Browned Butter Maple Pecan Pie (Without Corn Syrup!)

Welcome, my dear kitchen adventurers and pie enthusiasts! Today, we’re diving into the world of pies, but not just any pie – we’re exploring the rich, decadent, and utterly irresistible Browned Butter Maple Pecan Pie. And here’s the kicker: there’s no corn syrup in sight. Ready to embark on this culinary journey? Buckle up; it’s going to be a delicious ride!

Table of Contents

  1. Introduction
  2. Why Say No to Corn Syrup?
  3. The Star of the Show: Browned Butter
  4. Maple Syrup: A Healthier Sweetness
  5. The Pecan Pie Makeover
  • The Ingredients
  • The Process
  1. Step-by-Step Recipe
  • Preparing the Crust
  • Crafting the Filling
  • The Final Touches
  1. Baking Tips and Tricks
  2. Serving Suggestions
  3. Pairing Your Pie
  4. Storing Your Pie
  5. Frequently Asked Questions
  6. The Secret Ingredient
  7. Making It Your Own
  8. Final Thoughts
  9. Your Next Culinary Adventure


Pecan pie – just the name makes your mouth water, doesn’t it? But we’re not talking about just any pecan pie. We’re talking about a pie that’s going to change the way you think about this classic dessert. Imagine the nuttiness of pecans mingled with the rich, caramel-like flavor of browned butter, all sweetened naturally with maple syrup. Yes, please!

Why Say No to Corn Syrup?

Corn syrup has been the backbone of traditional pecan pies for years. But hey, it’s time for a change! Corn syrup is high in fructose and can overpower the subtle flavors we want to shine in our pie. Plus, opting for natural sweeteners can add depth to the taste and make this treat a tad healthier.

The Star of the Show: Browned Butter

Browned butter, or beurre noisette if you’re feeling fancy, is butter that has been melted and cooked until it takes on a gorgeous golden brown color and a nutty, toasty aroma. This little tweak in the preparation of butter adds a layer of complexity and richness to the pie that is simply unbeatable.

Maple Syrup: A Healthier Sweetness

Maple syrup isn’t just for pancakes! By using it in our pecan pie, we introduce a robust and earthy sweetness that complements the pecans perfectly. Plus, it comes with antioxidants and a lower glycemic index compared to regular sugar.

The Pecan Pie Makeover

Let’s get down to business. What do you need to create this masterpiece?

The Ingredients

  • For the crust: Flour, butter, a touch of sugar, and a pinch of salt.
  • For the filling: Pecans (of course), browned butter, pure maple syrup, eggs, vanilla extract, and a secret ingredient we’ll get to later.

The Process

Making this pie is like conducting a symphony. Each ingredient plays its part, culminating in a crescendo of flavor that’s bound to impress.

Step-by-Step Recipe

Preparing the Crust

  1. Mix your flour and salt, then cut in the butter until you’ve got a crumbly mixture.
  2. Add water bit by bit until the dough comes together, then chill.

Crafting the Filling

  1. Brown the butter, then let it cool.
  2. Mix in your maple syrup, eggs, and vanilla.
  3. Stir in the pecans, then pour everything into your crust.

The Final Touches

Bake until the filling is set and the crust is golden. The aroma alone will be your first reward.

Baking Tips and Tricks

  • Browning the butter: Keep an eye on it; it goes from perfect to burnt quickly.
  • Chilling the dough: This makes it easier to work with and helps prevent shrinking.

Serving Suggestions

Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. Heaven!

Pairing Your Pie

A cup of strong coffee or a glass of bourbon complements this pie beautifully, elevating your dessert experience to new heights.

Storing Your Pie

This pie can be stored in the refrigerator for up to four days, making it a great make-ahead dessert for any occasion.

The Secret Ingredient

A dash of cinnamon in the filling can add warmth and spice, perfectly balancing the sweetness.

Making It Your Own

Feel free to add chocolate chips or a swirl of caramel for an extra decadent twist.

Browned Butter Maple Pecan Pie (Without Corn Syrup!)

Frequently Asked Questions Expanded

Q: Can I substitute the maple syrup with honey?
A: While maple syrup offers a unique flavor profile, honey can be used as a substitute. Expect a slightly different taste and texture.

