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Pecan pie without corn syrup can use maple syrup, brown sugar and eggs to form a sweet, sliceable filling. The eggs set during baking, while cooling helps the filling firm up. Bake until the edges are set and the center has a gentle wobble rather than a liquid slosh.
This maple brown sugar version keeps the familiar combination of flaky pastry and toasted nuts. Maple syrup contributes its own flavor, so the result is a variation on classic pecan pie rather than an identical substitute. It is still a rich dessert; omitting corn syrup does not make it sugar-free.
RecipeCrave recipe
Pecan Pie Without Corn Syrup
Dessert · US customary measurements
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Equipment: 9-inch standard pie plate
Ingredients for 8 servings · 1× batch
The calculator scales ingredient quantities only. Keep the oven temperature unchanged. Cooking time and pan size require checking; use additional pans for larger batches. For pie, 8 servings means one pie cut into 8 slices. Scaling ingredients changes the batch size, not just the slice count.
Ingredients
Use pure maple syrup rather than maple-flavored pancake syrup, which has a different formulation. Check the pastry label: this pie contains pecans, eggs and dairy, and usually wheat.
Instructions
- Heat the oven to 375°F. Fit the crust into the pie plate and crimp the edge. Chill for 20 minutes if it has softened. Line with parchment, fill with pie weights and bake for 15–20 minutes, until the edges look set. Carefully remove the parchment and weights. Follow package directions if they require a different partial-baking method.
- Reduce the oven to 350°F (175°C). Put the pecans in the partially baked crust, spreading them evenly. Set the pie plate on a rimmed baking sheet.
- In a bowl, whisk eggs, brown sugar, maple syrup, cooled melted butter, flour, vanilla and salt until smooth. Avoid vigorous whipping, which creates unnecessary foam. Pour over the nuts.
- Bake for 45–55 minutes. Start checking at 40 minutes. The outer filling should be set, and the center should move as one soft area when the pan is nudged. It should not ripple like liquid. Shield the crust edge with foil if it browns early. A thermometer inserted into the egg filling, avoiding nuts and the bottom crust, should register at least 160°F; continue baking if the center is still liquid.
- Cool on a rack until the pie stops steaming, then refrigerate within two hours of leaving the oven. Allow at least 3 hours of total cooling and chilling before slicing. Warm pie is more likely to lose its shape.
Times and yield are estimates. Adjust ingredient quantities to your needs; cooking times do not scale automatically.
Why is my filling runny?
The center may be underbaked, or the pie may have been sliced before it cooled. A very deep pie plate can also change the timing. Measure the syrup and sugar accurately and check both temperature and movement; color alone does not tell you whether the filling has set.
Storage and serving
Keep the cooled pie covered in the refrigerator and use within 3–4 days. Serve chilled or let individual slices stand briefly before serving. Do not keep this egg-based pie on the counter overnight. Pair modest slices with unsweetened whipped cream if desired. See University of Maine Extension guidance on safe pie storage and USDA guidance for egg dishes.
Frequently asked questions
Does it taste strongly of maple?
Maple flavor varies by syrup. A darker syrup generally brings a more noticeable flavor than a delicate one. Use a syrup you enjoy.
Can I replace maple syrup with honey?
That changes sweetness, flavor and setting behavior. This recipe is formulated for maple syrup; a honey version needs separate testing.
Can I bake it a day ahead?
Yes. Refrigerate after cooling and keep covered. Making it ahead also allows time for neat slices.
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