A tasty recipe for a pecan pie with no corn syrup and all natural ingredients. Creamy and delicious, this succulent pecan pie makes a wonderful holiday dessert to serve at Thanksgiving, Christmas and other get-togethers. Get the detailed recipe here.

This no corn syrup pecan pie recipe makes a perfect Thanksgiving or holiday dessert.

When it comes to pie, who can resist the succulent pecan? It’s one of the most popular pies in America.

Pecan pie seems like a perfect dessert to serve in the winter season, especially during Thanksgiving or Christmas 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.

Pecan pie without corn syrup

Classic Southern pecan pie is often made with corn syrup, but here’s a tasty recipe that doesn’t have any. Although many of the jarred light corn syrup we use popularly these days have no fructose in it, some people are still hesitant to use it in the 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 cron syrup pecan pie will make a great holiday dessert and add a look of beauty on your Thanksgiving or holiday table.

This Southern pecan pie is decorated with pecan halves on top

Grab these ingredients

  • single pie crust – unbaked and chilled. I recommend my light and flaky homemade crust.
  • pecan – both halves and chopped
  • butter – melted
  • light or dark brown sugar
  • flour
  • ground cinnamon
  • eggs – use large eggs
  • milk
  • apple cinder vinegar
  • vanilla extract

Tips and tricks for perfect pecan pie

Before you get started, here a few notes that you need to consider.

  • There’s no need to blind 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 no corn syrup pecan pie

Prepare pie crust

Pie crust is ready to take pie filling

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.

Make pecan pie filling

Toast chopped pecan pieces to get nutty flavor for pecan pie.

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.

Pecan pie filling ingredients are combined in a bowl.

In a mixing bowl, combine melted butter, brown sugar, flour, salt, and cinnamon; mix well.

Beaten eggs and other wet ingredients are for making pecan pie filling.

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.

Pecan pie filling ingredients are mixed in a bow with a spatula.

Pour the egg mixture into he sugar mixture and add the pecans; mix well.

Whole pecan halves are arranged on top of pie filling for decoration.

Pour in the prepared pie crust. You don’t need to par-bake the crust for this recipe. Decorate the top with pecan halves.

Bake the pie

A piece of foil with a hole in the middle is covering the pecan pie.

Here is a trick that I use to get the nice golden crust when I bake pies.

Tip: 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.

Perfectly baked pecan pie is nicely browned on top.

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.

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 pecan pie

The baked pecan pie freezes well for up to 3 months. Wrap tightly in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

More decadent pie Recipes

A slice of no corn syrup pecan pie in a white pie pan is ready to serve.
This no corn syrup pecan pie recipe makes a perfect Thanksgiving or holiday dessert.

No Corn Syrup Pecan Pie Recipe

This no corn syrup pecan pie is a perfect dessert for Thanksgiving or holidays. Toasted pecans and a hint of cinnamon will enhance this old-fashioned southern pie to another level.
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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 large eggs, beaten
  • 5 tbsp milk
  • 2 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 cup pecan halves

Instructions 

  • 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.

Notes

Recipe Tip: In order to get the nice golden brown color on the crust, brush the edges of crust with egg wash lightly. Get a piece foil and cut out a hole with 8-inch diameter. Tent the top of pie with the foil loosely and bake. Remove the foil after the first 25-30 minutes of baking.
Helpful Pie Baking Tip
  • 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!
Calories: 369kcal, Carbohydrates: 30g, Protein: 7g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 279mg, Potassium: 202mg, Fiber: 3g, Sugar: 16g, Vitamin A: 143IU, Vitamin C: 0.3mg, Calcium: 73mg, Iron: 2mg
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