Indulge in Browned Butter Maple Pecan Pie (No Corn Syrup!)

This Browned Butter Maple Pecan Pie (Without Corn Syrup!) combines nutty browned butter and earthy maple syrup for a delightful dessert experience.

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Course: Dessert

Cuisine: American

Keyword: Browned Butter Maple Pecan Pie, Easy Pie Recipe, Pecan Pie, Thanksgiving dessert, Without Corn Syrup

Prep Time: 30

Cook Time: 45

Cooling Time: 2

Total Time: 3 15

Servings: slices

Calories: 350kcal

6 tablespoons Unsalted butter Brown this for a rich, nutty flavor; feel free to use salted butter if unsalted isn’t available, just reduce added salt.
2.5 cups Pecan halves These are the star of the show; toasting them before using enhances their nuttiness.
4 large Eggs They bind the filling together, creating a custard-like texture.
3/4 cup Real maple syrup Opt for real maple syrup for the best taste.
3/4 cup Dark brown sugar Contributes a deep sweetness.
1 tablespoon All-purpose flour Helps thicken the filling; can be replaced with cornstarch for a gluten-free option.
1 tablespoon Bourbon Optional, adds a delightful complexity.
1 teaspoon Vanilla extract Enhances sweetness and flavor depth.
1/2 teaspoon Fine sea salt Balances the sweetness.
1/2 teaspoon Ground cinnamon Adds a warm touch; optional.
Fleur de sel or flaky sea salt For serving; highly recommended.

Roll out your pie dough and gently fit it into a 9-inch pie tin. Trim off any excess dough and crimp the edges.
Blind bake the crust at 350°F for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until golden brown.
Toast your pecans in the oven for about 8-10 minutes until fragrant, then chop coarsely.
In a skillet, melt the unsalted butter over medium heat until it turns golden brown, then let it cool slightly.
In a mixing bowl, whisk together the eggs, then add maple syrup, brown sugar, flour, bourbon (if using), vanilla extract, cinnamon, and salt. Blend in the browned butter until combined.
Evenly distribute the chopped pecans over the pre-baked crust and pour the filling mixture over the nuts.
Bake at 350°F for 40-45 minutes; the edges should be set, while the center remains slightly wobbly.
Allow your pie to cool completely before slicing.

Serve slices warm with a scoop of vanilla ice cream for an added treat.