BEST EVER Pecan Pie (No Corn Syrup!)
BEST EVER PECAN PIE – This is my favorite pecan pie in the whole wide world. What makes it so good? It’s made with all butter and NO corn syrup – and butter makes everything better!
Pecan pie has long been one of my ultimate favorite foods. It is rich, gooey, and so, so good. Most pecan pies are traditionally made with corn syrup, but my pecan pie is made with butter – which makes it the BEST EVER as far as I’m concerned. The butter makes all the difference.
Don’t let it’s crackled appearance fool you. Remember what your mama used to tell you? It’s not what is on the outside, but what is in the inside. The very same principal applies to this pie! It is the BEST pecan pie I have ever had & never lasts long in our house.
Here is what you need:
Beat the eggs until frothy.
Stir in melted butter, brown sugar, white sugar, & flour.
Fold in the milk, vanilla, & pecans.
Pour into the prepared pie crust.
Bake on 400 degrees for 10 minutes. Reduce heat to 350 & cook for about 45 minutes. After it has cooked for 20 minutes total, it would be a good idea to remove it from the oven & cover the pie crust with a pie crust shield, or tin foil to prevent burning.
Allow the pie to cool on a wire rack. The pie will deflate a little while it cools, and the top will crackle a bit.
BEST EVER Pecan Pie (no corn syrup!)
- 1 prepared pie crust
- 2 eggs
- 1 stick melted butter
- 1 cup brown sugar
- 1/4 white sugar
- 1 tablespoon all purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup pecans
- Beat eggs until frothy. Stir in the melted butter, brown sugar, white sugar, & flour. Fold in milk, vanilla extract, & pecans. Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees, & cook for about 45 more minutes. After it has been cooking for 20 minutes total, it would be a good idea to remove it from the oven & cover the crust with a pie crust shield or tinfoil to prevent burning.
Why is it called ugly? It looks very yummy to me
Well, thank you Annie! When I first made it this way years ago (ran out of corn syrup & used butter instead), it didn’t look anything like the typical pecan pie, but tasted wonderful. I have just always referred to it as ‘Ugly Pecan Pie’.
There’s nothing ugly about this pie! I love pecan pie too, definitely one of my favourites! I’m so glad to see it’s so easy to make! 😀 Yay!! Tnx for sharing…i’m copying this recipe for sure – it looks mouthwatering! 🙂
I can just imagine how incredible that pie is. Butter makes everything better. Thanks for linking up!
This recipe looks amazing! I would love for you to link this or any of your recipes to my blog hop @ It’s a Keeper Thursdays. http://www.everydaytastes.com/
Thanks so much for sharing!
Is it a 1/4 CUP of white sugar? This looks wonderful and I can’t wait to try it.
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i love pecan pie and this looks soooo good going to make it i think it will be wonderful
My sister and I were excited to try a recipe for a pecan pie with no corn syrup! It was so easy to make and a huge hit, absolutely delicious! I’m making two tonite for my office Xmas party tomorrow! Thanks Mrs.!
I am so glad that you and your sister liked it!!
I am going to have to try this. My husband is allergic to HFCS but loves pecan pie. SOunds like the perfect match.
I can’t wait to try it. P.S. I love your temp-tations dishes!!
Do you bake the crust first?
Nope, you sure don’t. Use an unbaked pie crust.
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now I’m totally hungry!
corn syrup aggravates my fibromyalgia.
Making this for our Christmas day family meal.
Yay! I’m so glad that you found this then!! 🙂 Enjoy!
I made this today it was very good and my husband said it was a keeper : )
I hope that the lack of corn syrup keeps the pie from all that cloying sweetness this traditional recipe has! THX if it does.
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Has anyone used tart shells to make this dessert? We love pecan pie. Can’t wait to try this.
You can definitely use tart shells but I’m not sure how long you would need to bake it for.