This site runs ads and generates income from affiliate links. Read my disclosure policy.
Bake the best pecan pie without corn syrup—gooey, nutty, and perfectly sweet with a flaky crust and rich brown butter flavor.
Know Before You Scroll
What You’ll Need
Pie dough, salted butter, light brown sugar, dark brown sugar, espresso powder (optional), maple syrup, golden syrup or corn syrup, heavy cream, lemon juice or white wine vinegar, vanilla bean paste or extract, eggs, pecan halves.
Flavor Profile
Buttery, nutty, caramel-sweet filling tucked inside a flaky crust. A little gooey, a little crunchy, totally cozy.
Difficulty Level
Intermediate. Nothing wild, but browning butter and blind baking the crust keep you on your toes.
Equipment Needed
Rolling pin, 9-inch pie dish, parchment paper, pie weights or dried beans, saucepan, whisk, mixing bowls, wire rack.
Top Tip
Don’t panic if the center jiggles a little when you pull it out—it’ll set as it cools.
Time-Saving Tips
Use store-bought pie dough to skip the pastry-making step.
Ingredient Swaps
No golden syrup? Corn syrup works. No espresso powder? Just leave it out—the pie will still taste amazing.
Pecan Pie without Corn Syrup
I went all in on creating this pecan pie without corn syrup because I wanted that perfect mix of gooey filling, nutty crunch, and buttery crust without being overly sweet. I tested versions with only corn syrup—too flat in flavor. I tried honey—too floral. And skipping the blind bake? Total soggy bottom disaster. What finally worked was a combination of maple syrup and golden syrup for depth, a browned butter base for richness, and a flaky crust that holds up beautifully. This pecan pie without corn syrup is cozy, balanced, and completely irresistible.
Ingredient Notes
Sweeteners
Best Choice
Light + dark brown sugar with maple syrup and golden syrup for depth.
Substitutions
All light brown sugar for milder flavor, or extra maple syrup in place of golden syrup.
Pie Dough
Best Choice
Homemade all-butter crust, well-chilled and blind-baked.
Substitutions
Store-bought refrigerated or frozen pie dough.
Butter
Best Choice
Salted butter, browned for nutty richness.
Substitutions
Unsalted butter plus a pinch of salt.
Pecans
Best Choice
Fresh, lightly toasted pecan halves.
Substitutions
Walnuts or hazelnuts for a different flavor.
Cream
Best Choice
Heavy cream for silky smooth texture.
Substitutions
Half-and-half in a pinch, though the filling will be looser.
Acid
Best Choice
Fresh lemon juice for brightness.
Substitutions
White wine vinegar for a subtler tang.
Flavor Enhancers
Best Choice
Vanilla bean paste plus a pinch (¼ teaspoon) espresso powder to deepen the caramel, toffee notes.
Substitutions
Pure vanilla extract; instant coffee powder (½–1 teaspoon) in place of espresso powder; or omit the espresso for a classic profile.
My Corn Syrup Replacement
Instead of using ultra sweet corn syrup in pecan pie, I always use Golden syrup. If you haven’t heard of it, it’s a rich, amber-colored syrup made from cane sugar. It has a subtle caramel flavor that adds depth and warmth to pecan pie, while corn syrup tends to taste flat and overly sweet. That little bit of complexity makes golden syrup a better choice if you want your pie to taste balanced instead of cloying. You can usually find it in the baking aisle of larger grocery stores, or grab it here on Amazon (paid link).
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How To Make Pecan Pie Without Corn Syrup
1
Roll Out the Dough
On a lightly floured surface, roll your chilled pie dough into a circle just under a quarter-inch thick. Gently fit it into a 9-inch pie dish, trim the edges, tuck them under, and give it a pretty crimp. Dock the bottom with a fork and chill that crust for at least an hour.
2
Blind Bake the Crust
Preheat the oven to 400°F. Line the crust with parchment, fill with pie weights or beans, and bake for 10 minutes. Remove the weights, bake 5 more minutes until it’s dry and lightly golden, then set aside.
3
Brown the Butter
Melt butter in a saucepan over medium heat. Let it sizzle until the bubbling slows and it turns golden brown and nutty—about 5 minutes. Cool it for 10 minutes, then strain out the solids
4
Make the Filling
In a bowl, whisk together light and dark brown sugar, maple syrup, golden syrup, heavy cream, lemon juice, vanilla, and a pinch of espresso powder if you’re using it. In another bowl, beat three eggs and whisk them in. Stir in the cooled brown butter and add the toasted pecans until everything is glossy and coated.
5
Fill and Bake
Pour the filling into your blind-baked crust. Bake at 400°F for 10 minutes, then lower the temp to 375°F and bake another 30 to 35 minutes. The edges will puff, but the center should still have a gentle jiggle.
