Do you love the rich, nutty, and gooey goodness of a classic, from-scratch Pecan Pie, but find yourself looking for a delicious and traditional recipe that is made without any corn syrup? You’ve found it! This incredible, easy, and completely foolproof Pecan Pie uses a simple, stir-together brown sugar and butter filling that is deeply flavorful and bakes up into a perfect, rich, and custardy slice every single time.
This isn’t just another pecan pie recipe; it’s a guide to creating a timeless Southern classic using simple, wholesome pantry staples. We’ll show you how to create a rich, buttery, and perfectly sweet filling that lets the flavor of the toasted pecans and brown sugar truly shine. Topped with a beautiful, concentric pattern of pecan halves, this is the stunning, must-have dessert for your Thanksgiving or Christmas table.
Table of Contents
Table of Contents
Recipe Overview: A Classic Pie, Made Simple
What makes this Pecan Pie recipe so spectacular is its incredible, one-bowl filling that uses brown sugar, butter, and eggs to create a rich custard that sets up perfectly without any corn syrup. The recipe is brilliantly designed for both beauty and flavor, using crunchy chopped pecans mixed into the filling and beautiful pecan halves arranged decoratively on top. It’s a wonderfully straightforward, make-ahead-friendly dessert that delivers on all the classic, comforting flavor you expect from a perfect holiday pie.
| Metric | Time / Level |
| Total Time | 2 hours (plus cooling time) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 8 slices |
The Essential Ingredients for This Classic Pie
This recipe uses a handful of simple, classic ingredients to create its signature rich and nutty flavor.
- The Pie Shell: The flaky, buttery vessel for our delicious filling. This recipe is designed to work perfectly with one 9-inch deep-dish unbaked pie shell, whether you use your favorite homemade pastry or a high-quality, store-bought refrigerated pie crust for a convenient shortcut.
- The “No Corn Syrup” Filling: This is the sweet, rich, and custardy heart of our pie.
- Brown & Granulated Sugar: A combination of both sugars provides a complex sweetness. The packed light brown sugar lends a deep, rich, caramel-like flavor from its molasses content, while the granulated sugar adds a clean sweetness.
- Melted Butter & Milk: A generous amount of melted, salted butter adds an incredible, savory richness that balances the sweetness, while a touch of milk helps to create a smooth, custardy texture.
- Eggs & Flour: The large eggs are the primary binder that causes the filling to set up into a beautiful, rich custard. A single tablespoon of all-purpose flour acts as a simple, additional thickener that helps to guarantee a perfect, sliceable set.
- The Pecans (Two Ways!): The star of the show!
- Chopped Pecans: A full cup of chopped pecans is stirred directly into the filling, ensuring you get a wonderful, nutty texture in every single bite.
- Pecan Halves: A cup of beautiful pecan halves is artfully arranged on top of the pie before baking. This not only looks stunning but also creates a wonderfully crunchy, toasted top layer.
Step-by-Step to the Perfect Pecan Pie
This recipe is wonderfully simple. The filling comes together in just one bowl!
Step 1: Prepare the Oven and Pie Shell
First, preheat your oven to 325°F (165°C).
Prepare your 9-inch deep-dish pie shell in your pie pan. If you are making it from scratch, be sure to crimp the edges decoratively.
Step 2: The Easy, No-Corn-Syrup Pecan Filling
In a single large mixing bowl, add the 1 cup of packed light brown sugar, the 1/2 cup of granulated sugar, and the 2 large eggs. Use a whisk to mix the ingredients until they are creamy and well combined.
Add the 1 cup of chopped pecans, the 1/2 cup (1 stick) of melted butter, the 2 tablespoons of milk, the 1 tablespoon of all-purpose flour, and the 1 1/2 teaspoons of vanilla extract.
Stir everything together with a spatula or a wooden spoon until it is all evenly combined.
Step 3: Assemble and Bake Your Beautiful Pie
Pour the prepared filling mixture into your unbaked pie shell.
Now for the beautiful, decorative topping! Carefully arrange the 1 cup of pecan halves on top of the pie filling in a beautiful, circular, concentric pattern, starting from the outside edge and working your way into the center.
Place the pie on a larger, rimmed baking sheet. This will make it easier to transfer in and out of the oven and will catch any potential drips.
Bake for 55 minutes, or until the pie is firm with only a very slight jiggle in the very center when you gently nudge the pan.
Pro Tip (The “Jiggle Test”): A perfectly baked custard pie should not be completely solid when it comes out of the oven. The edges should be set and puffed, but the center (about a 3-inch circle) should still have a slight wobble to it, similar to a pan of Jell-O. It will continue to set up from the residual heat as it cools.
Let the pie cool completely on a wire rack for several hours before slicing and serving. This crucial step is what allows the hot, gooey custard to fully set up into a perfect, sliceable consistency.
The Best Pecan Pie Recipe (Without Corn Syrup!)
