Honey 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.
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.
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.
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.
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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.
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.
Honey Maple Pecan Pie Without Corn Syrup
Ingredients
- 1 pie crust
- 1 Tablespoon all purpose flour
- ½ teaspoon salt
- 3 large eggs
- 6 Tablespoons melted butter
- ¾ cup light brown sugar packed
- 3 teaspoons vanilla extract
- ⅔ cup honey
- ⅔ cup maple syrup
- 1 teaspoon apple cider vinegar
- 1½ cup pecan pieces and/or halves
Instructions
- Preheat oven to 350°F.
- Fit pie crust in 9-inch pie pan and refrigerate until ready to use.
- In a large mixing bowl, beat together 1 Tablespoon all purpose flour, ½ teaspoon salt, and 3 large eggs.
- Stir in 6 Tablespoons melted butter, ¾ cup light brown sugar, ⅔ cup honey, ⅔ cup maple syrup, 3 teaspoons vanilla extract and 1 teaspoon apple cider vinegar.
- Stir in 1½ cup pecan pieces and/or halves 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.
Video
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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!
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!
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
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.
This did not turn out well for me at all. Seemed ok in the fridge, but letting it warm to room temp turned it into a runny, unservable mess. I wanted this to be good, but will go back to the tried and true Karo version next time.
I am so sorry to hear that. It is always disappointing when something doesn’t work as envisioned. I wish I could help troubleshoot more, but it’s hard to say what happened.
This pie has my name written all over it. YUM!
You must make it!!
Can I make this today, to serve for tomorrow?
You sure can!
Reminds me of the pecan pie I had when visiting American friends for Thanksgiving a number of years ago.
This is definitely very close to the Thanksgiving staple!
This looks incredible!
We were just talking about this pie again last night. It is definitely a winner!
We love pecan pie at my house, this sounds delicious, great idea to use maple syrup and honey, I will have to give this a try!
You can definitely taste the honey in this pie, which gives just one more layer of delicious flavor. Thanks for stopping by, I hope you love it!
Oh I need to try this recipe!! I love pecan pie! My mouth is watering! 🙂
Cathy@threekidsandafish{dot}com
This is a delicious twist on pecan pie for sure! It still has everything you love about pecan pie, but you can definitely taste the honey.
I would be in absolute heaven at a pecan pie taste-off. So jealous!
You should certainly come to the next one! We had so much fun doing it, I am sure you could talk us into doing it again.