The Best Old-Fashioned Maple Pecan Pie Recipe: Perfectly Sweet, No Corn Syrup

Craving a classic pecan pie that’s rich, nutty, and perfectly sweet without being cloyingly so? This old-fashioned pecan pie recipe delivers all the comfort and flavor you adore, but with a delightful twist: it’s made entirely without corn syrup. Instead, we harness the natural sweetness and deep, complex notes of pure maple syrup, resulting in a less sugary, toasted nutty maple flavor that is absolutely irresistible. Prepare to fall in love with a truly authentic, homemade pecan pie experience that will become a cherished part of your holiday traditions.

Why This Maple Pecan Pie Will Be Your New Favorite

For years, many home bakers and dessert enthusiasts have sought a pecan pie recipe that avoids the thick, sugary sweetness of corn syrup (often known by brand names like Karo syrup). Traditional pecan pies, while beloved, can sometimes be overwhelmingly syrupy, diminishing the delicate, buttery taste of the pecans themselves. This homemade old-fashioned pecan pie was meticulously developed to address that very concern, and it truly won us over with its balanced flavors and sublime texture.

What sets this recipe apart is its ingenious use of high-quality maple syrup and a hint of molasses. These natural sweeteners not only serve as excellent substitutes for corn syrup but also elevate the pie’s flavor profile significantly. The pure maple syrup infuses the filling with a warm, earthy sweetness that harmonizes beautifully with the toasted pecans, while the molasses adds a subtle, dark caramel depth and a touch of robust, old-world charm. The result is a pecan pie that is intensely flavorful, wonderfully nutty, and perfectly balanced—a true revelation for anyone who finds conventional pecan pies too sweet or one-dimensional.

This isn’t just a dessert; it’s an experience. The filling bakes into a perfectly set, creamy yet firm consistency, generously studded with crunchy pecans that toast to perfection in the oven. It’s truly the ideal holiday dessert, destined to become a staple on your Thanksgiving and Christmas tables for many years to come. Imagine serving slices of this magnificent pie alongside other festive favorites like our Gingersnap Crust Pumpkin Pie or our delightful Apple Butter Pie. For those seeking another corn syrup-free option, be sure to explore our delicious Pecan Pie Bars recipe as well!

While you’re planning your holiday menu, don’t forget to consider a savory side dish that receives universal acclaim. Our highly-rated Baked Macaroni and Cheese recipe is a fantastic choice that always impresses family and friends, ensuring your entire feast is nothing short of spectacular.

Crafting the Perfect Homemade All-Butter Pie Crust

A truly exceptional pecan pie demands an equally exceptional crust. While the convenience of a store-bought crust is undeniable, nothing quite matches the tender, flaky, and rich buttery perfection of a homemade all-butter pie crust. This particular recipe yields enough dough for two pie crusts, offering wonderful versatility. You can use one crust for your delectable pecan pie and then securely wrap the second portion in plastic wrap, placing it in a ziplock freezer bag for future baking endeavors. Or, if you’re anything like us, you might be tempted to make two pies! After all, who could resist a second slice of this incredible dessert?

We frequently utilize this very same tender and flaky crust for our beloved Lattice Crust Apple Pie, which is a testament to its reliability and deliciousness across various pie recipes.

Ingredients for Your Flaky All-Butter Pie Crust:

• 3 cups all-purpose flour: This forms the essential structure of our pie crust.
• 1 tablespoon granulated sugar: Adds a subtle sweetness to the crust and aids in achieving a beautiful golden-brown color during baking.
• 1/2 teaspoon Kosher salt: Crucial for enhancing and balancing the flavors, especially the rich butter.
• 1 cup unsalted butter: Ensure it’s very cold and cut into 1/2-inch cubes. Cold butter is paramount for creating those desirable flaky layers, as it releases steam during baking, separating the dough.
• 6 tablespoons ice water: Start with 5 tablespoons and only add the sixth if the dough needs more moisture to come together. Keeping the water as cold as possible is vital to prevent gluten from developing too much, which would result in a tough crust.
• 1 1/2 teaspoons apple cider vinegar: This is a secret weapon! The acidity in the vinegar slightly inhibits gluten development, contributing significantly to a much more tender and melt-in-your-mouth pie crust. Do not skip this ingredient!

