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A freshly baked pecan pie with a golden crust, filled with whole pecans arranged neatly in a circular pattern, sits on a white plate. The pie is placed on a marble countertop.

Pecan Pie Recipe Without Corn Syrup

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This pecan pie without corn syrup has a rich, buttery filling with plenty of chopped pecans and deep maple flavor. Brown sugar keeps the taste familiar while cornstarch helps the filling set into that classic gooey texture everyone loves. It's an easy holiday dessert made with simple ingredients that slices beautifully after cooling.
Course Dessert
Cuisine American
Keyword pecan pie recipe without corn syrup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 473
Author Gina Dickson

Equipment

  • 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.

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.
    A bowl of milk is placed on a white marble surface. The bowl is simple and round with a smooth texture, filled to the brim with creamy milk. The background is light, enhancing the clarity and freshness of the scene.

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
    A glass bowl filled with a dark, grainy sauce sits on a white marble surface. To the right of the bowl, there is a metal whisk.
  • 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
    A pecan pie on a baking sheet, viewed from above. The pie crust is filled with a generous layer of whole and chopped pecans, contrasting with the dark, worn surface of the baking sheet beneath it.
  • 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.

Notes

Storage Instructions
  • 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

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 49g | Protein: 5g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 183mg | Potassium: 214mg | Fiber: 3g | Sugar: 32g | Vitamin A: 308IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg
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