This recipe is from a friend who prefers pecan pie with no corn syrup. The texture is not quite as loose as a corn syrup pecan pie, but I wouldn’t call it dry, either. It’s a bit sweeter, but not overly sweet or cloying.
There’s no corn syrup in this pecan pie, but to make up for that there are other things including evaporated milk, lots of butter and both granulated and brown sugar. In addition, the filling calls for 2 tablespoons of flour. This is a very different pecan pie.
Easiest Ever Pecan Pie — No Corn Syrup
- 1 cup chopped pecans
- 1/2 cup butter I used salted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 2 large eggs
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla
- 1 unbaked store-bought pie crust I used a deep dish
- Preheat oven to 325 degrees F.
- Toast pecans using whatever method you prefer. I like to roast them at 350 for about 8 minutes, then chop them.
- Melt butter in saucepan and let cool slightly.
- In a mixing bowl, whisk together both sugars and flour. Whisk in eggs, evaporated milk and vanilla, followed by melted butter and toasted pecans. Pour into unbaked pie crust.
- Set on a cookie sheet and bake at 325 degrees for 50 minutes. Let cool completely.