Easy Pecan Pie Recipe – With No Corn Syrup

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This easy pecan pie recipe is not only a homemade southern classic for Thanksgiving or Christmas, it’s a perfect make-ahead dessert. The delicious flavor is a combination of both crunchy and gooey, but also sweet and salty too!

It’s the honest-to-goodness best holiday dessert that deserves to be ranked right up there to the Thanksgiving turkey. It’s so good it should not be reserved for only holidays and special occasions.

But with cooler temperatures and fall finally arriving, I’m happy to announce it is officially pecan pie season!

freshly baked pecan pie made with a super easy recipe
Delicious easy pecan pie recipe cooled and ready to eat

What Is Pecan Pie?

Pecan pie is traditional southern cooking at its finest. It’s grandma’s old-fashioned made from scratch recipe that can’t be resisted. Made with only a few simple ingredients, all other desserts at the dessert table pale in comparison to the homemade pecan pie.

Where did the Pecan Pie Originate From?

The pecan tree is native to North America and the history of the pecan pie can be traced back as far as the 1880s in a church cookbook in Texas. It didn’t become really popular until the early 1920s when Kayro Syrup began placing the recipe on their syrup cans.

Since then, pecan pie has been deemed a Thanksgiving staple. And by all rights, since the pecan tree is ready for harvest beginning early September, ending in mid-November. So it’s perfect timing for the holidays.

More details on the history of pecan pie can be found here.

Time Saver Tip For Making An EASY Pecan Pie

I’d say over half of the recipes for a southern pecan pie include a homemade pie crust. To be honest, as of right now, I’ve not been able to perfect a homemade pie crust so I use premade crusts from the grocery store.

Making a pie crust from scratch does take some time and since the crust is not the “star of the show” – premade crusts are ok with our family. If you have a homemade pie crust recipe, use it and enjoy it.

With premade crusts, all you need to do is take it out of the freezer, allow it to sit on the counter for about 30 minutes before you plan to use it.

And if you don’t like the look of the aluminum pie pan, there are pie crusts on the market that are rolled and then can be used in a colorful ceramic plate.

Once a premade pie crust is at room temperature, the dough is pliable and can be “pinched” to give you that homemade appearance though you shaved off over an hour in the time it takes to make a pie.

Easy Pecan Pie Recipe

Preheat oven to 350°F.

Pecan Pie Ingredients

This recipe makes 1 pecan pie.

CRUST:

  • 1 unbaked pie crust
  • egg wash for crust: 1 egg beaten, 1 tablespoon heavy whipping cream

Mix egg and whipping cream. With a pastry brush, lightly brush edges.

FILLING:

Many pecan pie recipes call for 1 cup dark corn syrup. My family chooses not to use this type of sweetener, so this pecan pie recipe uses a combination of brown sugar, pure maple syrup, and honey as a natural sweetener.

  • 3/4 cup brown sugar, loosely packed
  • 1/3 cup honey
  • 1/3 cup pure maple syrup
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • 3 tablespoons dark whiskey (optional)
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon salt (I use this)
  • 1 3/4 cups pecan pieces
  • aluminum foil

TIP: For a “thicker” pie filling add an extra egg. This will make a dryer more thick pie filling. The eggs are what hold the filling together.

How To Make Pecan Pie Without Corn Syrup

  1. Using a fork or wire whip, mix in a large bowl – brown sugar, honey, and maple syrup until well blended.
  2. Then add beaten eggs, vanilla, whiskey, butte, and salt. Carefully mix just enough to blend well. Don’t over blend.
  3. Stir in pecans and blend lightly until pecans are covered, pour into prepared pie crust.
  4. Tent a piece of aluminum foil lightly over the whole pie.
  5. Place on a cookie sheet to catch spillovers if any. Bake for 35-40 minutes, then remove foil and cook for an additional 10 minutes or until pie crust is lightly brown and pie filling is done. (Use the shake test)
  6. Remove from oven and cool completely on a wire rack.
ingredients mixed for a pecan pie being poured into a ready made pie crust

How To Know When Pecan Pie Is Done Baking

There are two simple ways to know when a pecan pie is done.

  • Remove the pie from the oven and give the pan just a little shake.
  • Insert a clean knife.

