Pecan Pie without Corn Syrup
Pecan Pie without Corn Syrup still brings all the rich, caramel-like sweetness you love! It has that classic gooey filling, crunchy pecans, and a buttery, flaky crust that’s perfect for the holiday dessert table. It’s an easy, satisfying twist on a beloved dessert that you’re sure to love!
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This pecan pie without corn syrup is a deeply flavorful dessert, with layers of caramelized sweetness and a buttery, nutty texture that makes it wonderfully decadent. It’s a truly comforting dessert that’s perfect for Thanksgiving or any time you’re craving a taste of nostalgia.
Why you will love this recipe
- Decadent flavor and texture: Perfectly sweet with the most wonderful nutty crunch!
- No corn syrup: There’s truly no need for corn syrup in pecan pie! This one is just as delicious as the traditional!
- Simple ingredients: Uses pantry staples for easy, classic flavors.
- Holiday favorite: It doesn’t feel like the holidays without a pecan pie to enjoy!
Amazing!!! I made this a few days ago to test it and am going to make it again for Thanksgiving.
— Lynn
Ingredients you’ll need
A pecan pie without corn syrup can be just as luscious and irresistible as the classic! This recipe combines ingredients that create that rich custard filling naturally. Scroll to the recipe card for exact measurements.
- Pie crust: The base of the pie, providing a buttery and flaky foundation for the rich filling. I typically use store-bought pie crust for convenience but my homemade pie crust is really delicious.
- Pecans: The star of the pie! Provides a satisfying crunch and deep nutty flavor.
- Eggs: Helps to bind the filling together.
- Brown sugar: Adds sweetness and a caramel-like depth that complements the pecans.
- Granulated sugar: For extra sweetness.
- Vanilla extract: For cozy warmth.
- All-purpose flour: Just a touch thickens the filling enough to create the perfect texture.
- Unsalted butter: Melted butter adds richness and a velvety smoothness to the filling.
- Salt: A pinch of salt balances the sweetness.
Variations and substitutions
Here are a few ideas for ways you can customize this recipe to make it your own:
- Dairy free: Keep this dairy free by using a vegan butter. Be sure to check the ingredients for the crust too!
- Boozy twist: Add a splash of bourbon or rum in place of some vanilla extract for a warm, spiced note.
- Chocolate addition: Fold in a handful of chocolate chips for a chocolate pecan pie.
- Crust options: Use a gluten-free pie crust if needed, or swap for a graham cracker crust for a different texture.
- Classic recipe: Want to try my grandma’s pecan pie recipe that has been in our family for probably 100 years? It sure is tasty, but does contain corn syrup!
How to make this recipe
This corn syrup-free pecan pie is surprisingly easy to make. With only a handful of ingredients, everything gets mixed together in just one bowl. In no time, you’ll have an impressive, delicious pie with minimal fuss.
Step 1: Roll the pie dough on a lightly floured surface into an 11-inch circle. Then, lay it over a 9-inch pie pan.
Step 2: Use scissors or a sharp knife to trim any extra dough, leaving about ½ inch of overhang around the edges. Fold the excess dough under and crimp or flute the edges by pressing an index finger from one hand into the edge of the dough, between the thumb and index finger of your other hand. Repeat this around the entire edge. Chill the shaped pie crust in the fridge while you prepare the filling.
Step 3: Preheat the oven to 400°F and place an oven rack in the middle of the oven. Using a large knife, chop 1 cup of pecans and set aside the rest for decorating the top of the pie.
Step 4: In a large bowl, whisk the eggs and sugars until fully combined. Then, stir in the vanilla, salt, melted butter, and flour.
Step 5: Take the pie shell out of the refrigerator and sprinkle in the chopped pecans. Carefully pour the pecan pie filling over the top.
Step 6: Arrange the remaining pecan halves on top of the pie for decoration.
Step 7: Bake the pie at 400°F for 10 minutes, then turn down the oven to 350°F and bake for a further 35-40 minutes until the filling has set. There should still be a slight jiggle to the center of the pie once it has finished baking. It will firm up as it cools. Cool to room temperature on a wire rack before serving.
