Brown Sugar Pecan Pie Without Corn Syrup is a delightful twist on the traditional pecan pie. By using brown sugar and other simple ingredients, this recipe delivers a perfectly rich and gooey filling without the need for corn syrup. The toasted pecans, buttery crust, and caramel-like filling create a dessert that’s perfect for holidays or any special occasion.
Let’s explore how to make this easy and irresistible pie!
Why You’ll Love This Recipe
No Corn Syrup Needed: Achieve a classic pecan pie flavor with pantry staples like brown sugar and butter.
Rich, Caramel-Like Filling: The combination of brown sugar and butter creates a luscious texture and deep flavor.
Perfect for Holidays: A crowd-pleaser that’s great for Thanksgiving, Christmas, or any family gathering.
Simple to Make: With minimal ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
Ingredients for Brown Sugar Pecan Pie Without Corn Syrup
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter (cold, cubed)
- 4–5 tablespoons ice water
For the Filling:
- 1 cup packed light or dark brown sugar
- ½ cup unsalted butter (melted)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 tablespoon heavy cream or milk
- 1 ½ cups pecan halves or chopped pecans
How to Make Brown Sugar Pecan Pie Without Corn Syrup
Step 1: Prepare the Crust
In a large mixing bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie dish and trim the edges, leaving about 1 inch of overhang. Fold the edges under and crimp as desired. Chill the prepared crust while you make the filling.
Step 2: Make the Filling
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the brown sugar, melted butter, eggs, vanilla extract, flour, and heavy cream until smooth and well combined. Stir in the pecans, ensuring they’re evenly coated.
Step 3: Assemble the Pie
Pour the filling into the chilled pie crust, spreading the pecans evenly.
Step 4: Bake the Pie
Bake the pie in the preheated oven for 50–60 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly but will firm up as the pie cools.
If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield during the last 20 minutes of baking.
Step 5: Cool and Serve
Allow the pie to cool completely at room temperature before slicing. This helps the filling set properly.
Tips for the Perfect Pecan Pie
Use Cold Butter for the Crust: Cold butter ensures a flaky and tender pie crust.
Don’t Overbake: The filling should be set but slightly jiggly in the center when removed from the oven. It will firm up as it cools.
Toast the Pecans: For extra flavor, toast the pecans in the oven at 350°F (175°C) for 8–10 minutes before adding them to the filling.
Make It Ahead: This pie tastes even better the next day. Bake it a day in advance and store it covered at room temperature.
Let It Cool Completely: For clean slices, ensure the pie is fully cooled before cutting.
Variations
Chocolate Pecan Pie: Add ½ cup of chocolate chips to the filling for a chocolaty twist.
Maple Pecan Pie: Replace 1–2 tablespoons of brown sugar with pure maple syrup for added depth of flavor.
Bourbon Pecan Pie: Stir in 1 tablespoon of bourbon to the filling for a hint of warmth and richness.
Nut-Free Version: Substitute the pecans with toasted coconut flakes for a unique twist.
How to Serve Brown Sugar Pecan Pie
Serve this pie as a showstopping dessert for any gathering. Here are some serving ideas:
Classic: Enjoy it on its own, served warm or at room temperature.
With Ice Cream: Add a scoop of vanilla or butter pecan ice cream for a decadent pairing.
With Whipped Cream: Top each slice with a dollop of whipped cream for a light and creamy contrast.
Storing and Reheating
Storing: Cover the cooled pie loosely with aluminum foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing: Wrap the cooled pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm individual slices in the microwave for 15–20 seconds or reheat the entire pie in a 300°F (150°C) oven for 10–15 minutes.
Why You’ll Love Brown Sugar Pecan Pie
This version of pecan pie skips the corn syrup without sacrificing the rich, gooey filling and nutty topping. The brown sugar and butter create a caramel-like texture that pairs beautifully with the toasted pecans. Its warm, sweet flavors make it the perfect dessert for any occasion, from casual dinners to festive celebrations.
Final Thoughts on Brown Sugar Pecan Pie Without Corn Syrup
If you’re looking for a twist on the classic pecan pie that’s simple to make and packed with flavor, this Brown Sugar Pecan Pie Without Corn Syrup is a must-try. It’s a dessert that feels indulgent yet approachable, perfect for impressing family and friends.
Bake a pie today and enjoy the sweet, nutty goodness of this crowd-pleasing treat!