Pecan Pie without Corn Syrup
This pecan pie without corn syrup is rich, gooey, and naturally sweetened with maple syrup and brown sugar. The caramel-like filling, toasted pecans, and buttery crust make it a wholesome twist on the classic holiday dessert.
Equipment
- 1 9-inch pie pan
- large mixing bowl
- small sauce pan
Ingredients
- 1 unbaked pie shell (see note 1)
- 2 tbs butter
- ½ cup maple syrup
- ½ cup brown sugar
- ½ cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tbs arrowroot powder
- 1 pinch of salt
- 1 ½ cups pecan halves
Instructions
Parbake the Pie Shell:
- Preheat oven to 400 degrees Fahrenheit. Line an unbaked pie shell with parchment paper and fill with pie weights or dried beans. Bake the pie shell for 15 minutes. Remove from the oven, then remove the pie weights or beans and parchment paper.
Make Pie Filling:
- While the pie shell bakes, heat a small saucepan over medium-low heat and melt together butter, maple syrup, and brown sugar.
- In a medium-sized mixing bowl, gently beat the eggs until the yolks are broken up. Add the maple syrup mixture, white sugar, salt, and vanilla extract. Beat gently with a whisk. Then, sprinkle the arrowroot powder over the sugar and egg mixture and whisk until well combined. There should be no large clumps. Stir in the pecan halves and pour the filling into the parbaked pie crust.
- Reduce the oven temperature to 350 degrees Fahrenheit and bake the pie for 60-70 minutes. The outer edges of the pie should be firm and not moving, and the center will have a slight jiggle. The pecans will be puffed up and golden brown, but will settle as the pie cools. Set the pie aside for at least 2 hours to cool before cutting. This allows the pie to finish setting up. Serve with fresh whipped cream or ice cream!
Notes
- I recommend using our sourdough discard pie crust for this recipe!