Pecan Pie Recipe (Maple • No-Corn-Syrup Option)

Glossy, walnut-brown filling and toasted pecans in a crisp crust, 15-minute prep with maple or classic syrup for Thanksgiving pie wins.

A brief stovetop melt smooths the pecan pie filling so every slice sets clean, tastes caramelly, and shines like a bakery case.

Why You’ll Love It

• Maple or classic: Built for Pecan Pie Without Corn Syrup using maple + brown sugar, with an easy corn-syrup swap for Southern Pecan Pie purists.
• No weepy layers: Warmed pecan pie filling mixes silky and bakes evenly.
• Crisp base: Quick par-bake prevents soggy crust—key for holiday transport.
• Flavor lanes: Simple twists for Bourbon Pecan Pie and Maple Pecan Pie.
• Make-ahead friendly: Bakes the day before and slices beautifully cold.

Ingredients (notes only)

• Pie crust (9-inch, single) – store-bought or homemade; keep well-chilled.
• Pecans (2 cups / ~220 g) – halves or a mix; toast for deeper flavor.
• Brown sugar + maple syrup – caramel notes and no-corn-syrup sweetness.
• Eggs (3 large) – set the custard.
• Butter (6 Tbsp) – richness and sheen.
• Vanilla + salt – round the sweetness.
• Bourbon (1–2 Tbsp, optional) – for Bourbon Pecan Pie depth.

Step-by-Step Instructions

1. Toast & par-bake: Heat oven 375°F (190°C). Toast pecans on a sheet 6–8 min until fragrant. Line crust with parchment + weights; bake 12–15 min, remove weights; bake 5 min more. Cool 10 min.
2. Make filling (stovetop): In a saucepan over low, melt 6 Tbsp butter. Whisk in ¾ cup brown sugar, 1 cup pure maple syrup (or 1 cup light corn syrup), ½ tsp salt, and 1–2 Tbsp bourbon (optional) until glossy and just warm. Cool 5 min, then whisk in 3 eggs and 1 tsp vanilla (don’t scramble).
3. Assemble: Scatter toasted pecans in the warm crust. Pour filling over.
4. Bake hot then moderate: Bake at 400°F (205°C) 10 min, reduce to 350°F (175°C) and bake 30–40 min more until the edges are set and the center jiggles slightly; internal center temp 200°F / 93°C.
5. Cool & slice: Cool on a rack 3–4 h (firms as it cools). Chill for the cleanest cuts; serve room-temp.

If serving with turkey, cook poultry to 165°F / 74°C internal and rest 10 minutes.

Pro Tips

• Warm the filling: A quick stovetop melt prevents grainy layers.
• Shield the rim: Add a foil ring for the last 20 minutes to avoid over-browning.
• Nut density: More halves = extra crunch; add some chopped pecans to fill gaps.
• Shiny top: Don’t overmix after adding eggs; fewer bubbles, glossier finish.

Variations

• Maple Pecan Pie: Use all maple, add 1 tsp maple extract; reduce brown sugar to ½ cup.
• Bourbon Pecan Pie: Add 2 Tbsp bourbon + ¼ tsp cinnamon.
• Pecan Pie Cheesecake: Bake a 9-inch vanilla cheesecake; spoon 1½ cups of this filling with pecans on top, bake 350°F 15–18 min more.
• Pecan Pie Cookies: Spoon 1 tsp filling + chopped pecans into thumbprints; bake 350°F 9–11 min.
• Pecan Pie Cobbler: Pour filling over buttered batter in a 9×13; top with pecans; bake 350°F 35–40 min.
• Pumpkin Pecan Pie: Spread 1 cup pumpkin custard in par-baked crust, top with pecan filling; bake as directed.

How to Serve

• Warm or room-temp with whipped cream or vanilla ice cream.
• Plate with Apple Pie and Pumpkin Pie slices for a holiday trio.
• Drizzle leftover pie with espresso caramel for next-day treats.

Make Ahead & Storage

• Make ahead: Bake 1 day early; chill uncovered until cold, then cover.
• Fridge: Up to 4 days.
• Freeze: Slices up to 1 month; thaw overnight.
• Re-crisp: 325°F oven 8–10 min (cover edges).

FAQs

How do I know it’s done? The center should jiggle slightly and read ~200°F.
Why did my nuts float? Filling was too thin or crust wasn’t warm; toast nuts and pour into warm crust.
Can I make it without corn syrup? Yes—this recipe uses maple; sweetness is balanced and caramel-forward.
Salted vs unsalted butter? Use unsalted; if salted, reduce added salt.

Simple Nutrition Table (estimate per 1 of 8 slices)

Calories ~520 | Fat 28g | Carbs 66g | Protein 6g | Sodium ~260mg
Estimates only; varies by crust and sweetener.