This recipe is from a friend who prefers pecan pie without corn syrup. The texture is not quite as loose as the traditional back-of-the-Karo-bottle recipe, but I wouldn’t call it dry, either. It’s a bit sweeter, but not overly sweet or cloying. Here’s a lovely photo. Time for a new photo, which means I get to make a new pecan pie. Yay!
Pecan Pie Without Corn Syrup Notes
There’s no corn syrup in the recipe, 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 recipe’s filling calls for 2 tablespoons of flour. This is a very different pecan pie. If you want a more traditional pecan pie filling without corn syrup, I recommend Maple Syrup Pecan Pie from Taste of Home or a Paleo Pecan Pie made with maple and date syrups.
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.