The Best Pecan Pie (Without Corn Syrup)
The best pecan pie recipe you’ll ever taste. This pecan pie without corn syrup comes out with a rich and gooey filling on top of a flaky pie crust with crunchy pecans woven throughout it.
A family favorite dessert, this pecan pie without corn syrup is the perfect blend of gooey filling, flakey crust, and crunchy pecans. Made with all butter and no corn syrup this pecan pie has a rich and indulgent taste that will soon become a staple on the table.
Pecan pie is a dessert-table staple and this version that’s made without corn syrup will soon become your new favorite.
This is my family’s all-time favorite pecan pie recipe. Made with an all-butter base and baked into a flakey crust, this pecan pie recipe ends up with a cracked crust top layer that you’ll want to dive right into. This crust layer is what led me to initially name it “ugly pecan pie” because it may not be the most dressed up but it’s the best-tasting pecan pie you’ll taste.
Without corn syrup, the filling is a rich sugar and buttery blend that melts on your tongue. Couple that with the fact that there are only 9 ingredients in the recipe and this pie comes with only 10 minutes of prep time.
Trust me, once you taste this pecan pie, you’ll never go back to the corn syrup version.
Why You’ll Love This Pecan Pie Without Corn Syrup Recipe
Rich, gooey filling: with a base of butter to replace the corn syrup this pecan pie recipe ends up with a rich and ultra-indulgent, gooey ocean filling.
Easy to make: the recipe uses a pre-made pie crust to save you time in the kitchen. This makes it so that there are only 10 minutes of prep work for the entire recipe.
A classic recipe: pie is a classic dessert recipe that all Holiday tables should have. This is quite literally the best pecan pie recipe you’ll find and soon enough you’ll have the whole family asking for it.
Ingredients You Need
- Eggs: bring these to room temperature before you need them. This helps them blend better and doesn’t affect the other ingredients.
- Butter: melt the butter to bring out a richer flavor. This is the key ingredient in a pecan pie without corn syrup so don’t overlook this step.
- Brown sugar and white: you need both kinds for the recipe. White sugar helps to sweeten the filling in general and brown sugar gives it a sticky, delicious texture you’ll fall in love with.
- All-purpose flour: used to help thicken the pecan pie filling so it becomes gooey.
- Milk and vanilla extract: the quality of the vanilla extract you choose will matter. The purer it is the better the flavor.
- Pecans: chopping the pecans will help distribute them into each and every bite of the pie. However, if you’re in a time crunch you can leave them whole.
- Pie crust: skip the kitchen time and use a pre-made crust. Though you can make your own, you’ll be less rushed with a prepared one.
If you want to alter the recipe slightly, below are a few ideas on how to transform it:
- Mini pecan pies: instead of making a full pie, you could always make mini pecan pies without corn syrup for individual servings. For this, you’d need to either make your own crust or buy mini tart crusts.
- Chocolate pecan pie: add in a tablespoon of cacao to the pecan pie filling for a chocolate twist.
Tips For Success
To make this pecan pie without corn syrup delicious every time you make it, use the following tips.
- Melt the butter – It seems like such a small step, but this is truly the secret ingredient to a pecan pie without corn syrup. Melt the butter before adding it into the filling mixture.
- Reduce the heat – Cooking the pecan pie on high initially and then reducing the heat to finish it results in that crispy crust on top that almost caramelizes the top of the pie.
- Cover while baking – Because you’re playing around with the heat, it’s a good idea to cover the pie after about 20 minutes with a pie shield. This will help prevent it from burning.
- Let it cool – Don’t try to serve the best pecan pie right out of the oven! It needs time to cool so that the filling has time to set.
- Serving the Pie – Pecan pie without corn syrup is delicious all on its own and I know you’ll go back for seconds. However, adding a dollop of whipped cream or salted caramel icing brings it to a whole new level of dessert.
- Storing it – To store pecan pie, make sure to let it cool completely (about two hours). Then, keep the pie in the pan and cover it with plastic wrap. Store it in the fridge for up to four days.
- Reheating the Pie – To enjoy it, reheat a slice (or the pie) on low in the oven until slightly warm. A microwave can also be used but reheating in the oven will produce the best results. You can even use an air fryer!
- To freeze pecan pie – allow it to cool fully and then wrap it in aluminum foil in the pie pan. You can even wrap it multiple times as this will help the texture remain consistent. Freeze for up to 8 weeks. To reheat it, let it thaw in the fridge overnight before heating it in the oven.
Frequently Asked Questions About Pecan Pie Without Corn Syrup
No! Between the egg, flour, and brown sugar the pecan pie filling should thicken up once it cools slightly. It will be a gooey indulgent texture but not runny.
This pecan pie without corn syrup uses brown sugar as a replacement. Because brown sugar has molasses in it, the filling will thicken up (in conjunction with eggs and flour). However, some people also use maple syrup in place of corn syrup to mimic the sweetness.
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.