Old Fashioned Pecan Pie Recipe without Corn Syrup
You will need one unbaked pie crust to make this pie.
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 a Pyrex Pie Pan but I don’t like to chill it in the fridge too much because the shock of going from cold to hot can be too much. You can use a metal pie pan too if you want to super chill your pie crust before baking!
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!
Can coconut oil be used to replace butter?
I have not tried that. You can try it but I have no tips on using it.
Made this for my husbands birthday for the 3rd year and it did not disappoint. Also used butter crust recipe which is so easy and amazing.
Can this be made in advance? If so, how many days and how should I store?
I have made it two days in advance. The first day I kept it at room temp. Then I refrigerated it.
Meant to also include in my question above- if I make it in advance, would you recommend serving it at room temp or heating it back up? Any recommendations on proper re-heating?
No worries! <3
I like to serve it at room temperature.
I have not tried reheating it because we like it at room temp.
Perfect, thank you! Excited to try this recipe for our family Thanksgiving this year. 🙂
This is a keeper tasted much better than recipes using corn syrup. I threw in 1/2 a cup or so of chocolate chips. Perfect. Daughter-in-law loved it. So it will be my go to from now on
This is it! Easy to make. Set up perfectly. No ooozy or over the top sickening sweet. This is what pecan pie should be. Thank you for sharing!
Made this recipe for the first time this morning. Just had a piece and it is delicious!! Followed the recipe exactly as written and it turned out perfect. Will be my go to pecan pie recipe from now on – no more Karo syrup pies for me!!
Thanks so much for this recipe! We have been using it consistently for a few years now, and it never fails. Love it!
I made this following exact and modified to make it gluten and dairy free. Both turned out amazing! Substituted gluten free all purpose flour and used oat milk and dairy free butter (bought a frozen gluten free pie crust). The ones with no allergies couldn’t tell the difference(except for the crust textures). Wonderful recipe! Thank you for sharing!
The recipe calls for brown sugar…..when measuring, should it be packed?
Yes. Always.
Can I omit the granulated sugar to make it less sweet?
I don’t know how that would work.
Have you ever used agave as a substitute for the sugars?
No I haven’t!!