Easy Pecan Pie! (Made without Corn Syrup)

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Pecan pie is a staple dessert at any fall gathering!  It’s one of those desserts we’ve eaten for as long as I can remember.

A flaky crust filled with a sweet caramely buttery pecan filling.  One  of our all time favorites!

Easy Pecan Pie has a delicious gooey filling topped with pecans for the perfect holiday dessert! It's easy to make (& this recipe contains no corn syrup)!

How to Make Easy Pecan Pie! (Made without Corn Syrup)

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This post may contain affiliate links. Please read my disclosure policy.

Pecan Pie and Apple Crumb Pie have been staple Thanksgiving desserts for as long as I can remember.  I always have a hard time deciding which pie I want (LOL, who am I kidding, we all know I’m having both!).

If you haven’t had pecan pie before, you absolutely must try it!  A flaky crust is filled with a delicious gooey filling with a caramely flavor and toasty pecans.  It’s rich and buttery and truly like nothing else you’ve ever experienced before!

Easy Pecan Pie has a delicious gooey filling topped with pecans for the perfect holiday dessert! It's easy to make (& this recipe contains no corn syrup)!

If you’ve never made pecan pie, don’t let the thought of it scare you, it’s actually one of the easiest pies I’ve ever made and it takes just minutes of prep!

This recipe is literally stir-pour-bake and voila … perfection!

Most pecan pie recipes include corn syrup (or maple syrup) and I really wanted to create a recipe without syrup. Instead, I’ve used brown sugar for that delicious caramely flavor and made this pecan pie without corn syrup.

If you would like to add a splash of bourbon, it works perfectly in this recipe, simply add about 2 tablespoons of bourbon and increase the flour to 2 tablespoons.  If you don’t have pecans on hand, I’ve made this recipe with walnuts in place of pecans as well!

Easy Pecan Pie has a delicious gooey filling topped with pecans for the perfect holiday dessert! It's easy to make (& this recipe contains no corn syrup)!

You can most certainly use your favorite homemade pie crust recipe but I usually buy a refrigerated pie crust.  It makes this pie so easy to make and it tastes just as delicious in my opinion!

This pie is sweet and quite rich so I cut it into 10 (instead of the usual 8 slices). We top it with freshly whipped cream or ice cream for the perfect end to a turkey dinner!

Easy Pecan Pie!

Pecan Pie is pretty much a required dessert for Thanksgiving dinner and if you have never had it before, you MUST try it!  It is so delicious and comforting… and it’s a pie you will need to have over and over again!

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  • 1 premade pie crust
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter , melted
  • 2 eggs
  • 1 1/2 tablespoons flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups chopped pecans


  1. Preheat oven to 400 F
  2. Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.
  3. Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning. Bake at 400 degrees for 15 minutes, reduce heat to 350 degrees and bake for an additional 35 minutes. Cool completely.

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A few more recipes you’re going to love:


Pecan Pie Cookies

Upside Down Cheesecake Apple Pie.

Upside Down Cheesecake Apple Pie

Easy Pecan Pie has a delicious gooey filling topped with pecans for the perfect holiday dessert! It's easy to make (& this recipe contains no corn syrup)!


Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

93 comments on “Easy Pecan Pie! (Made without Corn Syrup)”

  1. Your pecan pie looks wonderful! I have made this pie three times now, and always unsuccessfully… it’s always soupy in the middle! My mother-in-law makes an amazing one, so I am determined to master this pie one day!! :) Yours sounds delicious!!!!

    • Hey,i read your post thought id share what I do and my pies come out great. There not soupy, there thick and I guess dense,I’m not sure how to explain it but there delicious and cut really well. Tonight was my first night making them and I decided to double everything and make two, but I added extra pecans and an extra tablespoon of flour so hope that helps with your soupy problem.

    • Another reason your pie might be “runny” would be that it isn’t done. An inexpensive oven thermometer will tell you if you are baking the pie at the correct temperature.

    • Yeah, they really never tell you how to tell when it’s done, well, the middle has to be slightly firm to the touch in the middle. then it’s done. Let me know how this version turns out. I like the syrup method.

      • All you have to do is jiggle the pie if the center moves you need to keep cooking. When the pie is done the center will be set and not jiggle……..they run because they are under cooked..

    • You are not cooking your pie long enough…..extend your cooking time 2 mins, then check by giggling the pan if it is not set leave it two more mins….then check continue until it is set. I did the same thing several times and then my mother in law told me you don’t take it out unless it is set..

    • if pie is soupy/ cook until knife placed in center of pie comes out clean
      you may have to cook it a little longer or lessen the amount of butter by a tablespoon or two

      my grandfather raised pecan trees in southern Ok. 1930–1965 on the Red river. they were the papershell variety. my Mom would make 12 pie crusts and pies at a time for Xmas gifts.
      i do the same only 6 at a time

  2. I love pecan pie. Can’t wait to try this recipe!

  3. We love pecan pie this looks like a great recipe. Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Come Back Soon,
    Miz Helen

  4. Pecan Pie is a MUST in our house when it comes to the holidays. I can’t wait to try your recipe. No corn syrup??!! Yes, please!! I’m including this recipe in my special round up going live tonight! Thanks for linking up to Wake Up Wednesdays!

  5. What a fantastic pie! It’s just not Thanksgiving unless there is pecan pie! Thanks for linking up with What’s Cookin’ Wednesday!