A classic recipe for a deep-dish pecan pie with a simple, sweet custard filling. The rich filling is made by mixing brown and granulated sugars with eggs, melted butter, milk, and vanilla. Chopped pecans are stirred into the custard, which is then poured into an unbaked 9-inch deep-dish pie shell. The top of the pie is decoratively arranged with pecan halves before being baked for nearly an hour until the filling is firm with a slight jiggle in the center.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 10 minutes (includes cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter, melted
- 2 tablespoons milk
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
- One 9-inch deep dish pie shell, unbaked
- 1 cup pecan halves
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, mix the brown sugar, granulated sugar, and eggs until creamy.
- Add the chopped pecans, melted butter, milk, flour, and vanilla extract. Stir to combine.
- Pour the filling mixture into the unbaked pie shell.
- Arrange the pecan halves on top of the pie in a decorative circular pattern.
- Bake for 55 minutes. Check for doneness by gently shaking the pan; the pie should be firm around the edges with only a slight jiggle in the center.
- Let the pie cool on a wire rack for several hours to allow the filling to set completely.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- This recipe uses an unbaked pie shell, making it a quick assembly process.
- The filling contains both chopped pecans for texture within the custard and whole pecan halves for a decorative top.
- It is crucial to let the pie cool completely for several hours after baking; this allows the custard filling to set properly for clean slicing.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 550-650
- Sugar: 50-60 g
- Sodium: 250-350 mg
- Fat: 35-45 g
- Saturated Fat: 12-16 g
- Trans Fat: 0 g
- Carbohydrates: 55-65 g
- Fiber: 3-5 g
- Protein: 6-8 g
- Cholesterol: 100-130 mg
Storage and Make-Ahead Tips
Pecan pie is the absolute perfect make-ahead dessert for the busy holiday season.
- Make-Ahead: You can bake this pie completely up to 3 days in advance. Let it cool completely, then cover it and store it in the refrigerator. The flavors will actually meld and become even more delicious.
- Storage: Store the finished, cooled pie, covered, in the refrigerator for up to 5 days.
- Serving: Pecan pie is delicious served chilled, at room temperature, or slightly warmed. To warm a slice, you can microwave it for just 15-20 seconds.
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Creative Recipe Variations
This classic pecan pie recipe is a wonderful base for your own delicious and creative twists.
- Classic Bourbon Pecan Pie: For a traditional, sophisticated Southern flavor, you can add 1 to 2 tablespoons of your favorite bourbon to the filling mixture along with the vanilla extract.
- Decadent Chocolate Pecan Pie: For a rich, gooey, chocolatey version, you can sprinkle 1 cup of semi-sweet or dark chocolate chips over the chopped pecans in the bottom of the crust before you pour in the filling.
- Add a Warm Spice Blend: For a cozy, spiced version, you can whisk 1/2 teaspoon of ground cinnamon and a generous pinch of freshly grated nutmeg into the sugar and flour mixture.
Enjoy a True Holiday Icon!
You’ve just created a truly special, from-scratch dessert that is the very definition of a holiday indulgence. This classic, homemade Pecan Pie, with its gooey, sweet filling and its crunchy, toasted topping, is a rewarding baking project that is guaranteed to be the star of your dessert table. It’s the kind of timeless treat that makes the holiday season feel complete.
We hope you and your loved ones enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake!
Frequently Asked Questions (FAQs)
Q1: Can you really make a delicious pecan pie without any corn syrup?
Yes, absolutely! While corn syrup is a classic ingredient that guarantees a gooey texture, a delicious and perfectly set pecan pie can absolutely be made without it. This recipe uses a combination of brown sugar, butter, and eggs, along with a touch of flour, to create a rich, brown sugar-based custard that bakes up beautifully.
Q2: Will my no-corn-syrup pecan pie still be gooey?
The texture of this pie will be slightly different from a corn syrup-based pie, but just as delicious! It will be less of a translucent, super-gooey gel and more of a rich, soft, and opaque brown sugar custard, similar to the filling of a chess pie or a butter tart. It is incredibly rich and will set up perfectly for slicing.
Q3: Should I use a pre-baked (blind-baked) or an unbaked pie shell for this recipe?
This recipe is designed to be baked in an unbaked pie shell. The long, moderate bake time of 55 minutes is enough for both the filling to set and the bottom crust to cook through completely.
Q4: How do I keep my pie crust edges from getting too dark or burning?
The thin, exposed edges of a pie crust will always brown much faster than the rest of the pie. A pie shield or a simple, homemade ring of aluminum foil is the perfect tool. If you notice during the bake that your crimped edges are getting too dark before the filling is set, simply cover just the edges with a foil ring for the remainder of the baking time.
Q5: Is it really necessary to toast the pecans before I put them in the pie?
While it’s an optional step, it is highly recommended and makes a huge difference in the final flavor! Toasting the pecans in a dry skillet or in the oven for a few minutes brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor and a crispier texture.