Step-by-Step Instructions for the Homemade Pie Crust:

1. Combine Dry Ingredients: In a food processor, combine the all-purpose flour, granulated sugar, and kosher salt. Pulse these ingredients a few times to ensure they are thoroughly mixed.
2. Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Pulse in short bursts, about 10-15 times, until the mixture resembles coarse crumbs, with some pieces of butter still visible, ranging from pea-sized to small lentil-sized. This uneven incorporation of butter is the key to creating flaky layers.
3. Add Liquids: Pour in the apple cider vinegar. Then, begin adding the ice water, two tablespoons at a time, pulsing briefly after each addition. Continue this process until the mixture just starts to come together and resemble a streusel-like texture. The dough will still appear somewhat dry, but test its consistency by pinching a small amount between your fingers—it should hold together. The golden rule here is: DO NOT OVERMIX! Overmixing will develop the gluten, leading to a tough and undesirable crust.
4. Form and Chill Dough: Carefully transfer the dough mixture from the food processor onto a clean surface. Gently gather the dough into a cohesive ball, then divide it in half. Place each half onto a separate piece of plastic wrap. Using your hands, gently pat each portion into a flattened disk, approximately 1/2-inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably for several hours or overnight. This crucial chilling step allows the gluten to relax, makes the dough easier to roll, and ensures a wonderfully flaky crust.
5. Prepare for Filling: When ready to bake, take one disk of your chilled pie dough. On a lightly floured surface, roll it out into a 12-inch circle, ensuring an even thickness. Carefully transfer the rolled-out crust into your 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang, which you can then crimp or flute for a beautiful decorative edge. Return the prepared pie crust to the refrigerator while you prepare the filling; keeping it cold helps prevent shrinkage during baking.

Essential Ingredients for Our Irresistible Pecan Pie Filling

Beyond a perfect, flaky crust, the true magic of this pecan pie lies in its rich, flavorful filling. Each ingredient has been carefully selected to play a crucial role in achieving that sought-after balance of sweetness, nuttiness, and smooth, satisfying texture. Here’s what you’ll need to create this delectable, corn syrup-free maple pecan pie:

• Prepared 9-inch pie crust: Whether you choose to embark on making our homemade all-butter crust or opt for the convenience of a high-quality store-bought option, ensure it’s properly prepared and chilled.
• Dark Brown Sugar: We specifically recommend dark brown sugar because its higher molasses content contributes a richer, deeper, and more complex caramel flavor compared to lighter brown sugar. This added depth is fundamental to achieving an authentic old-fashioned taste.
• Heavy Cream: This ingredient is essential for adding a luxurious richness and a silky-smooth texture to the pie filling, making every bite wonderfully decadent.
• Pure Maple Syrup: The star ingredient and the primary sweetener for our corn syrup-free filling! It is imperative to use high-quality, pure maple syrup for the best and most authentic results. Avoid imitation syrups at all costs, as they lack the complex flavor, natural sweetness, and often contain corn syrup and artificial ingredients that would compromise the integrity of this recipe. Pure maple syrup imparts a distinctive, warm, and less intensely sweet flavor profile.
• Molasses: Just a single tablespoon of molasses significantly enhances the robust flavor of both the dark brown sugar and the maple syrup. It adds another profound layer of deep, slightly smoky sweetness, which is a hallmark of classic Southern baking and amplifies the overall complexity.
• Unsalted Butter: Softened and cut into cubes, the butter contributes significantly to the richness of the filling and helps achieve that desirable smooth, glossy appearance. Using unsalted butter gives you precise control over the overall saltiness of your pie.
• Kosher Salt: A small but incredibly important ingredient. Salt is vital for balancing the sweetness, cutting through the richness, and truly bringing out the natural, inherent flavors of the pecans and the decadent syrup.
• Large Egg Yolks: Used at room temperature, egg yolks are absolutely critical for thickening the pie filling and giving it a beautifully set, firm, and custard-like consistency. Allowing them to come to room temperature ensures they incorporate more smoothly and evenly into the mixture, preventing any curdling.
• Vanilla Extract: A splash of pure vanilla extract rounds out the flavors, adding a fragrant warmth and enhancing the sweetness of the filling.
• Pecans: We recommend using raw and chopped pecans. Chopped pecans are easier to slice through and ensure that every single bite contains a perfect, satisfying distribution of nutty goodness. While whole pecans can look visually appealing on top, chopped ones make for a much better eating experience throughout the pie. For an even more intense pecan flavor, you can lightly toast them before adding them to the crust.

