No Syrup Pecan Pie

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Indulgent Pie Recipes to Try Conclusion Watch How to Make It

What Is a No-Syrup Pecan Pie?

As the name states, a no-syrup pecan pie is a pecan pie without corn syrup, a common ingredient in pecan pie. While some people use honey, maple syrup, or agave for a delicious replacement, brown sugar delivers a richer flavor.

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

1. Eggs – Room temperature eggs are a star ingredient in this recipe because they bind the filling and give it a custard-like texture. 
2. Brown Sugar replaces most of the corn syrup for moisture and sweetness. Its slight molasses flavor also complements the pecans nicely.
3. Butter – This delicious fat contributes to a delicious, rich flavor. Unsalted butter allows you more control over salt content. But if you only have salted, reduce the salt to compensate.
4. Milk – Corn syrup adds liquid that brown sugar doesn’t. So we’ll add just a tad for a moister pecan pie.
5. Vanilla Extract is to baking what garlic is to cooking. And making your own vanilla extract is super easy for that decadent aroma.
6. All-Purpose Flour thickens the filling for a more decadent texture. Your favorite gluten-free all-purpose flour works fine.
7. Pecans – Chopped pecans are easier to distribute throughout the filling for a more satisfying bite. Then, pecan halves add gorgeous decoration for an eye-pleasing dessert.
8. Pie Crust – Store-bought or homemade pie crust works great.

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

1. Bourbon Pecan Pie – Feel free to add a splash of bourbon and a sprinkle of cinnamon for a personalized touch.
2. Snack – Line a 9×13-inch baking dish with a graham cracker crust, pour in the pecan pie filling, and bake for 25-30 minutes or until the center sets. Cut into bars and serve.
3. Salted Caramel – Top the pecan pie with salted caramel sauce for sweet and salty decadence.
4. Chocolate Pecan Pie – Chocolate chips or cocoa powder added to the filling creates a decadent twist.
5. Maple Pecan Pie – Replace the brown sugar with maple sugar for a real treat.

Tips and Tricks

1. Cover the pie crust’s edge with foil to protect it from burning. A pie crust shield or simply folding a piece of foil around the edges will work.
2. Room-temperature ingredients, especially the eggs, make this pie easier.
3. Avoid overbaking so your pie doesn’t get hard and crack. Check on it more often as it gets closer to done time.
4. When checking doneness, one test that has never failed is the jiggle test. Gently shake the pie pan; if the center jiggles slightly, you’re good to go. If it ripples instead of jiggles, give it a few more minutes.

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. 

FAQs

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

1. Chocolate Pecan Pie
2. Vinegar Pie
3. Egg Custard Pie
4. Pecan Pie Brownies
5. Sweet Potato Pecan Pie

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