Classic Pecan Pie Without Corn Syrup

Learn how to make pecan pie without corn syrup. Simple, easy, and incredibly tasty!

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 376

9-inch pie pan 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. If using a deep-dish pie pan, it should also work but may look less full since those can hold up to 6 cups.

Set your oven to 350°F (180°C). Place the pie crust on a baking sheet lined with parchment paper or foil to catch any drips.

In a small bowl, mix 2 tablespoons of cornstarch with 4 teaspoons of water.
2 tablespoons cornstarch
Add the water one teaspoon at a time, stirring well after each addition, until you have a smooth, lump-free liquid.

Melt the unsalted butter in a microwave-safe bowl. Whisk in the brown sugar until fully combined.
⅓ cup unsalted butter, ½ cup brown sugar
Then, add the maple syrup, vanilla extract, eggs, and salt. Whisk thoroughly until the mixture is smooth. Stir in the cornstarch mixture and whisk again.
¾ cup maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 eggs

Spread the chopped pecans evenly in the pie crust. Pour the wet filling mixture over the pecans, ensuring they are well coated. Arrange whole pecans decoratively on top if desired.
1 ¾ cups pecans, Whole pecans
Place the baking sheet with the pie in the oven and bake for 30 to 35 minutes, or until the filling is mostly set but the center still jiggles slightly when gently shaken. The pie will continue to set as it cools.
Leave the pie on the baking sheet for about 10 minutes, then carefully transfer it to a wire rack or serving plate to cool completely. Allow it to fully set at room temperature before slicing.

Tips for Best Results

Room Temperature Eggs: Use eggs at room temperature for smoother mixing and even baking.
Check Doneness: The center should have a slight jiggle, similar to set gelatin. As it cools, the filling will firm up perfectly.
Serving Tip: This pie is delicious at room temperature or slightly warmed. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a classic pairing.

Storage & Freezing

Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezing: Wrap the cooled pie tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing.