This Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!
Pecan pie is my favorite pie but only the homemade kind because everything else pales by comparison. There are many things that I buy ready-made because they are almost as good. But there is NOTHING like homemade pecan pie especially this southern pecan pie without corn syrup.
Growing up my cousin with southern roots always raved about her mom’s pecan pie and tried to get us to try it at Thanksgiving. Once she finally convinced me to try it I became a lifelong fan! This recipe is adapted from the one passed down from my cousin’s grandmother.
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Where is the Easy Pecan Pie Recipe? In this post, I will share step-by-step instructions with photos for how to make the pecan pie, as well as answering FAQs about the recipe and sharing a video. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Easy Pecan Pie
Step One: Pie Crust
Here’s one of those times when I go with ready-made. Store-bought pie crust is a timesaver and since the pie crust definitely isn’t the star of the show in a pecan pie it’s an easy cheat.
Press one pie dough into a 9-inch pie pan. Trim off any excess and crimp the edges.
Step Two: Pecan Pie Filling
The most important thing about the pecan pie filling is that you don’t want to overmix it. The filling is stirred with a fork just until combined. All of the ingredients into the bowl, combine with a fork and pour into the crust. Super easy!
Also, this easy pecan pie recipe is made without corn syrup, unlike most other recipes, and tastes even better. Instead of corn syrup, there is additional sugar and there is more brown sugar with adds more flavor!
Time-saver #2 is that I buy already chopped pecans. The price is the same or similar and it makes the recipe even easier.
Step Three: Fill the Pie Crust
The pecan pie filling is a thick soupy, sugary filling and it’s hard to imagine it turning out amazing when you see it like this. But just trust the process and pour the filling into your pie crust.
Step Four: Make a Foil Ring
Make a ring of foil and completely cover the edge of the pie crust.
Bake the pie with the foil ring but remove it for the last 10-15 minutes.
Step Four: Bake the Easy Pecan Pie
Bake the pie for 30 minutes, remove the foil ring and then bake it for an additional 10-15 minutes, for a total of 40-45 minutes.
Remove from the oven and place on a cooling rack. The pecan pie filling with thicken as it cools.
Pecan Pie Problems
How To Tell If Pecan Pie Is Done
The hardest part of this easy pie recipe is knowing when to take it out of the oven. The top pecan pie should be golden, crunchy, and set but the inside of the pie is still jiggly. When you wiggle shake the pie pan, you can see the pie jiggle a little but not so much that it looks like it is going to slosh out of the pan.
Runny Pecan Pie
If your pecan pie is runny after it cools, either you didn’t bake it long enough, you overmixed it (or used a mixer instead of a fork), your oven temperature is off, or you didn’t add the correct amount of ingredients.
You can’t really fix a runny pecan pie after it baked and cooled, but you can still eat it. The best option is to scoop out the pecan pie filling and serve it over ice cream. Once the pie has cooled it’s too late to cook it the rest of the way. It still tastes delicious and makes a great ice cream topping!
Burnt Pecan Pie
The top of the pecan pie gets burnt when it is baked too long or your oven is too hot. Check your oven temperature with a thermometer to make it is accurate. To prevent the pie crust from getting burnt, cover the edge of the pie crust with foil and only remove it for the last 10-15 minutes.
Easy Pecan Pie Without Corn Syrup FAQs
1. Why doesn’t this recipe have corn syrup? It doesn’t need it. That is how the recipe was passed down from my cousin’s grandmother. And trust us, it is THE BEST pecan pie you’ll ever taste!
2. How can I make gluten-free pecan pie? Use a gluten-free pie crust and gluten-free all-purpose flour substitute. Also, double check that the rest of your ingredients are gluten-free as well.
3. Do I need to add pecans to the top of the pie? The chopped pecans will rise to the top during baking. If you want a decorative top on the pie you’ll have to add pecan halves. After pouring the pecan pie filling into the pie crust, top the pie with pecan halves in a decorative pattern of your choice.
4. How should pecan pie be stored? Since it contains eggs, wrap the pecan pie and store it in the refrigerator for up to four days. It can also be stored in the freezer for up to two months.
Want more Pecan Pie recipes? We’ve Got You Covered!
Pecan Pie Cheesecake Dessert: This Pecan Pie Cheesecake Dessert recipe is TO-DIE-FOR with luscious cheesecake on a graham cracker and pecan crust topped with a gooey pecan pie sauce.
