I first made this Easy Pecan Pie on a whim, desperate for something sweet but without a drop of corn syrup in the pantry. After three rounds of testing, I realized maple syrup not only works — it actually enhances the flavor, giving the filling a cozy richness you can’t get from store-bought pie. The aroma as it baked reminded me of Sunday fall dinners. The gooey center, the toasted, crackly pecan top — it was hard to wait for it to set. If you love shortcut holiday desserts, you might also enjoy these Quick Pecan Pie Cookies.
About Easy Pecan Pie
This version of pecan pie skips the corn syrup, but none of the sweetness. It’s gooey, rich, and beautifully balanced with just eight basic ingredients. I made it three times to nail the texture — the first run was too loose, the second cracked slightly, and the third was that silky-smooth center I was aiming for. Whether you’re hosting or bringing dessert to dinner, this classic fits the fall table perfectly.
- Only 10 minutes of prep — simple enough for weeknights or last-minute desserts
- Uses pantry staples like brown sugar and maple syrup
- A family favorite, especially for those avoiding corn syrup
- Fun fact: pecans are native to North America and celebrated in Southern desserts for centuries
Key Ingredients & Their Roles
- Maple Syrup: Adds natural sweetness and depth — choose pure maple if you can.
- Brown Sugar: Provides a molasses-rich base and helps with that caramelized texture.
- Pecans: Chopped for texture in every bite — toast them slightly for deeper flavor.
- Pie Crust: Store-bought to save time — blind baking not necessary for this recipe.
How to Make Easy Pecan Pie
- Preheat oven to 400°F and prep your pie crust. Let it come to room temperature for easier unrolling.
- In a medium mixing bowl whisk together the eggs. Add brown sugar, maple syrup, cooled butter, vanilla, and salt. It should be smooth but slightly thick.
- Sprinkle chopped pecans evenly into the crust. They’ll float naturally as the filling bakes, creating that signature top.
- Pour filling slowly over the pecans. Add extra chopped nuts or whole pecan halves on top. Bake for 10 minutes at 400°F, reduce to 350°F, and continue for 30 minutes. Center should have a tiny jiggle but look shiny and set.
Pro Tips & Troubleshooting
- Use room temp ingredients for a smoother filling — one of my first tests with cold butter left streaks.
- If the crust browns too quickly, cover the edges with foil during the last 15 minutes.
- Add a touch of cinnamon or bourbon for a seasonal twist.
- This recipe halves cleanly for a smaller pie dish or doubles into a 9×13 pan for a pie bar version.
Storage & Make-Ahead Guide
Once fully cooled, store the pie covered in the fridge for up to 5 days. You can freeze whole or sliced portions for up to 2 months — just wrap tightly in plastic wrap and foil. I thawed one test slice overnight in the fridge, then reheated it at 300°F for 10 minutes, and it was still gooey and delicious.
What to Serve With Easy Pecan Pie
This pie loves a scoop of vanilla bean ice cream or fresh whipped cream. For a cozy dessert spread, pair it with Bird’s Nest Cookies or the buttery richness of these Pecan Pie Bars.
Frequently Asked Questions
- Can I make pecan pie without corn syrup? Yes — this Easy Pecan Pie uses maple syrup for a rich, caramel-like sweetness.
- Why is my filling runny? It likely needed more bake time or cooling. Always let it cool for at least 2 hours to set.
- Can I toast the pecans first? Absolutely — toasting deepens the nutty flavor and adds crunch.
- How do I prevent the crust from overbaking? Shield the edges with foil or a pie crust protector during the second half of baking.
- Does this freeze well? Yes, fully cooled pie or slices freeze up to two months. Thaw overnight before warming to serve.
Final Thoughts
I’ve made this Easy Pecan Pie for both casual weekends and Thanksgiving dinners, and every time it disappears faster than I can slice it cleanly. That rich maple pecan filling and soft gooey center — it’s just comfort on a plate. Let me know if you try it, and tag me if you serve it with your favorite scoop of ice cream!
More Recipes You’ll Love
- Quick Pecan Pie Cookies You’ll Love – perfect for a quick twist on a classic
- Bourbon Pecan Pie Brownies – adds a rich depth to your dessert table
- Pecan Pie Dump Cake – a delightful, simple variation of the classic pie
Easy Pecan Pie
Ingredients
Filling
- 3 large eggs
- 1 cup brown sugar packed
- 0.5 cup maple syrup
- 4 Tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
Crust and Topping
- 1 9-inch store-bought pie crust
- 1 cup chopped pecans plus more for topping
Instructions
Prepare the Filling
- Preheat oven to 400°F and prep your pie crust. In a medium mixing bowl, whisk together the eggs. Then add brown sugar, maple syrup, melted and cooled butter, vanilla, and salt.
Assemble the Pie
- Add chopped pecans to the pie crust. Slowly pour pie filling over pecans. Top with additional chopped pecans or pecan halves.
- Put pie in the oven and bake for 10 minutes at 400°F, then reduce heat to 350°F and bake for 30 minutes. The filling should be set but can still jiggle slightly in the center. It will fully cool as it sets.
- Let pie cool for 2 to 4 hours minimum to fully set. Cut and serve with whipped cream or ice cream. Enjoy!