Without the excessive sweetness of corn syrup, this pecan pie is sweet and delicious. This pie’s filling is thickened by eggs, brown and white sugars, and a tiny bit of flour, ensuring that it will be perfectly set and ready to impress visitors at your Thanksgiving or Christmas feast. Add whipped cream and a sprig of fresh mint to each piece.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 large eggs, at room temperature
- 1 cup light brown sugar
- ½ cup unsalted butter, melted and cooled
- ¼ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 (9 inch) unbaked pie shell
- pecan halves (Optional)
Instructions
- Gather all ingredients.
- Allrecipes/Jasmine Comer
- Preheat the oven to 400 degrees F (205 degrees C).
- Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined.
- Allrecipes/Jasmine Comer
- Allrecipes/Jasmine Comer
- Add milk and vanilla, then stir in pecans.
- Allrecipes/Jasmine Comer
- Pour mixture into the pie shell and decorate the top with pecan halves.
- Allrecipes/Jasmine Comer
- 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.
- Allrecipes/Jasmine Comer
- Enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- If you love chocolate, consider adding 1/2 cup semisweet chocolate chips with the pecans in Step 2.
Reviews
All-time favorite Pecan Pie recipe!
I’m not a huge pecan pie fan and this was DELICIOUS! I was too lazy to chop my pecan halves for the filling. I substituted dark brown sugar for the light because that’s what was in my pantry. I added about a third cup extra pecans to the filling and decorated the top with pecans to give it a more classic look. I covered my crust edges during baking. I did not miss the crusty “classic” pecan pie top, because, holy smokes, this was so good!
Excellent
I like it very much and it didn’t have that high fructose in it. Of course the texture was different because the syrup wasn’t there. Before 1940s?, I think this is how our ancestors made the pie.
Great tasting pecan pie which elicits compliments every time I make it. Have substituted Splenda for the white sugar with no change in taste.
It is a great recipie
Loved this recipe! For the brown sugar I substituted Truvia sweet complete, brown sugar blend, that contains a little bit of molasses, and for the sugar, I substituted Essential Everyday stevia sweetener ( (to avoid using arythritol, which I recently heard can cause some stomach/digestive problems). I tried using a about 3/4 cup of the brown sugar blend, as last time it came out a bit sweeter than necessary, in my opinion. This lowers the sugar content without compromising on taste. I used a prebaked store-bought graham cracker crust. That added to the sweetness and blend of flavor and was great, and easy! Friends and family loved it! -Devorah Miller ❤️
Phenomenally delicious! What a simple, delicious recipe. I omitted the white sugar and added 1 tsp rum in addition to the vanilla and used 2 cups pecans. It looked perfect and tasted incredible. I also used fresh ground whole grain Einkorn for the flour. It’s such a small quantity, so any flour is probably good, that’s just what I had. I have to think the person who had trouble with this firming up must have forgotten the eggs! This is a keeper.
My favourite pecan pie recipe! I also use it for pecan squares, just pour the filling over a par-baked shortbread crust. Delicious & easy!
The pie crust was hard for me. I think I didn’t roll it out far enough!
This is the first pecan pie I’ve made without corn syrup. I will definitely make this again. So easy and no messy corn syrup. I left out the white sugar and the pie was plenty sweet. I baked it at 350 for 15 minutes and the 300 for 50 minutes. I kept the outer crust covered the whole baking time. It was perfect.
I first ran across this recipe in my mother’s 1940-something Betty Crocker recipe book and have been using it for the past 20+ years. Without the Karo syrup, the overpowering sweetness many folks complain about, it offers an experience which I’ve witnessed turn those folks into true believers. To those folks who find this one too sweet still, I’ve eliminated the white sugar altogether when I ran out and found the pie “perfect” , converting even more PP (pecan pie) aficionados.
originally I don’t like pecan pie at all due to the syrup that’s used to make most pecan pies but my husband loves pecan pie so for thanksgiving i was looking up recipes and found this one and let me tell you what! I now love pecan pie no syrup all made from scratch. the best
I made it exactly written. I used a hammer to crush half pecans into crushed pecans since I didn’t have crushed pecans, which worked very well. I wasn’t even sure I liked pecan pie and I cannot get enough of this. Very easy!
What did I do wrong? It came out runny and the sugar was crunchy. I cooked it the time given and the pecans on top were quite browned. Not the gooey texture that pecan pie usually has. Maybe I’ll keep looking.
I followed the instructions but cooked it the way it was explained in the comments at 350 for 15 minutes then 300 for 50-55 minutes. It was amazing! It was flaky on top and soft and crumbly inside! I was looking for a recipe without corn syrup and I will DEFINITELY be making this regularly. It might not look the way a traditional pecan pie looks but when you taste it you won’t care! Loved it!
Perfect. My family demands I make this recipe every Thanksgiving. It never disappoints!
This is my go-to recipe.
My pie came out good. You must know your oven. I reduced the heat because I noticed my pie getting dark quickly. I did cook at 400 for 10 minutes & then reduce heat to 350, but at about the 20 min mark I reduce the temperature to 325 for 20 minutes. I let cool & the pie set perfectly & it was not too sweet & it was moist. It could have used more pecan, but it was enough.
This is the first Pecan pie I’ve made, along with other reviewers, the top of the pie didn’t look how I expected it to. However it set up beautifully, and was so delicious that there were only crumbs left In the pie plate. I was very impressed for a first pecan pie experience. Thank you
Everyone said this in now their favorite pecan pie!