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Perfect Brown Butter Pecan Pie Without Corn Syrup

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A rich and nutty pecan pie made without corn syrup, using brown butter and pure maple syrup for a natural, gooey filling with a satisfying crunch.

Ingredients

Scale
  • 1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought)
  • 6 tablespoons (85 g) unsalted butter, browned
  • 3/4 cup (180 ml) pure maple syrup (Grade A amber preferred)
  • 3/4 cup (150 g) packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150 g) chopped pecans, lightly toasted
  • 2 tablespoons (30 ml) heavy cream

Instructions

  1. Prepare the pie crust: If using store-bought, let it thaw according to package instructions. If homemade, roll it out to fit your 9-inch pie dish and crimp the edges. Chill in the refrigerator for about 15 minutes.
  2. Brown the butter: In a medium saucepan over medium heat, melt 6 tablespoons of unsalted butter. Stir constantly as it foams until the milk solids turn golden brown and smell nutty (3-5 minutes). Remove from heat immediately.
  3. Mix liquid ingredients: Whisk the browned butter with 3/4 cup maple syrup and 3/4 cup brown sugar until smooth. Let cool for about 5 minutes.
  4. Combine eggs and flavorings: In a separate bowl, whisk 3 large eggs and 1 teaspoon vanilla extract until frothy. Slowly pour the cooled butter and syrup mixture into the eggs while whisking constantly to temper the eggs.
  5. Add salt and cream: Stir in 1/4 teaspoon salt and 2 tablespoons heavy cream to create a creamy filling.
  6. Toast pecans: Heat a dry skillet over medium heat. Add 1 1/2 cups chopped pecans and toast for 3-5 minutes, stirring frequently until fragrant. Remove half for topping.
  7. Assemble the pie: Pour half of the pecan filling into the chilled pie crust. Sprinkle the reserved toasted pecans evenly over the top, then pour the remaining filling over the nuts.
  8. Bake: Place the pie on the center rack of a preheated oven at 350°F (175°C). Bake for 55-65 minutes until the filling is set but slightly jiggly in the center. Cover crust edges with foil if browning too fast.
  9. Cool completely: Let the pie cool at room temperature for at least 2 hours before slicing. Refrigerate an extra hour if filling seems too liquidy.

Notes

Watch the brown butter carefully to avoid burning. Temper eggs slowly to prevent scrambling. Toast pecans to enhance flavor and crunch. Use foil to protect crust edges if browning too quickly. Let pie cool fully for clean slices. Refrigerate if filling is too soft after cooling.

Nutrition

Keywords: pecan pie, brown butter, no corn syrup, maple syrup, holiday dessert, homemade pie, easy pecan pie

Find it online: https://emmayum.com/perfect-brown-butter-pecan-pie-without-corn-syrup-easy-homemade-recipe/