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Pecan Pie Without Corn Syrup

This pecan pie recipe delivers all the rich, caramel-like sweetness of the classic dessert using natural sweeteners like honey or maple syrup, resulting in a filling that's deeply satisfying.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 810 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 unbaked 9-inch pie crust homemade or store-bought
  • 3 large eggs
  • 1/2 cup honey or pure maple syrup
  • 1/2 cup packed brown sugar
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups pecan halves lightly toasted
Optional Ingredients
  • 2 tablespoons bourbon or dark rum
  • 1 tablespoon molasses

Equipment

  • 9-inch pie dish
  • Pie crust (store-bought or homemade)
  • Large mixing bowl
  • Whisk
  • Medium saucepan
  • Measuring cups and spoons
  • Wooden spoon
  • Oven
  • Baking sheet (to catch drips)
  • Instant-read thermometer (optional but helpful)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and place your pie crust in a 9-inch pie dish.
  2. Toast the pecan halves on a baking sheet in the oven for 6 to 8 minutes until fragrant and lightly golden.
  3. In a large mixing bowl, whisk together the eggs, honey or maple syrup, and melted butter until smooth.
  4. Add the vanilla extract and bourbon or rum if using, and whisk to combine.
  5. Whisk in the brown sugar, salt, cinnamon, and nutmeg until no lumps remain.
  6. Gently fold in the toasted pecans until well coated.
  7. Pour the filling into the prepared pie crust, ensuring the pecans are evenly distributed.
  8. Bake for 50 to 60 minutes, until the edges are set but the center jiggles slightly.
  9. Remove from the oven and cool on a wire rack for 3 to 4 hours before slicing.

Notes

Serve with whipped cream or vanilla ice cream.