Pecan pie is a classic Southern dessert that’s often associated with holiday gatherings and special occasions.
With a flaky, golden pie crust and sweet filling, this homemade pecan pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering.
It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
Ingredients
1 unbaked frozen 9-inch pie crust
1½ cups coarsely chopped pecans 180g
1 cup dark corn syrup 240mL/350g
¾ cup granulated sugar 150g
3 large eggs
4 tablespoons unsalted butter melted (57g)
2 teaspoons vanilla extract
¾ teaspoon salt
Table of Contents
Pecan Pie Recipe Without Corn Syrup
Pecan pie is traditionally made with corn syrup, which adds sweetness and helps create that gooey texture. But if you’re looking for a delicious alternative that’s free from corn syrup, you’re in for a treat!
This pecan pie recipe swaps out corn syrup for wholesome ingredients that still deliver that rich, nutty flavor and indulgent consistency you love.
This recipe will have your taste buds rejoicing:
2 and ½ cups of chopped pecans
1 tbsp of flour
2 cups of packed brown sugar
1 cup of unsalted butter
3 eggs, slightly beaten and at room temperature
1 teaspoon, vanilla
1 tbsp, lemon juice (optional)
1 9-inch DEEP dish pie shell (par-bake shell for 10 minutes at 400 degrees, let cool slightly). Then lower oven temperature to 350.
In a medium bowl, stir together flour and pecans.
In a large saucepan, heat butter and brown sugar until melted. Remove from heat and stir in eggs, vanilla, and lemon juice. Add pecan mixture and stir well. Pour filling into shell and bake for 50-60 minutes or until the center is set and does not jiggle.
