Maple Pecan Pie Recipe with No Corn Syrup

Maple Pecan Pie

If you love pecan pie but want something a little deeper and cozier, this maple pecan pie is the one I reach for the moment the weather turns cool.

It relies on brown sugar and pure maple syrup instead of corn syrup, and the filling comes out rich, warm, and gently caramelized. Toasted pecans and a buttery crust finish the whole thing off beautifully.

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This recipe was inspired by my maple pecan pie bars, and it quickly became one of my favorite pies to bake. I am honestly a little obsessed with pecan pie in general, so the collection keeps growing.

Alongside this maple version, you will also find chocolate pecan pie, pecan pie cake, and pecan pie cookies. Each one has its own personality, but this maple pecan pie is the one that tastes most like a crisp autumn evening.

What sets this recipe apart

Four simple choices do most of the heavy lifting here, and each one changes the finished pie in a noticeable way.

• Pure maple syrup instead of corn syrup. The maple brings fantastic flavor, a deeper color, and a softer, more layered sweetness.
• Light brown sugar instead of white sugar. It adds sweetness along with a subtle molasses note that pairs naturally with the maple.
• Lightly toasted pecans. Toasting the nuts before they go into the pie intensifies their flavor and gives them a crunchier bite.
• Salt in two places. Salt goes into the filling, and a little flaky finishing salt goes on top. That salty and sweet balance is what makes every bite taste just right.

Together, these choices give you a pie that still reads as a classic pecan pie, just with more depth and a warmer finish.

Visual recipe overview

The complete recipe is provided in the recipe card below.

Pie crust

Line a pie plate with a standard pie crust.

Use my pie crust recipe, or a favorite homemade or store bought crust if that fits your schedule better.

Filling

Cook the maple and brown sugar filling on the stovetop, let it cool slightly, then whisk in the eggs, salt, and extract.

Assembly

Scatter the pecans across the bottom of the pie plate, then pour the filling over the top of them.

Bake

Cover the pie with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or so, until the edges are set.

My recipe testing tips

I have baked this pie more times than I can count, and a few small habits make a big difference in how it turns out.

• Mind your oven rack. Bake with the rack in the middle to lower third of the oven. An upper rack can leave the top of the pie too dark before the center sets.
• Pull it while the center still jiggles. Take the pie out when the edges are set but the very center still has a slight jiggle. It firms up as it cools.
• Chill for neat slices. A chilled pie gives you a firmer filling and the neatest slices. Served at room temperature, the filling stays softer and a little gooier.
• Spray the plate. A light spritz of nonstick spray on the pie plate before the crust goes in helps every slice come out cleanly.
• Plan for the cooling time. The pie needs several hours on a wire rack to cool completely, so start baking earlier in the day than you think you need to.

More Pies & Tarts Recipes

If this maple pecan pie earns a permanent spot in your rotation, these other pecan desserts are worth a look:

• Chocolate pecan pie
• Pecan pie cake
• Pecan pie cookies

Three very different ways to enjoy the same warm, nutty flavors.

Ingredients

For the crust, you can use your favorite 9 inch deep dish unbaked pie crust, or make the homemade version below. The filling comes together quickly once the crust is chilling.

Pie crust

• 1 ¼ cups all purpose flour, plus more for rolling out the dough
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• ½ cup chilled unsalted butter, cut into small cubes
• ¼ cup ice water, plus more if needed

Filling

• 6 tablespoons unsalted butter, cut into pieces
• 1 cup packed light brown sugar
• ⅔ cup pure maple syrup
• ½ teaspoon salt
• 3 large eggs
• ¼ teaspoon maple extract OR 1 teaspoon vanilla extract
• 2 cups chopped pecans, toasted if desired
• Nonstick baking spray
• Flaky finishing salt

For serving

• Vanilla ice cream, optional

Instructions

This recipe moves in two stages, the crust first and then the filling. Here is the full method, step by step.

Pie crust

1. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour until it is broken down into pieces about the size of a pea. Add ¼ cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together, adding another tablespoon of cold water if needed. The dough should just be sticking together, so try not to overwork it.
2. Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop, like a wheel, to smooth out the edges. Refrigerate for 1 hour, or up to 2 days. If you are planning to toast your pecans, now is the time to do it.
3. Let the pie crust sit at room temperature for several minutes until it is no longer rock hard but still cold. How long that takes depends on how long it was in the fridge. Roll out the dough on a floured surface until it is a 12 to 13 inch circle.
4. Lightly spritz a 9 inch deep dish pie plate with nonstick spray, then transfer the crust to the pie plate. Trim and fold or crimp the excess crust around the edges. Place the crust in the refrigerator for about 20 minutes while you prepare the filling.

