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This pecan pie without corn syrup is sweet and flavorful without the overpowering sweetness of corn syrup. In this recipe, eggs, brown and white sugars, and a touch of flour help to thicken the filling, so your pie will be perfectly set and ready to please guests at your Thanksgiving or Christmas dinner. Dollop each slice with whipped cream and a sprig of fresh mint.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch pie
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No corn syrup? No problem! This pecan pie without corn syrup has the perfect flavor and texture. The holiday recipe is sure to please everyone at your table, even people who typically turn their noses up at pecan pie. 

What You'll Need for Pecan Pie Without Corn Syrup

You likely already have most of the ingredients on hand. If not, here's what you'll need to add to your grocery list to make this decadent, corn syrup-less pecan pie:

· Eggs: This pecan pie recipe starts with two eggs, whipped until they're light and foamy. 
· Sugar: You'll need white and light brown sugars for this recipe.
· Butter: Melted butter adds richness and moisture to the filling. 
· Flour: All-purpose flour thickens the filling. 
· Milk: Use whole or reduced-fat milk. You can also use your favorite alternative milk. 
· Vanilla: Vanilla extract adds complexity and enhances the other flavors. 
· Pecans: Of course, you'll need pecans! This recipe calls for chopped pecans for the filling and, if you like, halved pecans for the topping.
· Pie crust: Use a store-bought pie crust or try our Butter Flaky Crust recipe. 

How to Make Pecan Pie Without Corn Syrup

Making a pecan pie without corn syrup is quite simple. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect: 

1. Make the filling: Beat the eggs until they're light and foamy. Whisk in the melted butter, the whisk in the sugars and flour. Add the vanilla and milk. Stir in the chopped pecans. 
2. Bake the pie: Pour the filling into the unbaked pie shell. Decorate with pecans halves, if desired. Bake in the preheated oven until the filling is set. 

How to Store Pecan Pie Without Corn Syrup

Does the lack of corn syrup in the filling mean this pie should be stored differently than other pecan pies? Nope! This recipe is still quite egg-rich, so it shouldn't sit at room temperature for more than two hours. Store it in the fridge, loosely covered, for three to four days. 

Allrecipes Community Tips and Praise

"This has been my holiday go-to pecan pie for a couple years now," says Matt D. "Without a doubt this is the best pecan pie and everyone raves about it. No more corn syrup draining the flavor out of the pecans."

"I love this recipe," raves Karin. "It's easy and delicious. People who aren't crazy about pecan pie enjoy this. I use rum extract and add a little extra pecans."

"I am so glad to not have to measure the corn syrup or deal with having a partial bottle sitting around," says Nessa. "Also, the taste is far better. The texture is awesome, and the pie is less sweet, more buttery, and just altogether tastier."

Editorial contributions by Corey Williams

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (205 degrees C).

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  • Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined. Add milk and vanilla, then stir in pecans. Pour mixture into the pie shell and decorate the top with pecan halves.

  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 30 to 40 more minutes.

  • Remove from the oven and cool to room temperature before serving.

Tips

If you love chocolate, consider adding 1/2 cup semisweet chocolate chips with the pecans in Step 2.

Nutrition Facts

427 calories; protein 4.5g; carbohydrates 37.2g; fat 30.1g; cholesterol 77.2mg; sodium 222mg. Full Nutrition
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