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a slice of pecan pie on a plate with a fork
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Classic Pecan Pie (No Corn Syrup)

This classic pecan pie is the basis of many family holiday dessert tables. Whips up in one bowl, and can be made a day or two ahead.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Calories 512kcal
Author Rachel Ballard

Ingredients

  • 1 premade pie crust homemade is great too
  • 1 cup brown sugar light or dark
  • 1/2 cup organic cane sugar granulated sugar or honey will substitute
  • 1 tablespoon all purpose flour gluten free flour works
  • pinch of salt
  • 1/2 cup butter melted; salted or unsalted; cooled slightly
  • 2 eggs
  • 2 tablespoons milk dairy free would substitute
  • 1 tablespoon vanilla extract
  • 1 1/2 cups chopped pecans

Instructions

  • Preheat the oven to 375 degrees.
  • Unroll a refrigerated pie crust into a 9" glass pie plate or fit a homemade pie dough of your choice. Place in the refrigerator to chill while you mix the filling.
  • In a large bowl mix the two sugars and the flour and set aside.
  • In a large measuring cup or bowl add the butter, eggs, milk and vanilla and beat to combine.
  • Add the butter mixture to the sugars and flour and whisk to combine.
  • Fold the pecans in gently just until distributed.
  • Pour the mixture into a prepared pie crust.
  • Bake 40-50 minutes until the center just jiggles but the perimeter of the pie is firm. Tent the pie with foil if it begins to get too dark. Check it at about the 25 minute mark and cover if needed.

Nutrition

Calories: 512kcal | Carbohydrates: 54g | Protein: 5g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 203mg | Potassium: 173mg | Fiber: 3g | Sugar: 40g | Vitamin A: 432IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 2mg