Pecan Pie Made Without Corn Syrup — Classic Recipe with Pure Maple

Why do so many pecan pie recipes call for corn syrup? Years ago I asked the same question and discovered two main reasons:

1. Corn syrup helps the filling set and acts like a glue, producing a sturdy slice. Thinner sweeteners such as maple or sorghum syrup can make a pie runny if not handled properly.
2. Corn syrup prevents sugar crystals from forming, keeping the filling silky and smooth.

Not wanting to use corn syrup, I found a simple way to get a creamy, well-set pecan pie without it: add a small amount of flour and apple cider vinegar.

With just 1 ½ tablespoons of flour and 1 tablespoon of apple cider vinegar you can replace corn syrup with sorghum or maple syrup. The result is smooth, creamy, thick slices of pecan pie that taste even better than the original.

You may also notice this recipe includes a bit of sour cream. I borrowed the idea from a French walnut tart that used crème fraîche in its filling.

Crème fraîche is cream that has been thickened and slightly soured by bacterial cultures. Sour cream is similar but usually has a lower fat content and a tangier flavor. Adding sour cream to the pecan pie filling balances the sweetness and makes the texture extra creamy.

The combination of sour cream and a tablespoon of apple cider vinegar yields a smooth, ultra-creamy filling with balanced sweetness.

xo

-Rebecca

Ingredients needed to prepare this recipe

Love baking with cast iron? Try this Cast Iron Skillet Maple Pecan Pie which also does not contain corn syrup.

• Pecan halves
• Eggs
• Sour cream, preferably full fat
• Brown sugar (light or dark)
• Granulated white sugar
• Sorghum syrup or maple syrup
• Apple cider vinegar
• Butter
• Pure vanilla extract
• All-purpose flour
• Salt

You will also need one bottom pie crust. Use your favorite recipe or a prepared refrigerated crust.

This recipe calls for sorghum or maple syrup. Both are excellent substitutes for corn syrup. If you can source sorghum, it lends a rich, complex flavor that leans toward dark caramel.

Why salt is important in pecan pie

Salt does much more than make food taste salty; it intensifies flavors and helps each ingredient shine. This filling calls for a full teaspoon of salt because the sugar content is high—salt balances the sweetness and enhances the overall flavor.

I like to sprinkle a little coarse sea salt or smoked salt over the pie just after it comes out of the oven. It adds a wonderful sweet-and-salty contrast—highly recommended.

Step-by-Step photos and instructions

Roll out and fit a bottom pie crust into a pie plate, crimping the edge so it comes at least ½-inch over the rim. Cover loosely and chill in the refrigerator; this can be done up to 24 hours ahead.

Toast the pecans in a dry skillet over medium heat until they darken slightly and smell toasty. Watch carefully to prevent burning, then transfer to a plate to cool.

Preheat the oven to 350°F (175°C). Crack the eggs into a medium bowl and whisk until blended.

Whisk in the sour cream until fully incorporated.

Add brown sugar, granulated sugar, sorghum or maple syrup, apple cider vinegar, melted butter, and vanilla. Whisk until smooth.

Stir in the flour and salt until fully combined.

Fold in the toasted pecans.

Pour the filling into the prepared crust and bake for 50–60 minutes.

How to know when this pie is done baking

Gently shake the pie. The center should have a slight jiggle—like Jell-O—while the edges are set and stable. If the filling flows in a wavy motion from center to edge the pie needs more time.

Another sign is puffiness around the edges near the browned crust. When done, remove the pie and cool on a wire rack; the filling will continue to set as it cools.

How to store and freeze pecan pie

Store pecan pie at room temperature for up to 8 hours, then refrigerate for up to 3 days. For best flavor, bring refrigerated slices to room temperature for about an hour before serving.

Freezing instructions:

1. Cool the pie completely at room temperature after baking.
2. Wrap tightly in several layers of plastic wrap and a layer of aluminum foil.
3. Freeze for up to 3 months.
4. Thaw the pie overnight in the refrigerator.
5. Remove from the refrigerator at least 2 hours before serving to come to room temperature.

More holiday pie recipes

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment.

Happy baking!