Making pecan pie without corn syrup is as easy as pie! (bad pun intended.) Pecan pie satisfies everyone’s sweet tooth and no Thanksgiving or Christmas dinner is complete without a pecan pie on the table! However, this recipe doesn’t use corn syrup, so whether you ran out of it or simply don’t want to use corn syrup, this is the recipe for you!
Pecan Pie Without Corn Syrup
Now, I’m not claiming that this is a true-to-the-South pecan pie, because I don’t put corn syrup in this recipe and that is standard for most traditional pecan pies. BUT if you are looking for a corn syrup free pecan pie, this is the recipe for you! It’s still delicious and full of ooey-gooey pecan goodness! I might have a pecan pie bake bake-off in my kitchen one day, one with corn syrup and then this recipe and see what I like the best. While traditional, you use up to one cup of corn syrup in the recipes, and that is a LOT if you are someone that isn’t fond of corn syrup!
Ingredients for Pecan Pie
This is just a list of ingredients for you to skim over and see if you have them or need to shop, the exact amounts of ingredients are listed in the printable recipe card below!
- Pre-made pie crust or homemade pie crust
- Brown sugar
- White granulated sugar
- Half & half
- Vanilla extract
How to Make Pecan Pie
- Roll out your pie crust into a pie plate, crimping the sides with a fork or with your thumbs.
- Beat the eggs in a bowl until foamy, then add in the sugar and butter, mixing into dissolved
- Add in your flour, cinnamon, salt, heavy cream, and vanilla and mix to combine
- Carefully fold in your pecans and then pour the mixture into the pie crust
- Bake for 45-50 minutes, OR until just jiggly in the center
How to Tell When Your Pie Is Done
The key with this recipe is to keep an eye on the crust than the filling – when cooked properly, the filling should be mostly set, with a little bit of jiggle still left in the middle if you shake it. This is fine, though, because it will keep setting as it cools, resulting in a perfectly cooked pie once properly rested and at room temperature.
The top might crack a bit, don’t worry that is normal. Just make sure that the filling is cooked with a wee little jiggle in the middle and it will be great!
How to Prevent the Crust from Browning too Much
If there is one eternal problem that pie bakers suffer from, it is the tendency to burn their crust while baking the pie. The filling bakes up just fine, the crust, however, is likely to overbake if not watched carefully. Different ovens have different temperature spots, so you might find your crust burning before your pie is even starting to set.
If this happens, tent the whole pie with a loose covering of foil, making sure to cover the edges. This will stop the crust from darkening any more, while still allowing the pie to continue to cook and set up properly.
I always have to cover my pie crusts no matter what oven I use, it’s the the way of pies.
How to Freeze Pecan Pie
Pecan pie freezes exceptionally well. Simply bake it up and let the pie cool completely at room temperature. To store, wrap the pie securely in plastic wrap (any air getting in is how freezer burn happens) then in aluminum foil.
Freeze for 6-8 weeks. (This is standard baking advice but man my Grandma had pies frozen for 6 months and they were still amazing. Choice is up to you.)
To serve the frozen pie, thaw the frozen pie in the refrigerator then let it sit out on the counter to bring it to room temperature for serving. You can heat it a little in the oven at 300 °F for 15-20 minutes if you want it warm.
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Pecan Pie Without Corn Syrup
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Karlynn Johnston
- 1 pie crust pre-made or homemade
- 3 large eggs beaten
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter melted
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans lightly chopped, leave a lot whole
- Preheat your oven to 350°F.
- Roll out the pie crust and place in pie plate, crimping the sides all around with fork tines or pinching between your thumb and fingers.
- In a medium bowl, beat the eggs until foamy.
- Add in the sugars and butter. Mix until the sugars are dissolved.
- Add in the flour, cinnamon, salt and heavy cream and vanilla and mix. Whisk until the flour is completely incorporated.
- Add in the pecans and mix to coat.
- Pour into the prepared pie plate. The pecans will float to the surface and middle. If desired you can place some on top for decoration, just make sure that you dunk them and coat them in the pie mixture, so they don't burn and dry out on top.
- Bake the pie for 35-40 minutes—cover the crust if it gets to dark towards the end.
- Center will still be jiggly and will continue to set as it cools.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.