Easy Pecan Pie Without Corn Syrup
This Easy Pecan Pie without corn syrup is our FAVORITE PIE and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!
Servings 8
Calories 458kcal
Ingredients
- 9 inch pie pastry
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 ½ tablespoon flour
- 2 large eggs
- 2 tablespoon half-n-half
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup butter melted
- 1 cup chopped pecans
Instructions
- 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.
Video
Notes
Cool, cover and store in the refrigerator for up to four days or in the freezer for up to two months.
You can find my easy Homemade Pie Crust recipe here.
Slightly adapted from recipe passed down from Margaret Baysden.
Nutrition
Serving: 1/8 of the pie | Calories: 458kcal | Carbohydrates: 49g | Protein: 4g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Cholesterol: 78mg | Sodium: 280mg | Fiber: 2g | Sugar: 36g
