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Pecan pie (no corn syrup)

Bonus KitchenBy No Comments6 Mins Read

Made without corn syrup, this pecan pie is sweet, gooey, and packed with buttery pecans. Encased in a flaky puff pastry, it’s perfect for your Thanksgiving table or to enjoy year-round.

About this pie

Many pecan pies contain corn syrup, but in New Zealand we don’t use corn syrup very often. That’s why I kept this pie simple using pantry essentials. The filling is made with butter, sugar, eggs, and cream, and bakes into a gooey, flavorful, custard-like layer.

Chopped pecans are mixed throughout the filling, with half of the pecans on top. The chopped nuts create a soft crunch in the middle, while the whole pecans are toasted to create a crunchy exterior. Partially bake the pie crust first to avoid overcooking the filling.

A freshly baked pecan pie with a golden flaky crust sits in a glass pie plate on a wire cooling rack on a wooden surface. Whole pecans are arranged in a circle on top of the pie.A freshly baked pecan pie with a golden flaky crust sits in a glass pie plate on a wire cooling rack on a wooden surface. Whole pecans are arranged in a circle on top of the pie.

About the main ingredients

Puff pastry: You can use store-bought puff pastry or make your own. My all-butter pie crust works beautifully, giving a flaky, buttery base that holds up well to the rich filling.

Egg: Binds the filling and gives structure. Two eggs are enough to hold it together without getting too eggy.

Cream: Adds a little richness and creates a smooth, silky texture. It also prevents the filling from becoming too dense.

Flour: A tablespoon of flour will keep the filling stable, prevent it from separating, and keep it soft and sticky.

Pecans: Chopped pecans in the filling and whole pecans on top for the perfect mix of crunch and bite.

Butter: Adds richness and flavor and helps the filling set into a smooth custard.

Brown and white sugar: Brown sugar adds moisture, flavor, and color to the filling. White sugar slightly caramelizes the surface and balances the molasses flavor of brown sugar.

Close-up of a slice of pecan pie on a beige plate. You'll see a crispy golden crust and a rich, nutty filling with large pecans. In the background, the rest of the pie is slightly out of focus.Close-up of a slice of pecan pie on a beige plate. You'll see a crispy golden crust and a rich, nutty filling with large pecans. In the background, the rest of the pie is slightly out of focus.

Method overview

Roll out the pastry and line a 9-inch pie plate. Tuck the edges to create a thick border and groove if desired.

A bowl of rice on a wooden surface.A bowl of rice on a wooden surface.

Line the chilled dough with baking paper and fill with pie weights. Bake until the edges start to turn golden brown.

Golden-baked puff pastry is placed in a glass dish on a metal cooling rack, resting on a rustic wooden surface. The crust has curly edges and a slightly crispy texture.Golden-baked puff pastry is placed in a glass dish on a metal cooling rack, resting on a rustic wooden surface. The crust has curly edges and a slightly crispy texture.

Remove the paper and weights and bake a little longer to dry the base. For more information, see this full post on blind baking.

A hand holding a whisk is mixing yellow dough in a light blue bowl placed on a wooden surface.A hand holding a whisk is mixing yellow dough in a light blue bowl placed on a wooden surface.

In a large bowl, combine melted butter, brown sugar, white sugar, eggs, cream, vanilla, salt, and flour. Whisk until the mixture is smooth and slightly lighter in color.

Partially baked puff pastry stuffed with chopped pecans is placed on a metal cooling rack over a wooden surface.Partially baked puff pastry stuffed with chopped pecans is placed on a metal cooling rack over a wooden surface.

Scatter chopped pecans evenly over the bottom of the semi-baked dough.

A freshly baked pie with a golden curly crust and a smooth light brown filling sits on a wire cooling rack over a wooden surface. You can see small pieces in the filling.A freshly baked pie with a golden curly crust and a smooth light brown filling sits on a wire cooling rack over a wooden surface. You can see small pieces in the filling.

Pour the filling over the top.

A freshly baked pecan pie with a golden curly crust sits on a cooling rack over a wooden surface. Whole pecans are arranged in a circle on top of the filling.A freshly baked pecan pie with a golden curly crust sits on a cooling rack over a wooden surface. Whole pecans are arranged in a circle on top of the filling.

Arrange the pecan halves on the surface and roast.

How to tell when pecan pie is done baking

The edges should be set and there should still be a soft wobble in the center. Shake the pie gently. The center should sway slightly, like jelly, and not move like a big wave. If the center looks liquid, give it a little more time.

