Maple Pecan Pie (No Corn Syrup)
Rich, gooey and loaded with toasted pecans, sweetened with pure maple syrup instead of corn syrup. Cut into 12 slices, it's a holiday treat worth every bite.
Diet swaps
- Gluten-free: Use a gluten-free pie crust.
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 Refrigerated 9-inch pie crust
- 1 1/2 cups Pecan halves
- 3 Large eggs
- 3/4 cup Pure maple syrup
- 1/4 cup Brown sugar
- 2 tbsp Unsalted butter, melted
- 1 tsp Vanilla extract
Directions
- Heat oven to 350°F and fit the crust into a 9-inch pie plate. Toast pecans in a dry skillet for 4 minutes.
- Whisk eggs, maple syrup, brown sugar, melted butter, vanilla and a pinch of salt.
- Spread pecans in the crust and pour the filling over.
- Bake 45 to 50 minutes until set at the edges with a slight jiggle in the center (cover the edges with foil if they brown too fast). Cool completely before slicing.
Calorie breakdown
Per slice: pecans 94 · crust 75 · maple syrup 52 · eggs 18 · brown sugar 17 · butter 17 · vanilla 2
💡 Lighter tip: Cut 16 thin slices for a dessert buffet: about 205 calories each.
Helpful for this recipe
Glass pie plateShop on Amazon →Pure maple syrupShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →