This pecan pie with no corn syrup is sweet, gooey and filled will plenty of buttery pecans. It’s encased in the flakiest pie dough, perfect for your Thanksgiving table or all year round really!
About this pie
Many pecan pies use corn syrup but we don’t use that much in New Zealand, so this one keeps things simple with pantry staples. The filling is made with butter, sugars, eggs, and cream, which bake into a custard-like layer that’s gooey and full of flavour.
There’s a mix of chopped pecans throughout the filling and pecan halves on top. The chopped nuts create a soft crunch in the middle, while the whole pecans toast as they bake and form a crisp top. I par-bake the crust of my pie first to make sure it’s cooked all the way through without the risk of over-baking the filling.
About the key ingredients
Method Overview
- Roll out your pastry and line a 9-inch pie dish. Tuck in the edges to make a thick border and flute them if you like.
- Line the chilled crust with baking paper and fill it with pie weights. Bake until the edges are starting to turn golden.
- Remove the paper and weights, then bake a little longer to dry out the base. See this full post on blind baking for more information.
- In a large bowl, whisk together the melted butter, brown sugar, white sugar, eggs, cream, vanilla, salt, and flour. Whisk until the mixture is smooth and slightly lighter in colour.
- Scatter the chopped pecans evenly over the base of the par-baked crust.
- Pour the filling over the top
- Arrange the pecan halves over the surface and bake.
How to tell when pecan pie is done baking
If you wait until it looks firm all over in the oven, it will end up overbaked and taste more eggy. Pulling it out while it still has a gentle wobble gives that ideal gooey texture.
Serving and storing
Let the pie cool completely before serving so the filling can set. Once cooled, it will slice cleanly while staying soft and gooey in the centre. Serve the pie at room temperature. Leftover pecan pie can be covered and stored in the fridge for up to 5 days. Bring it to room temperature before serving so the filling softens again.
For longer storage, the pie can be frozen. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge and let it sit at room temperature before serving.
More pie and pastry recipes
Gooey Pecan Pie (No Corn Syrup)
This pecan pie with no corn syrup is sweet, gooey and filled will plenty of buttery pecans. It’s encased in the flakiest pie dough, perfect for your Thanksgiving table.
- 1 unbaked 9-inch pie crust
- 190 g pecan halves
- 150 g brown sugar light or dark
- 100 g granulated sugar
- 2 large eggs
- 60 g butter melted, cooled
- 3 tablespoons heavy cream or full fat milk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla paste or extract
- ½ teaspoon salt
Par-baking the pie crust
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Roll out the pastry and line a 9-inch pie dish leaving 1/2 inch (1.2 cm) of overhang. Trim and crimp or flute the edges. Chill the crust in the refrigerator for at least 30 minutes.
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Preheat the oven to 425°F (220°C). Use a fork to prick the bottom and sides of the crust to prevent puffing. Line the chilled crust with baking paper and fill it with pie weights, rice or dry beans all the way too the top. You want enough weights in there so the pie dough doesn’t slump in the oven.
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Bake for 15 minutes, until the edges are starting to turn golden. Remove the paper and weights, and prick the pie crust all over again. Bake for another 3-5 minutes to dry out the base. Let the crust cool for 5–10 minutes while you make the filling.
Pecan pie filling
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Lower the oven temperature to 170°C (340°F).
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Chop around 140g (1.25 cups) of the pecans into small pieces. Leave the remaining pecan halves to decorate the top. 190 g pecan halves
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In a large bowl, whisk together the brown sugar, granulated sugar and eggs until thick and smooth and lighter in colour. 150 g brown sugar, 100 g granulated sugar, 2 large eggs
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Add the melted butter, cream, vanilla, salt, and flour and until the mixture is smooth.60 g butter, 3 tablespoons heavy cream, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste, ½ teaspoon salt
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Scatter the chopped pecans evenly over the base of the crust. Pour the filling over the top, then arrange the pecan halves neatly over the surface.
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Bake the pie for 40–50 minutes, until the edges are set and the centre still has a slight wobble when you gently shake the pan. Every oven is different, so check your pie near the end of the baking time.
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If your pie crust edges are browning too fast, cover them loosely with foil halfway through baking.
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Let the pie cool completely before slicing and serving.
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.
Serving: 1servingCalories: 343kcalCarbohydrates: 37gProtein: 4gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.004gCholesterol: 43mgSodium: 212mgPotassium: 142mgFiber: 2gSugar: 26gVitamin A: 141IUVitamin C: 0.2mgCalcium: 45mgIron: 1mg
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