If you love pecan pie, but don’t love how it’s usually made with corn syrup, you’re in for a real treat today.

Pecan pie recipe without corn syrup. Instead of the corn syrup, this recipe uses pure maple syrup. The filling for this pecan pie is sweet but not cloyingly so. Web combine brown sugar, cold butter, corn syrup, pecans, vanilla extract, and salt in a saucepan.

Ingredients why this recipe works easy to make: Mix the flour and salt together in a small bowl, add to the batter and, whisk until completely incorporated. In a heavy saucepan over medium heat, melt your butter.

Web bake for 20 minutes at 180c (350f) preheated oven. Web ingredients ingredient notes see below for ways to use leftover ingredients egg: Noelle kim this collection of pecan pie recipes uses honey, maple syrup, and light brown sugar as alternatives to corn syrup for the perfect sweetness, smooth texture, and unbeatable caramel flavor you'd expect in this favorite holiday dessert.

For more information, read my disclosure policy. Many pecan pie filling recipes contain corn syrup, especially karo corn syrup but this is not a must. Includes tips for pecan pie problems!

Stir gently until the mixture is smooth and all the ingredients are evenly combined. It uses a shortbread cookie crust, and the filling has no corn syrup, so it’s chewy and delicious without getting sticky. Cook for 1 minute, stirring constantly and remove from heat.

Add the flour, confectioners’ sugar and salt, and pulse until the nuts are very finely ground. This recipe solves both those issues. Lay the crust in the pan and pinch to flute the edges.