Old Fashioned Pecan Pie Recipe without Corn Syrup
You will need one unbaked pie crust to make this pie.
This post has affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support.
The first time I tasted an Old Fashioned Pecan Pie I was hooked, a true blue pecan pie lover. It was crispy and chewy, and the flavor was out of this world delicious. I didn’t know it then but I was tasting a no-corn syrup pecan pie!
Then I tried to make my own, following a popular corn syrup-based pecan pie recipe. My first pecan pie was too sweet. That began the long hunt for a good Pecan Pie recipe. I wanted a Pecan Pie without Corn Syrup, but I didn’t know it at the time.
Best Pecan Pie Recipe?
When I first started looking for a Pecan Pie Recipe that wasn’t too sweet and had a lot of flavors I didn’t know exactly what I was looking for. All I knew was that I just hated the overpowering sweetness of the corn syrup. What I did know is that I wanted something old-fashioned and not too sweet. I found it in an old Betty Crocker recipe book from the 1940s, with a few tweaks it’s been my go-to for a Pecan Pie without Corn Syrup ever since.
Ingredients needed:
- brown sugar
- melted butter but cooled to room temperature
- eggs
- sugar
- flour
- pecan halves or chopped pecans
- sea salt or regular don’t use kosher
- milk
- vanilla extract
Tools You Need
- wooden spoon
- large bowl
- pie pan
- saucepan
- wire rack
- piece of aluminum foil
Substitute for Corn Syrup in Pecan Pie
I was surprised that the traditional pecan pie recipes didn’t call for molasses or pure maple syrup as a corn syrup substitute. Nope. They called for brown sugar and just a little white sugar. And that’s IT!
No 2 cups of corn syrup in this pie that’s for sure! Occasionally I’ve added a dollop of molasses instead of
Will my Pecan Pie Be runny if I don’t use Corn Syrup?
I get this question A LOT. If you leave the corn syrup out of your pie you don’t have to worry about the pecan pie filling being runny. The egg in this recipe AND the flour work together to make a perfect filling that sets up as the pie cools.
It’s not runny at all and it’s perfectly set every time. If you’re worried about your pie not setting up pop it in the fridge for an hour or so. That will really help it set up. But I’ve never had one of these pies be runny unless I messed up on the ingredients.
I’ve never made a pie before!
If you’ve never made a pie before I’ve got the best pie crust recipes for you to use. But IF the thought of making a PIE CRUST has you worried try my Pecan Pie Bars. No corn syrup in my bars!
And if you’re going to make a pie why not use my All Butter Pie Crust Recipe?? It is truly easy with a food processor and I have two different videos walking you through making it. I think its flavor makes it the best crust for a pecan pie.
Once you start making homemade pie crusts you’ll never go back. Also if you don’t like an All-Butter Crust try my Easy Homemade Pie Crust recipe that uses shortening! And not to worry you can make it in a food processor too.
My recipes will give you perfect crusts made in under 10 minutes. Oh but do remember you should definitely chill them for at least 4 hours before baking them off.
Store-bought crusts are also fast but you run the risk of a cracked pie crust when you use them. You can also use a frozen pie shell if that makes it easier for you!
Tips for making a great pie dough/crust:
- KEEP EVERYTHING COLD
- The secret to quick and easy pie dough?? A food processor!
- don’t stretch your dough to fit the pan, it will shrink
- No baking room-temperature pie dough, it’ll puddle up in your pan
- MAKE ONE BEFORE YOU HAVE TO SHARE A PIE, don’t try to make a pie crust for the first time if you want to impress people, try to make one in advance so you know how it works!
What size Pie Pan should I use??
This is an old-fashioned pie and it’s made to fit best in a 9-inch pie pan. No deep dish, nothing super fancy. I use and love this Pyrex Pie Pan. But you can use a metal pie pan too if you want to super chill your pie crust before baking! I have them linked below in the recipe card if you want to see what they look like,
Want to Make Variations like Mini Pecan Pies?