  6. I’m such a sucker for pecan pie! Top 15 Foodtastic Friday as well!

  7. would this b considered diabetic friendly

  8. What kind of flour do you use all purpose or sell rising?

  9. Do you think it would be ok to add some chocolate chips to this recipe?

  10. This recipe is very similar to the one I have been using for many years. I like the recipe because it does not use syrup and always turns out good for me.

  11. Maria….

    Runny pecan pies are usually caused by one of two reasons….or both, I guess….uh uh uh uh

    1. Eggs and butter need to be room temp or higher…I usually melt my butter and let it cool or add it to the sugar first.

    2. Never ever use a a mixer….always hand mix…I usually use a wooden spoon, too.

    Good luck….

  12. Do you think this would work with broken up hazelnuts? Here in Italy it’s very hard to find both corn syrup AND pecans… But I’ve got about 15 lbs of hazelnuts!

  13. Is the pie shell a regular shell or deep dish? I can’t wait to try this!! Thank You!

  14. This pecan pie loooks fantastic. Is there a gluten free way to make this?

  15. My daughter made this pie yesterday it turned out amazing it is a lot like my buttertart recipe I prefer the ones with no syrup.

  16. I just made this pie… used 1cup pecans, 1 cup coconut… Yummy…..

  17. Another reason you may get soupy pie is using low fat margarine instead of real butter. Margarine has a lot of water and oil.

  18. Do you know what the approximate cook time would be if I made these into tarts instead of a pie?

  19. I am 58 years old and have made pecan pies for as long as I’ve been cooking but I must say I’m going to try this recipe. Oh my gosh it looks good. I’ll most likely do it like I do the ones with corn syrup, bake in about a 335-340 degree oven until center is set. You can take your fingers and test the center, if it’s not jiggle, it’s done.

  20. Saw this recipe elsewhere about 10 years ago and have been making it ever since. It’s really good!

  21. Really was wanting a pecan pie and had no pecans in the house but had everything else… Decided to “wing it” and see if it was good even without the pecans…. Oh my word! Soooo good! It still set up fine and honestly, not having the pecans in it didn’t really change the taste! Yum yum yum!

  22. I tried this pecan pie recipe and I can truly say…it’s the best pecan pie I have ever tasted! So easy and NO CORN SYRUP!!! Thank you for sharing.

  23. I just made this and it turned out great! Thanks!

  24. I have a dinner planned for next week and this will be the dessert. Thanks for the recipe.

    The Old Fat Guy

  25. Hi! Just found your mini pecan pie cookies and wondered if this recipe would work for it? Obviously I would have to adjust measurements. Thought I’d ask the pros before it turns into a disaster! :) Thank you. Enjoying reading your recipes :)

  26. I’ve always loved pecan pies and made beautiful, delicious pecan pies. Then, I became allergic to corn and this is the first recipe I’ve found without it. I’m definitely baking it next week.
    Thank you VERY much!

  27. I am making sure…you put the ingredients into an uncooked pie crust?

  28. I hope you see this in the next few hours!

    I’m getting ready to make this pie and wondered how you did the crust. It looks so deliciously crusty and flaky.


  29. OMG!!! This recipe rocks! My pecan pies with corn syrup ALWAYS turn out a flop (soupy in the center), I followed this recipe exactly but I did add an extra egg because mine were small. Thanks so much

  30. Thank you for this recipe

  31. Could I freeze this pie after it was baked? I’m going to be out of town for a pie fundraiser and looking for something I can bake now and freeze. Help!

  32. This recipe is perfect. Mine wasn’t soupy. I think the person isn’t baking it long enough. After it is baked it still needs time to set and cool. Pecan pie isn’t a pie that cuts well warm like an apple pie may.

  33. My pie looks nothing like the picture its more like pecan bread

  34. Made this pie and it turned out to be the best pecan pie I have ever made.  My hubby wanted me to add just a little of dark Karo syrup and a few more pecans, but taste, texture and look was perfect!  This will be my receipe for now on.

  35. I’ve been making this recipe for years…got it from my Mom. After testing lots of pecan pie recipes she said this was the best tried-and-true!!!  Worked for me!!!  I always receive compliments!

  36. Hey there’s! This looks delish! I wondering if I could make the filling, freeze it, thaw it, and then bake it in the pie crust? 

  37. Can’t wait to make this. When you say white sugar. Do you mean like granulated sugar, or confectioners powdered sugar? Also did you use light or dark brown sugar? 

  38. I just found your recipe & will be making it tomorrow for Thanksgiving. My question isn’t what kind of butter did you use? Salted? Unsalted? I’ve only attempted to make pecan pie one time & that was 17 years ago & it liquified in the car and Karo syrup was all over the seats. So, I’ve decided this year I’m attempting it again for my husband! Thank you very much! 

  39. Just saw this recipe and I am baking it as I write this. I ran out of Karo, but needed to make another pie. I was so happy when I came across your recipe. I have been baking for many years and this is a Thanksgiving “must have” every year (and besides that it is my son’s favorite). Can’t wait to try it.!!!

  40. I used this recipe because I was curious to know how it would taste without corn syrup.   Omg. It turned out perfect. This will definitely be my “go to” recipe 

    Rating: 5
  41. If I make it today can it sit out for tomorrow or should I refrigerate it?

  42. Did you use salted butter or unsalted butter? 

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