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Honey Maple Pecan Pie Without Corn Syrup

Thanks for sharing!

Maple pecan pie has that gooey texture you love with a warm deep flavor that comes from the combination of maple syrup and honey. There is no corn syrup to be found in the ingredient list and it tastes amazing.

Slice of honey maple pecan pie with fork, ready to eat.

Flaky crust, sweet goey filling and delicious crunchy pecans come together in the perfect pie. Of course this pecan pie recipe is perfect for Thanksgiving, but it can be enjoyed year round.

This recipe was originally developed by my mom, affectionately known as MiMi around here. We did a pecan pie bake off several years ago.

This wasn’t actually her entry in the contest. She instead entered a pie that had a layer of brownie in it in addition to the gooey pecan layer.

After the contest, folks had a chance to try this pie as well. The consensus was this pie would have won had it been entered.

It has all of the things you want want in a pecan pie without the corn syrup. The honey and maple syrup add a lovely flavor and more natural sweetness.

The Crust

You will want to start with a traditional pie crust pastry. Feel free to start with your favorite store bought dough if that’s your preference.

My great-grandma’s lard pie crust would be a perfect base. Mimi’s flaky pie crust would be another fabulous option.

Using a chocolate pie crust would be another super fun option. Use whatever you think is best.

pie crust filled with pecans, honey and maple syrup ready to bake.

Go ahead and get the crust rolled out and fitted into your 9-inch pie plate. Then put it in the refrigerator to chill while you make the filling.

Chilled pasty dough creates the most flaky finished product. So it’s worth bringing the temperature down before putting it in the oven.

The Filling

Mimi’s original recipe was a bit cutesy with most of the measurements tying to the number 3/4. I have adjusted the measurements in this version for ease and texture.

For instance 3/4 of a Tablespoon of flour takes some thinking to do. And it’s easier to use 1 1/2 cups of one kind of pecan rather than using 3/4 cup of chopped and 3/4 cup of whole nuts.

I will share her original recipe list below in case you made it that way and fell in love. But the basic idea of this recipe very closely MiMi’s.

Freshly baked honey maple pecan pie with no corn syrup.

The brown sugar, honey and maple syrup come together to make an extra rich and flavorful center. Those flavors work really well with the pecans.

I found a bag of chopped pecans that had a lot of large pieces to straddle the best of both worlds between chopped and whole pecans. So there were large recognizable pieces with little bits to fill the gaps.

Baking the Pie

The hardest part about making the pie is knowing when to pull it out of the oven. The right baking time is crucial to getting the right texture.

You want to pull your pecan pie while there is still some wobble in the center. The edges should be mostly set, but the center should look a bit more like jello when you give the pan a shake.

Slice of maple honey pecan pie on plate with fork.

The filling will set up more as the pie cools, so it shouldn’t be firm throughout when it is still hot. Think of it a lot like you would a quiche.

If the crust starts getting too browned, go ahead and cover them as needed. Though that hasn’t been necessary in the pies I have baked.

Cool the pie at room temperature for about an hour before moving it to the refrigerator to cool completely.

The pie can be served either chilled or at room temperature. There are distinct advantages to both.

Side view of gooey honey maple pecan pie with jars of maple syrup and honey in background.

The chilled pie will give you the cleanest slices. The room temperature pie has a more pronounced depth of flavor and mouthfeel.

You can always plate the chilled pie and let the slices sit for a bit to warm up before serving them for the best of both worlds. That only works if you have the self control to wait!

More Great Pecan Recipes

If you like the idea of this pie and candied pecans, you are going to love honeyed pecans.

Or try making pecan pie baked oatmeal for a fabulous breakfast twist on this idea.

Looking down on slice of pecan pie with honey and maple syrup nearby.

MiMi’s Original Recipe

I have adapted this recipe a bit over time. If you made the original and loved it, the ingredients are listed below so you can keep making it that way.

  • pie crust
  • 3/4 stick butter, melted and cooled to room temperature
  • 3 eggs
  • 3/4 cup brown sugar
  • 3/4 tsp salt
  • 3/4 T vanilla
  • 3/4 T flour
  • 3/4 cup honey
  • 3/4 cup maple syrup
  • 3/4 tsp apple cider vinegar
  • 3/4 cup pecans, chopped
  • 3/4 cup pecan halves

Follow the baking directions in the recipe box below for a great pie without corn syrup. And check out my tips for corn syrup substitutes.

More Great Pie Recipes

Of course pumpkin pie and pecan pie go hand in hand. Making a sweetened condensed milk pumpkin pie to go with this one would be a perfect combination.

