No Corn Syrup Pecan Pie

A tasty recipe for a pecan pie with no corn syrup and all natural ingredients. Creamy and savory, this succulent pecan pie makes a wonderful holiday dessert to serve at Thanksgiving, Christmas and other get-togethers. Get the detailed recipe here.

When it comes to pie, who can resist the succulent pecan? It’s one of the most popular pies in America.

Pecan pie seems like a steady dessert to serve in the winter season, especially during Thanksgiving or Christmas holidays. It is impossible to not like it for the rich nutty taste of pecans and all the good stuff that goes in the pie filling.

Pecan pie without corn syrup

Classic Southern pecan pie is often made with corn syrup, but here’s a tasty recipe that doesn’t have any. Although many of the jarred light corn syrup we use popularly these days have no fructose in it, some people are still hesitant to use it in the pie.

This recipe is somewhat similar to the old-fashioned way of making pecan pie, which we always adore. Just like many old-style pies, this no cron syrup pecan pie will make a great holiday dessert and add a look of beauty on your Thanksgiving or holiday table.

Grab these ingredients

• single pie crust– unbaked and chilled. We recommend our light and flaky kitchen-made crust.
• pecan – both halves and chopped
• butter – melted
• light or dark brown sugar
• flour
• ground cinnamon
• eggs – use large eggs
• milk
• apple cinder vinegar
• vanilla extract

Tips and tricks for steady pecan pie

Before you get started, here a few notes that you need to consider.

• There’s no need to blind bake the pie crust before you adding the pie filling. Make sure your pie crust is well chilled, though
• Toast pecans before you add to the filling – Toasting nuts draws the natural oils to the surface, intensifying the rich nutty essence, and makes them crunchier. It improves the flavor and texture of your pie.
• Don’t miss out vinegar – Vinegar will lighten up the rich taste of pecan and butter in the pie. We recommend using apple cider vinegar.
• Cover the top of pie loosely with a piece of aluminum foil with hole in the center and bake the pie in the in the first 30 minutes of baking. Make sure to remove it after that. This will help the edge of pie crust not getting too brown.

How the dish comes together

Prepare pie crust

Get your pie crust ready and chill. You can make the crust up to a day before and let it chill in the fridge. Check out our light and flaky lard and butter pie crust. We can proudly say it is simply a keeper and you will be glad that you tried.

Make pecan pie filling

While you are preheating the oven, toast the chopped pecan pieces in the oven for 5-6 minutes. Make sure you don’t burn them.

In a mixing bowl, combine melted butter, brown sugar, flour, salt, and cinnamon; mix well.

Beat 3 eggs, and add the milk, apple cider vinegar and vanilla extract. The vinegar will lighten up the overly rich taste of butter and pecan. Trust us. You won’t taste the vinegar at all.

Pour the egg mixture into he sugar mixture and add the pecans; mix well.

Pour in the prepared pie crust. You don’t need to par-bake the crust for this recipe. Decorate the top with pecan halves.

Bake the pie

Here is a trick that we use to get the nice golden crust when we bake pies.

Tip: Get a piece of aluminum foil and cut out a hole with 8-inch in diameter. Then lay it loosely on top of pie. By doing so, you can avoid the pie crust being overly baked, and help creating the beautiful golden crust. We put a baking pan underneath the pie pan to carry in and out of oven easily.

Bake the pie in a preheated 375˚F oven for 50-60 minutes. It is important to remove the foil half way of baking so that the crust will get golden. We removed min after 30 minutes.

When the center of the pie seems slightly jiggly, the pie is ready to come out of oven. Make sure to let the pie cool completely on a cooling rack.

Serve warm or chilled with whipped cream or vanilla ice cream. Chilled pie will slice better. Store leftover pie in the refrigerator for up to 1 week.

Helpful Pie Baking Tips

• Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.
• Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice dropping – direct clean-up!
• If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cooks the bottom crust quickly, making it nice and crisp. Big difference!

How to store pecan pie

The baked pecan pie freezes well for up to 3 months. Wrap tightly in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

• Yield: 8
• Prep: 20 minutes
• Total: 1 hour 20 minutes

Ingredients

• 1 unbaked light and flaky pie crust
• 1 cup coarsely chopped pecan
• 1/2 cup butter, melted and cooled
• 1-1/2 cup light or dark brown sugar
• 2 tbsp flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 3 large eggs, beaten
• 5 tbsp milk
• 2 tsp apple cider vinegar
• 2 tsp vanilla extract
• 1 cup pecan halves

Method

1. Preheat oven to 375˚F. Place the pie crust in a pie pan and let it chill in the refrigerator while preparing the filling.
2. Spread the chopped pecans on a baking pan and toast in the oven until slightly golden, about 5-6 minutes. Watch carefully not to burn the pecans. Let it cool.
3. In a large mixing owl, combine butter, brown sugar, salt, cinnamon, and flour; mix well
4. In a small mixing bowl, mix the beaten eggs, milk, vinegar, and vanilla extract. Pour the egg mixture into a sugar mixture. Add the pecan and stir well.
5. Pour the pie filling into a prepared unbaked pie shell. Decorate the top with the pecan halves. Bake in the oven for 50-60 minutes until the center of the pie comes out slightly jiggly. Let the pie cool completely on a cooling rack before you slice it.
6. Store the leftover pie in the refrigerator.

Notes

Recipe Tip: In order to get the nice golden brown color on the crust, brush the edges of crust with egg wash lightly. Get a piece foil and cut out a hole with 8-inch diameter. Tent the top of pie with the foil loosely and bake. Remove the foil after the first 25-30 minutes of baking.

Helpful Pie Baking Tip

Lower your oven shelf to the bottom 1/3 or 1/4 position: Pies need a long baking time. And the higher the oven shelf is, the more browning occurs. If you bake the pie on the lower shelf, it prevents the top crust from browning too much.

Place a large baking pan (lined with foil) underneath the pie pan to catch overflowing juice dropping – direct clean-up!

If you have a baking stone or baking steel, put it on the lowest rack of your oven, but not touching your baking pan directly. The heat from the baking stone (steel) will rise and cooks the bottom crust quickly, making it nice and crisp. Big difference!