Easy Pecan Pie
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Add as Google Trusted SourceRich, gooey filling and crunchy pecans make this pecan pie without corn syrup a holiday favorite. I use pure maple syrup for extra flavor and a store-bought crust to keep prep to just 10 minutes.
When I set out to make pecan pie without corn syrup, the filling was the part I wanted to get just right. I still wanted that gooey center tucked under a layer of crunchy pecans, with a slice that holds together when you lift it onto a plate. After a few rounds of testing, maple syrup and brown sugar gave me the combination I was looking for: rich, buttery filling with a little maple flavor that makes the pecans taste even better.
I also wanted this to be a pie you could realistically add to a busy Thanksgiving menu. The filling comes together with a bowl and a whisk, and I’m very happy to let a store-bought crust do the rest of the work. Bake it ahead so it has time to set, then serve it alongside my healthy pumpkin pie for anyone who, like me, wants a little slice of both.
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“This is the BEST pecan pie I’ve ever eaten or made. I will NEVER make it with Karo ever again. Thank you for the wonderful recipe. The entire family enjoyed it, even in a gluten-free premade crust!”
Why I Love This Pecan Pie
- Maple syrup adds flavor: It brings a warm sweetness that pairs beautifully with the brown sugar, butter and pecans.
- Easy to put together: No mixer or stovetop filling to fuss with. Using a prepared crust keeps the hands-on work short.
- A dessert you can make ahead: Bake it the day before and refrigerate it once cooled, leaving you one less thing to tackle on the holiday.
- Easy to make gluten-free: The filling contains no flour, so you can use a gluten-free pie crust. My pecan pie brownies are another gluten-free option for pecan lovers.
Ingredients Needed
- pie crust – a 9-inch store-bought crust keeps things easy. Use your favorite regular or gluten-free crust. My favorite brand is the Wholly Wholesome traditional frozen pie crust (they also have a gluten-free pie crust as well!)
- pecans – roughly chop the pecans for the filling, saving a few halves for the top.
- eggs – three large eggs help the filling set so you can cut clean slices.
- brown sugar – adds sweetness and a rich molasses flavor.
- pure maple syrup – replaces the corn syrup and complements the pecans. Choose pure maple syrup rather than pancake syrup.
- unsalted butter – melt it, then let it cool before mixing it with the eggs.
- vanilla extract – rounds out the filling’s flavor.
- salt – balances the sweetness.
Pecan Pie Variations
- Chocolate: Stir chocolate chips or chopped chocolate into the filling before baking.
- Bourbon: Reader Barbara added 2 tablespoons of vanilla bourbon and an extra ½ cup of pecans and loved the result. I haven’t tested that variation myself.
- Spiced: Add a little cinnamon or nutmeg to the filling for extra warmth.
How to Make Pecan Pie
Follow the step-by-step photos below to see how this pecan pie recipe comes together. For exact measurements and detailed instructions, check out the recipe card below or jump straight to the recipe.
Step 1: Preheat the oven to 400°F and prepare your pie crust. Whisk the eggs in a mixing bowl.
Step 2: Add the brown sugar, maple syrup, melted and cooled butter, vanilla and salt. Whisk until combined.
Step 3: Scatter the chopped pecans evenly over the bottom of the crust.
Step 4: Pour the filling over the pecans, then arrange extra pecan halves on top if desired.
Step 5: Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for about 30 minutes more. The edges should be set and the center should jiggle slightly, without sloshing.
Step 6: Let the pie cool, then refrigerate until fully set before slicing. Transfer it to the refrigerator within 2 hours of baking.
Brittany’s Tips
- Check the center: A little wobble is fine, but a liquid center needs more baking time. Cooling won’t fix an underbaked filling.
- Protect the crust: If the edges brown before the filling sets, cover them with a pie shield or foil.
- Wait to slice: Cutting into a warm pie can leave you with filling that spills out. Give it time to firm up for neater slices.
How to Serve Pecan Pie
A slice is delicious on its own, but I usually can’t resist a little something on top.
- Whipped cream: A dollop of lightly sweetened whipped cream is my favorite way to finish a slice.
- Ice cream: Keep it classic with vanilla, or try my banana ice cream for a dairy-free topping.
- Caramel and sea salt: Add a small drizzle of date caramel and a pinch of flaky salt for an extra-special slice. A little goes a long way with this rich filling.
How to Make Ahead and Store Pecan Pie
Make ahead: Bake the pie 1–2 days before serving so the filling has plenty of time to set. Let it cool on a rack, then refrigerate within 2 hours of baking. Cover once chilled.
Storage: Keep the pie covered in the refrigerator for up to 4 days total, counting from the day you bake it.
Freezing: Once cooled and chilled, wrap the whole pie or individual slices tightly in plastic wrap, followed by foil. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Pecan Pie FAQs
Yes! The filling contains no flour, so use a premade gluten-free pie crust or your favorite gluten-free pie crust recipe. Several readers have made this pie successfully with a premade gluten-free crust.
I wouldn’t recommend replacing the eggs in this recipe. They help the filling set, and I haven’t tested an egg-free version.