Or make my great-grandma’s apple pie to serve with this one. It is another great complimentary dessert.

Did you make this recipe? Please leave a review in the recipe card below!

Yield: 12 Servings

Honey Maple Pecan Pie Without Corn Syrup

Looking down on slice of pecan pie with honey and maple syrup nearby.

Maple pecan pie has that gooey texture you love with a warm deep flavor that comes from the combination of maple syrup and honey. There is no corn syrup to be found in the ingredient list and it tastes amazing.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 pie crust
  • 1 Tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 6 Tablespoons butter, melted and cooled
  • 3/4 cup packed brown sugar
  • 3 teaspoons vanilla extract
  • 2/3 cup honey
  • 2/3 cup maple syrup
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cup pecan pieces and/or halves


  1. Preheat oven to 350°F.
  2. Fit pie crust in 9-inch pie pan and refrigerate until ready to use.
  3. Beat together flour, salt and eggs. Stir in butter, brown sugar, honey, maple syrup, vanilla and vinegar.
  4. Stir in pecans and pour into prepared crust.
  5. Bake for 45-50 minutes. The center should have just a slight jiggle.
  6. Cool at room temperature for an hour, then refrigerate to set completely.
  7. Serve chilled or at room temperature.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 377Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 218mgCarbohydrates: 49gFiber: 2gSugar: 39gProtein: 4g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This pecan pie is kind of like the one you grew up with, but it is also so very different. The texture is the same, but it is sweetened with honey and maple syrup instead of corn syrup for a deep and naturally sweetened flavor!

Thanks for sharing!


Thursday 1st of December 2022

I have Raw pecans…should they be toasted? I also have a RAW honey (whipped looking not runny) is that ok to use? Also, wondering what the purpose of the Apple Cider Vinegar is? I can not wait to try this…I wanted a recipe with honey, maple, brown sugar & vanilla… Thanks!


Friday 2nd of December 2022

You can certainly toast the pecans before you put them in. That will add a nice depth of flavor, but it isn't completely necessary if you are in a hurry. Raw whipped honey should work great. I use raw honey from my family's bees all of the time with no problem. I haven't used creamed honey in this recipe, but that should work great too. The vinegar and salt help to balance out the sweet. It is a very sweet filling, so a bit of salt and acid helps to make it not so over the top. You could use lemon juice or white vinegar if that's easier. I hope you enjoy the pie!


Monday 7th of November 2022

Im excited to give this recipe a try! Wondering about the flour - never seen that before in a Pecan Pie. Can you tell me the "function" of it might be? Many thanks!


Monday 7th of November 2022

It helps to thicken the filling because the maple syrup is thinner than corn syrup.


Friday 28th of October 2022

Wondering if you’ve tried making tarts with your recipe. If so. Wondering if you could share your cooking time.


Friday 28th of October 2022

I have not, but that would be fun! It would depend on the size, but I would check them at about 25 minutes and see how they are doing.


Tuesday 30th of November 2021

This pie has converted me into a pecan pie lover. I've always liked it, but out of everything on the table I'd pass it up just because it was too sweet and a bit one-note (probably due to the corn syrup). This pie, however, is anything but one-note and is just delicious. The maple syrup and honey make this so toasty and rich. I used the bourbon barrel-aged maple syrup from Costco and I loved the flavor. The only thing I did differently is I browned the butter and let it cool a bit instead of just melting it. I made it the Tuesday before Thanksgiving, let it cool completely after taking it out of the oven, and then wrapped it loosely and put it in the refrigerator until Thanksgiving morning, then I took it out and let it come to room temp while we cooked and ate dinner. It set and sliced beautifully. I baked mine in a glass pie dish and was very happy and surprised that I didn't have to blind bake my crust! I thought about doing it anyway, but I trusted the process and was very pleased at how nice my crust turned out without a blind-bake. When I make it again, I may try toasting the pecans just because a few of my favorite pastry chefs have recommended it on their blogs. This is my new go-to pecan pie recipe!


Tuesday 30th of November 2021

This makes me so happy, thank you so much for coming back to share. I think toasting the pecans is a fabulous idea, that adds so much flavor!


Friday 26th of November 2021

This pie smelled delicious while cooking and picking pecans off the top they were really good when it came time to finally eat the pie it was too sweet even the super sweet lovers thought so any advice to not make it quite as sweet


Saturday 27th of November 2021

I think pecan pies are normally pretty sweet and rich. However, you could dial back the sweetness some by reducing the honey and using more maple syrup in it's place. Honey is sweeter than maple syrup, so this would tone it down without changing the flavor too much.

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