Pecan Pie Bars: Pecan pie bars have a shortbread crust with a pecan pie like topping! This recipe works great for the holidays or even for bake sales.
Dark Chocolate Pecan Pie from Sally’s Baking Addiction: Deep decadent and delicious dark chocolate pecan pie with sea salt!
Pecan Pie Dip from Crazy For Crust: Pecan Pie Dip…it’s the pecan pie without the crust. So you can eat it with a spoon…or pie crust dippers!
This Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a MUST HAVE at Thanksgiving and Christmas.
- 1 9-inch pie crust, unbaked
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tbsp flour
- 2 large eggs
- 2 tbsp half-n-half
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup butter, melted
- 1 cup chopped pecans
Put all of the ingredients in a bowl. Mix with a fork until combined. Pour into the pie crust.
Make a foil ring and cover the edge of the pie crust.
Bake at 375˚F, rack in the middle position, for 30 minutes, remove the foil ring and continue baking for 10-15 minutes for a total of 40-45 minutes. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still jiggly.
Cool on a rack. Cover tightly and store in the fridge.
Slightly adapted from recipe passed down from Margaret Baysden.
Terra says
May 21, 2019 at 6:53 pmSo delicious! This was my first time making pecan pie, this recipe nailed it! I used coconut cream instead of heavy dairy cream and a graham cracker crust because that was what I had on hand. It came out perfectly!
Tonia says
May 22, 2019 at 12:21 pmFabulous! Thank you for coming back and sharing your version with us. ~Tonia
Nada says
May 21, 2019 at 1:00 pmHi Tonia,
This WAS (and I emphasise was) the best nutty pie I have ever tasted. I followed your recipe to the letter, and it turned out just great!
I have one question for you – is it possible to make this pie with walnuts, instead of pecans, as in the country I am from, they are hard to find, and if you do, they are very expensive.
Thank you for the great recipe!
Tonia says
May 22, 2019 at 12:19 pmHi Nada,
I’ve never made a walnut pie but looks like there are lots of recipes out there. From what I read, it sounds like walnuts are more bitter than pecans so that can affect the taste of the pie.
Best of luck!
~Tonia
MollysMommy says
March 20, 2019 at 7:54 pmThank you SO MUCH for providing this excellent recipe that omits corn syrup, just an unhealthy GMO product no one needs to be eating, however the 1 1/2 c of total sugar is overwhelmingly, cloyingly sweet. Next time I will only use 1/2 c packed brown sugar and 1/2 c organic cane sugar, or probably even less than that. I substituted 1.organic heavy whipping cream for the half-n-half, 2.used premade Keebler’s graham cracker crust for the unbaked one, 3.organic coconut flour for the regular flour, and 4.used 1 1/2 cups whole pecans instead of 1 c chopped, which I think comes out to be similar in terms of weight.
The pie turned out lovely though, nice and crunchy on top, slightly gooey in the middle. Just a wonderful recipe! Thank you again for sharing, Tonia!
Tonia says
March 21, 2019 at 11:13 amI’m delighted to hear that you enjoyed it!
Lisa says
March 9, 2019 at 9:16 pmCan you tell me the internal temperature of the pie when it is done? I live at altitude and it would greatly help me get it cooked properly.
Roseanne T. Sullivan says
April 13, 2019 at 3:24 pmI read in a reply to another pecan pie recipe that the internal temp should be 185 degrees.
Kirsty says
January 15, 2019 at 4:18 amHi Tonia,
I’d never made a pecan pie before (or even tasted one!) But my mum’s partner requested one for his birthday so I gave it a go. It worked out great and tasted delicious.
Thanks for your great instructions and pics, which made it really easy. I will make it again! 🙂
Tonia says
January 15, 2019 at 1:48 pmFabulous! How kind of you to make one for him! ~Tonia
Pam says
December 26, 2018 at 2:09 pmBest pecan pie recipe ever!! Made our family Christmas dinner an evening to remember. Daughter, 2 granddaughters, and I prepared this together for fun. I’ll cherish the memory forever. It turned out great!!
