Pecan pie is a must-have dessert during the holidays, and although it’s quite indulgent, that time of the year offers us an access card to get away with it. However, some people aren’t huge fans of corn syrup, and I know I’m not the only one who loves to go the natural route regarding what I eat. Thus, no syrup pecan pie! It’s just as delicious and still feels like a warm hug on a cold day. I’ll show you how to accomplish it so you can enjoy it for the upcoming holidays or whenever you want.😉 The benefit of going the no-syrup route is the GMO corn scare. Let’s clarify, though. Corn syrup and high fructose corn syrup are NOT the same thing. That said, this recipe will satisfy cravings if you don’t have corn syrup or choose to bake without it.
Recipe Ingredients
How to Make No Syrup Pecan Pie
Preheat oven to 350℉ (175℃). Prep Pie Crust – Unroll pie crust if using store-bought. Place it on the bottom of a 9-inch pie plate. Trim the edge, leaving a ½-inch overhang. Decorate – Fold the crust’s overhang under and crimp it decoratively. Chill until firm (30 minutes in the fridge or 10 minutes in the freezer). The Filling – Whisk the eggs, brown sugar, melted butter, milk, and salt in a medium mixing bowl until blended. Add flour and continue whisking until thoroughly mixed. (Photos 1-2) Assemble – Arrange the pecans at the bottom of the pie pan and pour evenly over the pecans. Add pecans decoratively if desired. (Photos 3-5) Bake – Place the pie on a baking sheet and bake it for 40-50 minutes. (Photo 6) Cool – Take it out of the oven, and cool completely before serving (about an hour). Serve your delicious pecan pie warm or at room temperature, and top it with whipped cream or vanilla ice cream.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
For a stress-free holiday dessert, make this no-syrup pecan pie ahead of time, bake it, and let it cool completely. Then, wrap it well in more plastic wrap than you might think, freeze it as flat as possible, and avoid putting anything on top of it. You refrigerate it for three days or freeze it for up to two months. Thaw the no-syrup pecan pie overnight in the refrigerator before slicing and serving. After thawing, let it come to room temperature for 30 minutes before serving.
Serving and Storage Instructions
Serve no-syrup pecan pie warm or at room temperature, topped with a scoop of vanilla ice cream or dollop of homemade whipped cream. Leftover pie will last well-wrapped in plastic for four days in the fridge or the freezer for two months.
What to Serve With No Syrup Pecan Pie
Serve this delicious pie as a dessert to wrap up an amazing holiday or special weeknight dinner. A personal favorite is spiced roast turkey topped with homemade gravy with a side of potatoes au gratin and cranberry sauce.
More Indulgent Pie Recipes To Try
Conclusion
This No Syrup Pecan Pie is decadent, delicious, and perfect for any occasion when you want to impress. What’s your special event? I’d love to hear from you in the comments!
Watch How to Make It
