Pecan Pie (No Corn Syrup!)

Why You’ll Love This Recipe

This Pecan Pie without corn syrup delivers all the rich, gooey, nutty goodness of the classic dessert while using natural sweeteners like maple syrup or brown sugar instead. Perfect for holiday gatherings or cozy family dinners, this pie boasts a crisp, buttery crust and a luscious filling packed with toasted pecans. It’s a wholesome twist on a Southern favorite that doesn’t sacrifice flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)unsalted butterbrown sugarmaple syrupgranulated sugareggsvanilla extractapple cider vinegar or lemon juicechopped pecanshalved pecanssalt

directions

Preheat your oven to 350°F (175°C) and position a rack in the center of the oven.

Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.

In a saucepan over medium heat, melt the butter, then add brown sugar, maple syrup, and granulated sugar. Stir until well combined and smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together the eggs, vanilla extract, salt, and vinegar or lemon juice.

Slowly pour the slightly cooled syrup mixture into the egg mixture, whisking constantly to prevent scrambling the eggs.

Fold in the chopped pecans and pour the filling into the prepared pie crust. Arrange halved pecans on top for decoration.

Bake for 45-50 minutes, or until the center is set but still slightly jiggly.

Allow to cool completely before slicing to let the filling firm up.

Servings and timing

This recipe yields 8 slices.Preparation time: 15 minutesCooking time: 45-50 minutesCooling time: 2 hoursTotal time: about 3 hours

Variations

Use honey or agave syrup in place of maple syrup for a different flavor.

Add a splash of bourbon to the filling for a rich, adult twist.

Incorporate dark chocolate chips into the filling for a chocolate pecan pie.

Top with whipped cream or vanilla ice cream for extra indulgence.

Use a gluten-free pie crust for a gluten-free version.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.To reheat, warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 10 minutes.You can also freeze the baked pie for up to 2 months. Thaw overnight in the fridge before serving.

FAQs

Can I make Pecan Pie without corn syrup taste like the traditional version?

Yes, maple syrup and brown sugar replicate the rich sweetness and texture very closely.

Will the filling set properly without corn syrup?

Absolutely—eggs and the sugars thicken the filling beautifully as it bakes.

Can I use raw pecans?

Toasting pecans enhances their flavor, but raw pecans can be used for convenience.

Is the vinegar or lemon juice necessary?

Yes, it helps balance the sweetness and improves the texture of the filling.

Can I make this ahead of time?

Yes, you can bake the pie a day in advance and store it in the fridge.

How do I prevent a soggy crust?

Blind baking the crust for 10 minutes before adding the filling can help.

Can I use a store-bought crust?

Definitely, just make sure it’s unbaked before adding the filling.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the texture of the filling.

Is this pie overly sweet?

It’s rich and sweet, but the natural sweeteners offer a more balanced flavor than traditional corn syrup.

Can I add spices?

Yes, a pinch of cinnamon or nutmeg can enhance the flavor.

Conclusion

Pecan Pie without corn syrup is a delicious and more wholesome take on a beloved dessert. With its buttery crust, crunchy pecans, and rich, gooey filling, it’s a perfect choice for those looking to enjoy tradition with a twist. Try it once and it just might become your new go-to holiday pie.

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