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slice of pecan pie on a plate with a fork

Pecan Pie without Corn Syrup

  • Author: Emma
  • Total Time: 1 hour 40 minutes
  • Yield: 10 slices 1x


Pecan pie is a classic Southern dessert that’s always a hit with family and friends at Thanksgiving.  This version with no corn syrup is a little bit healthier, but just as tasty!  You’ll savor every sweet bite of the gooey filling and buttery crust.


  • 15 ounces flaky shortcrust pastry (425g)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted (115g)
  • 1 cup light brown sugar, packed (200g)
  • 1/4 cup granulated sugar (50g)
  • 1/4 teaspoon fine salt
  • 4 teaspoons all-purpose flour (10g)
  • 1 tablespoon whole milk (15 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 3/4 cup chopped pecans, for the filling (72g)
  • 1 cup pecan halves, for the topping (100g)


Pre-Baking the Pastry (35 min)

  1. Preheat the oven to 400 F and put in a dark, heavy cookie sheet to preheat.
  2. Roll out the pastry on a lightly floured surface to about 1/8 inch thick and use it to line a 9-inch pie plate or loose-bottomed tart pan.  Prick the bottom of the pastry with a fork, then chill in the fridge for 10 minutes.
  3. Line the pastry with a piece of parchment paper, then fill with dried beans.  Bake at 400 F for 10 minutes, then remove the paper and beans and bake for another 5-8 minutes, until the pastry is a light golden brown and shrinking away from the sides of the pan.

Making the Filling (10 min)

  1. Preheat the oven to 350 F.
  2. Beat the eggs with a handheld electric mixer until smooth, then beat in the melted butter.  Add the brown sugar, white sugar, salt, flour, milk, and vanilla extract and beat thoroughly.
  3. Fold in the chopped pecans.
  4. Spread the filling evenly in the pre-baked pastry shell.

Baking the Pie (50 min + 2 hrs cooling)

  1. Bake at 350 F for 15 minutes, then remove from the oven and use the pecan halves to form a decorative pattern of concentric circles on top.  Start with the outer edge and work your way in.
  2. Lower the oven temperature to 300 F, and bake for 35 minutes, until the middle has only a slight wobble when shaken.  The filling should be puffed up, the edges should be set, and the nuts should be a darker brown.
  3. Let the pie cool on a wire rack for at least 2 hours to allow the filling to fully set.  If you're using a loose-bottomed tart pan, remove the pie from the pan after it has cooled for 10 minutes.


  • Make your own pastry for the best taste.  It's easy and worth the time.
  • Use both chopped and whole pecans for a good combination.
  • Pre-bake the crust before assembling to prevent a soggy bottom.
  • Bake the pie on top of a cookie sheet to make the pastry even crispier.  It also makes it easier to remove it from the oven.
  • Let it cool completely before slicing, or it will be too gooey.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Pies
  • Method: Baked
  • Cuisine: American

Keywords: easy pecan pie recipe, pecan pie recipe without corn syrup