Q: Is it necessary to use pecans? Can I use a different nut?
A: Pecans are traditional, but walnuts or a mix of nuts could also make a delightful pie. Experimenting is half the fun!

Q: Can this pie be made gluten-free?
A: Absolutely. Substitute the flour in the crust for your favorite gluten-free blend. Just ensure it’s suitable for pie crusts.

Do’s and Don’ts


  • Do measure your ingredients accurately. Baking is a science, and precision matters.
  • Do toast your pecans slightly before adding them to the mix. This enhances their flavor and crunch.
  • Do let the pie cool completely before slicing. It sets the filling, making it easier to serve.


  • Don’t rush the browning of the butter. Low and slow is the key to achieving that perfect nutty flavor without burning it.
  • Don’t overfill your pie crust. The filling expands as it bakes, so leave a little room at the top to prevent spills.
  • Don’t skip the chill time for the dough. This ensures a flakier crust.

Pairing Options

While this pie stands gloriously on its own, pairing it can elevate your dessert experience. For a cozy evening, a dark roast coffee with its robust flavor makes a wonderful companion to the pie’s sweet and nutty notes. If you’re feeling a bit more adventurous, a glass of aged bourbon or a dessert wine like Sauternes brings out the deep, caramelized flavors in the pie. For those who prefer a non-alcoholic option, a spiced apple cider complements the pie’s richness beautifully.

What Makes This Recipe the Best

This Browned Butter Maple Pecan Pie recipe stands out because it brings together the deep, caramel-like flavor of browned butter, the natural sweetness and complexity of maple syrup, and the traditional texture and taste of pecans in a harmonious blend. The absence of corn syrup not only makes this recipe healthier but also allows the true flavors of the ingredients to shine through. The added touch of browned butter introduces a layer of richness that you simply don’t get with the traditional version. Each bite is a celebration of flavors that are both comforting and excitingly novel.

Final Thoughts

This Browned Butter Maple Pecan Pie without corn syrup is not just a dessert; it’s an experience. It’s about taking something traditional and turning it on its head, creating something new, exciting, and utterly delicious.

Your Next Culinary Adventure

Why stop here? Culinary adventures await around every corner. Maybe next time, we’ll explore the world of savory pies. Who knows? The sky’s the limit!

Now, go forth and bake. Share this pie with friends and family, or keep it all to yourself (we won’t judge). Either way, enjoy the journey and the destination. Happy baking!

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Browned Butter Maple Pecan Pie (Without Corn Syrup!)

Browned Butter Maple Pecan Pie (Without Corn Syrup!)

  • Author: Marie Lavigne
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x


  • 1 ¼ cups all-purpose flour (for the crust)
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced (for the crust)
  • 46 tablespoons ice water (for the crust)
  • 1 cup pecans, roughly chopped
  • ¾ cup pure maple syrup
  • ½ cup browned butter
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt


  1. Prepare the Crust: In a large bowl, combine flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until a dough forms. Wrap in plastic and refrigerate for at least 1 hour.
  2. Roll Out the Dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Place the crust in the dish and refrigerate while preparing the filling.
  3. Brown the Butter: Melt butter in a saucepan over medium heat. Continue cooking, stirring constantly until the butter turns golden brown. Remove from heat and cool.
  4. Make the Filling: In a large bowl, mix the browned butter, maple syrup, eggs, vanilla extract, cinnamon, and a pinch of salt. Stir in the chopped pecans.
  5. Assemble the Pie: Pour the filling into the prepared crust. Preheat the oven to 350°F (175°C).
  6. Bake: Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Cool on a wire rack before serving.


  • Browning the Butter: Watch the butter closely as it browns to avoid burning. The nutty aroma and golden color are your cues.
  • Chilling the Dough: Ensure the dough is well-chilled to make rolling easier and prevent shrinkage during baking.
  • Serving: This pie is best enjoyed at room temperature or slightly warmed. Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
  • Prep Time: 20 minutes + 1 hour chilling
  • Cook Time: 50 minutes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: Approx. 410 kcal
  • Sugar: 24 g
  • Sodium: 200 mg
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 95 mg
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