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A slice of pecan pie with no corn syrup with a flaky crust sits on a beige plate next to a silver fork, with the rest of the pie visible in the background.

Gooey Pecan Pie (No Corn Syrup)

Elien Lewis
This pecan pie with no corn syrup is sweet, gooey and filled will plenty of buttery pecans. It’s encased in the flakiest pie dough, perfect for your Thanksgiving table.
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Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 10 people
Calories 343 kcal

Ingredients
 
 

  • 1 unbaked 9-inch pie crust
  • 190 g pecan halves
  • 150 g brown sugar light or dark
  • 100 g granulated sugar
  • 2 large eggs
  • 60 g butter melted, cooled
  • 3 tablespoons heavy cream or full fat milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla paste or extract
  • ½ teaspoon salt

Instructions
 

Par-baking the pie crust

  • Roll out the pastry and line a 9-inch pie dish leaving 1/2 inch (1.2 cm) of overhang. Trim and crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes.
  • Preheat the oven to 425°F (220°C). Use a fork to prick the bottom and sides of the crust to prevent puffing. Line the chilled crust with baking paper and fill it with pie weights, rice or dry beans all the way too the top. You want enough weights in there so the pie dough doesn’t slump in the oven.
  • Bake for 15 minutes, until the edges are starting to turn golden. Remove the paper and weights, and prick the pie crust all over again. Bake for another 3-5 minutes to dry out the base. Let the crust cool for 5–10 minutes while you make the filling.

Pecan pie filling

  • Lower the oven temperature to 170°C (340°F).
  • Chop around 140g (1.25 cups) of the pecans into small pieces. Leave the remaining pecan halves to decorate the top. 190 g pecan halves
  • In a large bowl, whisk together the brown sugar, granulated sugar and eggs until thick and smooth and lighter in colour. 150 g brown sugar, 100 g granulated sugar, 2 large eggs
  • Add the melted butter, cream, vanilla, salt, and flour and until the mixture is smooth.60 g butter, 3 tablespoons heavy cream, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste, ½ teaspoon salt
  • Scatter the chopped pecans evenly over the base of the crust. Pour the filling over the top, then arrange the pecan halves neatly over the surface.
  • Bake the pie for 40–50 minutes, until the edges are set and the centre still has a slight wobble when you gently shake the pan. Every oven is different, so check your pie near the end of the baking time.
  • If your pie crust edges are browning too fast, cover them loosely with foil halfway through baking.
  • Let the pie cool completely before slicing and serving.

Notes

Note: My linked all-butter pie crust recipe makes enough for two 9-inch pies. You’ll only need one crust for this recipe.
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.

Nutrition

Serving: 1servingCalories: 343kcalCarbohydrates: 37gProtein: 4gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.004gCholesterol: 43mgSodium: 212mgPotassium: 142mgFiber: 2gSugar: 26gVitamin A: 141IUVitamin C: 0.2mgCalcium: 45mgIron: 1mg
Keyword Pecan, pecan pie
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