If you’ve been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!
Thanksgiving is right around the corner, and you know what that means, right?! It’s officially pie season! In preparation for this, I spent my weekend making batch after batch of my foolproof all-butter pie crust and freezing them for later in the month. I’ll be very glad I did that come Thanksgiving eve! Especially since we’re hosting dinner at our house this year. Exciting… and – if I’m being completely honest – a little stressful!
But I have a few foolproof recipes in my back packet to keep the stress at bay. And this No Corn Syrup Pecan Pie is one of them! It’s crunchy, gooey, and sweet. And tastes just like the pecan pies we all know and love. The only real difference is it’s made without corn syrup! Instead of the corn syrup, this recipe uses pure maple syrup. Which adds a wonderfully rich flavor to the pie! And after tasting it… I’m curious why everyone isn’t using maple syrup in their pecan pie recipes! It tastes SO good!
This no corn syrup pecan pie is made with just a handful of simple ingredients! To make this pecan pie you’ll need maple syrup, eggs, brown sugar, granulated sugar, flour, salt, cinnamon, vanilla, butter, bourbon and pecans! The bourbon is a totally optional ingredient, so if you don’t drink, feel free to leave it out. If you do drink but don’t have bourbon, whiskey or dark rum make excellent replacements.
Moving on to the maple syrup! You’re going to want to make sure you use real maple syrup in this pecan pie, not pancake syrup. Trust me!!!
Of course you’ll also need a pie crust. You can use my all-butter pie crust recipe or use your favorite recipe. But I do suggest using a homemade crust, if possible. I know it can be a lot of work but you can make them in advance and it makes such a difference!
Assembling this couldn’t be easier! You’ll simply place the pecans inside the pie crust, pour the filling on top, and lightly brush the edges of the crust with a little egg wash! That’s it.
Good news… there’s no need to blind bake the pie crust for this recipe! But you will need to start the pie off at a higher baking temperature, and then lower the temperature after 15 minutes of baking. Be sure to set a timer so you don’t forget!
This pecan pie needs to cool for at least 4 hours, so be sure to plan ahead time wise! The good news? It can be made up to 3 days in advance and stored in the fridge.
Fully baked and cooled, this pecan pie can be frozen for up to 2 months! Simply wrap it tightly in several layers of saran wrap (or aluminum foil) and pop it in the freezer until needed. You’ll want to thaw the pie in the refrigerator for at least 8 hours (or overnight) and then allow it to come to room temperature before serving.
I love serving this No Corn Syrup Pecan Pie with a giant scoop of salted caramel ice cream, but classic vanilla ice cream is also a great choice! And of course, you can’t go wrong with a dollop of fresh whipped cream. But between me and you… this pie is so good it really doesn’t need to be served with anything! So feel free to serve it “naked”. I guarantee you won’t hear any complaints ?
So if you’re baking a pecan pie for Thanksgiving (or Christmas!), I hope you’ll make it my No Corn Syrup Pecan Pie! Crunchy, gooey, and sinfully sweet… I know you’ll love it.
Prep 30 mins
Cook 1 hour, 10 mins
Inactive 4 hours
Total 5 hours, 40 mins
Author Ashley Manila
Yield 9" Pie
If you’ve been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!
Courses Dessert
Cuisine Pie
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