Pecan Pie without Corn Syrup
This homemade pecan pie is made without corn syrup and instead uses pure maple syrup. A holiday must have dessert!
Servings: 8
Ingredients
- 1 cup pure maple syrup
- 2 tablespoons heavy cream
- 2 tablespoons all purpose flour
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons butter melted and slightly cooled
- 3 eggs
- ½ cup brown sugar
- 2 cups pecan halves
- 1 store bought pie crust
Instructions
- Follow instructions on your pie crust for pre baking
- Preheat the oven to 350 degrees
- In a mixing bowl, mix together the maple syrup, heavy cream, flour, vanilla, salt, melted butter, eggs, and brown sugar
- After following instructions for your pie crust prior to baking, place the pecan halves inside the pie crust
- Pour the maple pecan filling over the top of the pecans
- Bake the pecan pie at 350 degrees for 45 - 55 minutes, until the center is hardly jiggly
- Allow the pie to cool to room temperature, or for two hours. After two hours, place the pie in the fridge to store. While you can serve the pie at room temperature, I have found it cuts best after being refrigerated. This also makes it a great make ahead pie.
- Store leftover pie covered with plastic wrap or aluminum foil in the fridge for 3 - 4 days
Nutrition
Calories: 402kcal | Carbohydrates: 44g | Protein: 5g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 65mg | Sodium: 225mg | Fiber: 3g | Sugar: 30g