You can!
- Try this recipe for Mini Pecan Pies without Corn Syrup. They’re compact, packable, and perfect for sharing!
- Or I just perfected my Maple Pecan Pie, you should totally try it!
- Want to make cookies? Try my Pecan Pie Cookies they also are made without corn syrup
Is this THE BEST PECAN PIE RECIPE??
I think it is! But here’s what other people are saying about this recipe:
“I have only had a bite of pecan pie here and there. It always looked too nauseatingly sweet! I decided to try your recipe yesterday for Thanksgiving. Oh. My. Stars. It is wonderful! Everybody loved it! Thanks so much!”
From a reader in response to another comment
“I’m allergic to corn…thank you soooo much!!!! And I’ve missed, missed, missed the delectable confection of the most wonderful nutpie on the planet! Thank you, thank you!!”
from a happy reader who found a recipe she can eat
Pecan Pie without Corn Syrup
You will need one unbaked pie crust to make this pie.
Ingredients
- 1 prepared pie crust fitted in a 9-inch pie pan no deep dish pans needed!
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 TBSP all-purpose flour
- pinch salt
- 1/2 cup melted butter cool but not cold
- 2 TBSP milk
- 2 eggs
- 1 tsp vanilla
- 1 cup pecans
Instructions
- preheat oven to 375˚
- place prepared crust in the fridge if you haven’t already done that
- mix the sugars, flour, and salt together, set aside
- mix the butter, milk, eggs, and vanilla together
- pour over the sugar mixture and beat well
- fold in pecans
- pour in prepared pie crust
- bake at 375˚ for 40-50 minutes until the pie is set and the crust is nicely browned
Notes
- You will need one single pie crust for this recipe. Use my Easy Pie Crust Recipe for the best results!
- OR use a prepared pie crust from the refrigerated section. Or use a frozen pie crust! They all work!! Be sure to use 9-inch pie pan for best results, no deep dish pie pans are needed!
Thanks Laura! I’m going to try this one . . I love pecan pie but the sweetness level is too much !
I have only had a bite of pecan pie here and there. It always looked too nauseatingly sweet! I decided to try your recipe yesterday for Thanksgiving. Oh. My. Stars. It is wonderful! Everybody loved it! Thanks so much!
I am so happy you like it! You are so very welcome!
Thank you! I make mine with dark Karo and half the recommended sugar, use all brown and add some molasses but I’m excited to try this
I am excited for you to try my Pecan Pie without Corn Syrup! Let know how it goes!!
You will be so happy you didn’t use corn syrup. Pecan pie has always been one of my favorite pies, but after my brother gave me his recipe with brown sugar instead of Karo, I don’t even like pecan pies made with Karo anymore.
I’m ALWAYS happy when I can avoid corn syrup!
Does it matter whether you use light brown or dark brown sugar? I have light brown at home now and might try this.
I’ve used both and they are equally good! ENJOY!
This looks so good! What a simple way to get around a not so great ingredient!
Thanks, Suzanne! The flavor of this Pecan Pie without Corn Syrup is OUTSTANDING!
Thanks for sharing! Does it keep long?
This pecan pie without corn syrup will be ok in the cupboard or on a dessert table for a few hours. It should be refrigerated after that. It will keep 2-3 days if well covered in the fridge.
Yes, Yes, Yes! Ditch the corn syrup! My brother gave me his recipe years ago with brown sugar instead of corn syrup & I have been preaching about it ever since.
I’m allergic to corn…thank you soooo much!!!! And I’ve missed, missed, missed the delectable confection of the most wonderful nutpie on the planet! Thank you, thank you!!
WOW! I am so glad you have a pecan pie without corn syrup now! That is awesome!
OOH! I’m so excited to try this recipe. I keep seeing pecan pies made in deep pie dishes. I don’t have a deep pie dish. Will this be alright in a regular pie dish?
