No Corn Syrup Pecan Pie

If you've been searching for a no corn syrup pecan pie that tastes AMAZING, look no further! Because this recipe is pure perfection. And sure to be a hit at your holiday celebrations!

No Corn Syrup Pecan Pie

Ingredients
  1. My Foolproof All-Butter Pie Crust (or your favorite pie crust) 
  2. 10 ounces Pecan Halves 
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground cinnamon
  5. 2/3 cup dark brown sugar, packed 
  6. 1/3 cup granulated sugar
  7. 3/4 cup real maple syrup 
  8. 2 Tablespoons bourbon
  9. 1 teaspoon vanilla extract 
  10. 4 large eggs, at room temperature, lightly beaten 
  11. 4 Tablespoons unsalted butter
  12. 3 Tablespoons flour

Instructions
  • Preheat oven to 400°F. Have ready and refrigerated one pastry-lined 9-inch pie plate (see foolproof all-butter pie crust). *Optional: Sprinkle the bottom of the pie crust with 1 teaspoon of flour and 1 teaspoon of granulated sugar. I find this helps prevent the crust from getting soggy. 
  • Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling.
  • In a large bowl combine the salt, cinnamon, and both sugars. Mix well, breaking up any large clumps of brown sugar with your hands. Whisk in the maple syrup, bourbon, and vanilla. Whisk in the lightly beaten eggs. Set aside.
  • In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook the mixture, whisking constantly, for 30 seconds. Remove from heat and whisk the mixture into the maple syrup/egg mixture, whisking until ingredients are evenly combined.