Easy Pecan Pie Without Corn Syrup – Best Dessert Recipe

Pecan Pie Without Corn Syrup? Just as tasty, but a bit less goopy!

Old-Fashioned Pecan Pies hooked me, I became a true pecan pie connoisseur after tasting one. There was nothing else to compare to it in terms of texture and taste.

During that time, I wasn’t aware that I was tasting a Homemade Pecan Pie Made Without Corn Syrup!

There are plenty of pie-filling recipes that include corn syrup, particularly Karo corn syrup, but it is not necessary for a traditional pecan pie to contain corn syrup.

For those who don’t like corn syrup, this recipe shows you how to make a pecan pie without compromising on its taste.

You can make the pecan pie without corn syrup by substituting honey, maple syrup, or molasses.

So let’s take you toward the Pecan Pie Recipe,

Easy Pecan Pie Without Corn Syrup

This classic pecan pie is served in buttery, flaky pastry, it’s sweet and gooey with just the right amount of pecan crunch. Here you can also use brown sugar instead of white sugar to make the Brown Sugar Pecan Pie Without Corn Syrup.

Pastry Ingredients

Filling Ingredients

#1. Pastry Process

Start by chopping butter in smaller cubes. Add them to a bowl and place the bowl in the fridge to freeze for around 10 minutes.

Now take a large mixing bowl and add flour, sugar, and salt and mix them well.  Don’t forget the butter cubes in the fridge. Add them as well to the bowl and mix them together.

Here you can use the pastry cutter to mix the butter in the flour or you can use your fingertips as well. The final results should look like a mixture of bread crumbs. If the mixed butter starts melting place this bowl of mixture in the fridge.

Now to complete this dough process pour lemon juice or vinegar with ice cold water but slowly as required.

Now with your hands mix them well to make a nice dough for the pie crust. Remember the dough should not be sticky nor be too crumbly or dry. You can also use a food processor to mix the dough properly.

Once you are done and the butter again starts melting or has become soft, place the dough in the refrigerator for another 30 minutes.

#2. Laminating Process

After 30 minutes bring the dough out from the fridge and start the rolling process.

The dough should be rolled out into a rough rectangle on a lightly floured surface using a rolling pin. Just make it about 10 inches long instead of perfectly measuring it.

A pamphlet shape can be made by folding the bottom 1/3 of the dough in the middle and then folding the top 1/3 over top.

Again repeat this process twice with the dough.

Now once you have completed the rolling give it the shape of a flat disc by using your hands. After that take a beeswax wrap or any compostable plastic wrapper and wrap the dough tightly with it and let it chill in the fridge for at least 2 hours.

If you are not in a hurry let it cool for 2 days.

#3. Shaping Process

I can’t wait for 2 days to eat my pecan pie!!

Once it gets chilled roll the dough into an 11-inch circle on a lightly floured surface.  I have a nine-inch pie pan so I rolled the dough 11 inches bigger. You can roll the dough accordingly.

Now take the drape and cover the pie pan and trim off the excess dough drape either roughly with your hands or a kitchen knife leaving an excess of  ½ inch from all around.

You can flute the edges of the dough by pushing your index finger from one hand into the edge between the thumb and index finger of the other hand. Keep doing it all around the rolled dough edges.

After properly giving shape to the pie crust keep it in the fridge until the pie fillings get prepared.

#4. Filling and Baking Process

Now preheat the oven to 400°F/205°C and place the oven rack in the middle of the oven.

Meanwhile, take a knife and chop the pecans roughly into small pieces and keep them aside. But keep some of the pecans unchopped for the pie decorations.

After that take a large bowl and add eggs, sugar, vanilla, flour, melted butter, and salt and beat them well.

Now take out the pie shell from the fridge and sprinkle all the chopped pecans in the shell. Above that pour, the egg mixture beaten well.

And as said sprinkle the unchopped pecans over the pie to make it even look good.

Now place the pie in the preheated oven but remember after 10 minutes of baking turn down the temperature to 350°F/175°C and bake for another 35-40 minutes until the filling gets cooked well.

If you always fear crust edges getting too brown try my tip – cover the ten of pie with aluminum foil before you go for baking.

Adding more, the texture of a perfectly cooked pecan pie still has a soft texture at the center of the pie. So don’t worry…Just wait for the pie to cool down before serving.

Tips for Perfect Pie Crust

Follow these tips and get your perfect pecan pie crust;

• Use pastry flour or all-purpose flour with a low protein level of around 10%.
• Don’t overdo the dough. As kneading promotes gluten development and here the dough is going to be rolled in layers instead of kneading.
• Remember the dough and water ratio. It should not be sticky so make sure to pour enough water necessary to hold the dough together. Also, you should not pour too less water so that the dough stays crumbly or starts breaking while rolling.
• Once you have prepared the dough make sure to keep it in the refrigerator before baking. This will make the rolling process easier and prevent the shrinking of the pie crust in the oven.

Now you know the secret of making the perfect pecan pie.

This Pecan pie is the sweetest way to nut-terly delight!

Pecans not only taste great but have got a lot of nutritional health benefits. Thus, if pecans are your go-to superfoods try more Low Calorie Pecan Desserts here.

You can also try pecan pie in other flavors like cranberry, Chocolate Pecan Pie Without Corn Syrup, or more. If want more Pecan Pie recipes? Do let us know in the comments section below!