I love pecan pie! I don’t like everything associated with corn syrup. I especially don’t like how sweet it is and how the filling can congeal. This recipe has a caramelized sweetness, from the brown sugar. And I swear the cast iron skillet adds a warmth. Be sure to use giant pecans for the top and pick out the good ones.

Another tip, watch my IG reel about making your own whipped cream (4/11/23). When you make it yourself there is a freshness that is remarkable. I also love that you can control the sweetness. I always add a teaspoon of vanilla and then add the confectioners sugar, a tablespoon at a time, until your preferred sweetness. I taste it often.

I love a good pecan pie but don’t love corn syrup. This recipe uses brown sugar instead of corn syrup and the flavors are heavenly. You get a much deeper molasses-y flavor.

Making and serving it in a cast-iron skillet makes this pie a show stopper.

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3.80 from 5 votes

No Corn Syrup Pecan Pie

I love the richness and tang of this pecan pie made wihtout corn syrup.

Course: Endings

Cuisine: American

Keyword: brown sugar, pecans, Pie

Ingredients

• 1 recipe Pie Crust, use your favorite recipe or store bought crust.
• 1 Tbs. Confectioners Sugar
• 4 jumbo Eggs
• 1-1/2 cup, packed Brown Sugar
• 1/2 cup Unsalted Butter, melted & cooled
• 1/2 cup Granulated White Sugar
• 3/4 cup Chopped Pecans
• 2 Tbs. All-Purpose Flour
• 2 Tbs. Whole Milk
• 1-1/2 tsp. Vanilla Extract
• 2 cups Whole Pecan Halves, this will decorate the top.

Instructions

• Make sure your chopped pecans are roastd before using. I usually put them in my toaster oven at 325° for 10 minutes, tossing about half way through.

  The pie will bake at 325° so keep your oven heated.
• Fit the pie crust into a 10" cast iron skillet. Pinch the edges, decoratively.

  Sprinkle crust with Confectioners sugar. This helps the pie stand up to the liquid filling.
• Whisk the eggs, until frothy. No need to get the mixer out here.

  Add in brown sugar and whisk a little more to incorporate.

  Add butter, white sugar, chopped pecans, flour,milk and vanilla.

  Carefully pour into pie crust.

  Arrange pecan halves in concentric circles or other decorative pattern. These pecans don't have to be toasted first. They will cook with pie.
• Bake at 325° for 30 minutes.

  Reduce heat to 300° and bake 30 more minutes.

  Turn oven off and leave pie in for up to 3 hours.

  If your oven runs hot, you may need to leave door ajar when you turn off.