Naturally Sweetened Pecan Pie
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Meet your new holiday favorite: a pecan pie that’s rich, toasty, and sweetened entirely with real maple syrup—no corn syrup or refined sugar. The filling whisks together in minutes, bakes up glossy and set, and delivers that buttery pecan crunch with a gentle maple finish. Add a splash of bourbon if you like it extra cozy.
Got your own no-corn-syrup pie twist? Share it with us in Cooking & Recipes!
Image source: Cookie and Kate
Ingredients:
- 1 single-crust pie dough (for a 9-inch pie)
- 1¾ cups pecan halves (raw)
- 3 large eggs
- 1 cup pure maple syrup
- 2 tbsp melted butter
- 2 tsp vanilla extract
- Optional: 1 tbsp bourbon
- ½ tsp fine sea salt
- For serving: whipped cream or vanilla ice cream (optional)
Directions:
- Prep & toast pecans: Preheat oven to 375°F (190°C). Fit dough into a 9-inch pie plate; chill. Toast pecans on a sheet pan 5–6 minutes until fragrant.
- Make filling: Whisk eggs until pale. Whisk in maple syrup, melted butter, vanilla, bourbon (optional), and salt.
- Assemble: Spread toasted pecans in the chilled crust. Pour filling over the top.
- Bake: Set the pie on the middle rack and place a sheet pan on the lower rack to catch drips. Bake 40–50 minutes until the crust is golden and the center puffs (it will settle as it cools).
- Cool & serve: Cool 1 hour before slicing. Serve as-is or with whipped cream/ice cream.
Got your own no-corn-syrup pie twist? Share it with us in Cooking & Recipes!
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