Pecan pie recipe, without corn syrup, tastes amazing if I might say so myself. In fact, some say it tastes better with maple syrup than corn syrup because the deep rich flavor is one-of-a-kind.
This is not your traditional pecan pie–although it’s close and it’s perfect for the holiday season (or any day in between because you can never have enough pie.
The flavors in the pecan pie filling are still just as rich and decadent, and you might rethink the way you’ve always made it.
This Might Become Your Favorite Pecan Pie Recipe
This just might become your favorite pecan pie, made with maple syrup. It’s a different kind of rich flavor, and it’s not an overpowering flavor, even though it’s made with pure maple syrup.
And, the pie holds up just like it would with corn syrup. It’s thick and gooey on the inside and the top is covered in candied pecans after baking.
We can’t go through Thanksgiving and Christmas dinner without a pecan pie. It’s a great addition to any holiday or any gathering. And this pie is easy to make and turns out pretty fantastic.
And, Dad, if you’re reading this, you’re not allowed to sneak a piece without me.
Maple Pecan Pie Ingredients
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
- Pie crust
- Brown sugar
- Melted butter
- Vanilla extract
- Pure maple syrup
How To Make The Easy Maple Pecan Pie Recipe
- Add the eggs, brown sugar, vanilla extract, salt, melted butter, and maple syrup to a large bowl and mix well.
- Next, add the pecans and stir to coat.
- Pour into a pie crust and bake for 40-50 minutes or until the top is brown.
- Cool for at least two hours and the pie is room temperature.
Start by adding the eggs to a large bowl and whisk the eggs.
Next, add the brown sugar, vanilla extract, and salt to the bowl.
A lot of pies call for white and brown sugar, but this one tastes great as a brown sugar pecan pie. It has a deep flavor that y’all are going to love.
Pour the pure maple syrup into the bowl.
Typically, pecan pie is made with corn syrup, but a lot of people don’t like to use corn syrup, or can’t get it.
I was skeptical about adding maple syrup, but it tastes pretty amazing, so as soon as I took a bite, that skepticism went right out the window.
Next, pour the melted butter into the bowl and mix everything together.
TIP: Never pour hot melted butter over eggs because it will cook the eggs (speaking from experience).
Add the pecans to the bowl and mix with a spatula. You just need to make sure the pecans are coated with the ingredients.
The pecan halves are going to float toward the top of the pie as it bakes, so don’t worry about mixing too much.
For this recipe, I used pecan halves.
Pour the pecan maple syrup filling into an uncooked pie shell and place it on a baking sheet.
Bake for 40-50 minutes or until the tops of the pecans are brown.
I used a 9-inch pie shell for the recipe.
Sometimes I will buy the pie crust to save time, and sometimes I make an easy homemade flaky crust. It’s a butter pie crust recipe with shortening and it’s deeeelish!
TIP: I will cover the baking sheet with a piece of aluminum foil and place the pie on top because it’s my luck that the pie will drip over the edges and onto the bottom of the oven.
TIP: I place a pie shield on the edges of the crust so they don’t burn while cooking. If you don’t have a pie shield, use a piece of foil and gently set it around the edges of the pie.
If you use a baking sheet covered in foil you will save yourself the time and effort of cleaning up any messes.
And, after the pie cools, you can remove the tin foil from the cookie sheet and have a nice clean sheet.
Allow the pie to cool for at least two hours on a wire rack before serving.
Serve the pie at room temperature. You can add some ice cream or some simple whipped cream to the top of your pie for a scrumptious dessert.
This is the best tasting homemade pecan pie recipe with maple syrup and it’s now a family favorite.
Other delicious pie recipes:
- Chocolate pecan pie – perfect pecan pie with chocolate chips for a different, yet delicious, treat.
- Classic pecan pie – toasty pecans, sweet corn syrup center, and lots of goodness for your sweet tooth.
- Pumpkin pie recipe – smooth, creamy, flavorful, and just good stuff.
- Slow cooker pecan pie – Your traditional pecan pie, but made in a slow cooker. It’s fantastic!
- Eggnog pie – this is the perfect holiday dessert because you are combining a creamy pie with eggnog that we all love.
- Chocolate pie – this is one of my all-time favorite treats. My grandmother made this for us on the regular and it’s filled with heavenly homemade chocolate pudding and topped with meringue for a wonderfully delicious dessert.
- Pecan pie bars – these treats are like a pie rolled into a bar. They are gooey on the inside and crunchy on the outside.
- Frosty cranberry pie – Julia, over at Julia’s Simply Southern, has a terrific cranberry pie for the holidays.
Can I freeze the pecan pie with maple syrup?
Yes, you can freeze the pie. First, bake the pie and allow it to cool to room temperature. Then, cover the pie with plastic wrap or aluminum foil and place it inside of an airtight container and freeze the pie for up to three months.
To thaw the pie, simply remove it from the freezer, set it on the counter, and let it come to room temperature before cutting into it.
Pecan Pie Recipe Without Corn Syrup (Maple Pecan Pie)
Check out the recipe card below, grab those ingredients, and start baking! This is a great homemade pie recipe any time of the year, especially around the Thanksgiving and Christmas holidays.
Then, share your comments below. If you made any changes or added something different, be sure to share with us so we can try it, too!
- 3 eggs
- 1-1/2 cups brown sugar
- 1/4 cup melted butter
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 cup pure maple syrup
- 1-3/4 cup pecans
- 1 uncooked pie shell
Preheat oven to 350-degrees.
- Add the eggs, brown sugar, vanilla extract, melted butter, salt, and maple syrup to a large bowl and mix well.
- Next, add the pecans and stir to coat.
- Place the pie crust on a baking sheet covered in tin foil and pour the maple pecan mixture into the pie crust.
- Bake for 40-50 minutes or until the pecans are brown and it is no longer jiggly in the middle.
- Allow to cool for at least two hours on a wire rack.
TIP: Cover the baking sheet with tin foil to keep the pie from dripping onto the oven.
TIP: Place a pie shield around the edges of the pie crust, while baking, to avoid the edges getting too brown.
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