Description
A wholesome twist on classic pecan pie made without corn syrup, featuring maple syrup and brown sugar for rich sweetness and a crisp, buttery crust.
Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
- 1 cup chopped pecans
- 1/2 cup halved pecans (for topping)
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and position a rack in the center.
- Roll out pie crust and fit into a 9-inch pie dish. Trim and crimp edges.
- In a saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, and granulated sugar until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk eggs, vanilla, salt, and vinegar or lemon juice.
- Gradually pour syrup mixture into egg mixture, whisking constantly.
- Fold in chopped pecans and pour into pie crust. Arrange halved pecans on top.
- Bake for 45–50 minutes until the center is set but slightly jiggly.
- Cool completely before slicing to allow the filling to firm up.
Notes
- Use honey or agave syrup instead of maple syrup for variation.
- Add a splash of bourbon for a boozy twist.
- Mix in dark chocolate chips for chocolate pecan pie.
- Serve with whipped cream or vanilla ice cream.
- Use gluten-free crust for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg