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Pecan Pie Without Corn Syrup Recipe

Pecan Pie Without Corn Syrup

Holly Ford
0 from 0 votes
Course Dessert
Cuisine American
Servings 8


  • 1 9-inch pie crust, unbaked and chilled
  • 1 cup coarsly 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.
  • 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 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 in the fridge.


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.
Keyword pecan pie, pecan pie no corn syrup, pecan pie without corn syrup
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