Helpful tips
- Get creative with the pecans: You can make your pie look fancy by arranging the pecans in pretty patterns on top of the pie before baking. Or just toss them on randomly, but make sure you use enough so there’s pecan goodness in every bite.
- Keep an eye on the crust: If the edges of the crust start to brown too quickly, cover them with a piece of aluminum foil or a pie shield to prevent burning.
- Cool completely: Let the pie cool completely before slicing to allow the filling to set properly. This will make slicing cleaner and easier. I like to make my pie the day before Thanksgiving! And I just leave it out at room temp.
Frequently asked questions
No, you don’t need to pre-bake or blind bake the pie crust. Everything bakes all together, crust and filling, at the same time.
If your filling turns out runny, it’s probably because the pie is underbaked and didn’t set. It should be baked until the filling is puffed and only slightly wobbly in the center. The filling will continue to set as it cools.
My family enjoys this dessert with either a scoop of vanilla ice cream or a dollop of whipped cream!
Storage recommendations
To store pecan pie, cover it loosely with plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. If you need to store it longer, place it in the refrigerator for up to 4 days. Be sure to allow the pie to cool completely before storing to prevent condensation.
To freeze, let the pie cool completely, wrap it in plastic wrap and foil, label with the date, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
More Thanksgiving pies to try
- Healthy Pumpkin Pie
- Homemade Sweet Potato Pie
- Apple Crumb Pie
- Pear Pie
- No-Bake Chocolate Pudding Pie
- Classic Apple Pie
- Mini Pecan Pies (also with no corn syrup)
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Pecan Pie without Corn Syrup
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup pecans + about 1/2 cup more for topping , (can use more or less for the top)
- 3 large eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
Pie crust
- Roll the pie dough on a lightly floured surface into an 11-inch circle. Then, lay it over a 9-inch pie pan.
- Use scissors or a sharp knife to trim any extra dough, leaving about ½ inch of overhang around the edges.
- Fold the excess dough under and crimp the edges by pressing an index finger from one hand into the edge of the dough, between the thumb and index finger of your other hand. Repeat this around the entire edge.
- Chill the shaped pie crust in the refrigerator while you prepare the filling.
Filling and baking
- Preheat the oven to 400°F and place an oven rack in the middle of the oven.
- Using a large knife, chop 1 cup of pecans and set aside the rest for decorating the top of the pie.
- In a large bowl, whisk the eggs and sugars until fully combined. Then, stir in the vanilla, salt, melted butter, and flour.
- Take the pie shell out of the fridge, sprinkle in the chopped pecans, and carefully pour the filling over them.
- Arrange the remaining pecan halves on top of the pie for decoration.
- Bake the pie at 400°F for 10 minutes, then turn down the oven to 350°F and bake for a further 35-40 minutes until the filling has set. If the edges of the crust are browning too fast you can tent the pie with a piece of foil while it bakes. There should still be a slight jiggle to the center of the pie once it has finished baking. It will firm up as the pie cools.
- Let the pie cool to room temperature before serving.
Notes
Did you make this recipe?
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This recipe was originally published in 2018. It was updated and republished in 2024.
My family loved this pie. I plan to continue using this recipe.
I have made this pie several times and everyone I have served it to have all said its the best pecan pie they have ever had!
Outstanding! A friend made this pie and gave some to me this Thanksgiving, this is by far THE BEST pecan pie I’ve ever had in my life and I love that it’s healthier!
Amazing!!! I made this a few days ago to test it and am going to make it again for Thanksgiving.
Excellent recipe!!! My whole family thoroughly enjoyed!
I wish I could give 100 stars!!! I made this for Thanksgiving this year and delivered some to family members and WOW! It was a hit! My Nanny said that it’s the best pecan pie she has ever had…..and we have a whole family and church full of amazing bakers so that speaks volumes!
Since I first made this a couple of years ago, my husband wants ONLY THIS pecan pie. Everything about it is perfect!!
Great recipe! I made this for my Mom and brother for our Christmas Eve dessert, and they LOVED it!