The top may bulge slightly and there may be some small cracks between the pecans. However, it should not swell too much. That means either the oven is too hot or the pie is overbaked.

If you have a thermometer, it should be centered around 90°C (195°F). In other words, the eggs are set, but the filling is still soft and sticky.

Let pie cool completely. Even if it cools down, the heat continues to pass through from the inside, so even if it looks like it’s not done, it will solidify once it cools down.

If you wait until it’s completely set in the oven, it will overcook and the egg flavor will become stronger. If you pull it out while it’s still shaking gently, you’ll get the ideal melty texture.

A slice of pecan pie is placed with a fork on a white plate. The pie has a golden, flaky crust and a rich, nutty filling. In the background you can see the rest of the pie in a glass dish.A slice of pecan pie is placed with a fork on a white plate. The pie has a golden, flaky crust and a rich, nutty filling. In the background you can see the rest of the pie in a glass dish.

Provision and storage

Let the pie cool completely before serving, as the filling will harden. Once cooled, the center remains soft and gooey and slices neatly. Serve pie at room temperature. Leftover pecan pie can be stored, covered, in the refrigerator for up to 5 days. Bring to room temperature before serving so the filling becomes soft again.

For long-term storage, you can freeze the pie. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and let stand at room temperature before serving.

See more pie and pastry recipes

A slice of pecan pie, without corn syrup and with a flaky crust, is placed on a beige plate next to a silver fork, with the rest of the pie visible in the background.A slice of pecan pie, without corn syrup and with a flaky crust, is placed on a beige plate next to a silver fork, with the rest of the pie visible in the background.

Melting pecan pie (no corn syrup)

alien lewis

Made without corn syrup, this pecan pie is sweet, gooey, and packed with buttery pecans. Wrapped in a flaky puff pastry, it’s perfect for your Thanksgiving table.

Preparation time 20 minutes

cooking time 1 time

course dessert

cooking american

1 serving 10 people

calorie 343 kcal

1 9-inch unbaked pie crust190 g half of pecan nuts150 g brown sugar light or dark100 g granulated sugar2 big egg60 g butter melted, cooled3 tablespoon fresh cream or full fat milk1 tablespoon all-purpose flour1 teaspoon vanilla paste or extract1/2 teaspoon salt

Bake the pie crust

Roll out the puff pastry and line a 9-inch pie plate, leaving 1/2 inch (1.2 cm) overhang. Trim and crimp or groove the edges. Chill the dough in the refrigerator for at least 30 minutes.

Preheat oven to 425°F (220°C). Use a fork to poke holes in the bottom and sides of the dough to prevent it from rising. Line the chilled dough with baking paper and fill to the top with pie weights, rice, or dried beans. You need to add enough weight to the pie crust so it doesn’t collapse in the oven.

Bake for 15 minutes, until edges begin to turn golden brown. Remove the paper and weight and stab the pastry again. Bake for another 3-5 minutes to dry the base. Let the crust cool for 5 to 10 minutes while you make the filling.

pecan pie filling

Reduce oven temperature to 170°C (340°F).

Finely chop about 140 g (1.25 cup) pecans. Reserve the remaining pecan halves to garnish the top. 190g half pecan nuts

In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until thickened, smooth, and light in color. 150g brown sugar, Granulated sugar 100g, 2 large eggs

Add melted butter, cream, vanilla, salt, and flour and mix until mixture is smooth.60g butter, 3 tablespoons fresh cream, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste, 1/2 teaspoon salt

Scatter the chopped pecans evenly over the bottom of the dough. Pour the filling over the top and arrange the pecan halves neatly on top.

Bake the pie for 40 to 50 minutes, until the edges are set and the center is still slightly wobbly when the pan is gently shaken. Every oven is different, so check your pie near the end of the baking time.

If the edges of the pie crust are browning too quickly, cover loosely with foil during baking.

Let pie cool completely before slicing and serving.

Note: The all-butter pie crust recipe I linked makes enough for two 9-inch pies. This recipe only requires one piece of dough.
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.

Provided by: 1waitercalorie: 343kcalcarbohydrates: 37gprotein: 4gfat: twenty onegSaturated fat: 4gPolyunsaturated fats: 5gMonounsaturated fats: 11gTrans fat: 0.004gcholesterol: 43mgsodium: 212mgpotassium: 142mgfiber: 2gsugar: 26gVitamin A: 141IUVitamin C: 0.2mgcalcium: 45mgiron: 1mg

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