This pecan pie without corn syrup is sweet and flavorful without the overpowering sweetness of corn syrup. In this recipe, eggs, brown and white sugars, and a touch of flour help to thicken the filling, so your pie will be perfectly set and ready to please guests at your Thanksgiving or Christmas dinner. Dollop each slice with whipped cream and a sprig of fresh mint.
Ingredients
- eggs, at room temperature: 2 piece
- light brown sugar: 1 cup
- unsalted butter, melted and cooled: 0.5 cup
- white sugar: 0.25 cup
- all-purpose flour: 1 Tbsp
- milk: 1 Tbsp
- vanilla extract: 1 tsp
- pecans: 1 cup (chopped)
- unbaked pie shell: 1 piece (9 inch)
- pecan halves: (optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Allrecipes/Jasmine Comer
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Preheat the oven to 400 degrees F (205 degrees C).
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Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined. Allrecipes/Jasmine Comer Allrecipes/Jasmine Comer
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Add milk and vanilla, then stir in pecans. Allrecipes/Jasmine Comer
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Pour mixture into the pie shell and decorate the top with pecan halves. Allrecipes/Jasmine Comer
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Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 30 to 40 more minutes.
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Remove from the oven and cool to room temperature before serving. Allrecipes/Jasmine Comer
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
