This recipe produces a wonderful, classic pecan pie and no corn syrup needed! If you are looking for that homemade pecan pie flavor, this is the recipe for you.
Most traditional pecan pie recipes utilize corn syrup for both flavor and texture. But you can make an amazing pecan pie without corn syrup.
I rarely bake with corn syrup, but I love pecan pie. So having a recipe that produces that traditional pecan pie flavor and texture without using corn syrup is a must.
I have a feeling this recipe will become one of your favorites too.
Make sure to bookmark or pin this recipe so you can find it the next time you want to bake a homemade pecan pie.
You can use a homemade pastry shell or a premade crust for your pecan pie. They both work well, so it comes down to how much time you have. If you want to make your own crust, I will provide some great crust recipes below.Pie Tip
Save this recipe for later: Old fashioned pecan pie
How to Make a Homemade Pecan Pie without using Corn Syrup
This is one of my favorite all time pecan pie recipes. The flavor and texture is wonderful and it is super easy to prepare.
Prep time is just minutes with a total bake time of around forty-five minutes. That means you can make an amazing, homemade pecan pie in less than an hour.
This recipe is perfect for serving during the holidays, but can be made year round as a special family dessert.
Pin this delicious recipe for later: Apple pecan pie
Baking homemade pies doesn’t have to be difficult. And since this pie only calls for common baking ingredients, it’s easy and affordable to make!
Many bakers will find they have everything they need on hand, but even if you are missing any ingredients, they are all readily available at most grocery stores.
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Evaporated Milk
- Vanilla Extract
- Pie Crust
Pecans: I usually make my pie using halved pecans. But you can use whole or crushed. The best way to go is a long standing debate, but honestly you really can’t go wrong. I find that halves produce the best texture experience, but if you prefer whole or crushed go for it!
Brown Sugar: This is the secret to a great pecan pie flavor. While I tend to use light brown sugar, dark works great as well. It has a stronger molasses flavor, which works wonderfully in a pecan pie. Make sure to firmly pack your brown sugar when measuring.
Eggs: Eggs aid in binding our other ingredients while also providing flavor. Make sure to beat your eggs before mixing them into your pie filling.
Evaporated Milk: After experimenting with different types of milk, I’ve found evaporated milk to produce the best texture. You can opt for regular milk in a pinch though.
For comparison: Pecan pie using corn syrup
Pecan Pie Crust Options
I am a huge fan of being flexible in the kitchen. So, while I always recommend making your own crust when time allows, there is nothing wrong with using a premade crust for your pie.
It still produces a great tasting pie, but if you do have the time, make your own pie pastry. While premade crusts are a great time saver, you just can’t beat the texture and flavor of a homemade pie crust.
If you want to make your own, the recipes below are my favorites. Any of them can be used for your pecan pie.
When making your own crust, you will want to prepare it before you start to make your pecan pie filling.Crust Tip
Step by Step Recipe Instructions
This is one of those recipes where you simply mix your ingredient together and start baking! I love recipes like this and my boys love lending a hand.
It’s a great dessert to make when you don’t have a lot of time for complicated instructions. It’s super easy and straightforward to prepare!
Step 1: Preheat your oven to 400 degrees and line your pie pan with your crust.
Step 2: In your mixing bowl, add your brown sugar, granulated sugar, water, all-purpose flour, and salt. Mix until well combined.
Step 3: Add your beaten eggs and milk and mix until well combined.
Step 4: Stir in your pecans and vanilla extract.
Step 5: Pour your pecan pie filling into your crust lined pie pan.
Step 6: Bake at 400 degrees for ten minutes. Reduce heat to 350 degrees and bake an additional 35-40 minutes. You pie is done baking when browned and set.
Step 7: Cool pie on a wire rack. Serve and enjoy!
Another great option: Classic pecan pie
Easy Pecan Pie (Without Corn Syrup)
- 1 9" pie pan
- 1 Mixer
- 1 Mixing Bowl
- 1½ Cups Pecan Halves
- 2 Tbs All-Purpose Flour
- 1½ Cups Brown Sugar firmly packed
- ½ Cup Granulated Sugar
- ½ tsp Salt
- 2 Large Eggs beaten
- ¼ Cup Water
- ½ Cup Evaporated Milk
- ¼ tsp Vanilla Extract
- 1 9" Pie Crust
- Preheat your oven to 400 degrees and line your pie pan with your crust.
- In your mixing bowl, add your brown sugar, granulated sugar, water, all-purpose flour, and salt. Mix until well combined.
- Add your beaten eggs and milk and mix until well combined.
- Stir in your pecans and vanilla extract.
- Pour your pecan pie filling into your crust lined pie pan.
- Bake at 400 degrees for ten minutes. Reduce heat to 350 degrees and bake an additional 35-40 minutes. You pie is done baking when browned and set.
- Cool pie on a wire rack. Serve and enjoy!
Liv’s No Corn Syrup Pecan Pie Recipe Notes
- While I prefer stirring my pecans into my mixture so there are pecans in every bits, you can also sprinkle your pecans on top of your pie instead. Both produce a great flavor so it’s a preference situation.
- Make sure to cool your pie before serving. Cutting a still hot pecan pie will result in your filling not holding it’s shape.
- You can top your pie with whipped cream or ice cream right before serving.
- Store your pecan pie covered at room temperature for up to three days.