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.
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.