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Delicious homemade Pecan Pie from Scratch without corn syrup, featuring a flaky crust and maple flavor.

Pecan Pie from Scratch (No Corn Syrup)

A delicious pecan pie that is made without corn syrup, using brown sugar and maple syrup for a rich, gooey filling.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9 inch unbaked pie crust homemade or store bought
  • 2 cups pecans halves or chopped, lightly toasted if desired
  • 3 large eggs room temperature helps mix smoothly
  • 1 cup brown sugar packed; dark is richer, light is fine
  • 1 cup maple syrup real maple syrup, not pancake syrup
  • 4 tablespoons butter melted and cooled a bit
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon salt
  • 1 tablespoon flour or cornstarch optional, for extra insurance against runniness
  • 1 teaspoon apple cider vinegar or lemon juice optional, for balancing sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9 inch pie dish and crimp the edges.
  2. If the crust is soft, chill it in the refrigerator while mixing the filling.
Toasting the Pecans
  1. Spread the pecans on a baking sheet and toast for about 6 to 8 minutes, until fragrant. Let them cool slightly.
Mixing the Filling
  1. In a bowl, whisk the eggs until smooth. Add brown sugar, maple syrup, melted butter, vanilla, salt, and vinegar or lemon juice. If using flour or cornstarch, whisk it in now.
Assembling the Pie
  1. Mix the toasted pecans into the filling, or sprinkle them into the crust before pouring in the filling.
Baking
  1. Bake for 45 to 55 minutes, starting to check around 40 minutes. The edges should be set, while the center should have a slight jiggle.
  2. If the crust edges brown too quickly, lightly cover them with foil.
Cooling
  1. Allow the pie to cool at room temperature for at least 2 to 3 hours. Do not rush this step to ensure it sets properly.

Notes

To avoid a runny pie, ensure to bake until the outer edges are set and cool properly before slicing. Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.