Pecan Pie No Corn Syrup

No ratings yet

This is the best pecan pie recipe without corn syrup! Made with a moist, honey-sweetened, nutty filling and a buttery homemade crust, it's an easy pecan pie recipe that's perfect for holidays like Thanksgiving, or any special occasion.

Prep Time20

Cook Time40

Cooling2

Total Time3

Course: Dessert, pie

Cuisine: American

Diet: Vegetarian

Servings: Serings

Author: Laura Sandford

Cost: $9

Equipment

Ingredients

Pie Crust

1 ¼ cups all-purpose flour
1 Tablespoon granulated sugar
½ teaspoon fine sea salt
½ cup salted butter (cold or frozen)
¼ cup water (ice cold)

Pean Pie Filling

3 large eggs
½ cup salted butter (melted)
1 cup light brown sugar (packed)
¾ cup honey
1 Tablespoon all-purpose flour
1 Tablespoon cornstarch
½ teaspoon fine sea salt
2 teaspoons pure vanilla extract
2 cups pecan halves (8 ounces - 229 g, divided)
1 teaspoon bourbon (optional)

US Customary - Metric

Instructions

Make the Crust

Place all pie crust ingredients in the order listed into a food processor fitted with an “S” blade process for 15-40 seconds, or until the mixture resembles a coarse meal and holds together when pinched.
Remove dough from processor (it will be crumbly), transfer it to a large bowl or flat surface, and form it into a round, flat disc.
Wrap it in plastic wrap and refrigerate for at least 2 hours, or overnight.

Par-bake the Crust

After 2 hours, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius)
Then, roll the dough into a 10” circle, place in the bottom of a 9” pie dish and pinch the edge to make a fluted edge.
Loosely cover the pie with foil or parchment paper, fill with pie weights, and bake for 10 minutes.
Then, remove the parchment paper and pie weights.

Make the Pecan Pie Filling

While the pie is baking, make the filling.
Chop 1 cup of the pecan halves. Leave 1 cup whole to decorate the top.
Spread the pecans (chopped and whole) on a baking sheet and toast for 7 minutes in the oven preheated to 350 degrees Fahrenheit (177 degrees Celsius), stirring once halfway through. Let them cool slightly before adding to the pie.
While the pecans are toasting, beat the eggs in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer for 2 minutes – until they are thick and pale.
Then beat in the melted butter, brown sugar, honey, salt, flour, cornstarch vanilla and bourbon on medium speed until just incorporated.
Arrange the chopped pecans in the bottom of the partially baked pie crust.
Pour the egg mixture into the partially baked crust over the pecans.
Carefully place the whole pecans on top in concentric circles, starting with the outside and working your way to the middle- this will give you a pretty pecan design on the top layer of the pecan pie
Bake for 30 to 35 minutes at 350 degrees Fahrenheit (177 degrees Celsius) with a pie crust shield around the edge. If the pie is browning too much, tent the whole pie with foil.
Remove and let cool completely before cutting and serving.

Video

Notes

Ingredient Substitution Notes

Light brown sugar. Dark brown sugar works well and imparts a richer molasses taste.
Honey. Corn syrup does work in place of honey if you prefer. Maple syrup is also a good substitute and imparts a delicious maple flavor.
Flour. Use a 1:1 gluten-free all purpose flour to make this recipe gluten-free.
Raw pecans. toasted and unsalted pecans also work well in this recipe.
Bourbon. use if you'd like, or omit! Tastes great either way.

Store/Freeze

Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or in the freezer for up to 2 months. Thaw slowly in the refrigerator or at room temperature.

Nutrition