SHAKING – To check for doneness by shaking – carefully remove pie from the oven, being sure to hold the bottom if baking in an aluminum pan. Then gently give the pan a shake. If the pecan pie is done, the filling will have the consistency of jello.

If thinner than jello, the pie is not done. Put it back into the oven and bake for a few more minutes watching it carefully to not over-bake.

USING A KNIFE – with a clean knife, carefully insert the tip in between pecans, so you don’t mess with the appearance of your pie. If the knife comes out clean the pie is done. If not, put it back into the oven to bake a few more minutes.

Serving Pecan Pie

This is the best part! But unfortunately, pecan pie is not eaten warm like brownies, apple muffins, or even a pound cake. It’s is better served cold or at room temperature.

When the pie comes out of the oven, it is a jelly consistency and then will continue to thicken as it cools. Some people prefer to allow them to cool for 2-3 hours on the counter to room temperature and then put them in the refrigerator overnight.

My family does not allow a homemade pecan pie to last overnight unless it’s hands-off for a special occasion.

How To Store Pecan Pie

Pecan pies should be cooled to room temperature and then covered with aluminum foil and placed into the refrigerator. They will keep in the frig for 2-4 days. But ours never lasts that long.

When making pecan pie for the holidays, it can be made the night before and stored in the refrigerator to be served for Thanksgiving, Christmas, or that special occasion. So it’s a great make-ahead dessert.

Pecan pie can also be frozen in the freezer for up to 3 months. Just wrap tightly with aluminum foil and place in a large air-tight Ziploc bag.

Trouble shooting Pie Problems

Pie Crust is Over Baked – Cover crust edges with aluminum foil before putting the pie in the oven. Then remove aluminum foil for the last 15 minutes. This keeps pie crust a light flaky golden brown without over-browning.

Pie Center is Runny Even After Cooled – If the pie filling is runny after cooling to room temperature, 2 things could have happened:

  1. Pie was not cooked long enough. Be sure to do the shake test before taking it out of the oven.
  2. Pie filling ingredients were over mixed. Mix with a fork only long enough to thouroghly mix ingredients. There no flour in this recipe so beating is not necessary.

So tell me, are you now in love with this true southern pecan pie recipe? I know I am. It’s still too early to make one for Thanksgiving, so I just may have to whip up a “test trial” before the holiday season gets here.

More Easy Holiday Dessert Recipes

Yield: 8-10 servings

Easy Pecan Pie Recipe

fresh pecan pies laying on a table made from scratch

Classic Pecan Pie Recipe: Has a delicious sweet & crunchy brown sugar and honey filling. Perfect for the holidays! Made with no corn syrup.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 3/4 cup brown sugar, loosely packed
  • 1/3 cup honey
  • 1/3 cup pure maple syrup
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • 3 tablespoons dark whiskey (optional)
  • 1/4 cup unsalted butter, melted & cooled
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups pecan pieces
  • aluminum foil (for baking)

Instructions

    1. Preheat oven to 350°F.
    2. Using a fork or wire whip, mix in a large bowl - brown sugar, honey, and maple syrup until well blended.
    3. Then add beaten eggs, vanilla, whiskey, butter, and salt. Carefully mix just enough to blend well. Don't over blend.
    4. Stir in pecans and blend lightly until pecans are covered, pour into prepared pie crust.
    5. Tent a piece of aluminum foil lightly over the whole pie.
    6. Place on a cookie sheet to catch spillovers if any. Bake for 35-40 minutes, then remove foil and cook for an additional 10 minutes or until pie crust is lightly brown and pie filling is done. (Use the shake test)
    7. Remove from oven and cool completely on a wire rack.

Notes

Cooling: Pecan Pie is best cooled to room temperature before serving.

Make-Ahead Pie: Can be is a classic dessert that is perfect for making ahead. Bake the 1-2 days in advance and store in the refrigerator. Baked pies can be frozen and stored in the freezer for up to 3 months. Just thaw in the refrigerator the night before planning to serve.

fresh baked pecan pies on a surface with text overlay that reads Old Fashioned Pecan Pie Recipe

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4 thoughts on “Easy Pecan Pie Recipe – With No Corn Syrup”

    1. Hi Jackie,

      Way to be an EAGLE EYE!!! Thanks for reading closely and asking. You didn’t miss it, I did! So sorry, the butter is added in with the eggs, salt, etc.

      Let me know how it turns out. Happy Baking,

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