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Maple Pecan Pie (Without Corn Syrup)
Rich maple syrup replaces corn syrup in this classic pecan pie, delivering deeper caramel notes and buttery pecans in every bite.
★★★★☆
(72 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time3 hr
Bake time55 min
Total time6 hr
Makes8
Ingredients
1
Homemade Pie Crust or All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use)
2
optional egg wash: 1 large egg beaten with 1 Tablespoon milk or water
3
2 and 1/2 cups (250g) shelled pecans (pecan halves)
4
5 Tablespoons (71g) unsalted butter, melted and slightly cooled
5
1/2 cup (100g) packed light or dark brown sugar
6
1 Tablespoon (8g) all-purpose flour*
7
2 teaspoons pure vanilla extract
8
1/2 teaspoon salt
9
3 large eggs, at room temperature
10
1 cup (240ml) pure maple syrup*
11
flaky sea salt for sprinkling
12
optional: Homemade Whipped Cream for topping
Ready to bake?
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