Pecan Pie Without Corn Syrup
This pecan pie without corn syrup offers a delightful alternative to the traditional recipe, balancing sweetness with rich, nutty flavor. It’s a perfect choice for those who want a more subtle, less sugary filling.
Using brown and white sugars, along with a touch of flour, creates a filling that thickens naturally, ensuring a beautifully set pie without the heaviness of corn syrup. The addition of whipped cream and fresh mint enhances its festive appeal.
Whether for Thanksgiving, Christmas, or any special occasion, this pecan pie is sure to impress guests with its perfect texture and unforgettable flavor. Add a dollop of whipped cream for an extra indulgent touch.
Pecan Pie Without Corn Syrup – Ingredients
The base of this pecan pie relies on the richness of eggs, which provide structure and a velvety texture to the filling. Brown sugar contributes deep, molasses-like sweetness, while white sugar balances the flavor for a smooth taste.
Melted butter brings a comforting richness, infusing the pie with a tender, melt-in-your-mouth consistency. Flour thickens the filling just enough to create a perfectly set, satisfying bite. Chopped pecans add crunch and nutty depth, complemented by optional pecan halves for an elegant topping.
A hint of vanilla extract and a splash of milk round out the flavor, creating a delightful contrast to the sweetness and nutty richness, making each slice unforgettable.
Pecan Pie Without Corn Syrup – Recipe Tips
- Ensure Room Temperature Eggs: Using eggs at room temperature ensures a smooth, well-blended filling. Cold eggs can cause the melted butter to firm up and create a lumpy texture. Let them sit out for about 30 minutes before starting the recipe for the best results.
- Perfecting the Pie Shell: To avoid a soggy crust, consider blind baking the pie shell for 5–7 minutes at 400°F before adding the filling. This helps the crust hold its shape and prevents it from becoming too soft during baking. Simply line the pie shell with parchment paper and fill it with pie weights or dried beans.
- Avoid Overbaking: Keep a close eye on your pie during the final 30-40 minutes of baking at 350°F. Once the filling is set and a toothpick inserted into the center comes out clean, it’s done. Overbaking can cause the filling to dry out, so check early to avoid this.
What to Serve with Pecan Pie Without Corn Syrup
- Fresh Whipped Cream: A dollop of freshly whipped cream is the perfect companion to balance the richness of the pecan pie. Its light and airy texture contrasts wonderfully with the dense, nutty filling, making each bite even more indulgent.
- Vanilla Ice Cream: The creamy, smooth texture of vanilla ice cream pairs beautifully with pecan pie, providing a cool, sweet contrast to the warm pie. The subtle flavor of vanilla complements the toasted nuts, creating a harmonious dessert experience.
- Cranberry Sauce: For a tart twist that cuts through the sweetness of the pie, serve it alongside fresh cranberry sauce. The vibrant, zesty flavors of the cranberries add a refreshing touch that enhances the overall flavor profile of your dessert spread.
FAQ – Pecan Pie Without Corn Syrup
- Can I use a store-bought pie shell for this recipe? Yes, a store-bought pie shell works perfectly for this recipe, saving you time. Just make sure to pre-bake it as mentioned in the recipe tips for the best result.
- How can I make this pie ahead of time? You can bake the pie up to two days in advance. Let it cool completely, then cover and store it in the refrigerator. Bring it to room temperature before serving for the best texture.
- Can I make this recipe gluten-free? Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the pie shell as well, and opt for a gluten-free option if necessary.
- What can I substitute for the butter if I want a dairy-free version? You can swap the unsalted butter for a dairy-free butter alternative or use coconut oil for a slight hint of coconut flavor. Both will work well in this recipe and maintain its rich texture.
Pecan Pie Without Corn Syrup
Ingredients
- 2 large eggs at room temperature
- 1 cup light brown sugar
- ½ cup unsalted butter melted and cooled
- ¼ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 9-inch unbaked pie shell
- Pecan halves optional
Instructions
- Preheat the oven to 400°F (205°C). Gather all the ingredients for the pie.
- In a large bowl, whisk the eggs until frothy. Then, whisk in the melted butter. Incorporate the brown sugar, white sugar, and flour, mixing until fully combined.
- Stir in the milk and vanilla extract. Once well mixed, fold in the chopped pecans.
- Pour the filling into the unbaked pie shell. Optionally, decorate the top with pecan halves.
- Bake in the preheated oven for 10 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 30 to 40 minutes, or until the filling is set.
- Allow the pie to cool to room temperature before serving. Enjoy!