Filling and baking

1. Preheat the oven to 350°F with a rack in the center to lower third of the oven. In a saucepan over medium heat, melt the butter. Add the brown sugar and the maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer, with bubbles forming around the perimeter of the pan, then remove it from the heat. Pour the mixture into a bowl to cool for 15 minutes.
2. Add the eggs, salt, and extract to the syrup mixture, whisking until combined.
3. Sprinkle the chopped pecans in the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary. Lightly spritz a piece of foil with nonstick spray. Cover the pie with the foil and bake for 30 minutes. Remove the foil, then continue baking for another 15 to 25 minutes, which is usually about 20 minutes in my oven, until the edges are set but the very center of the pie is still a bit jiggly, like gelatin.
4. Sprinkle the top of the pie with a few pinches of flaky finishing salt. Place it on a wire rack to cool completely, which takes several hours.

A quick note on toasting the pecans, which is optional but very much worth it. Place the pecans in a skillet over medium heat and cook, stirring frequently, until they smell fragrant and look lightly toasted, about 5 to 8 minutes. Let them cool down before they go into the crust.

Notes

The notes here cover serving and storage.

Serving and storage

• This pie is best served at room temperature.
• Store leftovers in the refrigerator and bring them back to room temperature before serving.
• The warmer the pie, the gooier the filling. The colder it is, the firmer the filling.

Recipe details

Prep time: 30 minutes. Cook time: 45 minutes. Total time: 1 hour 15 minutes. Servings: 10.

Nutrition information as provided by the source recipe:

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Maple Pecan Pie

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Maple Pecan Pie If you love pecan pie but want something a little deeper and cozier, this maple pecan pie is the one I reach for the moment the weather turns cool. It relies on brown sugar and pure maple syrup instead of corn syrup, and the filling comes out rich, warm, and gently caramelized.

• Total Time: 75 min
• Yield: 10 1x

Ingredients

Scale 1x2x3x

Pie crust (or use your favorite 9-inch deep dish unbaked pie crust)
1 1/4 cups all purpose flour, plus more for rolling out the dough
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into small cubes
1/4 cup ice water, plus more, if needed

Filling
6 tablespoons unsalted butter, cut into pieces
1 cup packed light brown sugar
2/3 cup pure maple syrup
1/2 teaspoon salt
3 large eggs
1/4 teaspoon maple extract, OR 1 teaspoon vanilla extract
2 cups chopped pecans, toasted, if desired
non-stick baking spray
flaky finishing salt

For serving
vanilla ice cream, I love Tillamook

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Instructions

Pie crust
1-In a large bowl, combine flour, sugar,: In a large bowl, combine flour, sugar, and salt. Add the cubed butter and use your fingers or a pastry blender to cut the butter into the flour, doing so until the butter is broken down into pea-sized pieces. Add ¼ cup ice water and stir with a wooden spoon or rubber spatula until the dough starts coming together. Then use your hands to bring the dough together. If necessary, add another tablespoon of cold water. The dough should just be sticking together. Try not to overwork it.
2-Transfer the dough onto a piece of: Transfer the dough onto a piece of plastic wrap. Flatten it into a disc and wrap it up. Roll the edges of the crust on the countertop (like a wheel) to smooth out the edges. Transfer to your refrigerator for 1 hour (or up to 2 days). Note: If you’re planning on toasting your pecans, now would be the time to do it.
3-Let the pie crust sit at room: Let the pie crust sit at room temperature for several minutes until it is no longer rock-hard, but still cold (this will depend on how long it was the fridge). Roll out the dough on a floured surface until it is a 12-13 inch circle.
4-Lightly spritz a 9-inch deep dish pie: Lightly spritz a 9-inch deep dish pie plate with non-stick spray, then transfer the crust to the pie plate. Trim and fold/crimp the excess crust around the edges. Place the crust in the refrigerator for about 20 minutes while you prepare the filling.

Filling
5-Preheat oven to 350°F with a rack: Preheat oven to 350°F with a rack in the center to lower third of the oven. In a saucepan over medium heat, melt butter. Add brown sugar and maple syrup and whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
6-Add eggs, salt and extract to the: Add eggs, salt and extract to the syrup mixture, whisking until combined.
7-Sprinkle the chopped pecans in the bottom: Sprinkle the chopped pecans in the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary. Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (approximately), until the edges are set but the very center of the pie is still a bit jiggly (like gelatin).
8-Sprinkle the top of the pie with: Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place on a wire rack to cool completely (several hours).

Last Step:

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• Prep Time: 30 min
• Cook Time: 45 min
• Method: bake

Nutrition

• Calories: 506kcal
• Sugar: 36g
• Sodium: 289mg
• Fat: 32g
• Saturated Fat: 12g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 106mg