Pecan Pie without Corn Syrup

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!

Course Dessert

Cuisine American

Keyword pecan pie, pecan pie no corn syrup, pecan pie recipe without corn syrup, pecan pie without corn syrup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 300kcal

Author Maria Doss

Equipment

Pie dish

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.

Video

Notes

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 a 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

Nutrition