Pecan Pie without Corn Syrup? Yes Please!
Looking for a scrumptious Thanksgiving and Christmas Pecan pie without Corn Syrup? Look no further! This pecan pie is a classic old-fashioned dessert that’s perfect for any holiday. The buttery – flaky pastry with a perfectly set soft custard filling and beautiful pecans is our holiday favorite.
- Prep time: 15 minutes
- Cook time: 40 minutes
Pecan Pie without Corn Syrup? Looking for a scrumptious Thanksgiving and Christmas Pecan pie without Corn Syrup? Look no further! This pecan pie is a classic old-fashioned dessert that’s perfect for any holiday. The buttery - flaky pastry with a perfectly set soft custard filling and beautiful pecans is our holiday favorite.
For the Pie
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup butter, melted
- 2 eggs, room temperature
- 1 tbsp all purpose flour
- 1 tbsp milk
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1 unbaked pie crust, store bought
- 1 cup half pecans, for decorating
Preheat your oven to 400 degrees Fahrenheit
Roll out the pie crust. You want a pie dough circle to be 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish.
In a small sauce pan melt your butter and set aside. ( Let slightly cool)
In a large bowl whisk eggs until it becomes foamy. Stir in melted butter. ( slightly cooled butter, you do not want to cook your eggs with the hot butter)
Whisk together remaining ingredients: white sugar, brown sugar, flour, milk, vanilla and pecans.
Pour into an unbaked 9-in pie shell and add your halved pecans on top for a more appealing pie.
Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. If you find the whole pie is browning too quickly, tent a piece of aluminum foil over the whole pie.
Slice and serve. The pie is delicious warm or at room temperature. Top with ice cream or whipped cream.
Enjoy & let me know what you think!