‘Tis the season for holiday pies and we love a good Pecan Pie recipe with a rich buttery filling and lots of pecans!
This is an easy pecan pie recipe without corn syrup. Just mix, fill, and bake and it’s ready in under an hour.
A Favorite Fall Pie Recipe
- This recipe takes the cake (or the pie) because it’s so easy to make.
- Uses simple basic ingredients, a pre-made pie crust (or homemade crust if you’d like), and only 3 steps.
- Busy days call for make-ahead recipes and since this one needs to chill, it’s the perfect Thanksgiving pie recipe.
- This recipe differs from a traditional pecan pie because it’s made without corn syrup.
Super tasty and so easy to make, this pecan pie will be a holiday staple next to Homemade Apple Pie and Pumpkin Pie.
Ingredients and Variations
BATTER: Pecan pie is famous for its sweet and savory, gooey batter that has crunchy pecans baked right in! Butter and brown sugar for the caramel-like flavor and texture. Eggs help the pie set up right.
PECANS: Pecans have that light, nutty flavor that tastes like fall. If desired, toast them in a dry pan until fragrant to make them extra crunchy and intensify their flavor!
VARIATIONS: Make a super fancy Bourbon version by adding a ½ cup of dark chocolate chips and about 2 tablespoons of real bourbon or 1 tablespoon of bourbon extract.
How to Make Pecan Pie
Make this easy pie in just a few steps!
- Whisk ingredients together (per recipe below) & pour into the prepared crust.
- Bake for 15 minutes then reduce heat & bake another 35 minutes.
- Cool completely before serving.
PRO TIP: Pecan pie is done baking if it’s a bit wiggly but not wet. Pecan pie should be sightly set but a bit of movement is ok, it’ll set more as it cools.
Tips for Perfect Pie
- For best results, avoid overbaking pecan pie. Remove it from the oven and let it sit and cool before slicing.
- Buying chopped pecans is a real timesaver!
- For pecan bars, press pie crust into a 9”x9” inch baking dish. Bake as directed.
- For mini-pecan pies or tarts, press circles of pie crust into the bottoms of lined cupcake dishes. Fill and bake as directed.
- Serve with Homemade Whipped Cream or Homemade Caramel Sauce. Even try a scoop of homemade 3 Ingredient No Churn Ice Cream.
How to Store
Always keep egg-based pies covered in the refrigerator and eat them within 4 days. Freeze a whole pie or individual pieces once they are fully cooled by wrapping them tightly with plastic wrap and then aluminum foil. Write the date on the outside and for best results, allow to thaw at room temperature and use within 2 months.
Perfect Pies for the Holidays!
- Apple Pie Recipe – classic favorite
- Easy Buttermilk Pie – with simple ingredients
- Pumpkin Cheesecake – so rich & creamy
- Chocolate Pecan Pie – freezer friendly
- Pumpkin Pie Recipe – a holiday staple
Did you make this Pecan Pie? Be sure to leave us a rating and a comment below!
Easy Pecan Pie Recipe (without corn syrup)
- 2 eggs
- ½ cup butter melted
- 1 ¼ cups pecans chopped
- 1 cup brown sugar
- ¼ cup white sugar
- 1 ½ tablespoons flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 premade pie crust or homemade crust
- Preheat oven to 400°F
- Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.
- Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning.
- Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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How far in advance can you store this before baking?
I have only tried storing this after baking so I can’t say for sure Cathy.
organic granulated sugar seems to be a little more course than regular sugar. Do you know whether that would affect the pie? BTW, thank you so much for this recipe. I haven’t made a pecan pie in a long time because corn syrup is make from GMO corn which I avoid. My grand-daughter is requesting I help her make a pecan pie when she is home for thanksgiving from college. So, your recipe is a life saver.
I haven’t tried this recipe with organic granulated sugar so I can’t say for sure. I think it should work but If you try it I would love to hear how it turns out!
I made this today! Was a little short on pecans but used what I had. It is delicious. Would make it again and again!
So happy to hear that, Marta. We love this pecan pie too!
I am so excited about this recipe. This is my first time making a pecan pie (with a gluten free shell) I substituted the flour for gluten free flour one to one blend from Walmart. It worked just fine. I also added in chocolate chips. I toasted my pecans per the recipe suggestion. Those turned out stunning. I mixed the dry ingredients as per the instructions and mixed in my chocolate chips. Because the nuts were still warm the chocolate chips melted a bit. When I added my hot butter to my eggs and beat those two ingredients together, I added my “dry mix” to the butter and eggs, the warm butter melted my chocolate chips. I was a little worried as I was hoping for more solid chips upon the finished product, however when I took a bite of my pie, my heart rejoiced, my tastebuds jumped for joy and I did a little “my first pecan pie” dance. SUCCESS!
First time pie maker here!! Super excited to make this Pecan Pie recipe but I do need a little guidance. When you say you cover the crust on the pie with tin foil, could I get a bit more guidance on that? Thank you in advance.
We cover the edges of the crust with foil to prevent it from burning in the oven as the cooking time is fairly long. All you have to do is rip off strips of foil and gently cover the crust, working your way around the pie. The post has a video in it that shows how we did it, I hope this helped!
It’s flour but doesn’t say if it’s all purpose or self rising.
This recipe uses all purpose flour.
On any recipe, of directions call for all purpose you’ll be adding baking soda, salt etc, however self rising you’ll omit the baking soda, salt etc..that’s how you tell the difference. Happy Thanksgiving
Can’t wait to try several these recipes
I took the pie out of the oven five minutes early, poured a half cup of melted butter on top, then I threw a few generous handfuls of toffee chips all over it, followed by a multitude of mini cashew butter dallops. Then I baked at 485 for four minutes. Then I took it out, let sit for twenty minutes. Then I took off my apron, greeted my husband at the door after his twelve hour shift (he is a fireman), and showed my husband the pie. Long story short, we are expecting our first child!! That pie, I’m telling you, that pie!!!
Oh my gosh Congratulations on your little one! Those additions do sound great though, Elizabeth.
I just made this pie and took it out of the oven 10 minutes early because it was burned. I mean, almost black burned. Pretty frustrated. My house smells like burned pie. :-(
Oh no, that’s so disappointing! We’ve baked this pie many times, and haven’t had that happen. Did you reduce the heat to 350 degrees after 15 minutes? Have you checked your oven temperature with an oven thermometer?