Pecan Pie Without Corn Syrup
This pecan pie without corn syrup has a rich, buttery filling, plenty of chopped pecans, and a warm caramel-like flavor from brown sugar. The filling bakes right in an unbaked pie crust, giving you a classic dessert with just 15 minutes of prep and no electric mixer needed.
Equipment
- 9-inch pie plate, if needed
- Large mixing bowl
- Whisk
- Rubber spatula or large spoon
- Measuring cups and spoons
- Rimmed baking sheet, recommended
- Wire cooling rack
Ingredients
- 2 large eggs room temperature
- 1 cup light brown sugar
- ½ cup unsalted butter melted and cooled
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans plus pecan halves for decoration, optional
- 1 9-inch unbaked pie crust
Instructions
- Preheat the oven to 400°F (205°C).
- In a large bowl, whisk the eggs until foamy.
- Whisk in the brown sugar, melted and cooled butter, granulated sugar, flour, milk, and vanilla until well combined.
- Fold in the chopped pecans.
- Pour into the unbaked pie crust. Decorate with pecan halves, if desired. Set on a rimmed baking sheet to catch drips.
- Bake for 10 minutes at 400°F.
- Reduce the oven temperature to 350°F (175°C). Bake for another 30–40 minutes, until set with a slightly wobbly center.
- Cool completely before slicing, refrigerating within two hours of baking and allowing cooling to finish in the refrigerator as needed.
- Slice into eight servings and add whipped cream if desired.