Step-by-Step Guide: Crafting Your Magnificent Maple Pecan Pie

Follow these detailed instructions to create a pecan pie that will impress everyone with its deep flavor, perfect texture, and stunning presentation. Precision and a little patience are your best friends in achieving these exquisite results!

1. Preheat Oven & Prepare Rack: Begin by adjusting an oven rack to the lowest position in your oven. This strategic placement is crucial as it helps ensure the bottom crust cooks thoroughly and becomes crisp, preventing a soggy bottom, without over-browning the top. Preheat your oven to an initial high temperature of 450 degrees F (232 degrees C).
2. Prepare the Pie Crust: Take your chilled, prepared pie crust from the refrigerator. If you made it fresh, roll out one disk of dough into a 12-inch circle on a lightly floured surface. Carefully transfer the rolled crust into your 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang, which you can then crimp or flute around the edge for a beautiful, finished look. Keep the prepared pie crust refrigerated while you proceed with making the filling; this maintains its cold temperature and helps prevent shrinkage during baking.



3. Create the Syrup Base: In a medium-sized saucepan, combine the dark brown sugar, heavy cream, pure maple syrup, and molasses. Place the saucepan over medium heat, stirring the mixture occasionally. Continue to stir until all the sugar has completely dissolved, which typically takes approximately 3-4 minutes. The mixture should become smooth and cohesive.
4. Cool and Incorporate Fats/Flavorings: Remove the saucepan from the heat. It’s important to allow the syrup mixture to cool for exactly 5 minutes. This brief cooling period is crucial because if the mixture is too hot when the eggs are added, it can cause the egg yolks to scramble. After 5 minutes, stir in the softened unsalted butter cubes, vanilla extract, and kosher salt until all ingredients are fully incorporated and the butter is completely melted into the syrup.



5. Add Egg Yolks: Whisk in the room-temperature egg yolks one at a time. Continue whisking thoroughly but gently after each addition, ensuring that no streaks of yolk remain and the mixture is smooth and fully emulsified.



6. Assemble the Pie: Evenly scatter the chopped pecans into the bottom of your chilled, prepared pie crust. Then, with great care, slowly pour the warm (but not hot!) syrup mixture over the pecans, ensuring that they are well-covered by the delicious filling. If desired, you can artfully arrange a few pecan halves on top of the filling for an elegant and inviting presentation.
7. Bake to Perfection: Place the pie onto a sturdy baking sheet (this helps catch any potential spills and makes handling the hot pie much easier) and then immediately place it on the lowest rack in your preheated oven. Crucially, as soon as the pie is in the oven, immediately reduce the oven temperature to 325 degrees F (160 degrees C). This initial burst of high heat helps set the crust quickly and lightly caramelizes the top, while the subsequent lower temperature ensures the filling cooks through gently and evenly without burning the delicate pecans. Bake for approximately 1 hour to 1 hour and 15 minutes, or until the filling is perfectly set. You’ll know it’s done when the middle just barely jiggles like firm gelatin when the pan is gently shaken. The edges should appear fully set, and the very center should no longer look liquid.
8. Cool and Chill: Carefully transfer the baked pie (still on its baking sheet) to a wire rack. Allow it to cool completely at room temperature for at least two hours. This step is absolutely critical for the filling to fully set and achieve its proper texture. After cooling, transfer the pie to the refrigerator and chill for a minimum of 3 hours, or ideally overnight. Proper chilling ensures clean, firm slices and optimal flavor development.
9. Serve: For the best flavor and texture, allow the refrigerated pie to come to room temperature for about 30-60 minutes before serving. Serve generous slices of this exquisite homemade maple pecan pie with a generous dollop of freshly whipped cream, a scoop of premium vanilla bean ice cream, or simply enjoy it on its own, savoring every rich, nutty bite!

