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.
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Do you prebake the pie crust or fill then bake?
Fill then bake
I made it and it was fantastic-now, it will be my only pecan pie recipe. Based on some comments I was concerned that it might be too sweet, but this wasn’t the case. I used honey from my hives, which is very dark and has a strong flavor. I only stock dark brown sugar so I substituted it for the light brown sugar. I also made the crust from scratch, browned the butter, and toasted the pecans. With those modifications, there’s nothing else that I can think of that improves the recipe.
That sounds amazing. I am sure that fresh honey makes it even better!
I tap my own maple trees and have my own bees. This recipe is a gift. I have made this recipe for 2 years now and it never disappoints. I like to use the pecan pie crusts from the market, so I cut down on the volume of ingredients, using 1/2 cups instead of 3/4 and it works well.
This is perfect for you then! Luckily my family does both as well, so we have access to the best maple syrup and honey around. Cutting down the filling and using those pecan pie crusts is a great idea!
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I’m planming to make this for Christmas… wondering if can replace brown sugar with turbinado cane sugar, and possibly half the honey? I’ve always loved the taste of pecan pie, but a few bites in and it’s always too sweet to go any further… I’m looking for a way to get that delicious flavor without the sugar hit.
I think both substituting the sugar and reducing the honey should work ok. If anything it should set even better that way. It is definitely a sweet pie, the vinegar helps to round it out a bit but it only does so much. You could try upping the salt a tiny bit too if you want.
I am wondering if i could almost omit the brown sugar, being that theres already honey and maple syrup. For someone who prefers a not too sweet pecan pie. any recommendation for this option? thanks so much.
I haven’t tried it without brown sugar, but it should work. Please let me know how it goes if you try it.
@Carlee, I’m trying it without the brown sugar this holiday season. I have eliminated all “sugar” from my diet. I only use honey for the most part. I may even try this using all honey. I will let you know how it turns out.
Please do let me know how it goes. I think it should be fine and plenty sweet still, especially if you haven’t been eating sugar. I would think the honey will be plenty thick to hold it together. Though, there is a chance it will be a little bit runnier than with the brown sugar.
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!
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!
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!
It helps to thicken the filling because the maple syrup is thinner than corn syrup.
Wondering if you’ve tried making tarts with your recipe. If so. Wondering if you could share your cooking time.
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.
So good!