This pecan pie is my go-to for Christmas, and it doesn't need a single drop of corn syrup.
Maple syrup and brown sugar give it that same gooey, caramel filling, and it comes together in a fraction of the time you'd think. It's a regular alongside my pecan pie bars and my pecan pie cheesecake bars on the dessert table.
A Quick Look At The Recipe
🥧 Recipe Name: Pecan Pie
⏰ Ready In: Around 1 hour
🍽️ Serves: 8
🔥 Calories: See recipe card below for full nutrition info
🌰 Main Ingredients: Pecans, shortcrust pastry, maple syrup, brown sugar, eggs
🌱 Dietary Info: Vegetarian friendly, no corn syrup, Thermomix method included
💛 Why You'll Love It: A gooey, caramel pecan filling made without corn syrup - perfect for Christmas
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"I made this for Christmas. I used store-bought, pre-made medium sized pie/tart bases. This was soooo easy to make and super delicious and it wowed the crowd!"
Wends
Store-bought pastry shells really do work a treat here if you're short on time - more on that in the FAQs below.
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Why You're Going To Love This Recipe
- No corn syrup needed. Maple syrup and brown sugar give you the same gooey filling using ingredients you can actually find at Woolies or Coles.
- Works just as well with a store-bought shortcrust shell if you're short on time.
- Freezes beautifully, so you can make it well ahead of Christmas Day.
- Comes with a Thermomix method too, for a quicker filling.
Pie Ingredients
Maple syrup - this is the key swap that means you don't need corn syrup. Use real maple syrup, not maple-flavoured pancake syrup, for the best flavour.
Pecans - a mix of whole and roughly chopped pecans gives you the best texture. Toast them lightly first if you have time.
Shortcrust pastry - homemade or store-bought both work well. See my sweet shortcrust pastry recipe if you'd like to make your own.
Variations
- Add a splash of bourbon to the filling for a grown-up version.
- Go chocolatey by scattering through a handful of chocolate chips with the pecans.
- Use pre-made pastry shells (as Wends did above) to cut down on prep time significantly.
- Make individual tarts instead of one large pie using mini tart shells - just reduce the baking time.
- Step 1: Line the tin. Press your pastry into a 24cm pie or tart tin and pop it in the fridge for 15 minutes to firm up.
- Step 2: Blind bake (optional but recommended). If you want a crisper base, blind bake the pastry for 10 minutes with baking weights before adding the filling. It's not essential, but it does help stop a soggy bottom.
- Step 3: Make the filling. Whisk together the maple syrup, brown sugar, melted butter and eggs until smooth, then stir through the pecans.
- Step 4: Bake. Pour the filling into the pastry case and bake at 180°C for 35-40 minutes. Give the tin a gentle jiggle - if the centre wobbles like jelly (not liquid), it's done. It will firm up more as it cools.
Recipe Tips
- Use the jiggle test. The centre should wobble gently like jelly, not slosh like liquid. It firms up a lot more as it cools.
- If the edges of the pastry start browning too fast, cover them with foil for the last 10-15 minutes.
- To store: Keep covered in the fridge for up to 4 days.
- To freeze: Freeze the baked, cooled pie whole or in slices for up to 2 months. Thaw overnight in the fridge and warm gently in the oven before serving.
Pecan Pie FAQs
Give the tin a gentle jiggle. The centre should wobble like set jelly, not slosh around like liquid. It will continue to firm up as it cools, so don't wait for it to look completely set in the oven or you'll overbake it.
Yes - a reader made this using store-bought, pre-made pie bases and said it turned out just as good. It's a great shortcut if you're short on time.
It's not essential, but it does help. Blind baking for 10 minutes before adding the filling gives you a crisper base and helps avoid a soggy bottom.
Yes, it freezes really well. Freeze the baked, cooled pie whole or in slices for up to 2 months, then thaw overnight in the fridge and warm gently in the oven before serving.