Expert Tips for the Ultimate Maple Pecan Pie

Achieving pecan pie perfection is simple when you’re equipped with a few key tricks and insights. Follow these expert tips to ensure your maple pecan pie turns out beautifully, with a flawless crust and a perfectly set, flavorful filling, every single time:

• Plan Ahead for Setting Time: Unlike some desserts you can serve warm directly from the oven, pecan pie requires significant patience and planning. Because it’s a custard-based pie, the filling needs ample time to cool and set up completely. Rushing this crucial step will almost certainly result in a runny, messy, and disappointing pie. We strongly recommend allowing the pie to cool at room temperature for at least 2 hours, followed by a minimum of 3 hours (or ideally, overnight) in the refrigerator for the absolute best, most sliceable, and firm results. This setting time allows the egg proteins to fully firm up, creating that characteristic rich and dense texture.
• No Need to Blind-Bake the Crust: A fantastic time-saving tip for this recipe is that you do not need to pre-bake or blind-bake the pie shell. The initial high oven temperature, combined with the longer overall baking time at a lower temperature, ensures that the bottom crust cooks thoroughly and becomes wonderfully crisp without any sogginess or leakage from the filling. This simplifies the baking process and still yields a perfectly cooked crust.
• Always Chill the Pie Crust: Regardless of whether you’re using homemade or store-bought dough, always refrigerate your prepared pie crust in the pie plate while you’re preparing the filling. A well-chilled crust is significantly less likely to shrink during baking and will hold its beautifully crimped or fluted shape better, which is essential for those desirable flaky layers and a professional-looking finish.
• The Quality of Maple Syrup Truly Matters: Since pure maple syrup is the primary sweetener and a major flavor contributor in this recipe, investing in high-quality, pure maple syrup is paramount. The complex, nuanced flavor of genuine maple syrup is simply irreplaceable and will make a profound difference in the final taste of your pie. Steer clear of anything labeled “pancake syrup” or “maple-flavored syrup,” as these products typically contain corn syrup and artificial ingredients that will detract from the pie’s natural goodness.
• Mastering Temperature Control is Crucial: Remember to adjust the oven temperature immediately after placing the pie inside. Starting at 450°F (232°C) for a short period helps to quickly set the crust and caramelize the top slightly, preventing it from becoming pale. However, reducing the temperature to 325°F (160°C) right away is essential to prevent the pecans from burning and to allow the delicate custard filling to cook gently and evenly without curdling. Always keep a close eye on your pie, especially during the last 10-20 minutes of baking, as oven temperatures can vary. If the edges or the top of the pie start to brown too quickly, you can loosely tent the pie with a piece of aluminum foil to shield it.
• Use Room Temperature Ingredients for the Filling: Ensure that your egg yolks and softened butter are at room temperature before you begin mixing the filling. Room temperature ingredients emulsify and combine much more smoothly and evenly into the syrup mixture, preventing a curdled, lumpy, or separated filling. This creates a much more uniform and luscious final product.
• Avoid Overmixing the Pie Dough: When making the homemade pie crust, be very careful not to overmix the dough once the liquids are added. Overmixing develops gluten, which will result in a tough, chewy crust rather than the desired flaky and tender texture. Pulse just until the mixture resembles coarse crumbs and then add water sparingly, pulsing just enough until the dough *barely* comes together when pinched.

Frequently Asked Questions About Maple Pecan Pie

Explore More Delicious Pie Recipes

Old-Fashioned Pecan Pie Recipe without Corn Syrup

This old-fashioned pecan pie recipe without corn syrup is made using maple syrup for a less sweet, toasted nutty maple flavor that’s utterly delicious.

