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.
More Recipes
Easiest Ever Pecan Pie — No Corn Syrup
Ingredients
- 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
Instructions
- 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.
JoyBugaloo
Yeah, I don’t like an all-dark corn syrup pie either–I usually do half dark and half light. But have you seen/used the new brown sugar corn syrup? That makes an awesome pecan pie, as does the golden syrup. You might also try swapping out part of the corn syrup of your choice for real maple syrup–that’s yummy, too. In any case, I look forward to reading about your continued pecan pie experimentations! Good luck!–Ginawww.lindseysluscious.blogspot.com
Anna
Surcie, yeah. PeCON or pee-kawn or even pikawn….anything is better than peeCAN. Pecans deserve better than to be called that. If I win a gift certificate to Williams Sonoma, I’ll have to try that pecan pie mix. Then again, it would ruin all my fun it the mix tasted better than scratch.Gina, don’t worry. There will be more pecan pie madness. I think I’m going to move into the realm of corn syrup (white and golden, no dark) pies next. Scotty, link away! I saw your pictures of the Epicurious cookies and they looked terrific.
Scotty
I heard somewhere that it was “blog etiquette” to let someone know if you link to their blog/journal/whatever. I have a link to yours on my page. If you don’t want it there, let me know and I’ll remove it.I found your blog after it was mentioned in the Pillsbury Bake-Off show. I really enjoy reading it. I’ve made three of your recipes already!~Pamhttp://scottys-place.blogspot.com
JoyBugaloo
Way to go, Anna! You managed to go a week and a half before baking another pecan pie! Tee hee! Just kidding–I completely understand your obsession, as pecan pie is my favorite, too! I fooled myself into believing that I make the best pecan pie in the world, but I now believe it could only be improved by browning the butter. I am definitely going to try that next time. Thanks for that great tip. Love your website! –Gina
surcie
This sounds so good. I’m crazy about peCON pie. My favorite version is from a jar, believe it or not. Around the holidays, Williams Sonoma has been selling pecan pie filling. (I think all you add are eggs and a crust.) It’s made with madagascar vanilla as well as bourbon. They sell out of it really quickly, but once you try it, you’ll understand why.