Maple Pecan Pie Without Corn Syrup

How to make maple pecan pie

Pecan pie is a familiar national Thanksgiving staple with especially strong Southern associations. YouGov found 14% of Americans chose it as their favorite Thanksgiving pie in 2024, behind pumpkin and apple. This original maple pecan pie is designed for a U.S. Thanksgiving menu and makes one 9-inch pie, 8 slices. Allow 25 minutes for preparation and 50 to 60 minutes for baking. Read the method before starting, bring refrigerated ingredients to the temperatures specified and measure the pan carefully; custards, cakes and pastry all respond to pan size and oven heat. The formulation follows established holiday-baking principles while using a distinct ingredient balance and method. ^{[1] [2] [4]}

Ingredients

1 chilled 9-inch pie crust; 2 cups pecan halves; 3 large eggs; 3/4 cup pure maple syrup; 1/2 cup packed dark brown sugar; 4 tablespoons unsalted butter, melted and cooled; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 1/2 teaspoon fine salt; 1/2 teaspoon ground cinnamon. ^[1]

Step-by-step method

1. Heat the oven to 350°F. Spread the pecans on a sheet pan and toast for 7 to 9 minutes, until fragrant. Cool, then roughly chop 1 cup and leave the remaining halves intact. Fit the chilled crust into a 9-inch pie plate and place it on a rimmed baking sheet. ^[1]

2. Whisk the eggs only until blended; vigorous beating can create a foamy top. Add maple syrup, brown sugar, butter, flour, vanilla, salt and cinnamon. Stir in the chopped pecans, pour the filling into the shell, then arrange the reserved halves across the surface. ^[1]

3. Bake 45 to 55 minutes. Shield the crust edge if it browns early. The filling is ready when the edges are puffed and set but the center retains a gentle jiggle. Cool for at least 3 hours so the custard can firm before slicing. ^{[1] [2]}

Make-ahead, storage and substitutions

Make-ahead and storage: The pie keeps for two days in the refrigerator. Cover only after it has cooled completely to prevent condensation from softening the crust. Perishable egg- or dairy-based desserts should not remain at room temperature for more than two hours. Store refrigerated foods at 40°F or colder. ^{[2] [3]}

Substitutions: Walnuts may replace up to half the pecans. Dark maple syrup gives the strongest flavor, but amber syrup also works. Ingredient changes can alter set, moisture and baking time, so judge doneness by the visual and temperature cues in the method rather than the clock alone. ^{[1] [2]}