vegan Chocolate Pie
- Healthy Apple Crumble Bars
- Cherry Crisp
Easy Pecan Pie
- Preheat oven to 400F 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 400F, then reduce heat to 350F 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. Enoy!
Nutrition information is automatically calculated, so should only be used as an approximation.