This Easy Pecan Pie without corn syrup is our FAVORITE PIE and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!
Southern pecan pie has a sweet, gooey filling that is full of chopped pecans with a golden, caramelized top. This pie is a much-loved family tradition.
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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 old-fashioned 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 and have been making it for over 25 years! This recipe is adapted from the one passed down from my cousin’s grandmother.
- Pie Pastry: Homemade pie crust is fantastic but I’ve also made this recipe with store-bought dough many times.
- Sugar: Use a combination of brown sugar and granulated sugar.
- Flour: Thickens the filling.
- Eggs: Provides structure and flavor.
- Half-n-Half: Adds flavor and thins the filling.
- Vanilla: A little adds a lot of flavor.
- Salt: Enhances the flavor.
- Butter: Combines with the sugar to make a caramel filling.
- Chopped Pecans: Buy them already chopped to save time.
How To Make Easy Pecan Pie Without Corn Syrup
Step One: Pie Crust
Press one pie dough (you can use homemade or store-bought) into a 9-inch pie pan. Trim off any excess and crimp or flute 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. Put 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. Plus, there is more brown sugar, which adds more flavor!
Step Three: Fill the Pie Crust
The 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 prepared crust.
Step Four: Make a Foil Ring
Make a ring of foil and completely cover the edge of the pie crust. You can also use a pie shield if you have one on hand. Then, bake the pie with the foil ring, but remove it for the last 10-15 minutes.
Step Four: Bake
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 it from the oven and place it on a cooling rack. The filling will thicken as it cools.
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 of the pecan pie should be golden, crunchy, and set, but the inside is still jiggly. When you wiggle and 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.
Pecan Pie Problems
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 is baked and cooled, but you can still eat it. The best option is to scoop out the filling and serve it over ice cream. It still tastes delicious and makes a great ice cream topping!
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 sure 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.
Frequently Asked Questions
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 no corn syrup needed!
While many recipes call for toasted pecans, I DO NOT recommend using them. I’ve tested this recipe with toasted pecans and it ends up tasting like burnt pecans!
The chopped pecans will rise to the top during baking. If you want a decorative top on the pie, can add pecan halves. After pouring the filling into the crust, top it with pecan halves in a decorative pattern of your choice.
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.
- This Pecan Pie Cheesecake Dessert recipe is to die for!
- Pecan Pie Bars have a shortbread crust with a yummy topping.
- Chocolate Pecan Pie is just like the classic with the addition of chocolate!
- Try Sugar Free Pecan Pie from All Day I Dream About Food for a different version.
Easy Pecan Pie Without Corn Syrup
- 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.