Maple Pecan Pie (No Corn Syrup)
This maple pecan pie is rich, gooey, and made without corn syrup. Pure maple syrup, toasted pecans, and warm cinnamon create a deep, caramel flavor perfect for holidays or cozy fall baking.
Ingredients
- 1 all-butter pie crust
- 2 cups pecan halves
- 3 eggs
- 1 cup maple syrup
- 1 tbsp all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup melted butter
- 1/2 tsp fine sea salt
- 1/2 tsp cinnamon
Instructions
- Start by preparing the all-butter pie crust. Once the crust has chilled, roll out 1/2 of the crust and press it into the bottom of a pie dish that has been sprayed with non-stick spray. Crinkle the edges. Place the pie dish with pie crust in the freezer to chill as you prepare the filling.
- Preheat the oven to 425 degrees F.
- In a mixing bowl combine all the ingredients (besides pecans): 3 eggs, 1 cup maple syrup, 1 tbsp all-purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 tsp vanilla extract, 1/3 melted butter, 1/2 tsp salt, and 1/2 tsp cinnamon. Mix until combined.
- Fold in 2 cups of pecan halves.
- Pour the filling into the chilled pie crust.
- Place the pie into the oven, bake for 10 minutes, then reduce heat to 350 degrees and bake for an additional 50 minutes. Cover the pie loosely with foil after 30 minutes of baking to prevent over-browning.
- The pie is done once the internal temparture is 200 degrees F. Remove an allow to cool completely before serving.
Video
Nutrition
Calories: 574kcal Carbohydrates: 68g Protein: 6g Fat: 33g Saturated Fat: 9g Polyunsaturated Fat: 7g Monounsaturated Fat: 15g Trans Fat: 0.3g Cholesterol: 82mg Sodium: 324mg Potassium: 259mg Fiber: 3g Sugar: 51g Vitamin A: 340IU Vitamin C: 0.3mg Calcium: 90mg Iron: 2mg