Go Back

Pecan Pie Without Corn Syrup

This pecan pie, free from corn syrup, offers a balanced sweetness that highlights the rich flavors of its ingredients. The filling is thickened using eggs, brown and white sugars, and a touch of flour, ensuring a perfectly set pie that will be the star of your holiday gatherings. For an extra indulgence, top each slice with a dollop of whipped cream and a sprig of fresh mint.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 People
Course: cake
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400°F (205°C). Gather all the ingredients for the pie.
  2. 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.
  3. Stir in the milk and vanilla extract. Once well mixed, fold in the chopped pecans.
  4. Pour the filling into the unbaked pie shell. Optionally, decorate the top with pecan halves.
  5. 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.
  6. Allow the pie to cool to room temperature before serving. Enjoy!

Notes

For a decadent twist, add ½ cup of semisweet chocolate chips along with the pecans in Step 4.