Maple Pecan Pie (Without Corn Syrup)

Maple syrup can replace corn syrup in this deliciously simple maple pecan pie recipe! Top with a little sea salt to balance out the flavors.

Deliciously salted maple pecan pie with a butter pie crust and made with maple syrup. No corn syrup pecan pie recipe on sallysbakingaddiction.com

Welcome to day 2 of Pie Week! It kicked off yesterday with Banoffee Pie and today we’re taking a trip down nostalgia lane with a classic Thanksgiving dessert recipe: pecan pie. Want to stay updated about Pie Week? Subscribe to my email (it’s free!) and never miss a recipe.

The most common question about pecan pie is: can I make pecan pie without corn syrup? My answer was always: yes, but the filling won’t really set or it won’t taste like pecan pie. So… no, you can’t. But that’s changing today. Introducing Maple Pecan Pie.

Deliciously salted maple pecan pie with a butter pie crust and made with maple syrup. No corn syrup pecan pie recipe on sallysbakingaddiction.com

How to Make Pecan Pie Without Corn Syrup

Corn syrup is the glue that holds pecan pie filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. The problem is that more and more modern bakers are looking for an unrefined substitution for the corn syrup. My goal was to find a solution to not only find a corn syrup substitute, but to guarantee the pecan pie filling will SET and TASTE DELICIOUS.

Taking a note from my brown butter pecan pie bars, I reached for pure maple syrup. This is a thinner liquid than corn syrup, but has the most remarkable flavor, as you know. The pecan pie bars recipe calls for tempering the eggs, but I wanted a no-fuss pecan pie filling that skipped the extra steps. Entire the magical ingredient:

  • 1 tiny Tablespoon of flour

Maple Syrup + Flour Replaces Corn Syrup!

Mixed with melted butter, 1 Tablespoon of flour thickens the pecan pie filling just as corn syrup would. The flour allows us to use a thinner liquid sweetener. Isn’t that incredible? So all you’ll need to prepare this maple pecan pie are eggs, pure maple syrup, flour, butter, brown sugar, salt, vanilla extract, and pecans. Simple, delicious, pure flavors gives us a maple infused + buttery sweet + deliciously thick slice of pecan pie.

Pecan pie filling

Don’t Make My Mistake.

I ran into 1 problem during my recipe testing. The pecan pie filling seeped through the bottom pie crust, lifting the entire bottom pie crust up into the center of the pie. It was the WEIRDEST thing. Frustrated, I almost gave up completely. Since the maple pecan pie filling is a little thinner than my regular pecan pie filling, I decided that pre-baking the pie crust was necessary. I shared an entire in-depth blind baking pie crust tutorial earlier this year, complete with a video and all my tricks. Use that to help you. You only need to blind bake the pie crust for about 15 minutes in this recipe. Easy.

Uncooked maple pecan pie

Deliciously salted maple pecan pie with a butter pie crust and made with maple syrup. No corn syrup pecan pie recipe on sallysbakingaddiction.com

You can use my new all butter pie crust recipe or old faithful, my buttery flaky pie crust which uses a combination of shortening and butter. For the pictured pie, I used my buttery flaky pie crust. Brush the edges with egg wash before baking.

Tell me about the sea salt! To balance out the flavor of this notoriously sweet pie, sprinkle a little sea salt on top prior to serving. I always recommend this! You’ll love the sweet and salty flavors, plus added crunch sea salt flecks are a nice bonus.

I actually made this maple pecan pie for the 3rd time and took it over my in laws for a big family meal on Sunday to celebrate my SIL and BIL’s birthdays. It was more popular than the birthday cake!! Everyone scraped their plates clean.

Deliciously salted maple pecan pie with a butter pie crust and made with maple syrup. No corn syrup pecan pie recipe on sallysbakingaddiction.com

How to Freeze Pecan Pie

Before I leave you with the recipe, let me share my tips for freezing pecan pie. This is a wonderful dessert to make ahead of time to freeze for Thanksgiving. The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer.