It's most likely just underbaked or hasn't had enough time to cool and set. Pecan pie filling firms up a lot as it cools, so give it at least a couple of hours (or overnight in the fridge) before you panic.
More Classic Dessert Recipes
If pecan pie is your thing, these are worth a look too.
Pecan Pie
Ingredients
- 1 shortcrust pastry shell approx 24cm - see notes
- 80 g butter
- 2 eggs
- 130 g maple syrup
- 80 g brown sugar
- 30 g self raising flour
- 1 ½ teaspoon vanilla bean paste or vanilla essence
- 190 g (1 and ½ cups) pecans
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.
- Arrange half of the pecans on the base of the tart shell.
- Place the butter into a microwave-safe bowl and melt for 3 minutes, 50% power (stirring every 30 seconds). Allow to cool.
- Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Whisk until smooth and well combined.
- Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.
- Bake in the oven for 20-25 minutes or until golden and cooked through.
- Serve warm or cold (with ice-cream or cream).
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.
- Arrange half of the pecans on the base of the tart shell.
- Place the butter into the Thermomix bowl and melt on Speed 2, 100 degrees, 2 minutes. Allow to cool.
- Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Mix on Speed 6 for 30 seconds.
- Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.
- Bake in the oven for 20-25 minutes or until golden and cooked through.
- Serve warm or cold (with ice-cream or cream).
Notes
- Toast your pecans in a dry frying pan for 2-3 minutes before adding-they'll taste extra nutty and fragrant.
- Don't overfill the pastry shell-leave a little room for the filling to rise.
- Always bake the pie on a tray-it makes it easier to move and catches any drips.
- A light jiggle in the centre means it's perfectly set; it will firm up more as it cools.
- Use vanilla bean paste instead of essence for the best flavour.
- Store in an airtight container in the fridge for 3-4 days.
- To freeze: wrap slices or the whole pie in plastic wrap + foil and freeze up to 3 months. Defrost overnight in the fridge before serving.
- Reheat in a low oven (150°C) for 10-15 minutes to refresh the pastry.
- Best served with whipped cream, custard, or a scoop of vanilla ice cream.
Sarah says
Thank you Lucy for yet another no fail recipe! Haven't tried the pie yet but with the extra mixture (hubby loaded the pie with pecans in the mixture and on top) we baked pecan cupcakes. I've already had 2 and hubby and 2yr 1 each, they are absolutely devine! This recipe will be going in the keepsake recipe book.
Lucy Mathieson says
Ohhhh that's a great idea!!!!!! Thank you for your lovely comment! xx
Wends says
I made this for Christmas. I used store-bought, pre-made medium sized pie/tart bases. This was soooo easy to make and super delicious and it wowed the crowd! The leftover pecan pies were wrapped separately in clingwrap/plastic wrap and frozen.
Thank you so much for this recipe!
Jessica @ Sweetest Menu says
Pecan pie is AMAZING! The last time I had a piece was in Texas, 18 months ago. Yours looks so good Lucy! I bet it would take me right back to America!
Bake Play Smile says
Oh yum!! I can't imagine you could ever beat a piece of Texas Pecan Pie!
Sammie @ The Annoyed Thyroid says
My auntie used to make pecan pie for a London cafe and I got to taste all the offcuts! It seemed very exotic back then! Your version looks delicious and pretty as a pecan picture!
Bake Play Smile says
YUM!!!! I could never work in a cafe... I'd eat EVERYTHING!
Eleanor says
This looks wonderful! I made the pecan pie bars last year which went down great, but I wondered if this could be adapted for mini pies/tarts? Thanks! 😊
Lucy says
Absolutely! You could use mini pre-preapred pastry shells! Just reduce the cooking time!
Lisa @ Chocolate Meets Strawberry says
This pie looks gorgeous, Lucy! Love your tip for making the top layer look perfect - it really does on yours! With a big scoop of salted caramel ice cream certainly sounds delish 😛 Gimme gimme!
Bake Play Smile says
Oh yes... definitely with ice-cream!