Maple Pecan Pie Without Corn Syrup
This easy pecan pie is the perfect dessert for a holiday dinner. Swapping corn syrup for maple syrup, it is complexly flavoured and super delicious.
Ingredients
- 200 g (2 cups) pecans roughly chopped
- 3 eggs room temperature
- 250 ml (1 cup) maple syrup
- 50 g (¼ cup) dark brown sugar
- 50 g (3 tbsp) unsalted butter melted and cooled
- 1 tbsp vanilla extract
- 3 g (½ tsp) salt (see note 1)
- 1 recipe for easy pie crust blind baked (see note 2)
Instructions
- Preheat oven to 180°C/350°F. Add the pecans to a rimmed baking sheet and move to the oven. Toast until fragrant, about 5 minutes. Reduce oven tempersture to 160°C/320°F.
- In a large bowl, add the eggs, maple syrup, dark brown sugar, butter, vanilla and salt. Whisk vigorously until light and frothy, about one minute.
- Add the toasted pecans and stir to combine. Pour the filling into the prepared pie crust.
- Place the pie onto a rimmed baking sheet and move to the oven. Bake until the pie is puffed and set around the edges but still retains a slight wobble when agitated - about 40-50 minutes. Allow the pie to cool completely before serving, at least 4 hours.
Video
Notes
- Use the weight measurement of salt rather than the volumetric measurement if at all possible. Different brands and types of salt can vary, so going by weight is going to be the most consistent option.
- Find my recipe for pie crust here.
Nutrition
Calories: 482kcal | Carbohydrates: 49g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 262mg | Potassium: 254mg | Fiber: 3g | Sugar: 33g | Vitamin A: 260IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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