Pecan Pie without Corn Syrup

Pecan Pie without Corn Syrup
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    8.6K

Indulge in the rich, nutty decadence of this pecan pie, crafted without corn syrup for a naturally sweet and deeply satisfying experience. A symphony of textures and flavors, this pie boasts a perfectly set filling studded with crunchy pecans, making it an unforgettable centerpiece for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    77 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    10 g
  • Sodium
    222 mg
  • Fat
    30 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 400 degrees F (205 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk the eggs until light and foamy. Gently whisk in the melted and cooled butter. (3 minutes)

Image Step 03
03 Step

Recipe View Add the light brown sugar, white sugar, and all-purpose flour to the egg mixture. Whisk until all ingredients are thoroughly combined, ensuring a smooth batter. (5 minutes)

Image Step 04
04 Step

Recipe View Incorporate the milk and vanilla extract into the mixture, stirring gently. Fold in the chopped pecans until evenly distributed throughout the batter. (2 minutes)

Image Step 05
05 Step

Recipe View Pour the pecan mixture into the unbaked pie shell. Arrange pecan halves on top in a decorative pattern. (5 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 10 minutes, then reduce the heat to 350 degrees F (175 degrees C) and continue baking until the filling is set, approximately 30 to 40 minutes more. (40 minutes)

Image Step 07
07 Step

Recipe View Remove from the oven and allow the pie to cool completely to room temperature before serving to allow the filling to set properly. (60 minutes)

For an extra depth of flavor, toast the chopped pecans lightly before adding them to the filling.
If the crust edges begin to brown too quickly, cover them with foil or a pie shield during the last 15-20 minutes of baking.
Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an enhanced dessert experience.

Cali Gerhold

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 2.9K Ratings)
Total Reviews: (5)
  • Rudolph Jenkins

    My crust browned a little too fast, but the foil trick saved the day. Thanks for the tip!

  • Heidi Funk

    I added a tablespoon of bourbon to the filling, and it was a hit! Everyone raved about it.

  • Eliseo Cassin

    Absolutely amazing! The pie set perfectly, and the flavor was incredible without being overly sweet.

  • Isaias Streich

    This is now my go-to pecan pie recipe. The tip about toasting the pecans really elevated the flavor!

  • Darrick Feil

    This recipe is so much better than any other pecan pie recipe I've tried. The texture is perfect, and the flavor is outstanding.

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