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Pecan Pie Recipe – Easy Butter Crust, No Corn Syrup Needed

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This classic pecan pie features a flaky homemade butter crust and a gooey, maple-sweetened filling—no corn syrup required. It’s easy to make, crowd-pleasing, and perfect for holidays or any cozy occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (unbleached preferred)
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 tsp fine sea salt
  • 3–4 tbsp ice water
  • 1 cup packed light brown sugar
  • 1/2 cup real maple syrup
  • 3 large eggs, room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 cups pecan halves (toasted recommended)
  • Optional: 1 tbsp bourbon or dark rum
  • Optional: 1/2 cup chopped bittersweet chocolate

Instructions

  1. In a large bowl, stir together flour and salt for the crust.
  2. Add cold, cubed butter and cut in with a pastry cutter or two forks until pea-sized bits form.
  3. Drizzle in ice water, tossing with a fork until the dough just holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. On a floured surface, roll the chilled dough to a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie pan, trim excess, fold under, and crimp edges. Freeze for 10 minutes.
  5. Spread pecan halves on a baking sheet and toast in a 350°F oven for 6-8 minutes until fragrant. Let cool.
  6. In a medium bowl, whisk together brown sugar, maple syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in bourbon or chocolate if using.
  7. Spread toasted pecans evenly in the chilled crust. Pour filling over pecans.
  8. Place pie on a baking sheet and bake at 350°F for 45-55 minutes, until edges are set and center jiggles slightly. Cover crust edges with foil if browning too quickly.
  9. Cool pie on a rack for at least 2 hours before slicing.

Notes

For best results, keep butter and water cold when making the crust. Toast pecans for deeper flavor. If using store-bought crust, skip homemade steps. Chill crust before baking to prevent sogginess. Cover edges with foil if browning too quickly. Pie sets as it cools—don’t slice too soon. Gluten-free and dairy-free adaptations work well. Store leftovers tightly wrapped in the fridge up to 5 days or freeze up to 2 months.

Nutrition

Keywords: pecan pie, butter crust, no corn syrup, holiday dessert, Thanksgiving, Christmas, maple syrup, easy pie recipe, classic pie, homemade pie

Find it online: https://norasfoods.com/pecan-pie-recipe-easy-butter-crust-no-corn-syrup-needed/