Old-Fashioned Pecan Pie Recipe (without corn syrup)
This old-fashioned pecan pie recipe without corn syrup (Karo syrup) is made using maple syrup for a less sweet taste. Giving it a toasted nutty maple flavor, that’s to die for!
Why You’ll Love This
I wanted a pecan pie that didn’t use thick sugary corn syrup. I have never loved pecan pie, it’s always too syrupy and sickly sweet for me. But this homemade old-fashioned pecan pie won me over.
We also have a recipe for Pecan Pie Bars that doesn’t use corn syrup. Give it a try.
I will be making this for Thanksgiving and Christmas from now on. It’s the perfect holiday dessert! Along with our Gingersnap Crust Pumpkin Pie, of course.
Need a tasty new side dish for the holidays? Try our Baked Macaroni and Cheese recipe, it receives rave reviews!
I found this pie recipe from Cook’s Country, and with a few of my own tweaks, it’s perfect!
How To Make a Homemade All Butter Pie Crust
This recipe makes two pie crusts, which is excellent for a double-crust pie. Or, when just using a single crust, place one piece wrapped in plastic wrap in a ziplock freezer bag for future use. Better yet, make two pies!
We love this crust for our Lattice Crust Apple Pie recipe!
- 3 cups all-purpose flour
- One tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 1 cup Unsalted butter cut into 1/2-inch cubes
- Six tablespoons Ice water (5-6 tablespoons)
- 1 1/2 teaspoons Apple cider vinegar – The vinegar slightly inhibits gluten development which helps tenderize the pie crust.
Combine flour, granulated sugar, and kosher salt in a food processor. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs.
Add the apple cider vinegar, then add the cold water, two tablespoons one at a time, pulsing after each addition until it starts to look like a streusel mixture.
The mixture will be dry but pinch it between your fingers and make sure it sticks together. DO NOT OVERMIX.
Shape the dough into a ball, divide it in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2-inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
Pie Ingredients
- Prepared 9-inch pie crust – Homemade or store-bought.
- Dark Brown Sugar and Heavy Cream – I always use dark brown sugar for the extra depth of molasses flavor.
- Maple Syrup – Please use high-quality maple syrup for the best results. Make sure the ingredient is pure maple syrup.
- Molasses – Molasses brings a little robust flavor to this pie. This also bumps up the molasses flavor in the dark brown sugar.
- Unsalted butter – Softened to melt and incorporate better.
- Kosher salt
- Egg Yolks – Large eggs at room temperature.
- Pecans – Raw and chopped. You can use whole pecans if you like, but we think it’s easier to slice and eat with chopped pecans.
How to Make a Pecan Pie Recipe without Corn Syrup
Adjust an oven rack to the lowest position. Preheat the oven to 450 degrees F.
Prepare the pie crust by rolling it out into a 12-inch circle. Gently form it into the pie plate and then refrigerate it until ready to fill.
In a medium saucepan over medium heat, combine the dark brown sugar, heavy cream, maple syrup, and molasses, stirring occasionally, until the sugar dissolves, about 3-4 minutes.
Remove from the heat and let cool for 5 minutes. Then stir in the butter, vanilla, and salt. Whisk in the egg yolks until incorporated.
Place the chopped pecans into the prepared pie crust. Carefully pour the syrup mixture over the pecans. Decorate with a few pecan halves if desired.
Place the pie in the oven on the lowest rack and IMMEDIATELY reduce the oven temperature to 325 degrees F.
Bake for one hour up to one hour and 15 minutes or until the filling is set. The middle will just barely jiggle.
Transfer to a wire rack and let cool for at least two hours. Then refrigerate for at least 3 hours or up to overnight. Bring to room temperature before serving.
Serve this homemade pecan pie with whipped cream or vanilla ice cream!
Tips
- As with most pecan pie recipes, you need to plan ahead. You want the filling to set up, or you will have a runny mess on your hands.
- You do not need to blind-bake the pie shell. It browns perfectly without any leakage from the filling.
- Be sure to refrigerate the pie crust in the pie plate while you prepare the filling. This will help it keep its shape while baking.
