This is the best Pecan Pie recipe. It tastes like toasted nuts in caramel, but it doesn’t have any corn syrup and uses natural ingredients!
I’ll never forget the story about my mom tasting pecan pie for the first time. It’s one of my favorites. And now, she totally a pecan pie lover.
She had nearly managed to avoid the stuff for her entire life, “who would want to eat a bunch of brown, clumpy nuts?”, she thought. She has a point, it isn’t always the most attractive looking pie.
A few years after she married my dad, they went up to visit his dad (my grandfather) and his wife. There, on the dessert table sat the DREADED pecan pie. How could she decline!?
She reluctantly put a small bite in her mouth and it was filled with flavors of toasted nuts, caramel, sea salt…amazingness. “How had she missed out on this her whole life“, she thought?
I, for one, am glad she’s on board because I always have someone to request this pecan pie and give me an excuse to bake it!
For years, I made pecan pie with corn syrup, and it would sit in my pantry until the holidays would roll around again each year. I don’t like using artificial ingredients in my recipes, so for years I hemmed and hawed.
What can you use instead of corn syrup?
Maple syrup! I was skeptical, at first, because maple syrup isn’t as thick. To my surprise, it works perfectly for me every time. The texture is almost identical, and I prefer the very subtle hint of maple flavor.
How do you make a pecan pie?
This is one of the simpler pies to make, in my opinion, and it’s a good one to make a day or two ahead of time.
All you have to do is combine eggs, maple syrup, brown or coconut sugar, butter, a bit of flour, vanilla, and salt with some toasted pecans. It all gets baked in a delicious buttery pie crust, here’s my recipe!
Love pie? Check out my homemade pumpkin pie made without evaporated milk!
PrintBest Pecan Pie ( no corn syrup)
This is the best Pecan Pie recipe. It tastes like toasted nuts in caramel, but it doesn’t have any corn syrup and uses natural ingredients!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 unbaked pie crust, here’s my recipe
- 1 + 1/3 cups of toasted pecans
- 3 eggs
- 3/4 cup maple syrup
- 2/3 cup brown or coconut sugar
- 2 tbsp. melted butter
- 1 tbsp. flour
- 1 tsp. vanilla
- 1/8 tsp. salt
Instructions
- Preheat your oven to 375 degrees.
- When your dough is made and is properly chilled, put a skillet or pan on medium-lo heat.
- Add your pecans to the pan and toast for 2-5 minutes, or until they just begin to deepen in color and are fragrant. Be careful, these can burn quickly!
- Let the pecans cool while you prepare the filling.
- Combine the eggs, melted butter, pecans, 1 tbsp of flour, brown sugar, maple syrup, salt and vanilla in a bowl. Be careful that your butter or pecans aren’t too hot so they don’t cook the eggs. Mix everything together well.
- If your pie dough isn’t pressed into your pie dish, do so now. Pour the pecan mixture into the unbaked pie shell.
- Slide the pie into the oven and don’t touch! Let it bake for 50-60 minutes and remove it when the filling is set in the middle and puffed up. It should still jiggle just a bit when nudged.
- This will take about an hour to cool, but you can make it a day or so ahead of your next event. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 257
- Sugar: 31 g
- Sodium: 187 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 67 mg