Maple Pecan Pie – No Corn Syrup! (video)

slice of classic pecan pie with whipped cream

The best ever classic pecan pie recipe made without any corn syrup! This easy, incredible fall dessert recipe is perfect for Thanksgiving! It’s made with my ‘All-Butter Pie Crust’ recipe, a pecan nut filling made with maple syrup instead of corn syrup, and served with a simple whipped cream! It’s hands down the best tasting pecan pie I’ve ever had!

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Ingredients for Pecan Pie Recipe

Here are the main ingredients you’ll need for this pie recipe:

  • Pecans: you’ll need both whole and diced pecans. The different sized pecans gives the filling great texture.
  • White & Brown Sugar: for the filling.
  • Pure Maple Syrup: I use maple syrup instead of corn syrup for this recipe, which adds great maple flavor!
  • Butter: for making the crust and for filling
  • Eggs
  • Flour: for making the pie crust and for thickening the pecan filling

All-Butter Pie Crust Recipe

Making a pecan pie is super easy, requires just a few ingredients and no special tools! For this pie, I’m using my go-to, all-butter pie crust recipe. This easy, 4 ingredient recipe comes together in no time! I recommend making the pie crust at least an hour before the filling and allow it to chill in the fridge. You can also make it the day before and keep it refrigerated. I have a separate video recipe for the crust; watch it for more details! If you’re in a pinch of time, premade store bought pie crust will also work well!

classic pecan pie recipe with no corn syrup; topped with whipped cream

How to Make Maple Pecan Pie

  1. Prepare the pie crust recipe first. Once you have the pie crust ready, it’s time to make the filling!
  2. Place the butter into a medium saucepan and melt it over medium heat. Next, add the brown and white sugars and stir, then pour in the maple syrup. Cook over medium heat for about 1 minute, until the sugar is well absorbed into the liquids. Remove the mixture from heat, pour into a large bowl and let cool for about 5 minutes.
  3. Place the eggs into a separate bowl or measuring cup and beat with a whisk or fork for a few minutes until smooth. Add the beaten eggs, pecans, vanilla, salt and flour to the maple syrup and sugar mixture. Stir with a spatula for about 1 minute until the mixture is uniform.
  4. Pour the prepared filling into the prepared pie crust. Brush the pie crust with a beaten egg using a pastry brush. Bake the pie in the preheated oven for 45 to 50 minutes, until the filling is set. After 25 minutes, gently tent the edges of the pie with pie guards or foil to prevent the edges from burning. Once baked, allow the pie to cool for a few hours before enjoying.

Whipped Cream for Serving

For serving this delicious fall dessert, I like to add a simple whipped cream. The fluffy cream is the perfect complement to the rich pie and buttery crust! You can also enjoy this pie recipe a la mode, with a scoop of vanilla ice cream. This pecan pie recipe is by far the best I’ve ever tried! Make sure to add to your Thanksgiving menu!

pecan pie with whipped cream and maple syrup

Using Maple Syrup in Place of Corn Syrup

I almost never use corn syrup for baking so when I went to make this pecan pie, I researched for a good substitute. Sally from Sally’s Baking Addiction recommended maple syrup and I had to try. Maple syrup by itself isn’t thick enough to hold the filling together so a little flour is added to help thicken the filling. The maple syrup is the perfect replacement and it also adds tons of flavor! Make sure to use REAL maple syrup – most pancake syrups sold in stores have no real syrup and are actually corn syrup. Look for the good stuff! This bourbon barrel aged syrup is my all-time favorite (Amazon affiliate link)!

More Recipes

Looking for more fall desserts? I have you covered with tons of delicious recipes!

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Classic Pecan Pie video recipe - no corn syrup!

Maple Pecan Pie Recipe – No Corn Syrup! (video)

30 mins prep + 45 mins cook
8 servings
The best classic Maple pecan pie recipe, made with maple syrup instead of corn syrup! Plus, easy whipped cream recipe!

Ingredients 

For Pie Crust:

  • 3/4 cup unsalted butter, cold
  • 1 3/4 cup all-purpose flour
  • 1/4 cup water
  • 1/4 tsp salt

For Pecan Pie Filling:

  • 1/3 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cup real maple syrup
  • 3 large eggs, beaten
  • 1 cup diced pecans
  • 1 cup halved pecans
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp all-purpose flour

For Whipped Cream:

  • 1 cup heavy cream, chilled
  • 1 tsp vanilla
  • 1 cup confectioner’s sugar
  • 1 beaten egg, for egg wash

Instructions

Making the Pie Crust:

  • Prepare the pie crust first. Cut the butter into small squares, place onto a small tray and into the freezer for at least 10 minutes, until the butter is very cold and firm. Place the cold butter, flour and salt into a food processor and pulse for about 1 minute, until a fine, grainy mixture forms. Add the water and pulse again until a dough ball forms. Wrap the pie crust dough in plastic wrap and place into the refrigerator to chill. Refrigerator for at least 30 minutes; 1 hour for best results.

Pecan Pie Filling:

  • While the dough is chilling, preheat the oven to 350F and prepare the pecan filling. Place the butter into a medium saucepan and melt it over medium heat. Next, add the brown and white sugars and stir, then pour in the maple syrup. Cook over medium heat for about 1 minute, until the sugar is well absorbed into the liquids. Remove the mixture from heat, pour into a large bowl and let cool for about 5 minutes.
  • Place the eggs into a separate bowl or measuring cup and beat with a whisk or fork for a few minutes until smooth. Add the beaten eggs, pecans, vanilla, salt and flour to the maple syrup and sugar mixture. Stir with a spatula for about 1 minute until the mixture is uniform.
  • Lightly flour your work surface and a rolling pin. Roll the chilled dough into a large circle, about 2 inches larger than your pie pan; I used an 8-inch pan. Transfer the rolled dough into the pan and gently press it into the bottom and sides. Pierce the bottom of the dough all over with a fork to prevent air pockets. Trim any excess dough off the sides, or pinch and shape the dough as desired. For the leaf trim, roll out any excess dough, then use a small knife to cut out leaves. Before applying the leaves, brush the crust with a beaten egg using a pastry brush; this will help the dough stick together.

Baking the Pie:

  • Pour the prepared filling into the prepared pie crust. Brush the pie crust with a beaten egg using a pastry brush. Bake the pie in the preheated oven for 45 to 50 minutes, until the filling is set. After 25 minutes, gently tent the edges of the pie with pie guards or foil to prevent the edges from burning. Once baked, allow the pie to cool for a few hours before enjoying.
  • For the whipped cream: place the chilled cream, sugar and vanilla into a mixer bowl. Whisk on high speed for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip; I used French star tip #8. Pipe dollops of whipped cream onto the cooled pie, or on the side with each slice.
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Nutrition

Calories: 887kcal | Carbohydrates: 88g | Protein: 9g | Fat: 57g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 269mg | Potassium: 289mg | Fiber: 3g | Sugar: 60g | Vitamin A: 1351IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg