This Pecan Pie without Corn Syrup is an easy homemade pie recipe! It’s baked in a buttery, flaky homemade pie crust and filled with a creamy, not-too-sweet brown sugar filling loaded with toasted pecans — no need to prebake the crust! The filling is thinner than traditional pecan pies — perfectly balanced with the buttery crust, without being overly sweet!
No Thanksgiving dinner is complete without a classic pecan pie — and if you’ve got leftover pie dough, you’ll love these pie crust cookies too! They’re made from pie dough scraps and shaped to look like adorable mini pecan pie wedges.
A traditional pecan nut pie recipe typically relies on corn syrup, which—when combined with eggs—helps bind the filling and ensures it sets properly without crystallizing.
When developing my pecan pie without corn syrup, my goal was to use simple, pantry-friendly ingredients while still delivering a pie that sets beautifully and isn't overly sweet.
I used dark brown sugar for a rich, caramel-like flavor and added a secret ingredient — 1 teaspoon of cornstarch — which subtly thickens the pecan filling, giving it a wonderfully smooth, creamy texture.
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Reasons to love this no corn syrup pecan pie
- Perfectly sweet, not overly sugary. Most pecan pie recipes use a full cup of corn syrup and white sugar, but this version uses just one cup of dark brown sugar for a balanced sweetness and rich, caramel flavor — no corn syrup needed.
- Built on a buttery, flaky homemade crust. It starts with an all-butter pie crust that’s golden, crisp, and melts in your mouth.
- Made with just 5 simple ingredients. No complicated steps or hard-to-find items — just pantry basics.
- No need to pre-bake the crust. A quick blast of high heat helps the crust brown and crisp up, then it finishes baking gently to set the gooey filling.
- The best texture — crisp and gooey. Toasted pecans on top add crunch, while the creamy, caramelly filling underneath stays soft and rich.
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
- Pie crust - I use my favorite homemade all butter pie crust. The recipe yields enough dough for one single 9-inch pie and is perfect for this pecan pie recipe without corn syrup.
- Pecans - Toasted pecans is absolutely essential! Toasting nuts helps draw the natural oils, makes them crunchier, and truly enhances the flavor. If you need a refresher on how to do this, check out my post on how to toast pecans.
- Eggs - Eggs bind and hold the filling together.
- Brown sugar - I prefer using dark brown sugar for its deeper and richer molasses flavor.
- Butter - Use unsalted butter and make sure it's not hot before adding it to your egg mixture.
- Flavorings - I keep it simple and use vanilla extract and salt. If you'd like to experiment with different flavorings, then check out some ideas below.
Pecan Pie without Corn Syrup
Equipment
Ingredients
- 1 Homemade pie crust click link for recipe
- 1 ½ cups toasted pecans divided
Filling
- 2 large eggs
- ½ cup melted unsalted butter (1 stick) not hot
- 1 cup packed dark brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Prepare the crust
- Prepare the homemade pie crust according to the recipe instructions or use store-bought crust. Roll the crust into about 13-inch diameter and transfer to a 9-inch pie dish.
- Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the photo, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Use your fingers to flute the edges.
- Coarsely chop 1 cup toasted pecans and leave the remaining ½ cup whole. 👉 Please note that a couple of readers on Pinterest have shared feedback suggesting that they would have preferred lesser pecans. So, If you prefer a higher filling-to-pecan ratio, consider using a total of 1 cup of pecans instead of the suggested 1 ½ cups.
- Evenly spread the chopped pecans into the rolled-out pie crust and place the pie dish in the refrigerator to chill while you prepare the pecan pie filling.
Make filling and bake
- Preheat oven to 400°F.
- Whisk all the filling ingredients (eggs, brown sugar, melted butter, cornstarch, vanilla and salt) in a large bowl and whisk until very smooth, thick and creamy.
- Pour into the prepared pie crust and top with reserved ½ cup whole pecans in a desired pattern.
- Place in oven and bake for 5 minutes. Reduce oven temperature to 350°F and continue baking for 30 to 40 minutes, until it doesn't jiggle much when you shake it but the center is still soft when you touch it. If your pecans are browning too quickly then cover loosely with foil. 👉 It might look puffed with cracks, but it will deflate as it cools.
- Cool completely allowing the custard to set for atleast 2 to 4 hours. Slice, and serve with vanilla ice cream or whipped cream, if desired.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Flavoring variations
- Bourbon : Add 1 to 2 tablespoons of bourbon to the egg mixture when you stir in the toasted pecan nuts. I recommend mixing in 1 teaspoon of additional cornstarch to compensate for the additional liquid.
- Chocolate: Add ¾ cup semisweet chocolate chips or cocoa powder to the egg mixture. Adding a layer of chocolate ganache to the cooled pie is also a delicious addition.
- Maple: Reduce the brown sugar and substitute some pure maple syrup.
- Coffee: Mix 1 tablespoon of espresso or mix in instant coffee granules into the filling. Like the tiramisu tres leches cake, coffee flavored desserts are interesting and irresistible.
- Spice: Add warm spices like cinnamon, nutmeg, or cloves to the filling for a cozy fall vibes.
- Coconut: Mix shredded coconut into the filling.
- Salted Caramel: Drizzle salted caramel sauce over the top.
- Ginger: Incorporate grated fresh ginger or ground ginger for a warm and spicy kick.
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How to make pecan pie without corn syrup?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1 & 2. Whisk eggs, melted butter, brown sugar, cornstarch, vanilla extract and salt in a large bowl, until very smooth, thick and creamy.
3 & 4. Evenly spread the chopped pecans into the rolled-out pie crust and place the pie dish.
5. Pour the prepared filling into the prepared pie crust.
6. Top with reserved ½ cup whole pecans. Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F and continue baking for 35 to 45 minutes, until it doesn't jiggle much when you shake it but the centre is still soft when you touch it. It will continue to firm up as it cools.
It will be puffed with cracks and will look extreme, but it will deflate as it cools.
Tip: If you notice your pecans starting to brown too quickly, it's advisable to cover your pie with foil loosely. Check your pie's status after 25 minutes of baking, and then check approximately every 10 minutes afterward.
How to serve?
Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. I like to pair with a scoop of vanilla ice cream or whipped cream for an irresistible dessert. For an irresistible dessert mashup, try our mini pecan pie cheesecake!
Love pecans? Don’t miss these cozy favorites: stovetop candied pecans, pecan snowball cookies, and our comforting butternut squash casserole topped with a buttery pecan topping.
Make ahead and freezing instructions
Make ahead: Pecan Pie can be made 1-3 days in advance. Allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. I often make it a day ahead, tent it lightly with aluminum foil, and leave it on the counter. I've never had an issue.
Freezing instructions: It is a great holiday dessert to make ahead of time and freeze. Wrap the cooled pie in a double layer of plastic wrap, then double wrap in foil, and freeze for up to two months. To serve, thaw the frozen pecan pie without corn syrup overnight in the refrigerator, before bringing it to room temperature.
Recipe tips
- Glass pie dish - As I mentioned in my homemade pie crust recipe, glass dishes distribute heat evenly, ensuring that the bottom cooks thoroughly.
- Use toasted pecans - It adds depth of flavor and crunch.
- Dark brown sugar - After experimenting with various sweetener options, I found that dark brown sugar is the best choice for achieving the perfect consistency, taste, and sweetness.
Recipe FAQs
You'll be able to tell that your no corn syrup pecan pie is fully cooked when you can gently shake the pie dish, and you observe that the center isn't excessively jiggly, while the outer edges are firmly set. Additionally, take note that the filling will puff up and develop cracks during baking, but it will naturally deflate as it cools.
Make sure to bake your pie for the recommended time, and it shouldn’t be jiggly when it’s done. Most importantly, let it have plenty of time to cool and set up. Also, overmixing the filling can add excess air to the filling, leading to a lighter texture, which may result in a runny pie.
Yes, since this is an egg-based pie, it should be refrigerated. Be sure to wrap it well with several layers of plastic wrap or foil before storing to prevent it from absorbing any lingering refrigerator odors. I personally find that it can be stored on the kitchen counter for up to a day without any issues.
More Easy Pie Recipes
Looking for more cozy Thanksgiving desserts that are easy yet impressive?
- Butternut squash pie is rich, smooth, custard-like, and perfectly spiced. Made with roasted butternut squash, it’s a delicious twist on pumpkin pie and will become a favorite Thanksgiving dessert!
- Sweet potato pie features a buttery, flaky crust filled with an ultra-creamy, smooth sweet potato filling and topped with clouds of brown sugar whipped cream.
- If you love pecan pie, then you'll adore these mini pecan pie cheesecakes! Nestled in a pecan graham cracker crust, each creamy cheesecake they are generously topped with a luscious, gooey caramel pecan sauce that’s simply irresistible.
- Apple hand pies have an irresistibly warm, spiced apple filling wrapped in a homemade buttery, flaky pie crust. It is handheld, adorable, and eliminates the need for slicing and serving.
- Persimmon galette is an easy yet stunning fall dessert! A buttery, flaky crust is filled with sweetened Fuyu persimmons, baked until golden and crisp, and finished with a drizzle of honey syrup.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
David Y
A really good and easy recipe, give it a try! It's amazing! God bless you all!
Haley D
My pie is still in the oven, but I love everything about this recipe. Haven’t tasted it yet, but I want to add that I did over mix my feeling and now my pie looks foamy while cooking. I’ll make another comment/rating after tasting.
Maria Doss
That’s wonderful to hear! Can’t wait to hear your thoughts once you’ve had a chance to try it - Maria
Haley D
Learn from my mistakes!
Don’t over mix filling, don’t over cook pecans and I ended up having to add about 4 tbs of cold water to the crust to get it right. While baking, I realized I over mixed the filling, because it was foamy and cooking fast. I guess too many air bubbles? This was my first homemade crust and first pecan pie. The crust was pretty easy and so was the filling, I’ll be making again in a couple days, this was my trial run haha. My only issue I don’t know the answer or reason to, I feel like there wasn’t enough filling. It seemed thin.
Maria Doss
The filling is slightly thinner than traditional pecan pies — perfectly balanced with the buttery crust and not overly sweet! If it seems to be baking a little too quickly, simply bake it fully at 350°F instead of starting at 400°F. Wishing you a wonderful Thanksgiving!