Easy Pecan Pie
This pecan pie is made without corn syrup and bakes up rich, sweet, and perfectly gooey with the warmth of maple syrup.
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!
Notes
This pecan pie is made without corn syrup and still bakes up rich, sweet and perfectly gooey. Maple syrup gives the filling a warm sweetness. Simple ingredients and only 10 minutes of prep.