The edges should be set, with a slight jiggle in the center when you gently move the pie. The filling shouldn’t slosh or look liquid. If it does, continue baking, covering the crust edges if needed to prevent overbrowning. Let the pie cool and set before slicing.
More Holiday Desserts to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pecan Pie
Ingredients
- 1 9” store-bought pie crust
- 1 cup chopped pecans , plus more for topping
- 3 large eggs
- 1 cup brown sugar, packed
- ½ cup pure maple syrup
- 4 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F and prep your pie crust.1 9” store-bought pie crust
- In a medium mixing bowl whisk together the eggs. Then add brown sugar, maple syrup, melted and cooled butter, vanilla and salt.3 large eggs, 1 cup brown sugar, ½ cup pure maple syrup, 4 Tablespoons unsalted butter, 2 teaspoons vanilla, ½ teaspoon salt
- Add chopped pecans to the pie crust.1 cup chopped pecans
- Slowly pour pie filling over pecans. Top with additional chopped pecans or pecan halves.
- Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F and bake for about 30 minutes more, until the edges are set and the center has a slight jiggle. If the center still looks liquid or sloshes when gently moved, continue baking until set. Cover the crust edges with foil or a pie shield if they brown too quickly.
- Let the pie cool on a wire rack, then refrigerate within 2 hours of baking. Allow the filling to set completely before slicing. Serve with whipped cream or ice cream, if desired.
Video
Notes
- Make ahead: Bake 1–2 days before serving. Cool, refrigerate within 2 hours of baking and cover once chilled.
- Storage: Refrigerate covered for up to 4 days from baking. Freeze tightly wrapped for up to 2 months, then thaw overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This pie is fabulous! I love how it turned out. Thanks so much.
I added an additional 1/2 cup of pecans and 2 Tablespoons of vanilla bourbon. I baked in a convection oven for 10 minutes at 375, then 30 minutes at 325.
Sounds delicious and I love the syrup option. Baking this today in a convection oven at 375° for 10 minutes, 325° for 30 minutes. I also added 2 Tablespoons of vanilla bourbon and another 1/2 cup of chopped pecans. I will come back and let you know how it turns out.
So glad you’re giving this one a try, Barbara! I love the addition of vanilla bourbon and extra pecans, that sounds amazing. Thanks so much for making the recipe, and I can’t wait to hear how it turns out.
350, not 340. Typo
Followed instructions fully. Baked 10 minutes at 400, then 30 at 340. Pie is still liquid.
I’m sorry this didn’t set up for you, Beth. Pecan pie will still look quite loose in the center when it comes out of the oven and needs a full 2–4 hours to set as it cools, but if it was still very liquid, it likely needed a bit more bake time until the edges are set and the center jiggles slightly.
Just made this for thanksgiving and it came out really good! I don’t normally gravitate towards pecan pie but this was a hit at the dessert table with everyone. For changes I made: I used margarine instead of butter and a gluten free pie crust, I also did add a little more pecans (an additional 1/4 cup).
So glad this recipe was a hit for you, Nina! Your swaps sound great and I love that the pie was a favorite even though you don’t usually go for pecan pie. Thanks for coming back to leave a review, I so appreciate it.
Hi! If I make a homemade pie crust do I need to blind bake it first?
I might just to ensure it gets cooked fully! Let me know how it turns out if you make it!
Will this work if I sub the brown sugar with coconut sugar?
And will it work if I add bourbon?
Coconut sugar should work well in place of brown sugar, though the flavor will be a little more subtle. I haven’t tried adding bourbon, but it sounds like a tasty idea. If you give it a try, let me know how it turns out!
I made this for thanksgiving, my family devoured it! thank you so much for this recipe!
Yay! So glad this pie was a hit with your family!! Thanks for making it and for coming back to leave a review. I so appreciate it!
I am usually skeptical when I see recipes like this, and all of the high praise/5 stars, but I wanted to try making a “simple” pecan pie with maple syrup (vs. corn syrup) and came across this recipe. It was a huge hit!
Didn’t change anything with the exception of using Wholly Wholesome Organic Pie Shells vs. the refrigerated dough since it wasn’t available. I used all organic ingredients, which I do believe makes a difference in taste, but I don’t think you can go wrong with this recipe. Our oven has been a challenge lately, so I couldn’t get the temp higher than 375 degrees for the first 15 min, then dropped it down to 350 for 30 min more and it worked perfectly.
I’m so glad this recipe turned out for you! I love using organic ingredients whenever I can, it really adds a nice touch. Thanks for making it and for coming back to leave a review. I really appreciate it!
Absolutely LOVE your recipe! Historically I’ve not liked Pecan Pie much as it’s usually too sweet. However it’s my husband’s favorite kind so I tried your version last night. Your recipe is perfect, probably due to maple syrup instead of corn syrup. My husband and I are BOTH fans! Thank you Brittany
Oh yay! This makes me so happy to hear. Thanks for giving my recipe a try and I’m so glad it was a hit! 🙂
The best pecan pie ever and so easy!! Will definitely make again 🙂
Woo!! That makes me so happy to hear, Jaz. Thanks for coming back to leave a review. It means the world to me.