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!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 50

Total Time 1 20

Servings slices

Calories 241

Author Kim

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

Storage: For short-term storage, cover the pie with foil or plastic wrap and keep it at room temperature for up to 2 days. For longer storage, refrigerate it covered or in an airtight container for up to 4 days. 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.

Nutrition