Ann says
December 26, 2018 at 7:36 amExcellent recipe. We loved it. One of my kids also has issues with corn, so I have been searching for a good pecan pie recipe that does not use corn syrup. I guess what I needed most was the advice not to overmix! It came out perfectly! I did substitute sucanat for the brown sugar and MonkSweet for the sugar (1:2 ratio). I was a little concerned about it not having enough dry substance, but it was fine. I think the MonkSweet gives the tiniest bit of aftertaste, but I would still use it again to reduce sugar for my family. I also embellished one of the pies (I doubled this recipe) with halved pecans on the outside edge. It came out gorgeous and was worth the extra couple minutes. As for this pie not being like others–I agree–this is what pecan pie is supposed to be. The cheapie store ones probably have 1/4-1/2 cup of pecans at most. I love the meaty nuttiness of this pie (good protein!), and it was plenty sweet for my crew, though of course the teen boys couldn’t get enough. Thank you for this recipe!
Laurie says
December 23, 2018 at 7:59 pmPlease clarify whether the brown sugar is “packed”. Usually, brown sugar in recipes is packed into the cup. Thanks
Tonia says
December 23, 2018 at 10:37 pmHi Laurie,
Yes, I always pack my brown sugar in the cup when baking. Enjoy!
~Tonia
FERN GOODMAN says
December 21, 2018 at 2:33 pmCan i add chocolate chips to this recipe without messing it up? I suck at baking.
Tonia says
December 22, 2018 at 12:01 amHi Fern,
I’ve never tried adding chocolate chips but I have seen several recipes for pecan pie with chocolate chips so it should work.
Best of luck!
~Tonia
Eileen M says
December 16, 2018 at 8:07 pmSuper easy and tastes fantastic!!! Will definitely make again!!!
Denise says
November 22, 2018 at 8:30 pmThis recipe was so easy and delicius! My kids had fun mixing it up and it was the star of our thanksgiving feast. Thank you!
Tonia says
November 23, 2018 at 7:03 pmThanks Denise! Everyone loved it at ours as well!
Laurie says
November 21, 2018 at 11:38 pmI’m excited to find this recipe because I cannot have corn. It never occurred to me that I could make pecan pie without corn syrup. I used to make it until I realized corn was creating healthy issues for me. In general I have a limited diet, also gluten free and dairy free. Do you have a suggestion for flour substitute, rice or buckwheat? Any thoughts. Also, would you sub out coconut oil or ghee for the butter? I will try almond milk for the half and half. Any and all thoughts are appreciated, thanks!
Tonia says
November 21, 2018 at 11:50 pmHi Laurie,
I would suggest using a 1-to-1 gluten free flour substitute. From what I’ve read online, melted coconut oil or melted ghee should work, but I’ve never tried it. And yes, you should be able to use almond milk instead of half-n-half.
Happy Thanksgiving!
~Tonia
Martha Morgan says
November 21, 2018 at 8:01 pmSorry this is not a good pecan pie , I will go back to my recipe with white corn syrup . You can taste the brown sugar no one liked it . MOM what did you do to the pecan pie ? Will not do that again
Tonia says
November 21, 2018 at 11:37 pmHello Martha,
It sounds as though the pecan pie turned out like it was supposed to but that your family preferred the recipe you’ve always used. That’s pretty normal. We all have our family traditions and heirloom recipes. They may not all be the same but that’s okay because a world full of variety is the best kind of world. I hope you have a wonderful Thanksgiving with your loved ones.
~Tonia
Rose Thompson says
November 19, 2018 at 12:22 amNever made a pecan pie before I have 2 questions first is the flour all purpose and next if I don’t have half and what can i use ?
Tonia says
November 19, 2018 at 9:20 amHi Rose,
The flour is for thickening and you can use milk instead of half and half.
Happy Thanksgiving!
~Tonia
David says
November 18, 2018 at 12:27 pmThanks for this!
How’s the sweetness level? Overt sweetness is a characteristic of pecan pie, and some pecan pie recipes are still overly sweet.
Mame says
October 20, 2018 at 11:28 amCan I use more Brown sugar than white
I love the Carmel flavor that you get from Brown
Tonia says
October 20, 2018 at 4:55 pmHi Mame,
The recipe calls for 1 cup brown sugar and 1/2 cup white sugar. Are you wanting to use all brown sugar? I’ve never tried using all brown sugar but it would probably work. The only issue would be that brown sugar makes baked good more moist due to the molasses but I’m not sure that it would affect this recipe too much. If you do try it come back to tell us how it turned out!
Happy Baking,
Tonia