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Course: Dessert, Pie

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Servings: 10

Calories: 732kcal

Author: Leigh Harris

Ingredients

 

Pie Crust

• 3 cups All-purpose flour
• 1 tbsp Granulated sugar
• 1/2 tsp Kosher salt
• 1 cup Unsalted butter cut into 1/2-inch cubes, very cold
• 6 tbsp Ice water (5-6 tbsp, as needed)
• 1 1/2 tsp Apple cider vinegar

Pecan Pie Filling

• 1 cup Dark brown sugar packed
• 1/2 cup Heavy cream
• 1 cup Pure maple syrup
• 1 tbsp Molasses
• 1/4 cup Unsalted butter 4 T cut into cubes, softened
• 1/2 tsp Kosher salt
• 6 large Egg yolks room temperature
• 1 tsp Vanilla extract
• 2 cups Pecans raw and chopped

Instructions

Pie Crust

• In a food processor, combine flour, granulated sugar, and kosher salt. Pulse a few times to combine. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs, with some pea-sized butter pieces remaining. Add the apple cider vinegar, then add the ice water 2 tablespoons at a time, pulsing after each addition, until the mixture just starts to look like a streusel. The mixture will be dry but pinch it between your fingers to ensure it sticks together. DO NOT OVERMIX.
  3 cups All-purpose flour,
  1 tbsp Granulated sugar,
  1/2 tsp Kosher salt,
  1 cup Unsalted butter,
  1 1/2 tsp Apple cider vinegar,
  6 tbsp Ice water
• Shape the dough into a ball, divide in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2 inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
• Prepare the pie crust by rolling one disk out into a 12-inch circle. Gently form it into a 9-inch pie plate, trim excess, and then refrigerate it until ready to fill.

Pecan Pie Filling

• Adjust an oven rack to the lowest position. Preheat the oven to 450 degrees F (232 C).
• In a medium saucepan over medium heat, combine the dark brown sugar, heavy cream, pure maple syrup, and molasses. Stir occasionally until the sugar dissolves completely, about 3-4 minutes. Remove from the heat and let cool for 5 minutes.
  1 cup Dark brown sugar,
  1/2 cup Heavy cream,
  1 cup Pure maple syrup,
  1 tbsp Molasses
• Stir in the softened butter cubes, vanilla extract, and kosher salt until fully incorporated. Whisk in the room-temperature egg yolks until smooth and thoroughly combined.
  1/4 cup Unsalted butter,
  1 tsp Vanilla extract,
  1/2 tsp Kosher salt,
  6 large Egg yolks
• Evenly place the chopped pecans into the prepared pie crust. Carefully pour the cooled pie filling over the pecans, ensuring good coverage. Decorate with a few pecan halves on top if desired for a decorative touch.
  2 cups Pecans
• Place the pie in the oven on the lowest rack and IMMEDIATELY reduce the oven temperature to 325 degrees F (160 C). Bake for one hour up to one hour and 15 minutes, or until the filling is set. The middle should just barely jiggle when gently shaken.
• Transfer the baked pie to a wire rack and let it cool completely at room temperature for at least two hours. Then, refrigerate for at least 3 hours or ideally overnight. For optimal flavor and texture, bring to room temperature before serving.

Notes

Checking for Doneness: Give the pan a gentle shake. The middle should just barely jiggle like firm gelatin. If you see significant movement in the filling or it appears liquid, it’s not done and needs more baking time. Continue baking, checking every 5-10 minutes.

Refrigeration & Storage: Due to the egg content, pecan pie must be refrigerated after cooling. Store it in an airtight container or wrapped tightly in plastic wrap for up to 4 days in the refrigerator.

Freezing Instructions: Allow the baked pie to cool completely. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil, and place it in an airtight freezer container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving, and let it come to room temperature for the best experience.

Nutrition

Calories: 732kcal |
Carbohydrates: 78g |
Protein: 8g |
Fat: 45g |
Saturated Fat: 20g |
Polyunsaturated Fat: 6g |
Monounsaturated Fat: 17g |
Trans Fat: 1g |
Cholesterol: 188mg |
Sodium: 256mg |
Potassium: 280mg |
Fiber: 3g |
Sugar: 44g |
Vitamin A: 1042IU |
Vitamin C: 1mg |
Calcium: 105mg |
Iron: 3mg