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)
- Preheat the oven to 400 F and put in a dark, heavy cookie sheet to preheat.
- 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.
- 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)
- Preheat the oven to 350 F.
- 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.
- Fold in the chopped pecans.
- Spread the filling evenly in the pre-baked pastry shell.
Baking the Pie (50 min + 2 hrs cooling)
- 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.
- 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.
- 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.
- Category: Pies
- Method: Baked
- Cuisine: American
Keywords: easy pecan pie recipe, pecan pie recipe without corn syrup