Pecan pie without corn syrup is every bit as rich, gooey, and buttery as the classic version, and you don’t need a bottle of Karo syrup to make it. Maple syrup and brown sugar create that classic caramel-like filling with plenty of toasted pecans in every bite, and once it cools, it slices beautifully while staying soft in the center. It’s an easy dessert that feels right at home on a holiday table or any time you’re craving an old-fashioned pecan pie.
This has become one of my favorite ways to make pecan pie because it uses simple ingredients and tastes just like the kind I grew up enjoying. I like that I can make it ahead for Thanksgiving dinner or bake it just because family or friends are coming over. Either way, it never lasts long once everyone gathers around the table for dessert.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Maple syrup: Use pure maple syrup for the best flavor and texture.
- Brown sugar: I usually reach for light brown sugar, but dark brown sugar works, too, if you like a little deeper molasses flavor.
- Eggs: Room-temperature eggs blend more smoothly into the filling.
- Cornstarch: Stir it completely smooth with the water before adding it to the filling to avoid lumps. Since maple syrup is thinner than corn syrup, the cornstarch helps the pie set into those soft, gooey slices.
- Pecans: I like using roughly chopped pecans so every bite gets plenty of nuts. If you end up with extra pecans in the pantry, they’re perfect for making my gooey pecan bars with shortbread crust, another easy dessert that’s great for feeding a crowd.
- Pie crust: Homemade or store-bought both work well here. I usually grab a prepared crust during the holidays to save a little time without sacrificing a delicious dessert. If you enjoy baking with ready-made crusts, my old-fashioned peach cobbler uses the same convenient shortcut.
How To Make This Recipe For Pecan Pie Without Corn Syrup
One of my favorite things about this pie is that it comes together with simple mixing and very little fuss.
Steps 1 and 2: In a small bowl, stir together the cornstarch and water until no lumps remain. In a separate bowl, melt the butter and whisk in the brown sugar until combined.
Steps 3 and 4: Whisk the maple syrup, vanilla, salt, and eggs into the butter mixture, then stir in the cornstarch mixture until everything is well blended.
Spread the chopped pecans evenly over the bottom of the pie crust and pour the filling over the top, making sure all the pecans are coated.
Step 5: Add whole pecans across the top if desired, then bake the pie for 30 to 35 minutes. Once it comes out of the oven, let it rest for about 10 minutes before moving it to a wire rack or serving plate. Cool completely before slicing.
Tip: The center should jiggle slightly when you remove the pie from the oven. It will continue setting as it cools, which keeps the filling gooey instead of dry.
Questions When Making Pecan Pie Without Corn Syrup
Will this maple pecan pie without corn syrup set?
Yes! The eggs and cornstarch help thicken the maple syrup filling so it sets as the pie cools, while still keeping a soft, gooey texture.
Why is my pecan pie runny without corn syrup?
Most of the time, the pie just needs a little more time in the oven or a little more patience while it cools.
Does this no corn syrup pecan pie need to be refrigerated?
Yes. Since it’s an egg-based pie, I recommend refrigerating any leftovers after the pie has cooled. For food safety, don’t leave it sitting at room temperature for more than 2 hours.
Variations
- If your family enjoys warm baking spices, try adding a pinch of cinnamon or nutmeg to the filling. It adds a cozy touch that’s especially nice during the holidays without overpowering the maple and pecan flavors.
- I usually serve this pie at room temperature with whipped cream or a scoop of vanilla ice cream. Both are simple additions that pair perfectly with the rich pecan filling.
Make Ahead Tips
- If you’re planning a holiday meal, this pie is a wonderful dessert to make ahead. I often bake it the day before Thanksgiving, so there’s one less thing to think about on the big day.
- Once the pie comes out of the oven, let it cool completely at room temperature. This gives the filling time to finish setting into those rich, gooey slices everyone loves.
- After it’s cooled, cover it and refrigerate until you’re ready to serve. About 30 to 60 minutes before dessert, set the pie on the counter to take the chill off.
