No corn syrup, no fuss. This easy pecan pie recipe will be your go-to dessert all holiday season long. With just pecans, pie crust, and a few pantry staples, it bakes up rich, gooey, and sliceable in four simple steps.
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Here’s What Makes This Recipe Awesome…
- The flavor of this pecan pie recipe is rich and buttery with a sweet, caramel-like filling.
- Made without corn syrup, instead butter and brown sugar create a natural caramel flavor.
- The filling comes together quickly, it’s easy to make, and the ratio is perfect for a sweet pie that’s not too heavy.
- Since the pecans are chopped, it’s easy to prepare, and you get toasted pecans in every bite.
Ingredient Tips
- Pecans: You can buy pre-chopped pecans to save time.
- Quick tip: My shortcut to chop nuts quickly is to place them into a freezer bag and tap them with the flat side of a meat tenderizer for less mess and quicker chopping.
- Filling: Skip the corn syrup. This rich filling comes together with eggs, butter, two sugars, a little flour, milk, and a splash of vanilla. No cooking ahead, just mix and pour.
- Crust: Use a pre-made crust to keep it quick and easy. If you prefer homemade, make your own pie crust and freeze half for a future pumpkin pie.
Variations
- Stir in some bourbon or rum extract for a Southern-inspired pecan pie.
- Add a handful of chocolate chips, butterscotch morsels, or chopped caramels in Step 2 for a fun flavor twist.
- Bump up the flavor with a sprinkle of cinnamon sugar or pumpkin spice.
How to Make Pecan Pie
- Combine the filling ingredients (full recipe below).
- Pour the mixture into an unbaked pie crust.
- Bake and let cool completely before serving.
Quick Tips
- Recommended Tools: A pie crust shield (or aluminum foil) prevents the delicate edges from browning too quickly.
- Time-Saving Tip: Save time on Thanksgiving and make a few days ahead or freeze until ready to serve.
How To Store
- Keep leftover pecan pie covered at room temperature for up to 4 days.
- Freeze a whole pecan pie once it’s fully cooled, or cut it into slices and freeze them individually. Wrap in plastic for up to 2 months and thaw in the fridge.
- Enjoy slices cold or reheated in the oven or microwave.
Perfect Holiday Pie Recipes
Did you make this Pecan Pie? Leave a rating and comment below!
Equipment
Ingredients
- 2 eggs room temperature
- ½ cup melted butter
- 1¼ cups chopped pecans
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1½ tablespoons all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 single pie crust unbaked
Instructions
- Preheat oven to 400°F
- Whisk eggs in a large bowl and stir in butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt, and stir well until combined.
- Pour into the prepared pie shell and cover edges of pie crust with a pie shield or 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.
Video
Notes
- If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat, stirring until fragrant. This makes them extra crunchy and flavorful.
- Pecan pie is done baking if it’s a bit wiggly but not wet. It should be slightly set, but a bit of movement is ok, it’ll set more as it cools.
- Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months.
Nutrition Information
Calories: 468 | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 151mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Party Food, Pie
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Saw this recipe elsewhere about 10 years ago and have been making it ever since. It’s really good!
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.
Do you know what the approximate cook time would be if I made these into tarts instead of a pie?
I would think around 20 minutes or so. Just double check that they are set. :)
Another reason you may get soupy pie is using low fat margarine instead of real butter. Margarine has a lot of water and oil.
I just made this pie… used 1cup pecans, 1 cup coconut… Yummy…..
Coconut would be a delicious addition!
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.
This pecan pie loooks fantastic. Is there a gluten free way to make this?
Because I don’t follow a gluten free diet, I can’t say for sure but hopefully someone here has a suggestion for you!
Make a gluten free pie crust. I use Jules gluten free flour from julesglutenfree.com. Her stuff comes out great.
Is the pie shell a regular shell or deep dish? I can’t wait to try this!! Thank You!
It is a regular pie shell! Enjoy! :)
I used a regular pie shell but I would use a deep dish pie shell next time.. using coconut I think it makes it fuller…
What recipe for pie crust did you use?
I used Pillsbury crust.
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!
While the flavor would be different, I think that would be delicious! I’d love to hear how it worked out for you!!
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….
I’m thinking of baking pies this weekend in advance of T-giving…can this be stored in the refrigerator for a few days?
Yes, I’ve made it as much as 2 days ahead of time.
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.
Do you think it would be ok to add some chocolate chips to this recipe?
I have never tried but sounds delicious. I would love to hear how it works out for you if you do try it!
Just drizzle the chocolate chips melted on time! Sounds good to me!
top sorry
Absolutely! Derby pie is pretty much pecan pie with chocolate chips (Well… and bourbon…). Chocolate and pecans work really well together! :)
What kind of flour do you use all purpose or sell rising?
All purpose flour.
Thanks Holly
Try with corn Neal instead of flour. Taste the same better texture.
Meal instead of Neal.. Lol
would this b considered diabetic friendly
No, its not. But try a sliver if you have will power. If no will power. Leave it alone.
I use splenda or Truvia and it does good with my husband BS… just don’t over indulge!!!
If you used Splenda can you replace can you replace the white and brown sugar.
I haven’t tried this recipe with Splenda so I can’t say for sure.
I’m such a sucker for pecan pie! Top 15 Foodtastic Friday as well!
What a fantastic pie! It’s just not Thanksgiving unless there is pecan pie! Thanks for linking up with What’s Cookin’ Wednesday!
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!
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
I love pecan pie. Can’t wait to try this recipe!
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.
Thank you!
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