Pecan Pie Without Corn Syrup

If you’re looking for a great pecan pie recipe without corn syrup, you can stop looking, because you just found it. This pecan pie without corn syrup has all the sweetness and flavor you love from this classic dessert dish, but it lets you replace an ingredient that so many people try to avoid.

Easy to prep and even easier to enjoy, a pecan pie is a wonderful dessert for a holiday dinner or a Sunday afternoon. This pecan pie recipe calls for well under a dozen ingredients and only about 20 minutes of hands-on work, so let’s gather our ingredients and get to work.

Ingredients for Pecan Pie Without Corn Syrup

• Dough: Save yourself the hassle of making a pie crust yourself, and use a store-bought pie dough made for a single-crust pie.
• Sugar: This recipe doesn’t use much sugar; it relies on honey for most of the sweetness. That said, this quarter cup of sugar certainly helps.
• All-purpose flour: Just a few tablespoons of all-purpose flour help the pie achieve its consistency. You can use bread flour if that’s all you have, though.
• Honey: Honey replaces the corn syrup often used in pecan pies with results you will love. The flavor of this pecan pie without corn syrup is both sweet and complex.
• Eggs: The three eggs you use for this pie should be lightly beaten. Make sure they are fully combined but do not whip until frothy.
• Butter: The butter should be fully melted when you add it to the dish, so plan accordingly.
• Vanilla extract: Vanilla extract is a potent flavoring agent, so don’t use more than the recommended single teaspoon.
• Chopped pecans: These chopped pecans add lots of flavor and texture to the pie. They are its very namesake, after all.
• Pecan halves: The pecan halves are admittedly more about looks than flavor, but they do add a bit more welcome nuttiness to the finished pie.

Directions

Step 1: Prepare the pie crust

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Preheat the oven to 350°F. Then, on a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer that to a 9-inch pie plate and trim the crust to a half inch beyond the rim of the plate, fluting the edge. Refrigerate the pie crust while you’re preparing the filling.

Step 2: Make the filling, then prepare the pie

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In a small bowl, combine the sugar, flour and salt. Then stir in the honey, eggs, butter and vanilla. Next, stir in the chopped pecans and pour the filling into the crust. Arrange the pecan halves around the edge and in the center of the pie.

Step 3: Cover the pie edge with foil, then bake in two stages

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Cover the pie’s edge loosely with foil, then bake it for 25 minutes. Next, remove the foil and bake the pie again until a knife inserted in the center comes out clean, which will take 20 to 25 minutes. Cool the pie on a wire rack, then enjoy.

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Pecan Pie Without Corn Syrup Variations

• Use maple syrup instead of honey: You don’t have to use honey in place of the corn syrup, maple syrup works as well. The resulting pie will be delightfully sweet and will have that unique maple character.
• Use almond extract: For a pie with even more nuttiness in the flavor profile, swap almond extract for the vanilla extract. The measurements remain the same.
• Use vegan butter: You can use a butter substitute such as Earth Balance to make this recipe dairy-free, and it will come out tasting great.

How to Store Pecan Pie Without Corn Syrup

You can leave pecan pie out at room temperature for same-day use. However, after that, it needs to go in an airtight container and into the fridge, where it will keep for three to four days.

Can you freeze pecan pie?

You can freeze pecan pie without corn syrup for up to two months. Wrap the whole pie or individual slices in an airtight wrap or aluminum foil and then freeze. To thaw, remove the pie from the freezer and let it sit in the refrigerator overnight. Then, you can let it soften at room temperature for 30 minutes before serving. If you want to eat it warm, you can reheat it in the oven at 275°F for about 20 minutes.

Pecan Pie Without Corn Syrup Tips

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How do I make my own pie dough?

To make the pie crust yourself, combine 1 1/4 cups of all-purpose flour and 1/4 teaspoon of salt. Cut in 1/2 cup of cold butter, working until it’s crumbly. Gradually add 3 to 5 tablespoons of ice water, tossing the mixture with a fork until the dough holds together when pressed. Shape it into a disk, then wrap and refrigerate it for an hour.

Why do I need to use foil for half of the baking time?

The foil protects the edges of the pie from burning during the baking process, preserving the look, taste and texture of the pie.

What goes well when served with pecan pie?

This pie is best served with the classic: A scoop of vanilla ice cream.