Baking Essentials
Pecan Pie Recipe Without Corn Syrup
Ingredients
- 2 tablespoons cornstarch
- 4 teaspoons water
- ⅓ cup unsalted butter
- ½ cup brown sugar
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs, large
- 1¾ cups pecans, roughly chopped
- whole pecans, optional, for decoration
- 1 pie crust, store-bought or homemade, prepared 9-inch
Instructions
Prepare the Pie
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Place the prepared pie crust in a 9-inch pie pan.1 pie crust
- Set the pie pan on a baking sheet lined with parchment paper or foil to catch any drips during baking.
Make the Cornstarch Mixture
- In a small bowl, combine the cornstarch and water.2 tablespoons cornstarch, 4 teaspoons water
- Add the water gradually, stirring well after each addition, until the mixture is smooth and free of lumps.
Make the Filling
- Melt the butter in a microwave-safe bowl.⅓ cup unsalted butter
- Whisk in the brown sugar until fully combined.½ cup brown sugar
- Add the maple syrup, vanilla extract, eggs, and salt. Whisk until smooth.¾ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 eggs
- Stir in the cornstarch mixture and whisk again until fully incorporated.
Assemble the Pie
- Spread the chopped pecans evenly across the bottom of the prepared pie crust.1¾ cups pecans
- Pour the filling mixture over the pecans, making sure they are evenly coated.
- Arrange whole pecans on top for decoration, if desired.whole pecans
Bake the Pie
- Place the baking sheet with the pie into the oven.
- Bake until the filling is mostly set and the center still has a slight jiggle when gently shaken.
Cool and Set
- Remove the pie from the oven and let it rest on the baking sheet for about 10 minutes.
- Carefully transfer the pie to a wire rack or serving plate.
- Cool completely at room temperature before slicing and serving.
Gina’s Notes and Tips
- Refrigerator: Store the pie in the refrigerator for up to 4 days.
- Freezer: To freeze, wrap the completely cooled pie tightly in plastic wrap and then a layer of foil. Freeze for up to 2 months.
- To thaw: Move the pie to the refrigerator and let it thaw overnight. Bring it to room temperature before serving, or warm individual slices if you prefer
Equipment
Tried this recipe?
Please consider Leaving a Review!Hospitality with This Pecan Pie Recipe Without Corn Syrup
One of my favorite ways to serve this pecan pie with maple syrup is with a simple Front Porch Gathering. Set it out with whipped cream or vanilla ice cream and let everyone help themselves. Add a bowl of fresh fruit, a plate of strawberry cake mix cookies for the kids, or a small tray of homemade cheese crackers if you’d like a few extra snacks. The goal isn’t a perfect dessert table. It’s creating a place where people can slow down, laugh together, and feel welcome.
Jesus said in Luke 14:13-14, “But when you give a feast, invite the poor, the crippled, the lame, the blind, and you will be blessed.” I love how those words remind us to look beyond our usual guest list and make room for people who could use a little encouragement. Maybe that’s a neighbor who lives alone, a new family at church, or a friend going through a difficult season. A homemade pie and an open chair can be a simple way to share God’s love and let someone know they belong.
This is regarding the pecan pie recipe.
I read numerous pie recipes lately, looking for the size of the pie plate or crust.
I’m not a cook, just an old guy who likes to make a cake or pie now and then.
There are 8, 9, and 10-inch pie plates.
What size pie is this pecan pie recipe intended to be?
Roger, I’m glad you asked this question. I should have had it on the recipe card. I will add it now. A 9-inch pie pan with a standard depth of ~1.2–1.5 inches can comfortably hold the 4 cups of filling in this recipe. This would be an ideal size for your pie.
If using a deep-dish pie pan, it should also work but may look less full since those can hold up to 6 cups. As for as a pie guy, I’m very impressed! Everyone wants to invite the pie guy to dinner I’m sure. :)