Easy Pecan Pie (No Corn Syrup)
This pecan pie is made without corn syrup and still bakes up rich, sweet and perfectly gooey. Maple syrup gives the filling a warm sweetness that pairs so well with the toasted pecans. Simple ingredients and only 10 minutes of prep.
Servings: 8
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
- 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
Serving: 1slice | Calories: 319kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 198mg | Potassium: 106mg | Sugar: 39g