Pecan Pie without Corn Syrup

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4.88 from 8 votes

Pecan Pie without Corn Syrup

Pecan Pie without Corn Syrup is one of the best desserts to celebrate the holidays. A flaky, homemade pie crust that can easily be gluten-free is loaded with a delicious and simple pecan pie filling and baked to gooey perfection.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 pie crust 9-inch, homemade or store-bought
3 cups pecans raw, coarsely chopped
¾ cup pure maple syrup
1 cup brown sugar dark
3 large eggs
5 Tbsp. butter melted and cooled
1 tsp. vanilla
¼ tsp. salt
1 tsp. cinnamon

Serving:

Whipped Cream
Chocolate shavings/mini chocolate chips

Instructions

If you're not using a store-bought crust, follow the directions to make this homemade pie crust.
Place the prepared dough into a 9-inch glass or ceramic pie plate. Crimp the edges decoratively and refrigerate while preparing the filling.
Add the pecans to the bottom of the pie crust in a single layer.
Whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts. Add a few additional pecans on top for decoration.
Bake the pie at 350 for 50-60 minutes, or until the middle no longer jiggles. If the edges of the pie crust are beginning to brown, place a pie crust shield on top after 20-30 minutes. Additionally, if the top is browning too quickly, carefully place a piece of aluminum foil over the top to prevent it from burning.
Place the baked pie on a wire rack to cool completely before serving. The filling will continue to set, so it is important that you do not cut into it too soon.
Serve pie with a dollop of whipped cream and additional cinnamon. Enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: You can make the pie dough and keep it in the fridge for up to 2 days. Be sure to set it on the counter around 30 minutes before rolling so that it's easier to work with.
To Store: This recipe will keep for up to 2 hours at room temperature, or set it covered in the fridge for up to 4-5 days.
To Freeze: Wrap the pie tightly or secure individual slices in wax paper and seal in a freezer-safe container for up to 3-4 months.
To Reheat: Let the pie defrost in the refrigerator first. Then bake in a 350°F oven for 10 minutes. You can use the microwave for single slices, as well.

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