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