This homemade pecan pie recipe is simple and delicious. A buttery brown sugar and maple syrup filling is topped with toasty pecans – all made without corn syrup. It’s the perfect Thanksgiving pie recipe!
Parbake the pie crust: Roll pie crust into a standard 9 inch pie dish. Line with parchment and fill with dry beans, rice, or pie weights. Bake for 15 minutes. Remove from the oven, remove weights and parchment, and cool. Lower the oven to 325°F.
Place brown sugar, flour and salt in a medium saucepan and whisk to combine.
Add maple syrup and butter. Heat on medium heat, whisking, until butter is melted and sugar is dissolved. Cool for 5-10 minutes.
In a medium bowl, whisk eggs and vanilla until eggs are well beaten. Pour into cooled brown sugar mixture and whisk well to combine. Pour into the parbaked pie crust.
Arrange the pecan halves on top of the brown sugar filling.
Bake pie for 50-60 minutes or until the top is puffy and the filling isn’t wobbly when moved.
Cool pie completely before cutting.
I use salted butter and I like a good bit of salt in dessert recipes. If you’re using unsalted butter, you may want to increase the salt to 3/4 tsp or 1 tsp.
If you don’t care how the pecans are arranged on top, you can spread them evenly into the bottom of the crust before pouring the filling in.
Be sure the brown sugar mixture is not too hot, or the eggs will cook when you pour them in. If this happens, it’s okay. Either leave the egg pieces (it won’t hurt anything) or strain the filling through a fine mesh strainer before pouring into the pie crust.
If the crust starts to brown too much before the filling is done, cover it with foil or use pie shields.
This recipe is for a standard 9 inch pie dish. If you’re using a 10-inch or a deep dish pie dish, you may need to use 1.5 times the recipe.
I prefer to make this pie the night before so that it has plenty of time to set up. It can be made up to 2 days in advance.
Keywords: no corn syrup pecan pie, pecan pie with maple syrup, pecan pie recipe without corn syrup