This Maple Pecan Pie without corn syrup is hands down the easiest and best tasting pecan pie around! Maple syrup and a hint of molasses are the perfect corn syrup substitute to make an ultra-smooth filling that's not too sweet and ready to bake in just 15 minutes. Bake in your favorite flaky crust with chopped pecans for a pie that slices beautifully for every holiday gathering!
There are a lot of great dessert recipes out there, but pie is one of the best! I can't get enough of this Lemon Raspberry Pie, this rich French Silk Pie Recipe, this Coconut Cream Pie is dreamy, and this Chocolate Peanut Butter Pie is amazing. But today's maple pecan pie recipe has a special place on my baking list, because it truly is the best pecan pie!
Traditional pecan pie is often disappointing… it is so sweet that I can’t eat more than a few bites, plus the filling often has a slightly curdled texture that is definitely not my favorite. And, although whole pecans make a pie look beautiful, they cause major cracking when you slice… so you end up with a less-than-appealing pile of brown mush on your plate. 😬
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Why it's great!
This Maple Pecan Pie without corn syrup is the solution to ALL my woes. It’s a slightly modified take on America’s Test Kitchen recipe and they got it right!
- This recipe uses no corn syrup. The best corn syrup substitute for pecan pie is maple syrup and a hint of molasses. They make the filling sweet and flavorful, but not too sweet and still ultra-smooth.
- The pie is cooked at just the right temperature for a smooth texture - no curdled filling here!
- It uses chopped pecans instead of whole pecans so you can have clean, pretty slices. Plus it's easier to eat without pecans ending up on your face.
- You can use a store-bought flakey crust if you don't want to make one by hand.
- It's the perfect pecan pie for your Thanksgiving recipes, the holiday season, or other special occasions.
- If all that wasn’t enough, this recipe is also ridiculously easy to make. 😏
This is a marvelous recipe. My husband and I enjoy a delicious pecan pie and this corn syrup free version not only holds up but is arguably far better! If you’re on the fence, consider this your sign to go for it (;
⭐⭐⭐⭐⭐ - Sarah
Ingredients for maple pecan pie
- Pie crust: Make a homemade pie crust, buy a refrigerated one, or use a frozen pie crust. It should be big enough to cover a 9-inch pie pan.
- Raw pecans: Start with whole nuts or halves, then toast them to bring out more flavor. Then chop them - I promise pecan pie with chopped pecans is superior 😉
- Pure maple syrup: No corn syrup! Real maple syrup adds amazing flavor that compliments the pecans, but isn’t overwhelmingly sweet like white sugar or corn syrup.
- Light brown sugar: Rounds out the flavor.
- Heavy cream: Cuts the sweetness of the filling.
- Molasses: Dark molasses is best because it has more flavor, but you can substitute light molasses if needed.
- Salt: As with most desserts, a little salt helps pull it all together.
- Butter: Cold butter, not melted butter. I use salted butter, but unsalted butter works just fine.
- Egg yolks: Add at the very end to finish the filling.
Helpful kitchen tools
How to make maple pecan pie
Maple syrup pecan pie is honestly not that hard to make, even though it tastes like a culinary masterpiece. Here's an overview of the process. For full instructions, see the recipe card below.
- Preheat the oven. First, place an oven rack in the lowest position and place an empty sheet pan on the rack. Close the oven and preheat to 350°F.
- Make the pie crust: I often use store-bought pie crust, but you can also make your favorite homemade butter pie crust recipe in a food processor or large bowl with a pastry cutter.
- Prepare pie shell. Roll your dough into a 12-inch circle, then gently fold it in half, then in half again to form a rough triangle shape. Place the point in the center of a 9-inch pie plate (affiliate) and unfold the crust, pressing it into the pan and trimming the overhang. Use the excess dough to crimp the edges of the crust, then refrigerate until firm, about 1 hour.
- Toast the pecans. On the hot baking sheet in the oven, toast the pecans at 350° for 3-5 minutes, stirring once or twice throughout. Pecans should be fragrant, but not burned. Remove from the sheet pan and chop.
- Increase the temperature. Place the empty sheet pan back in the oven. Increase the oven temperature to 425°F.
- Make the filling. In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, and molasses over medium heat. Cook until sugar is dissolved, then cool for 5 minutes. Whisk in the butter and salt, then add the egg yolks and whisk until smooth.
- Assemble. Sprinkle the chopped pecans on the bottom of the pie crust. Pour the filling over the pecans.
- Bake. Immediately place the pie dish on the sheet pan in the oven on the lowest rack. Immediately reduce the temperature to 325°F. Bake for 45-60 minutes, or until the filling is set and the center jiggles just slightly when shaken.
