Maple Cinnamon Brown Sugar Pecan Pie (Without Corn Syrup)
Maple syrup can replace corn syrup in this deliciously simple maple cinnamon brown sugar pecan pie recipe!
- 1 Diamond of California Pecan Pie Crust
- 1 cup dark brown sugar
- ¼ cup unsalted butter melted
- ½ cup pure maple syrup
- 3 large eggs
- 1 tsp ground cinnamon
- ½ tsp coarse sea salt
- 1 tbsp all-purpose flour
- 2 cups pecan halves coarsely chopped
Preheat the oven to 350°F (177°C).
Add the sugar, butter, maple syrup, eggs, cinnamon, salt, and flour to a large mixing bowl, and whisk until well combined. Add the pecans and stir until well coated.
Pour filling into crust and bake for 40-45 minutes, or until the top is lightly browned. Allow pie to cool before slicing & enjoying. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Calories: 515kcal | Carbohydrates: 59g | Protein: 6g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 279mg | Potassium: 230mg | Fiber: 3g | Sugar: 44g | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg