Old-Fashioned Pecan Pie Recipe without Corn Syrup

5 from 1 vote

Old-Fashioned Pecan Pie Recipe without Corn Syrup

This old-fashioned pecan pie recipe without corn syrup is made using maple syrup for a less sweet taste. Giving it a toasted nutty maple flavor that's to die for!

Prep Time20

Cook Time1

Course: Dessert, Pie

Cuisine: American

Keyword: pecan, pie, without corn syrup

Servings:

Calories: 732kcal

Author: Leigh Harris

Ingredients

Pie Crust

3 cups All-purpose flour
1 tbsp Granulated sugar
1/2 tsp Kosher salt
1 cup Unsalted butter cut into 1/2-inch cubes
6 tbsp Ice water 5-6 tbsp
1 1/2 tsp Apple cider vinegar

Pecan Pie Filling

1 cup Dark brown sugar packed
1/2 cup Heavy cream
1 cup Maple syrup
1 tbsp Molasses
1/4 cup Unsalted butter 4 T cut into cubes, softened
1/2 tsp Kosher salt
6 large Egg yolks room temperature
2 cups Pecans raw and chopped

Instructions

Pie Crust

In a food processor combine flour, granulated sugar, and kosher salt. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the apple cider vinegar, then add the cold water 2 tablespoons at a time, pulsing after each addition, until the starts to look like a struesel mixture. The mixture will be dry but pinch it between your fingers and make sure it sticks together. DO NOT OVER MIX.
3 cups All-purpose flour, 1 tbsp Granulated sugar, 1/2 tsp Kosher salt, 1 cup Unsalted butter, 1 1/2 tsp Apple cider vinegar, 6 tbsp Ice water
Shape the dough into a ball, divide in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2 inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
Prepare the pie crust by rolling it out into a 12-inch circle. Gently form it into the pie plate and then refrigerate it until ready to fill.

Pecan Pie Filling

Adjust an oven rack to the lowest position. Preheat the oven to 450 degrees F.
In a medium saucepan over medium heat combine the dark brown sugar, heavy cream, maple syrup, and molasses, stirring occasionally, until the sugar dissolves about 3-4 minutes. Remove from the heat and let cool for 5 minutes.
1 cup Dark brown sugar, 1/2 cup Heavy cream, 1 cup Maple syrup, 1 tbsp Molasses
Stir in the butter cubes, vanilla, and salt. Whisk in the egg yolks until incorporated.
1/4 cup Unsalted butter, 6 large Egg yolks, 1/2 tsp Kosher salt
Place the chopped pecans into the prepared pie crust. Carefully pour the pie filling over the pecans.
2 cups Pecans
Place the pie in the oven on the lowest rack and IMMEDIATELY reduce the oven temperature to 325 degrees F. Bake for one hour up to one hour and 15 minutes or until the filling is set. The middle will just barely jiggle.
Transfer to a wire rack and let cool for at least two hours. Then refrigerate for at least 3 hours or up to overnight. Bring to room temperature before serving.

Notes

Important: Give the pan a gentle shake. The middle should just barely jiggle. If you see movement in the filling and it seems somewhat liquid, it's not done.

Refrigeration: Food safety rules state that because this has eggs in the filling, it should be stored refrigerated for up to 4 days. Be sure to store it in an air-tight container or wrap it with several layers of plastic wrap.

Freezing: Let the baked pie cool completely, wrap it tightly in plastic wrap, and place it in an air-tight freezer container or freezer bag. Thaw in the fridge overnight. Allow it to come to room temperature before serving.

Nutrition