Maple Pecan Pie (Without Corn Syrup)
This Maple Pecan Pie without corn syrup is easy and delicious. The combination of rich, natural maple flavor and the crunch of pecans make satisfying dessert.
Ingredients
- 1 prepared pie crust (for 9 or 10 inch pie dish) (thaw and prepare for a single crust pie according to package directions)
- 3 cups shelled pecans (pecan halves)
- 3 eggs
- ¾ cup pitted dates
- ¾ cup pure maple syrup
- ¼ cup light brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350˚F. Place the pecans on a rimmed baking sheet and toast for 5 minutes. Remove from heat and let cool slightly.
- To the container of a high speed blender or food processor, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract and salt. Process for 2 to 3 minutes, or until smooth.
- Add about 2 ½ cups of toasted pecans to the prepared pie crust. Reserve the full pecans for decorating. Pour the egg mixture over the pecans, then gently shake the pan to spread the filling into an even layer. Use the remaining pecans to decorate the top of the pie.
- Bake at 350˚F for about 35 minutes, or until the center of the pie is set. You will know your pecan pie is done when you can shake it gently and it is not jiggly. Let cool for about 1 hour before serving.