6
Cool and Serve
Let the pecan pie cool completely on a wire rack. Slice it up and serve as is, or go all in with a scoop of ice cream or whipped cream.
Perfect Pairings
Recipe
Pecan Pie (Without Corn Syrup)
Ingredients
- 1 portion Pie Dough (chilled)
- 8 tablespoons salted butter
- ¼ cup packed light brown sugar
- ¾ cup packed dark brown sugar
- ¼ teaspoon Espresso Powder (optional)
- ½ cup maple syrup
- ¼ cup golden syrup (or maple syrup)
- ¼ cup heavy cream
- 2 teaspoons lemon juice or white wine vinegar
- 1½ teaspoons vanilla bean paste or vanilla extract
- 3 large eggs
- 1½ cups pecan halves (lightly toasted)
Instructions
Prepare the Pie Dough
- On a lightly floured surface, roll the chilled pie dough into a circle just under ¼ inch (6 mm) thick. Lightly flour the base of a 9-inch (23 cm) pie dish and carefully line it with the rolled dough. Trim excess, tuck and crimp the edges neatly, and prick the bottom and sides with a fork to prevent bubbling. Chill the prepared crust in the refrigerator for at least 1 hour.
Blind Bake the Crust
- Preheat the oven to 400°F (200°C). Line the chilled crust with parchment or foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, then return the crust to the oven for another 5 minutes, or until the bottom is lightly golden and dry. If your oven runs cooler, you may need up to 5 extra minutes to fully set the crust. Set aside to cool slightly while you prepare the filling.
Brown the Butter
- In a saucepan over medium heat, melt the butter. Cook, stirring occasionally, until the bubbling slows and the butter turns golden brown and nutty, about 5 minutes. Remove from heat and cool for 10 minutes. Carefully pour the browned butter into a bowl, leaving most of the solids behind in the pan.
Make the Filling
- In a mixing bowl, whisk together the light brown sugar, dark brown sugar, espresso powder, maple syrup, golden syrup, heavy cream, lemon juice (or vinegar), and vanilla bean paste until smooth. In a separate bowl, lightly beat the eggs, then whisk them into the sugar mixture. Stir in the cooled brown butter until fully combined. Fold in the toasted pecans, making sure they’re evenly coated.
Fill and Bake
- Pour the filling into the blind-baked crust. Place the pie dish on a baking tray. Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 minutes, or until the edges of the filling are puffed and the center still jiggles slightly.
Cool and Serve
- Let the pie cool completely on a wire rack before slicing. For extra neat slices, chill the pie after it has cooled to room temperature. Serve at room temp or slightly chilled, with whipped cream or ice cream if desired.
Tips
Erren’s Top Tips
- Toast your pecans. Just a few minutes in the oven makes them extra nutty and prevents them from tasting raw inside the filling.
- Blind bake with patience. A slightly underbaked crust is the fastest way to a soggy bottom. Don’t skip those pie weights!
- Brown the butter, don’t burn it. Watch for the color to turn golden and the smell to go nutty—then pull it off right away.
- Check for the jiggle. The pie is done when the edges are puffed and the center still gives a little wobble. It’ll set as it cools.
- Room temperature eggs blend better. Cold eggs can cause the filling to split slightly—take them out ahead of time.
Variations & Add-Ins
- Chocolate Pecan Pie: Stir in ½ cup chopped dark chocolate with the pecans for a richer, fudgier filling.
- Bourbon Pecan Pie: Add 1 to 2 tablespoons of bourbon to the filling for a grown-up twist.
- Nut Mix: Try swapping half the pecans for walnuts or hazelnuts for more texture.
- Mini Pecan Pies: Use a muffin tin and reduce the bake time to about 20 minutes. Perfect for parties!
Storage & Freezing
- Room Temperature: Keep covered loosely at room temp for up to 2 days.
- Fridge: Store tightly covered in the refrigerator for up to 5 days. Bring to room temp before serving for best texture.
- Freezer: Wrap slices or the whole pie tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge and warm gently before serving.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
FAQs
Why is my pecan pie runny?
It likely needed more time in the oven. The filling sets as it cools, but if it’s very loose, bake a little longer until the edges puff and the center jiggles slightly.
Do I have to use corn syrup?
No! This recipe uses maple syrup plus golden syrup or corn syrup. Maple adds depth while syrup keeps the filling stable.
How do I keep my pecans from burning?
If the tops are browning too quickly, tent the pie loosely with foil for the last 10–15 minutes of baking.
Can I make pecan pie ahead of time?
Yes. In fact, it’s even better the next day because the filling firms up and slices beautifully. Bake, cool, cover, and serve within 24–48 hours.
What’s the best way to serve pecan pie?
At room temperature is classic, but it’s also amazing slightly warmed with a scoop of vanilla ice cream or whipped cream.
Leave a Reply