Stay tuned for more pie recipes all week long for Pie Week!

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Deliciously salted maple pecan pie with a butter pie crust and made with maple syrup. No corn syrup pecan pie recipe on sallysbakingaddiction.com

Maple Pecan Pie (Without Corn Syrup)

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 55 minutes
  • Total Time: 6 hours
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

Maple syrup can replace corn syrup in this deliciously simple maple pecan pie recipe! Top with a little sea salt to balance out the flavors.


Ingredients

  • Buttery Flaky Pie Crust or All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use)
  • 2 and 1/2 cups (250g) shelled pecans
  • 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon all-purpose flour*
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (240ml) pure maple syrup*
  • sea salt for sprinkling
  • optional: Homemade Whipped Cream for topping

Instructions

  1. The crust: Prepare my pie crust recipe or butter pie crust through step 5.
  2. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  3. Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
  4. The filling: Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
  5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
  6. Slice and serve pie at room temperature. Top with whipped cream, if desired. (I used Wilton 8B Piping Tip.) Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.


Notes

  1. Make Ahead Instructions – 1-5 Days Ahead: You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.
  2. Make Ahead Instructions – Freezing: The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer.
  3. Special Tools: Glass Mixing Bowls | 4-cup Glass Measuring Cup | Pastry Cutter | Marble Rolling Pin | Glass Pie Dish | Pie Weights | Pastry Brush | Pie Crust ShieldPiping Bags | Wilton 8B Piping Tip | White Plate
  4. Freezing Pie Dough: You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
  5. Cornstarch: 2 teaspoons of cornstarch work as a substitute for 1 Tablespoon of flour. Make sure the cornstarch is completely mixed in with the melted butter and brown sugar.
  6. Pure Maple Syrup: Use pure maple syrup, not breakfast syrup. Any variety of pure maple syrup is great, from golden to dark amber. Use what you love best.
  7. Pie Dish: I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
  8. Room Temperature Ingredients: Make sure you use room temperature eggs. Cold eggs will solidify the butter and you’ll be left with random chunks of butter in your filling.

Deliciously salted maple pecan pie with a butter pie crust and made with maple syrup. No corn syrup pecan pie recipe on sallysbakingaddiction.com

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48 Comments

  1. Thank you so much for this recipe Sally. I’ve wanted to make pecan pie for years, but haven’t been able to as corn syrup isn’t available in Australia (when you do find it, it’s extremely expensive) and it’s near impossible to find a recipe without it. I can’t wait to make this!!!! Thank you again 🙂

    1. I literally came to write the exact same thing! Thank you Sally! I’m also in Australia and have always wanted to make a pecan pie, but knew that most recipes called for corn syrup. I always thought that glucose syrup was the same thing here, but that stuff is only available in small amounts and is really expensive! I’m glad there’s another option now. I also wonder if golden syrup would work (probably without the flour, because it’s a lot thicker than maple syrup).

  2. My husband has been asking me to make him a pecan pie for ages. He’s never had it! I’ve been meaning to try your recipe but neither of us like using corn syrup so it keeps getting pushed to the bottom of my “to bake” list. Can’t wait to try this!

  3. Dear Sally, thank you so much for finally finding an alternative for corn syrup! This is ingenious! Also, I think the flavour combination of pecans and maple syrup will be wonderful.

  4. Sally this pie looks amazing!! I’m definitely going to taste test this recipe before Thanksgiving! I think my family would welcome the change.

    1. I would follow this maple pecan pie recipe and add dark chocolate chips instead of following the other recipe. I hope this helps!!

  5. This is perfect timing, as I’m making Thanksgiving dinner for the first time and was planning on making pecan pie for dessert!

    Just one question though- your directions say to put the pecans in the bottom, then pour the mixture of other ingredients over them. Will the pecans float/rise to the top?

