This no corn syrup pecan pie is a perfect for Thanksgiving or holiday dessert. Toasting pecans and adding a hint of cinnamon will enhance this old-fashioned southern pie recipe to another level. My pie baking tips will help you make the best pecan pie.
No Corn Syrup Pecan Pie
If you like pecan pie but don’t want the corn syrup in it, here is a no corn syrup pecan pie recipe you will adore.
Pecan pie seems like a perfect dessert to serve in the winter season, especially during Thanksgiving or holidays. It is impossible to not like it for the rich nutty taste of pecans and all the good stuff that goes in the pie filling.
As you know, the typical southern style pecan pie has a lot of corn syrup in the recipe. 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.
This pecan pie without corn syrup recipe is a way to go for those who wants to avoid it. You will enjoy the same taste of southern pecan pie.
This recipe is somewhat similar to the old-fashioned way of making pecan pie, which I always adore. Just like many traditional pies, this no corn syrup pecan pie will make a great holiday dessert and add a look of beauty on your Thanksgiving or holiday table.
Recipe Ingredients
- pie crust – unbaked and chilled
- pecan – both halves and chopped
- butter – melted
- light or dark brown sugar
- flour
- ground cinnamon
- eggs
- milk
- apple cinder vinegar
- vanilla extract
Recipe Tips
- You don’t need to par-bake the pie crust before you adding the pie filling. Make sure your pie crust is well chilled, though
- Toast pecans before you add to the filling – Toasting nuts draws the natural oils to the surface, intensifying the rich nutty essence, and makes them crunchier. It improves the flavor and texture of your pie.
- Don’t miss out vinegar – Vinegar will lighten up the rich taste of pecan and butter in the pie. I recommend using apple cider vinegar.
- Cover the top of pie loosely with a piece of aluminum foil with hole in the center and bake the pie in the in the first 30 minutes of baking. Make sure to remove it after that. This will help the edge of pie crust not getting too brown.
How to make Pecan Pie without Corn Syrup
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 my light and flaky lard and butter pie crust. I can proudly say it is simply the best and you will be glad that you tried.
For the pecan pie 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.
To bake the pie
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 375ËšF 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.
To serve and store pecan pie
Serve warm or chilled with whipped cream or vanilla ice cream. Chilled pie will slice better. Store leftover pie in the refrigerator for up to 1 week.
Helpful Pie Baking Tips
- Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
- Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice dropping – easy clean-up!
- If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cooks the bottom crust quickly, making it nice and crisp. Big difference!
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.
More Pie Recipes
- Butterscotch Pecan Pie
- Maple Blueberry Pie
- Best Deep Dish Apple Pie
- No Bake Sour Cream Lemon Pie
- Strawberry Mascarpone Cream Pie
Pecan Pie Without Corn Syrup Recipe
Equipment
Ingredients
- 1 unbaked light and flaky pie crust
- 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
Instructions
- Preheat oven to 375ËšF. 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.
Notes
- Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
- Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice dropping – easy clean-up!
- If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cooks the bottom crust quickly, making it nice and crisp. Big difference!
We love pecan pie! This looks great — looks like it has terrific flavor and texture. Thanks!