- Of course, you can use a store-bought crust if you prefer!
- Don’t forget to reduce the oven temperature as soon as you put the pie in to bake. You don’t want to burn the pecans. Bake time can differ for your oven, so watch closely near the last 10 to 20 minutes of baking.
FAQ
Maple syrup is the answer!!! It’s a natural sweetener and way less sweet than processed corn syrup. It adds a unique flavor to this pie recipe without it being overly sweet.
Give the pan a gentle shake, the middle should just barely jiggle. If you see movement in the filling and it seems somewhat liquid, it’s not done.
Continue baking and watch it closely. You may need to tent it with aluminum foil. With that said, I’ve never had a problem with the recipe not baking in the time stated in the recipe.
If your pie is runny, it’s probably because it wasn’t baked long enough. Be sure to bake it for one hour up to one hour and 15 minutes or until the filling is set.
The middle will just barely jiggle. Also, allow the pie to cool completely, so the filling sets up.
Yes. Food safety rules state that because they have eggs in the filling, they should be stored refrigerated for up to 4 days. Be sure to store it in an air-tight container or wrap it with several layers of plastic wrap.
Yes! Let the baked pie cool completely, wrap it tightly in plastic wrap, and place it in an air-tight freezer container or freezer bag. Thaw in the fridge overnight.
Allow it to come to room temperature before serving.
More Pie Recipes
Old-Fashioned Pecan Pie Recipe without Corn Syrup
Ingredients
Pie Crust
- 3 cups All-purpose flour
- 1 tbsp Granulated sugar
- 1/2 tsp Kosher salt
- 1 cup Unsalted butter cut into 1/2-inch cubes
- 6 tbsp Ice water 5-6 tbsp
- 1 1/2 tsp Apple cider vinegar
Pecan Pie Filling
- 1 cup Dark brown sugar packed
- 1/2 cup Heavy cream
- 1 cup Maple syrup
- 1 tbsp Molasses
- 1/4 cup Unsalted butter 4 T cut into cubes, softened
- 1/2 tsp Kosher salt
- 6 large Egg yolks room temperature
- 2 cups Pecans raw and chopped
Instructions
Pie Crust
- In a food processor combine flour, granulated sugar, and kosher salt. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the apple cider vinegar, then add the cold water 2 tablespoons at a time, pulsing after each addition, until the starts to look like a struesel mixture. The mixture will be dry but pinch it between your fingers and make sure it sticks together. DO NOT OVER MIX.3 cups All-purpose flour, 1 tbsp Granulated sugar, 1/2 tsp Kosher salt, 1 cup Unsalted butter, 1 1/2 tsp Apple cider vinegar, 6 tbsp Ice water
- Shape the dough into a ball, divide in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2 inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
- Prepare the pie crust by rolling it out into a 12-inch circle. Gently form it into the pie plate and then refrigerate it until ready to fill.
Pecan Pie Filling
- Adjust an oven rack to the lowest position. Preheat the oven to 450 degrees F.
- In a medium saucepan over medium heat combine the dark brown sugar, heavy cream, maple syrup, and molasses, stirring occasionally, until the sugar dissolves about 3-4 minutes. Remove from the heat and let cool for 5 minutes.1 cup Dark brown sugar, 1/2 cup Heavy cream, 1 cup Maple syrup, 1 tbsp Molasses
- Stir in the butter cubes, vanilla, and salt. Whisk in the egg yolks until incorporated.1/4 cup Unsalted butter, 6 large Egg yolks, 1/2 tsp Kosher salt
- Place the chopped pecans into the prepared pie crust. Carefully pour the pie filling over the pecans.2 cups Pecans
- Place the pie in the oven on the lowest rack and IMMEDIATELY reduce the oven temperature to 325 degrees F. Bake for one hour up to one hour and 15 minutes or until the filling is set. The middle will just barely jiggle.
- Transfer to a wire rack and let cool for at least two hours. Then refrigerate for at least 3 hours or up to overnight. Bring to room temperature before serving.