ABSOLUTELY! Ha-it will puff up a bit, and then gently fall back down a bit as well. Depending on how shallow the pan is you may have a bit of filling leftover. Don’t try to add it you’ll have a mess on your hands!
I can’t have corn, wheat or dairy. Any suggestions on how to make pecan pie that tastes good?
I have had great success with the gluten free crust from this blog. To make it dairy free substitute the butter for Earth Balance.
Did you try this? What did you use as an alternative for flour?
Thanks for posting this wonderful recipe! I’ve been making this version for years during the holidays, but this year we moved and t have yet to find my favorite recipes. I actually doubled the ingredients and made 2 pies and they were a huge success. I actually found the recipe in an old Southern Living magazine about 40 years ago.
Just made this and it turned out amazing! I added in an extra 1/2 cup of chopped pecans in addition to the whole pecans.
Ohh that’s a GOOD idea. I’m going to try that myself. Thanks!
Hi! this is my first round of making pie completely from scratch! i already made your recommended easy dough (no food processor so i did by hand). when you say prepared pie crust do you mean pre baked? or do i put filling in with raw dough? i am a total novice.
No, I just mean one already made and in a pie pan! Have fun, let me know how it goes!
Cheers!
it turned out amazing! i did try to put some fall leaves on top with a pecan pattern but alas, they sank:( any tips on how to do this without them sinking?
YEAH!!! I’m glad you liked it! I have not had luck getting things to stay on top of this pie-they always sink!
I made this for Thanksgiving and loved it. I can never go back to corn syrup again! So delicious. Next time, I will add another half a cup of pecans. Thanks, Laura!
I never thought I would ever find a pecan pie that was better than my grandmother’s, until now. I made this for Thanksgiving this year and our was a rousing success.
Now THAT’S a compliment!
I always pass on pecan pie because, while it sounds good in theory, it’s just too sweet. I tried this because I needed something quick and easy and people were saying it solved the ‘too sweet’ problem. I was not disappointed. I put it together in minutes and ended up with the best pecan I ever tasted. Keeper!
This makes me SOOOO happy!
I made this pie for Thanksgiving and it was loved by everyone! Delicious and made with no corn syrup! Crunchy top, soft & sweet inside, so delicious!! Perfect with whipped cream and a butter pie crust! Love it!!
I am so glad you liked it!
I have pecan halves. The recipe calls for 1 cup pecans. Do I chop them?
You can use pecan halves. If you prefer you can chop them.
Laura – We are STILL enjoying your pie from Thanksgiving. Loved skipping the corn syrup. Wouldn’t mind making it just a little less sweet. Any suggestions? Thanks! Bridget
I would think you could add less sugar next time. I would be worried about it making the filling unbalanced, as in the eggs/sugar ratio to make it set up? But maybe cut the sugar by 1/4 and see what happens?
Making this right now! Tell you about it later. Thank you so much. Probably will substitute the eggs, happy I don’t have to add corn syrup.
We made the same recipe but used walnuts instead of pecans and it is great , thanks for the recipe we will be making this pie a holiday or special event go to .
Ohhhh my goodness! I pretty much dislike pecan pie, homemade or otherwise. The only reason I even considered making this is “no corn syrup” and I had pecans that needed to be used up. So, why not?
This is a delicious, easy to follow recipe! Definitely going into my files as a do again!!! I wish I could post a photo, it was so pretty!
Did you take a picture?? I’d love to see it!! You can send it to me in the contact me form!!
AND YEAHHHH I am so glad you tried it!!
Thank you for sharing this recipe. I made it last night. I cheated and used a frozen pie crust. I also added an additional 1/2 cup of pecans. It came out beautifully and so tasty. It was still a little too sweet for me but definitely a more pure taste. I can detect artificial sweeteners. So refreshing to skip the corn syrup. I will cut the sugar back by 1/8 cup next time and see what happens.