  6. It’s like you read minds with your posts! Finally have a tested alternative to traditional pecan pie to try! Thank you for not only posting beautiful, delicious recipes but for being innovative too 🙂

  7. Oh ehm gee!!! I’m so excited for this!! I LOVE LOVE LOVE me some pecan pie, but feel guilty using corn syrup… plus my SIL is actually allergic I can’t wait to make this and share it with her!! Thanks Sally!!

  8. Yesss! Pecan pie without corn syrup!! This is the definitely on top of my to bake list.
    By the way I’ve made your strawberry cake twice and it’s been such a hit with my family. Excellent recipe with pure flavour-love it. Thank you!!!

  9. Since I’ve made your maple pecan pie bars and they were fabulous, I know this pie will be delicious as well! Thank you for the trick of switching flour for cornstarch as I am trying to limit my gluten. But I haven’t figured out a good gluten free pie crust yet, so, I’ll just try not to eat too big a piece (haha!)

  10. This recipe looks great! I’m looking forward to trying it. I clicked through to the Brown Butter Pecan Bars recipe, and now I have a question: Could this same technique of adding flour to the maple syrup be used in that recipe as well? That would eliminate the fussy tempering.

    1. Hi Barbara! You know, I haven’t tested it so I cannot say for sure HOWEVER, I can’t see why not. Please let me know if you try it!

  11. Beautiful! I’ve been looking for a recipe like this for ages. Just wondering though how the sweetness level compares to that of a traditional pecan pie with corn syrup. I do like the maple syrup flavor, but I’m just worried about it being overly sweet.

  12. I made this pie a couple days ago. I’ve tried all of Sally’s pecan pie recipes–traditional, chocolate pecan, and now this one. I think they’re all really yummy. The great thing about all pecan pie recipes is that they’re so easy. With this one, I wish there had been a little more gooey-ness. But, I really enjoyed the hint of maple and the salt. I also love and appreciate the tips on freezing the pie, and I really love your buttery flaky pie crust. I actually made 6 pie crusts today, since I’m planning on making a bunch of pies soon, and I love that you can make the dough ahead, and stick it in the freezer. So helpful!

  13. Oh man this pie looks so good! I’ll have to try it this year for thanksgiving ❤ By the way, have you ever thought of making a sweet potato pie with a sugar cookie crust? I don’t know why that thought came to me, but it seemed like you would want to hear it. ☺

  14. I’m looking for a recipe for Walnut Maple Pie, do you think that switching out the pecans for walnuts would work just fine?

  15. could I add a little Bourbon to this recipe? or will it totally mess up the pie filling consistency or cooking time???
    thank you

  16. So I did some thing I think enhances the taste I do not like to just add flour,
    so I melted the butter let it cook for a few minutes to bring out the that nutty taste added the four cooked for a minute more. than added bronw sugar. Turn it off and added maple, that cooled it a bit, last I added beatten eggs. Forgot the vanilla
    Did not miss it
    It came out amazing

  17. Made this for Thanksgiving for my husband. Easy to follow recipe. He said it was good, but prefers your corn syrup version. 🙂 Still he is eating it daily for breakfast and dessert. 😉 (He is the only Pecan Pie eater in the family.)

    And your flaky crust – as always – delish!

  18. Okay. I bit the bullet and made this pie. It was labor of love for sure. Last year I made one but it didn’t have the Tbl of flour so it was a bit runny :(. This one looks and smells absolutely delicious. I can’t wait until tomorrow when it will be served with with the Christmas dinner. Thanks so much, Sally. You’re a great teacher.

  19. Hi Sally! Question about your pie dish. Your link to the pie plate is for a 1/2inch deep plate but when I compare this recipe with your favorite pecan pie recipe (I love this one too), the filling quantities are very similar but that recipe specifies a 2inch deep plate. Can you confirm the pie plate size for this recipe? Thanks!

    1. Hi Eliane! I triple checked the link and the pie dish is 1.75 inches deep, which is considered deep dish. That’s what I used for the pictured pie and when I was testing the recipe/preparing it for our holiday meal 🙂

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