Name: Maple Pecan Pie (Without Corn Syrup)
Prep time: 55 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 200 g (1⅔ cups) all-purpose flour; 1 tbsp powdered sugar; 1 pinch fine salt; 135 g (½ cup + 1½ tbsp) unsalted butter, cold and cubed; 60 ml (¼ cup) ice-cold water; 113 g (½ cup) unsalted butter, melted and slightly cooled; 100 g (½ cup packed) light brown sugar; 3 large eggs, at room temperature; 1 tsp vanilla extract; 150 ml (⅔ cup) pure maple syrup; 250 g (2 cups) pecan halves; 1 pinch fine salt

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This maple pecan pie has a flaky, buttery crust and a rich, gooey pecan filling made with pure maple syrup instead of corn syrup.

Homemade maple pecan pie with a slice removed showing the gooey pecan filling

This homemade maple pecan pie combines toasted pecans, brown sugar, and pure maple syrup in a classic buttery pie crust.

With its crunchy pecan topping and sweet, gooey filling, it’s a delicious make-ahead dessert for Thanksgiving and the holidays.

Why You’ll Love This Recipe

No corn syrup: Made with pure maple syrup for a delicious, rich flavor.
Perfect texture: Crunchy toasted pecans, gooey filling, and flaky butter crust.
Easy to make: Simple ingredients and no blind baking required.

Ingredients you need

All-purpose flour: Regular plain flour, not self-rising.
Powdered sugar: For the homemade pie crust.
Unsalted butter: Cold and cubed for the crust, melted for the filling.
Cold water: Ice-cold, added gradually.
Pecans: Raw pecan halves, preferably toasted before using.
Eggs: Large, at room temperature.
Brown sugar: Light or dark brown sugar.
Pure maple syrup: Use 100% pure maple syrup, not pancake syrup.
Vanilla extract: Pure vanilla extract.
Salt: Fine salt.

How to Make Maple Pecan Pie Without Corn Syrup

Flour and cold butter in a bowl for homemade pie crust — **Mix** the flour, powdered sugar, and salt in a large bowl. **Add** cold cubed butter and rub it into the flour until you get coarse crumbs.

Homemade pie dough rolled out into a circle — **Add** ice-cold water gradually and mix just until the dough comes together. **Shape** into a disk, wrap, and refrigerate for 30 minutes.

Unbaked pie crust fitted into a pie dish

Roll out the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thick. Transfer to a 9-inch (23 cm) pie dish, trim the edges, and crimp. Refrigerate while preparing the filling.

Whisk the eggs, melted butter, brown sugar, pure maple syrup, vanilla extract, and salt until smooth. Stir in half of the pecans.

Pour the filling into the unbaked pie crust. Arrange the remaining pecan halves evenly on top.

Freshly baked maple pecan pie with toasted pecans

Bake at 350°F (180°C) for 45–55 minutes, until the edges are set and the center has a slight jiggle. Cover the crust edges with foil if they brown too quickly.

Cool completely on a wire rack for at least 3–4 hours to allow the maple pecan filling to set before slicing.

Tips for the Best Maple Pecan Pie

Use pure maple syrup: Avoid pancake syrup, which has a different flavor and consistency.
Toast the pecans: Roast for 5–8 minutes at 350°F (180°C) to bring out their nutty flavor.
Keep the pie crust cold: Chill the shaped crust before adding the filling to prevent shrinking.
Avoid overbaking: The edges should be set, with a slight jiggle in the center.
Let it cool completely: Allow at least 3–4 hours for the filling to set before slicing.

Storage

Store maple pecan pie covered in the refrigerator for up to 4 days. Freeze for up to 3 months and thaw overnight in the fridge before serving.

Variations

Walnut pie: Replace the pecans with walnuts for a homemade ⁠walnut pie.
Chocolate pecan pie: Add semisweet chocolate chips to the filling.
Bourbon pecan pie: Add 1–2 tablespoons of bourbon for extra flavor.
Mixed nuts: Combine pecans, walnuts, and hazelnuts.

Recipe Questions

Can I make maple pecan pie ahead of time?

Yes! Bake it 1–2 days ahead and keep refrigerated until ready to serve.

Can I make pecan pie without corn syrup?

Yes! This recipe uses pure maple syrup instead of corn syrup for a rich, naturally flavored filling.

How do I know when my pecan pie is done?

The edges should be set, and the center should have a slight jiggle when gently shaken, not look liquid.

Why is my pecan pie filling runny?

It may be underbaked or not fully cooled. Let the pie cool for at least 3–4 hours before slicing.

Do I need to blind bake the pie crust?

No. The homemade pie crust bakes directly with the maple pecan filling, so there’s no need to pre-bake it.

Slice of maple pecan pie served on a plate with teaspoons

More Pie recipe

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Maple Pecan Pie (Without Corn Syrup)

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4 from 2 reviews

Author: Fadela
Total Time: 1 hour 10 minutes
Yield: 10 servings

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Description

This homemade maple pecan pie has a flaky, buttery crust and a rich, gooey pecan filling made with pure maple syrup instead of corn syrup. Perfect for Thanksgiving!

Instructions

Homemade Pie Crust

In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
Add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Gradually add the ice-cold water, mixing gently until the dough starts to come together. Avoid overworking the dough.
Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to about ⅛ inch (3 mm) thick, making it slightly larger than your 9-inch (23 cm) pie dish.
Transfer the dough to the pie dish, gently press it into the bottom and sides, trim the excess dough, and crimp the edges.
Place the prepared pie crust in the refrigerator while making the maple pecan filling.

Maple Pecan Filling

Preheat the oven to 350°F (180°C).
For extra flavor, spread the pecans on a baking sheet and toast them for 5–8 minutes. Let them cool before adding them to the filling.
In a large mixing bowl, whisk together the eggs, brown sugar, melted and slightly cooled butter, pure maple syrup, vanilla extract, and salt until smooth and well combined.
Roughly chop half of the pecans and fold them into the filling.
Pour the maple pecan filling into the chilled, unbaked pie crust.
Arrange the remaining whole pecan halves evenly over the filling.
Bake for 45–55 minutes, until the edges are set and the center has a slight jiggle when gently shaken. If the crust edges brown too quickly, cover them loosely with aluminum foil.
Remove the pie from the oven and let it cool completely on a wire rack for at least 3–4 hours, allowing the filling to set before slicing.
Serve at room temperature or slightly warm, with whipped cream or vanilla ice cream if desired.