- Cool and serve. Cool pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving. Serve with vanilla ice cream or a dollop of whipped cream on top of the pie.
For a crowd
This recipe serves 8 people at a minimum and more if you do small slices. If you need to make two pies, I prefer to make them one at a time. I prep my pie crusts and put them in the fridge. Then I make the filling for the first pie and bake it right away. Once it is out of the oven, I repeat the process for the second pie.
If you must, you can bake them at the same time. But make sure to rotate the racks they are on halfway through the baking. My most important tip: Make sure to wait to pour the pie filling into the crust until right before baking. Otherwise the crust will get soggy.
FAQs
If you have ever wondered "can I make pecan pie without corn syrup?"... the answer is yes! The best substitute is maple syrup instead of corn syrup. I also add a little bit of molasses for extra flavor.
To check if your maple pecan pie is done, gently shake the pie pan. If the filling appears to be set on the edges but just barely jiggles in the center, then it is done. If it jiggles a lot in the center, it is not quite finished.
Pecan pie filling does not thicken very much as it is cooling, so it is important to make sure it is baked enough to begin with.
Yes, you can make the pie and refrigerate it for up to 2-3 days in advance. Make sure to wrap it tightly in layers of plastic wrap after the first 3 hours in the fridge. You can also freeze the pie ahead (see my freezing instructions below).
Yes, you can freeze pecan pie easily, but only after baking. Allow the pie to cool for 1 hour at room temperature and then refrigerate for 3 hours. Then wrap it carefully in plastic wrap and a piece of aluminum foil (or store in a large air-tight container) and freeze for up to 3 months. Before serving, thaw it overnight in the fridge and then bring to room temperature before slicing.
Yes, pecan pie should be refrigerated and not left out more than a few hours. Store it in an air-tight container or wrap the pie plate in plastic wrap and a piece of foil before refrigerating.
Tips and tricks
- Prep the ingredients before you start. In my opinion, taking 5 minutes at the beginning to have everything measured makes the rest of the process stress free.
- Dissolve the sugar all the way. Otherwise the filling will be grainy.
- Bake the pie as soon as you pour the filling into the crust. If it sits in the crust for even a few minutes you could end up with a soggy crust.
- Don't forget to lower the oven temperature! Right when you put the pie in, lower the temperature to 325°F.
- Slice the pie with this serrated swiss knife (affiliate). It is our favorite knife for cutting clean, straight lines in all kinds of desserts!
Recipe
Amazing Maple Pecan Pie (Without Corn Syrup)
Equipment
- 9 inch pie plate
Ingredients
- 1 pie crust store-bought or homemade
- 1½ cups pecans
- 1 cup maple syrup
- 1 cup light brown sugar packed
- ½ cup heavy cream
- 1 tablespoon dark molasses (We use the brand Grandma's Molasses. If you opt to use a black strap molasses, know that it will be darker and more intensely flavored.)
- 4 tablespoon butter cut into ½ inch pieces
- ½ teaspoon kosher salt
- 6 egg yolks lightly beaten
Instructions
Prepare Pie Crust
- Roll your dough on a lightly floured surface into a 12-inch circle that is about ⅛-inch thick.1 pie crust
- Gently fold the pie crust in half, then in half again to form a rough triangle shape (think pizza slice). Pick up the folded dough and place the point in the center of a 9 inch pie dish. Unfold the crust to cover the dish, leaving a 1-inch overhang on all sides.
- Gently press the dough into the pan, trim the overhang to about a ½-inch on all sides, and use the overhang to form a crimped edge if desired. Refrigerate uncovered until firm, about 1 hour.
Toast Pecans
- Place an oven rack in the lowest position and place an empty sheet pan on the rack. Close the oven and preheat to 350°F.
- Once hot, add the pecans and toast for 3-5 minutes, stirring once or twice throughout. Pecans should be fragrant, but not burned. Remove from the sheet pan and chop roughly.1½ cups pecans
- Place the empty sheet pan back in the oven. Increase the oven temperature to 425°F.
Make Pecan Pie Filling
- In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, and molasses over medium heat. Cook, stirring often, until sugar is dissolved, about 3-4 minutes.1 cup maple syrup, 1 cup light brown sugar, ½ cup heavy cream, 1 tablespoon dark molasses
- Remove from the heat and cool for 5 minutes. Then whisk in the butter and salt. Last, add the egg yolks and whisk until smooth.4 tablespoon butter, ½ teaspoon kosher salt, 6 egg yolks
Assemble and Bake
- Remove the pie shell from the fridge and sprinkle the chopped pecans evenly on the bottom. Pour the filling over the pecans.
