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No Corn Syrup Pecan Pie with Maple and Coconut Sugar Recipe

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4.1 from 68 reviews

  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This delicious pecan pie recipe is the best version without using any corn syrup, making it a wholesome and tasty dessert. It features a rich filling made with pure maple syrup and coconut sugar, combined with buttery ghee and fresh pecans, all baked to perfection in a flaky pie crust. A great alternative for those seeking traditional pecan pie flavor with cleaner, natural ingredients.

Ingredients

Pie Crust

  • 1 9″ unbaked pie crust – Gluten Free, Paleo or Traditional (store-bought or homemade)

Pecan Pie Filling

  • 1 cup pure maple syrup
  • 1/2 cup coconut sugar or maple sugar
  • 2 Tablespoons butter, ghee, coconut oil, or vegan butter
  • 3 large eggs, whisked until very smooth
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups pecan halves or chopped pecans

Instructions

  1. Preheat & Prep. Preheat your oven to 350°F and position a rack in the center. Place the unbaked pie crust into a 9-inch pie pan and set it on a baking sheet to catch any drips.
  2. Boil The Syrup. In a medium saucepan, bring the pure maple syrup to a rolling boil over medium heat. Keep boiling for 5 minutes to allow the syrup to thicken properly; this step is crucial to ensure the pie filling sets well.
  3. Combine. Remove the boiling syrup from heat and stir in the coconut sugar and butter or ghee. Allow the mixture to cool slightly so it’s no longer boiling hot. Slowly whisk in the eggs continuously to prevent them from scrambling. Then stir in vanilla extract and kosher salt for flavor.
  4. Fill The Crust & Top The Pie. Pour the prepared filling evenly into the pie crust. Arrange pecan halves on top in any desired design, or gently spoon chopped pecans to cover the filling.
  5. Bake. Place the pie in the preheated oven and bake for 25-30 minutes until the center is only slightly wobbly. Begin checking the pie at 20 minutes to avoid over-browning of pecans or crust. If browning occurs too quickly, tent the pie loosely with foil for the remaining time.
  6. Cool Completely. Remove the pie from the oven and allow it to cool fully; the filling will continue to set as it cools, ensuring clean slicing.
  7. Serve & Store. Slice the cooled pie and serve with vanilla ice cream or whipped cream if desired. Store leftovers in the refrigerator and bring to room temperature before serving. The pie can also be frozen after baking for up to one month.

Notes

  • Pie Pan Notes: Light-colored metal pie pans are recommended for even baking and browning. Glass or ceramic pans will require longer bake times.
  • Make-Ahead Tips: The pie can be made in advance and stored in the refrigerator. Thaw to room temperature before serving or freeze baked pie for up to one month.
  • Can I Use Brown Sugar Instead? Brown sugar can be substituted in equal amounts for coconut or maple sugar, but expect a sweeter taste.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/no-corn-syrup-pecan-pie-with-maple-and-coconut-sugar-recipe/