Pecan Pie without Corn Syrup

This Pecan Pie is made without corn syrup or maple syrup, serves as a 9-inch pie, and isn’t overly sweet. It stays moist without the syrup and is perfect for making a day ahead.

👉 This recipe has been perfected based on reader feedback! It uses less filling for the ideal crust-to-filling ratio in a 9-inch pie pan. A secret ingredient keeps it moist without syrup, and it’s not 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

9-inch pie dish

Ingredients

1 homemade pie crust (click link for recipe)
1 ½ cups toasted pecans coarsely chopped

For the filling

2 large eggs
½ cup melted unsalted butter (1 stick) (not hot)
1 cup packed dark brown sugar
2 tablespoons milk
1 ½ teaspoons cornstarch
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Prepare the crust

Roll. 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.
👉 This pie has less filling than traditional pecan pies, so I recommend using a 9-inch pie dish rather than a larger 10-inch one for the best crust-to-filling ratio.
Shape and chill. 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. Place the pie dish in the fridge until you make the filling.

Make filling and bake

Preheat oven to 400°F.
Mix filling. Whisk all the filling ingredients (2 eggs, 1 cup packed brown sugar, 1 stick melted butter, 2 tablespoon milk, 1 ½ teaspoon cornstarch, 1 teaspoon vanilla and ¼ teaspoon salt) in a large bowl and whisk until smooth, about 20 seconds. Add the chopped pecans and mix well.
👉 A couple of readers on Pinterest have mentioned that they prefer fewer pecans. If you’d like more filling, you can reduce the amount from 1½ cups to 1 cup. However, I find that 1½ cups gives the pie the best balance of filling and toasted pecans.
Fill and bake. Pour the filling into the prepared pie crust and bake for 5 minutes. Reduce the oven temperature to 350°F and bake for another 30–35 minutes, until the crust is golden. The filling may look slightly puffed, but it will settle as the pie cools.
Serving. Let the pie cool completely for several hours, then cover it with foil or plastic wrap and keep it at room temperature. I prefer serving this pie several hours after baking or the next day (perfect for Thanksgiving), once the butter has firmed up and the filling has set into a perfectly moist, delicious texture.

Video

Notes

Use a 9-inch pie dish – This recipe has less filling than traditional pecan pies, so a 9-inch dish gives you the best crust-to-filling ratio. A 10-inch dish will make the filling layer too shallow.

Toast the pecans – Toasting brings out their nutty flavor and adds extra depth to the pie.

Choose dark brown sugar – After testing different sweeteners, I found that dark brown sugar gives this pie the best flavor, sweetness, and consistency. Light brown sugar works, too, but the caramel flavor will be milder.

Make it a day ahead – I recommend baking the pie a day before serving. This gives the filling plenty of time to cool and set, creating moist, smooth slices. Once completely cool, cover the pie with foil.

Store leftovers properly – Keep the pie covered at room temperature for up to 1–2 days, then refrigerate any remaining slices.

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