This delish pecan pie without corn syrup is made with a buttery flakey crust and is filled with a sweet and gooey pecan filling.
This version of pecan pie features a sweet and gooey pecan filling that perfectly complements the crispiness of the flakey and buttery crust.
The texture of this pie is a mix of crunchy pecans and smooth filling, that goes perfectly with the homemade flakey pie crust creating a satisfying bite every time.
The rich, nutty flavor of the pecans shines through without being overwhelmed by excessive sweetness.
This pie is best served warm with a large scoop of vanilla ice cream or a dollop of whipped cream to create the perfect bite of creamy and gooey.
If you like pecan desserts, check out my pecan banana bread, pecan upside down cake, turtle brownies, turtle cookie, and caramel pecan cheesecake.
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Why this recipe works
- Flavor- without the overpowering sweetness of corn syrup, the rich, nutty flavor of pecans is more delicious and goes perfectly with the buttery and flakey pie crust.
- Gooey pie filling- this delicious pie is made with a gooey pie filling that is filled with chopped pecans and has a not-too-sweet but delicious flavor.
- Buttery pie crust- the flakey and buttery pie crust makes this pie extra decadent along with the sweet and gooey pecan filling.
- Versatile- you can make this pie with store-bought crust or graham cracker crust if you do not want to do extra work and make it extra easy and quicker for your next feast.
- No corn syrup- many people want to reduce processed ingredients like corn syrup. This pie offer a cleaner, additive-free alternative, appealing to health-conscious people who want to enjoy pecan pie.
Ingredients
Before you start to make this no corn syrup pecan pie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the pie dough
Flour- use all-purpose flour for the crust.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the pie filling
Pecans- You will need to slice your pecans in half for the batter of the pie and top the pie with whole pecans.
Brown sugar- I used dark brown sugar for the filling since it contains a lot of molasses and makes this filling extra rich and flavorful.
Egg- Use large eggs that are at room temperature for this.
Granulated sugar- you can use granulated sugar or swap it with more light brown sugar.
Vanilla extract- Vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Butter- use unsalted butter for the filling. You will need to melt it in the microwave or over a stovetop. Let it cool to room temperature so it won't cook the eggs.
Flour- Flour is the thickening agent for this pie, you can use cornstarch instead.
Instructions
Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it's ready. If not, add another tablespoon of water. Do not add too much water.
Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Into a large mixing bowl, add the brown sugar, granulated sugar, eggs, vanilla extract, and kosher salt, and mix with a whisk until well combined.
Add the melted and cooled butter, add the flour, and mix until well combined and there are no lumps of flour visible. Set aside while you roll the dough and blind-bake it.
Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
Carefully place the dough into the 9-inch pie dish.
Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
Carefully lift the parchment paper and pie weights and set them aside to cool.
With a large and sharp knife, cut most of the pecans into halves. Add the chopped pecans to the middle of the pie and spread it evenly with a spatula. Pour the pie filling over the pecans.
Decorate the top with whole pecans. Bake in the lower third of the oven for 40-42 minutes or until the filling is set. Allow the pie to cool to room temperature and then transfer it to the fridge to set it completely.
Expert Tips
- Use cold butter for the pie crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Pre-bake the crust. Blind baking your pie crust prevents it from becoming soggy once you add the filling. Line your crust with parchment paper and use pie weights or dried beans to keep it flat during baking.
- Toast your pecans. Toasting pecans before adding them to your pie enhances their nutty flavor and adds a delightful crunch.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Cool completely before serving. Allowing your pecan pie to cool completely ensures that it sets properly, making it easier to slice and serve without falling apart.
Faq's
There are plenty of substitutions for corn syrup in pie like brown sugar syrup, honey, and maple syrup.
Corn syrup is used in pecan pie to create a smooth texture in the filling by stopping the sugar from crystallizing.
Pecan pie is usually served cold from the fridge but could be served hot with a large scoop of vanilla ice cream. It comes to personal preference.
Yes, you can definitely use store-bought pie dough. If you want to make this pie with pie dough and don't want to do extra work, you can definitely use a store-bought crust.
