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Pecan Pie Without Corn Syrup ready to serve
TasteWiser

Pecan Pie Without Corn Syrup

This pecan pie recipe has a rich brown sugar filling, plenty of toasted pecans, and a buttery crust, but it is made without corn syrup. The filling sets into that familiar gooey texture while keeping the flavor focused on caramel, vanilla, butter, and roasted nuts.
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Prep Time 20 minutes
Cook Time 1 hour 3 minutes
Cooling 2 hours
Total Time 3 hours 23 minutes
Servings: 8 slices
Course: Dessert
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 9-inch pie crust unbaked; choose butter or vegetable-shortening crust
  • 2 cups pecan halves about 200 g
  • 3 large eggs
  • 1 cup light brown sugar packed
  • 0.333 cup pure maple syrup
  • 0.25 cup unsalted butter melted and cooled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon fine salt
  • 0.25 teaspoon ground cinnamon optional

Equipment

  • 1 9-inch pie plate
  • 1 Food thermometer

Method
 

  1. Preheat oven to 350°F (177°C). Place pecans on a baking sheet and toast about 6–8 minutes, checking frequently. Cool. Fit unbaked crust into a 9-inch pie plate and keep chilled.
    Pecan Pie Without Corn Syrup: Toast the pecans
  2. Whisk eggs, brown sugar, maple syrup, melted cooled butter, flour, vanilla, salt and optional cinnamon until evenly combined. Do not taste the raw filling.
    Pecan Pie Without Corn Syrup: Whisk the filling
  3. Place most cooled pecans in the chilled crust. Pour filling over them, then arrange remaining pecans on top. Set pie plate on a baking sheet.
    Pecan Pie Without Corn Syrup: Assemble the pie
  4. Bake about 50–60 minutes until edges are set and center has a gentle wobble, not a liquid slosh. Check center reaches at least 160°F (71°C). Shield crust edges if needed. The card allows 8 minutes to toast and 55 minutes to bake. Cool about 2 hours, then refrigerate; do not leave at room temperature longer than 2 hours. Chill further if needed for clean slices.
    Pecan Pie Without Corn Syrup: Bake and cool

Notes

This recipe has not yet been kitchen-tested by Tastewiser. Images are AI-generated illustrations. Times are estimates: use the stated temperature and doneness checks, and adjust for your equipment. Nutrition is estimated per serving from the listed ingredients; brands and portions change the result.
Refrigerate perishable leftovers within 2 hours (within 1 hour above 90°F/32°C). Use shallow containers at 40°F/4°C or below. Reheat leftovers to 165°F/74°C. Optional additions are excluded from nutrition unless listed as part of the main recipe.