- Immediately place the pie on the sheet pan in the oven on the lowest rack. Close the oven and immediately reduce the temperature to 325°F.
- Bake for 45-60 minutes, or until the filling is set and the center jiggles just slightly when shaken.
- Remove pie from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours. Before serving, bring pie to room temperature and top with whipped cream.
Notes
- Prep the ingredients before you start. In my opinion, taking 5 minutes at the beginning to have everything measured makes the rest of the process stress free.
- Dissolve the sugar all the way. Otherwise the filling will be grainy.
- Bake the pie as soon as you pour the filling into the crust. If it sits in the crust for even a few minutes you could end up with a soggy crust.
- Don't forget to lower the oven temperature! Right when you put the pie in, reduce the temperature to 325°F.
- Slice the pie with this serrated swiss knife (affiliate). It is our favorite knife for cutting clean, straight lines in all kinds of desserts!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Cliff says
the thing I am thinking is , if you put the nuts on the bottom and then pour over the filling...how do the nuts end up on top?
Danielle says
Good question! The nuts float to the top. Hope you love it!
Sarah says
This is a marvelous recipe. My husband and I enjoy a delicious pecan pie and this corn syrup free version not only holds up but is arguably far better! If you’re on the fence, consider this your sign to go for it (;
I use this easy NYT pie dough recipe for the crust:
1 1/4 cups all purpose flour
1/4 tsp. sea salt
10 Tbsp. cold diced up butter
2-4 Tbsp. ice cold water
Mix flour and salt. Use hands to mix in butter cubes until crumb like mixture. Add just enough water to make everything stick. Roll into ball and press into flat round. Place in fridge for 30 minutes to chill.
(If you like your crust crispy, poke holes in bottom with fork and bake at 350 F for 15 minutes prior to adding filling.)
Danielle says
Thank you so much for taking the time to let us know how much you enjoyed this pie! It genuinely makes our day!
Rollo Tomassi says
While looking for a maple syrup came across this one and have a question before trying it; Can I substitute maple sugar for brown sugar? I really love maple flavor.
Danielle says
Hello! I have never used maple sugar so I can't say for sure. The only thing I know about maple sugar is that it is sweeter than brown sugar so if you give it a try you might want to use a little less. If you try it, please let us know how it turns out.
Wanda says
I have been making this recipe for years. Hand down is my favorite pecan pie recipe. I love using the Pillsbury Refigerated Pie Crust because I think they are excellent and so convenient. I use a 9 inch ceramic pie pan that is deeper than traditional 9 inch glass pans but I always have trouble fitting the pie sheet into the pan such that it doesn't shrink on one side or the other. This recipe makes a lot of filling (and I like using it all because I like a thicker pie) but if I put all of it in, I think that contributes to the crust shrinking. Do you have any suggestions regarding this issue?
Danielle says
Crust shrinking is due to many factors, but my first thought is that the premade dough circles are not meant to fit in a deeper pie pan. Stretching it to fit can definitely contribute to the dough wanting to shrink during baking. We have the best luck putting this in a standard 9 inch pie pan and filling it will all the filling. Hope that helps!
Ali says
I love this recipe!
This is my second time baking it and next time I will raise the temperature to 350. Both times it has taken far longer than an hour to set. Not sure if my oven is off, but just wanted to add here in case anyone has the same thing.
Thank you!
Misty says
Hi Ali! So glad you like this pie! Every oven is a little different, so it can be hard to know for certain why yours is taking longer. If you are ever curious about the actual temperature of your oven, you can use an oven thermometer to test the temperature and see if it is accurate. Many ovens are a little off. Hope that helps!
JC Belmont says
I did an apple pie in a deep dish pan and divided pie crust dough into 3 equal parts. This worked as you place one ball in bottom of pan. Second ball you roll into log and press around sides of pan and third one was for lattice top. So maybe try that method and save 3rd ball for small pie or cookies.
Misty says
Thanks for sharing your idea!
Cheri says
Pecan pie is my son and son-in-law's favorite! I've always just bought them from the store because I was too scared to make one. But not anymore!! I got brave and tried this recipe, which turned out to be easy! I will never buy a store-bought pecan pie again! Both my son and son-in-law loved it! I did make the mistake of using black strap molasses instead of regular. This gave the pie a deeper flavor. But I can fix that issue and be on my way to another amazing pecan pie! Outstanding recipe!
Misty says
So happy you tried it!! Even with darker flavor, so delicious!
Amber says
Oh. My. Goodness! This was amazing! My nephew said he will request it every year for his birthday.