Pecan pie (no corn syrup)

In this corn syrup-free pie, pecans nestle in a crackly crust and soft brown-sugar base. A Southern recipe from my friend Jenny, a master baker like her mom and grandma before her.


  • 1 unbaked 9″ pie shell
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon flour
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 1/2 cup butter, melted
  • 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, mix sugars and flour. Add remaining ingredients except pecans, beating very well. (A pie not mixed well enough may end up with a layer of sugar at the bottom of the filling – check the filling by rubbing a bit between your fingers to make sure the sugars have dissolved.)
  3. Mix nuts into filling and pour into cooled 9″ pie shell. Bake until crust is golden and pie filling puffy, about 40-45 minutes. The filling should not be jiggly when you move the pie – if it is, leave it in the oven a few more minutes (cover with foil if your crust is getting too brown). Cool completely, at least four hours. The pie will deflate as it cools.


  • Jenny uses less (around 2/3 cup) pecans in her excellent pies. Use more or less, depending on your taste.
  • Add a tablespoon of brandy, rum or bourbon for a more spirited pie.
  • Pecan pie keeps well at room temperature for several days.
  • Pre-baking option: It’s an extra step, but pre-baking the pie crust helps keep it from getting soggy. Bake at 350 degrees F for 9-10 minutes, enough to partially cook but not enough to brown it. Then bake the filled pie at 325 degrees F for 45 minutes (the lower temperature will help the crust from getting too dark).

Here’s a link back to the post and pictures.

{ 4 comments… read them below or add one }

Judy 28 November 2016 at 8:07 am

I was not happy with the way the pie turned out. The pecans didn’t raise to the top. The top looked like a cake not pecan pie. It tasted like a pecan pie but sure didn’t look like one. I don’t think I’ll be making tbis one again.


cg 28 November 2016 at 4:32 pm

hi judy – i am sorry! another case in the mystery of the sinking pecans. normally they do rise. but on occasion they do not – you are not the only one with the issue, and i’ve experienced it once myself, with no apparent difference in preparation. i know how much effort it takes to try a new recipe, and i try very hard to post recipes here that are straightforward successes. pecan pie has elements of both candy and custard, both of which can be temperamental, and i am regrettably at a loss to explain the occasional failures. i very much appreciate you taking the time to report your experience.


Eileen 4 January 2017 at 12:09 pm

This was by far the best pecan pie we have EVER had. My daughter in law made it for Christmas. She did use more pecans than the recipe called for and chopped them up and it was DELICIOUS.


cg 4 January 2017 at 3:20 pm

hi eileen – you are sweet to share back…i am so happy to know it was a success! thank you. =)


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