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.
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.
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.
Using a chocolate pie crust would be another super fun option. Use whatever you think is best.
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.
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.
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.
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.
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.
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.
- 1 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!
Honey Maple Pecan Pie Without Corn Syrup
- 1 pie crust
- 1 Tablespoon all purpose flour
- ½ teaspoon salt
- 3 large eggs
- 6 Tablespoons butter melted and cooled
- ¾ cup packed brown sugar
- 3 teaspoons vanilla extract
- ⅔ cup honey
- ⅔ cup maple syrup
- 1 teaspoon apple cider vinegar
- 1½ cup pecan pieces and/or halves
- Preheat oven to 350°F.
- Fit pie crust in 9-inch pie pan and refrigerate until ready to use.
- Beat together flour, salt and eggs. Stir in butter, brown sugar, honey, maple syrup, vanilla and vinegar.
- Stir in pecans and pour into prepared crust.
- Bake for 45-50 minutes. The center should have just a slight jiggle.
- Cool at room temperature for an hour, then refrigerate to set completely.
- Serve chilled or at room temperature.