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Balanced Maple Pecan Pie (No Corn Syrup) – vegetarian recipe
Stav Kogan

Balanced Maple Pecan Pie (No Corn Syrup)

Swap out corn syrup for pure maple syrup to create a pecan pie with incredible depth and a rich, caramel-like flavor that's perfectly balanced, not cloying. Each bite is a wonderful mix of crunchy, toasted pecans and a gooey, satisfying filling.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 serving
Calories: 565
Ingredients Method Nutrition

Ingredients
  

  • 1 9-inch unbaked pie crust
  • 4 large eggs
  • 1¼ cups / 275g (9.7 oz) firmly packed light brown sugar
  • 1 cup (240 ml) pure maple syrup
  • 2 tablespoons (28 g / 0.99 oz) unsalted butter, melted
  • 1½ cups / 170g (6 oz) whole pecans
  • Unsweetened whipped cream, for serving (optional)
  • for the Perfect Pecan Pie
  • Toast the Pecans: For a deeper, nuttier flavor, spread the pecans on a baking sheet and toast them at 350°F / 175°C for 5-7 minutes until fragrant. Let them cool completely before adding them to the filling.
  • Prevent a Burnt Crust: If you notice the edges of your crust are browning too quickly, gently cover them with a pie shield or strips of aluminum foil for the remainder of the baking time.
  • Know When It's Done: The knife test is great, but also look for a center that is slightly puffed and has a gentle jiggle, similar to gelatin. It will continue to set as it cools. Overbaking can cause the filling to crack.
  • Make It Ahead: This pie is a fantastic make-ahead dessert! You can bake it a full day in advance. Store it covered in the refrigerator and let it come to room temperature for about an hour before serving.

Method
 

  1. Prepare the Crust: Gently press your unbaked pie crust into a 9-inch pie plate. Crimp the edges as desired.
  2. Place the prepared crust in the refrigerator to chill for at least 30 minutes.
  3. When ready to bake, preheat your oven to 425°F / 220°C.
  4. Mix the Filling: In a medium bowl, whisk the eggs until they are light and frothy.
  5. Whisk in the packed light brown sugar, pure maple syrup, and melted butter until everything is smooth and well combined.
  6. Add Pecans & Assemble: Gently stir the whole pecans into the maple syrup mixture.
  7. Pour the entire mixture into your chilled, unbaked pie shell.
  8. Bake the Pie: Place the pie on a baking sheet (to catch any potential drips) and bake at 425°F / 220°C for 10 minutes.
  9. Then, reduce the oven temperature to 325°F / 165°C and continue to bake for an additional 35 to 40 minutes.
  10. Check for Doneness & Cool: The pie is done when the center is just barely set (it should have a slight jiggle) and a knife inserted near the center comes out clean.
  11. Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set completely.
  12. Serve warm or at room temperature, with a dollop of unsweetened whipped cream if you like.

Nutrition

Calories: 565kcalCarbohydrates: 75gProtein: 7gFat: 28g

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