Corn Syrup-Free Maple Pecan Pie
Corn Syrup-Free Maple Pecan Pie
Ingredients
For the Maple Pecan Filling
- 1/2 cup unsalted butter, melted
- 1 1/2 cups pure maple syrup, preferably Bourbon Barrel Aged
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups pecan pieces, finely chopped
- 1 cup pecan halves, for decoration
For the Pie Crust
- 1 pie crust, 9-inch, unbaked
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Add the pure maple syrup and packed light brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved, about 3-5 minutes. Remove from heat.
⏱️ 7 min
- 3
Pour the hot maple mixture into a large heatproof bowl. Let it cool for 15 minutes, stirring occasionally, to prevent the eggs from scrambling.
⏱️ 15 min
- 4
Once the mixture has cooled slightly, whisk in the salt and vanilla extract. Crack in the large eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and well combined.
⏱️ 5 min
- 5
Place the unbaked 9-inch pie crust into a pie tin. Crimp the edges of the crust to create a decorative border. Prick the bottom of the pie crust several times with a fork to prevent bubbling.
⏱️ 5 min
- 6
Evenly spread the finely chopped pecan pieces across the bottom of the prepared pie crust.
⏱️ 2 min
- 7
Carefully pour the maple-egg filling mixture over the chopped pecans in the pie crust. The pecans will naturally float to the top.
⏱️ 1 min
- 8
Arrange the pecan halves on top of the filling in a decorative pattern, if desired.
⏱️ 5 min
- 9
Bake the pie for 15 minutes at 375°F (190°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-55 minutes, or until the center is just set (it should have a slight wobble). If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
⏱️ 60 min•🌡️ 350
- 10
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Corn Syrup-Free Maple Pecan Pie
Ingredients
For the Maple Pecan Filling
- 1/2 cup unsalted butter, melted
- 1 1/2 cups pure maple syrup, preferably Bourbon Barrel Aged
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups pecan pieces, finely chopped
- 1 cup pecan halves, for decoration
For the Pie Crust
- 1 pie crust, 9-inch, unbaked
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a medium saucepan, melt the unsalted butter over medium heat. Add the pure maple syrup and packed light brown sugar. Bring the mixture to a gentle simmer, stirring occasionally, until the sugar is fully dissolved, about 3-5 minutes. Remove from heat.
⏱️ 7 min - 3
Pour the hot maple mixture into a large heatproof bowl. Let it cool for 15 minutes, stirring occasionally, to prevent the eggs from scrambling.
⏱️ 15 min - 4
Once the mixture has cooled slightly, whisk in the salt and vanilla extract. Crack in the large eggs, one at a time, whisking thoroughly after each addition until the mixture is smooth and well combined.
⏱️ 5 min - 5
Place the unbaked 9-inch pie crust into a pie tin. Crimp the edges of the crust to create a decorative border. Prick the bottom of the pie crust several times with a fork to prevent bubbling.
⏱️ 5 min - 6
Evenly spread the finely chopped pecan pieces across the bottom of the prepared pie crust.
⏱️ 2 min - 7
Carefully pour the maple-egg filling mixture over the chopped pecans in the pie crust. The pecans will naturally float to the top.
⏱️ 1 min - 8
Arrange the pecan halves on top of the filling in a decorative pattern, if desired.
⏱️ 5 min - 9
Bake the pie for 15 minutes at 375°F (190°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45-55 minutes, or until the center is just set (it should have a slight wobble). If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
⏱️ 60 min•🌡️ 350 - 10
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set.
⏱️ 120 min