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

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

Name: Classic Pecan Pie Recipe - No Corn Syrup! (video)
Prep time: 20 min
Total time: 45 min
Ingredients: For Pie Crust:; 3/4 cup unsalted butter; cold; 1 3/4 cup (220 g) 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

Published on November 13, 2019 | In American | By tatyanaseverydayfood |

2 Comments

- Prep Time
- 20 Minutes
- Cook Time
- 45 Minutes
- Difficulty Level

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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!

Watch My Video!

Watch my video for step-by-step instructions on how to make this delicious fall pie recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!

How to Make Pecan Pie

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!

No Corn Syrup Recipe!

Next, it’s the filling but this version is made without 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)!

To add more texture to the filling, I also like to use a combination of chopped and halved pecans. 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!

More Recipes

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

Maple Bourbon Pumpkin Pie – you’ll love this amazing pumpkin pie recipe with a hint of maple syrup and bourbon!
Caramel Pecan Pumpkin Cake – the most delicious pumpkin cake with pecan filling!
Caramel Banana Banoffee Cake – the most delicious banana cake recipe with pecan cake layers, caramel sauce and cream cheese frosting!
Apple Pie Caramel Cheesecake – caramel cheesecake with apple pie filling on top. Perfect for Thanksgiving!
Apple Butter Tart – this stunning apple tart is so delicious!
Lemon Meringue Pie – the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!

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Ingredients

For Pie Crust:
3/4 cup unsalted butter, cold
1 3/4 cup (220 g) 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

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.
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.
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.

Servings : 6-8
Course : Dessert
Recipe Type : Cakes, Video

2 Responses to Classic Pecan Pie Recipe – No Corn Syrup! (video)

eric November 29, 2020 at 10:18 am #

I normally am not a fan of pecan pie, but this is super awesome with the maple syrup. Your pie crust recipe is also 1000x better than store bought. We enjoyed it with Haagen Dazs bourbon praline pecan icecream. All of your recipes I’ve made are 100% winners. Thank you for sharing!!

Reply
- tatyanaseverydayfood November 30, 2020 at 9:25 am #
  
  The pecan ice cream sounds so delicious with the pie! 🙂 I’m glad everyone enjoyed the recipe! It’s one of my favorites!
  
  Reply