Storing
Store this pie in the fridge in an airtight container sealed with plastic wrap or foil for up to 4 days.
Freezing
Allow the pie to cool completely at room temperature. Once cooled, wrap the entire pie tightly in plastic wrap to prevent freezer burn and maintain its texture.
For added protection, place the wrapped pie in a resealable freezer bag or an airtight container.
Label it with the date so you can keep track of how long it has been stored. Freeze for up to 3 months.
When you're ready to enjoy your frozen treat, let the pie thaw in the refrigerator overnight before serving.
Make it in advance
This pie stores great in the fridge for up to 4 days. You can make it 1-3 days ahead of time and serve it from the fridge.
Substitutions
Gluten-free- You can make this pie gluten-free by using your favorite gluten-free pie crust recipe or using gluten-free store-bought pie crust. Also, swap the flour with cornstarch.
Variations
Graham cracker crust- make a simple graham cracker crust as I did in my pumpkin pie with graham cracker crust. You can use the exact same recipe for the crust.
Crumble- make a crumble topping and top the pies with the crumble! We have a delicious crumble recipe in this recipe.
Chocolate- Add chopped chocolate chunks to the pecan filling for a delicious chocolate and pecan flavor.
Bourbon- make this pie into a pecan bourbon pie by adding 2-4 tablespoon to the filling.
Spices- consider adding spices such as cinnamon, nutmeg, or allspice to the filling. These additions will enhance the flavor and provide a festive touch to your pie.
Serving tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Caramel drizzle- top each slice of pie with a generous drizzle of caramel sauce. You can use homemade caramel sauce or use your favorite store-bought caramel sauce.
Equipment
- 9 inch pie pan
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- Food processor
- Rolling pin
More pie recipes
Cherry pie- This homemade cherry pie is made with a delicious and easy cherry pie filling and the easiest buttery and flakey pie crust.
Apple Pie With Puff Pastry- This apple pie with puff pastry is made with buttery store bought puff pastry and filled with an easy and delicious apple pie filling!
Apple Pie With Graham Cracker Crust- This apple pie with graham cracker crust is the easiest and most delicious apple pie recipe, filled with cooked apples, and is topped with a crumble topping!
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If you liked this recipe
📖 Recipe
Pecan Pie Without Corn Syrup
Ingredients
Pie dough
- 1 ¼ cup Flour
- ⅓ teaspoon Kosher salt
- 1 tablespoon Granulated sugar
- ½ cup Butter Cold
- 3-4 tablespoon Ice water
Pie filling
- 3 Eggs
- ¼ cup Granulated sugar
- 1 cup Brown sugar light or dark brown sugar will work
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 0.35 cup Butter melted
- 1 tablespoon Flour
- 2 cups Pecans chopped in half plus more for decoration
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it's ready. If not, add another tablespoon of water. Do not add too much water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Into a large mixing bowl, add the brown sugar, granulated sugar, eggs, vanilla extract, and kosher salt, and mix with a whisk until well combined.
- Add the melted and cooled butter, add the flour, and mix until well combined and there are no lumps of flour visible. Set aside while you roll the dough and blind-bake it.
- Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
- Carefully place the dough into the 9-inch pie dish.
- Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
- Carefully lift the parchment paper and pie weights and set them aside to cool.
- With a large and sharp knife, cut most of the pecans into halves. Add the chopped pecans to the middle of the pie and spread it evenly with a spatula. Pour the pie filling over the pecans.
- Decorate the top with whole pecans. Bake in the lower third of the oven for 40-42 minutes or until the filling is set. Allow the pie to cool to room temperature and then transfer it to the fridge to set it completely.
Notes
- Use cold butter for the pie crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Pre-bake the crust. Blind baking your pie crust prevents it from becoming soggy once you add the filling. Line your crust with parchment paper and use pie weights or dried beans to keep it flat during baking.
- Toast your pecans. Toasting pecans before adding them to your pie enhances their nutty flavor and adds a delightful crunch.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Cool completely before serving. Allowing your pecan pie to cool completely ensures that it sets properly, making it easier to slice and serve without falling apart.
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