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Classic Pecan Pie Without Corn Syrup Recipe

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4.1 from 52 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Classic Pecan Pie Without Corn Syrup offers a rich, luscious filling made with maple syrup and brown sugar, delivering a deep, natural sweetness complemented by toasted pecans. Baked to perfection in a flaky pie crust, it’s an easy-to-make dessert ideal for gatherings and holidays. The recipe excludes corn syrup, using a cornstarch mixture to achieve the perfect filling texture.

Ingredients

Filling

  • 2 tablespoons cornstarch
  • 4 teaspoons water
  • ⅓ cup unsalted butter
  • ½ cup brown sugar
  • ¾ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ¾ cups pecans, roughly chopped

Pie Crust and Decoration

  • 1 standard 9-inch pie crust (pre-made or homemade)
  • Whole pecans for decoration (optional)

Instructions

  1. Preheat Oven: Set your oven to 350°F (180°C). Place the pie crust on a baking sheet lined with parchment paper or foil to catch any drips during baking.
  2. Prepare Cornstarch Mixture: In a small bowl, mix 2 tablespoons of cornstarch with 4 teaspoons of water, adding water one teaspoon at a time while stirring continuously until the mixture is smooth and lump-free.
  3. Mix Wet Ingredients: Melt the unsalted butter in a microwave-safe bowl. Whisk in the brown sugar until fully combined and smooth. Then add the maple syrup, vanilla extract, eggs, and salt, whisking thoroughly after each addition. Stir in the prepared cornstarch mixture and whisk again to ensure everything is well blended.
  4. Assemble Pie: Spread the chopped pecans evenly over the pie crust. Pour the wet filling mixture over the pecans, covering them completely. Arrange whole pecans decoratively on top if desired.
  5. Bake Pie: Place the baking sheet with the pie into the preheated oven. Bake for 30 to 35 minutes, or until the filling is mostly set but the center still jiggles slightly when gently shaken. This ensures the filling will continue to set as it cools.
  6. Cool and Set: Leave the pie on the baking sheet for about 10 minutes after baking. Then carefully transfer it to a wire rack or serving plate to cool completely at room temperature before slicing to allow the filling to fully set.

Notes

  • Ensure to add the water to the cornstarch slowly to avoid lumps.
  • For best results, use freshly chopped pecans for a richer texture and flavor.
  • The jiggle test is key to a perfect pecan pie filling—avoid overbaking.
  • Allow the pie to cool fully at room temperature to let the filling set properly before cutting.
  • You can substitute the pie crust with a homemade crust if preferred for a more personalized flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/classic-pecan-pie-without-corn-syrup-recipe/