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Pecan Pie

A classic fall pie made without corn syrup
Prep Time45 minutes
Cook Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: classic pecan pie, pecan pie no corn syrup, pies for thanksgiving
Servings: 12
Calories: 1098kcal


  • 1 9- inch unbaked crust
  • 1 egg white


  • 1 cup pure maple syrup
  • 1 cup packed dark brown sugar
  • 2 Tbs full-flavored molasses
  • 4 Tbs unsalted butter cubed
  • 2 Tbs bourbon
  • 1 Tbs vanilla
  • 1/2 tsp salt
  • 3 eggs beaten
  • 2 cups pecan halves lightly toasted, divided
  • 1 Tbs each pure maple syrup and bourbon


  • Preheat oven to 400F/200C with rack in lowest position.
  • Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely.
  • For the filling, whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
  • Whisk in 4 Tbsp. butter, 2 Tbs bourbon, vanilla, and ¾ tsp salt. Slowly whisk in eggs until incorporated.
  • Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tbs maple syrup and 1 Tbs bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325F/160C
  • Bake pie until filling is set and center is slightly jiggly, 60–65 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.


Serving: 1serving | Calories: 1098kcal | Carbohydrates: 122g | Protein: 14g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 808mg | Potassium: 392mg | Fiber: 6g | Sugar: 37g | Vitamin A: 188IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 5mg