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.

The Best Pecan Pie Recipe (Without Corn Syrup!)

Name: The Best Pecan Pie Recipe (Without Corn Syrup!)
Prep time: 15 min
Cook time: 55 min
Total time: 3 h 10 min
Cuisine: American
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

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.

Author: Grace
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

Scale

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

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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

Find it online: https://www.eatswithsoul.com/pecan-pie-recipe-3/