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.

Course Dessert

Cuisine American, Western

Keyword Christmas, fluted pie pan, holiday, lard and butter pie crust, light and flaky pie crust, no corn syrup pecan pie, pecan, pecan pie, pecan pie no corn syrup, pecan pie without corn syrup, pie crust, southern dessert

Prep Time 20

Baking time 1

Total Time 1 20

Servings

Calories 369

Author Hyegyoung K. Ford

Equipment

9-inch pie pan

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!

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