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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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
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.!!!
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!
Oh my gosh, all of that Karo in the car must’ve been such a mess!! I’m sure you’ll have much better luck this year! I use unsalted butter, please let me know how it works out for you!
Thank you so much!! I will let you know how it goes! Have a Happy Thanksgiving from ours to yours!!
Hey Holly I used salted butter and it turned out great! Do you use a reg or deep dish pie crust?
I use a regular pie pan for this recipe.
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?
Granulated sugar. I have used both dark and light in this recipe, either will work perfectly.
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?
Thanks!
Ariana
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!
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.
I am so glad you enjoyed the recipe!
My pie looks nothing like the picture its more like pecan bread
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.
So glad you loved it Kathy!
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!
Pecan Pie freezes well.
Thank you for this recipe
Enjoy!! :)
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
So glad it worked out for you!
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.
Thanks.
I used a premade pie crust to make this quick and easy. My friend over at Crazy for Crust has a great butter crust tutorial if you’re looking for one! I hope that helps!
I am making sure…you put the ingredients into an uncooked pie crust?
Yes, the pie crust is uncooked.
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!
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 :)
The problem with this recipe is that the filling isn’t precooked so it would leak out of the bottom. The recipe for Pecan Pie Cookies has a pre-cooked filling so it doesn’t run.
ohh… OK. Thanks so much. I didn’t even think of that! :)
You’re welcome!
I have a dinner planned for next week and this will be the dessert. Thanks for the recipe.
The Old Fat Guy
Enjoy! :)
I just made this and it turned out great! Thanks!
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.
I’m so glad you loved it Donna!
quick question : on the picture we see white cream ou frosting around the pie crust…there is no mention of this in the recipe…can you tell me what it is please? thank you
That is whipped cream I added for serving.
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!