This buttery delicious pecan pie recipe is made without corn syrup. Toasting pecans and a hint of cinnamon will enhance the pecan flavor in the pie.
If you like pecan pie but don’t want the corn syrup in it, here is a pecan pie without corn syrup recipe.
Pecan pie seems to me a perfect dessert to serve in the winter season. It is impossible to not like it for the rich nutty taste of pecans and all the good stuff that goes in the pie.
As you know, the typical southern style American pecan pie has a lot of corn syrup in the recipes. Although the jarred corn syrup we use in the pecan pie has no fructose corn styrup in it, some people are still hesitant to use it in the pie. Therefore this pecan pie without corn syrup recipe is a way to go for those who wants to avoid it.
Here is a pecan pie without corn syrup recipe that I like to use. That is to say, it is somewhat similar to the old fashioned way of making pecan pie which I love. You will be surprised how good this pie taste. It will be a great holiday dessert.
How to store pecans or other nuts
Nuts like pecans or walnuts can go rancid if not stored properly. Once you open a bag of pecans, keep you nuts in an airtight bag or container and store in the freezer to keep its freshness longer.
For the pie crust
Get your pie crust ready and chill. You can make the crust up to a day before and let it chill in the fridge. Check out the most flaky and soft pie crust recipe that I use for my deep dish apple pie recipe. You will be glad that you tried.
For the pecan filling
While you are preheating the oven, toast the chopped pecan pieces in the oven for 5-6 minutes. Make sure you don’t burn them.
In a mixing bowl, combine melted butter, brown sugar, flour, salt, and cinnamon; mix well.
Beat 3 eggs, and add the milk, apple cider vinegar and vanilla extract. The vinegar will lighten up the overly rich taste of butter and pecan. Trust me. You won’t taste the vinegar at all.
Pour the egg mixture into he sugar mixture and add the pecans; mix well.
Pour in the prepared pie crust. You don’t need to par-bake the crust for this recipe. Decorate the top with pecan halves.
Here is a trick that I use to get the nice golden crust when I bake pies. Get a piece of aluminum foil and cut out a hole with 8-inch in diameter. Then lay it loosely on top of pie. By doing so, you can avoid the pie crust being overly baked, and help creating the beautiful golden crust. I put a baking pan underneath the pie pan to carry in and out of oven easily.
Bake the pie in a preheated 375˚F oven for 50-60 minutes. It is important to remove the foil half way of baking so that the crust will get golden. I removed min after 30 minutes.
When the center of the pie seems slightly jiggly, the pie is ready to come out of oven. Make sure to let the pie cool completely on a cooling rack.
More Pie Recipes
Pecan Pie Without Corn Syrup
- 1 single pie crust unbaked and chilled
- 1 cup coarsely chopped pecan
- 1/2 cup butter melted and cooled
- 1-1/2 cup light or dark brown sugar
- 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 eggs beaten
- 5 tbsp milk
- 2 tsp apple cinder vinegar
- 2 tsp vanilla extract
- 1 cup pecan halves
- Preheat oven to 375˚F. Place the pie crust in a pie pan and let it chill in the refrigerator while preparing the filling.
- Spread the chopped pecans on a baking pan and toast in the oven until slightly golden, about 5-6 minutes. Watch carefully not to burn the pecans. Let it cool.
- In a large mixing owl, combine butter, brown sugar, salt, cinnamon, and flour; mix well
- In a small mixing bowl, mix the beaten eggs, milk, vinegar, and vanilla extract. Pour the egg mixture into a sugar mixture. Add the pecan and stir well.
- Pour the pie filling into a prepared unbaked pie shell. Decorate the top with the pecan halves. Bake in the oven for 50-60 minutes until the center of the pie comes out slightly jiggly. Let the pie cool completely on a cooling rack before you slice it.
- Store the leftover pie in the refrigerator.