Pecan Pie with No Corn Syrup Recipe

Indulge in the ultimate Pecan Pie with No Corn Syrup, a delicious twist on the classic dessert. Made with real maple syrup, bourbon, and warm spices, this pecan pie delivers a rich, caramelized filling complemented by crunchy pecans and a flaky all-butter crust. Perfect for Thanksgiving, Christmas, or any special occasion, this pie is easy to prepare and free of corn syrup, making it a healthier alternative without compromising on flavor. With tips for preventing a soggy crust, gluten-free substitutions, and serving suggestions, this recipe is your go-to guide for a show-stopping dessert. Enjoy this easy pecan pie recipe that’s sure to become a family favorite!

Ingredients

• 1 Foolproof All-Butter Pie Crust (or your favorite pie crust)
• 8 ounces pecan halves
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (213g) dark brown sugar, packed
• 3/4 cup real maple syrup
• 3 tablespoons (42ml) bourbon
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature, lightly beaten
• 1 large egg yolk, room temperature, lightly beaten
• 4 1/2 tablespoons (63g) unsalted butter
• 1 tablespoon (14ml) flour

Instructions

1. Preheat and Prepare the Crust: Preheat your oven to 350°F (175°C). Prepare and refrigerate one pastry-lined 9-inch pie plate. For extra protection against a soggy crust, sprinkle 1 teaspoon of flour and 1 teaspoon of granulated sugar over the bottom of the pie crust. Set aside.
2. Add Pecans: Spread the pecan halves evenly across the bottom of the unbaked pie crust. Place the crust back in the refrigerator to chill while preparing the filling.
3. Make the Filling: In a large mixing bowl, combine the salt, cinnamon, and dark brown sugar. Break up any clumps of sugar with your fingers. Whisk in the maple syrup, bourbon, and vanilla extract. Add the lightly beaten eggs and egg yolk, whisking until fully incorporated. Set aside.
4. Cook Butter Mixture: In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook, whisking constantly, for about 30 seconds. Remove from heat and slowly whisk the butter mixture into the maple syrup and egg mixture, ensuring everything is evenly combined.
5. Assemble and Bake: Remove the pie crust from the refrigerator. Pour the filling over the pecans in the pie shell, spreading it evenly. Bake in the preheated oven for 55 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
6. Cool and Serve: Place the pie on a wire rack to cool for at least 4 hours. Slice and serve, or cover and store the pie in the refrigerator for up to 3 days. Allow the pie to come to room temperature before serving.

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Why You’ll Love This Recipe

• No Corn Syrup: Made with real maple syrup for a natural, rich sweetness.
• Perfect Texture: A creamy, custard-like filling combined with crunchy pecans.
• Elevated Flavor: Bourbon and cinnamon add depth and warmth to the classic pecan pie.
• Make-Ahead Friendly: Easy to prepare in advance and store for gatherings or special occasions.

Tips

• Prevent a Soggy Crust: Sprinkling flour and sugar on the crust before adding the filling helps keep it crisp.
• Room Temperature Ingredients: Ensure eggs are at room temperature to help the filling mix smoothly.
• Monitor Baking Time: Check the pie at 50 minutes to avoid overbaking. The center should be slightly wobbly but not runny.
• Cool Completely: Allow the pie to cool fully before slicing to help it set properly.

Variations and Substitutions

• Nut Alternatives: Swap pecans for walnuts or a mix of both for a unique twist.
• Alcohol-Free Option: Omit the bourbon and replace it with 1 tablespoon of additional vanilla extract or water.
• Dairy-Free: Use a plant-based butter substitute for a dairy-free version.
• Gluten-Free: Replace the flour in the filling with cornstarch and use a gluten-free pie crust.

FAQs

Q: Can I make this pie ahead of time?
A: Yes! This pie can be made a day or two in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q: How do I know when the pie is done?
A: The edges should be set, and the center should jiggle slightly when gently shaken. Overbaking can cause the filling to crack.

Q: Can I freeze this pie?
A: Absolutely! Wrap the cooled pie tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and bring to room temperature before serving.

Serving and Suggestions

• With Whipped Cream: Top each slice with a dollop of freshly whipped cream for added decadence.
• Ice Cream Pairing: Serve warm slices with a scoop of vanilla or cinnamon ice cream.
• Holiday Dessert: Perfect for Thanksgiving, Christmas, or any fall gathering.
• Coffee Pairing: Enjoy a slice with a cup of hot coffee or spiced chai for a comforting treat.