Go Back
Print Recipe

Pecan Pie - No Corn Syrup!

Loads of chopped pecans perfectly balanced with eggs, sugar, flour, butter and spices without a drop of corn syrup.
Prep Time20 minutes
Cook Time55 minutes
Servings: 12
Author: Portlandia Pie Lady

Ingredients

Grandma's Pie Crust -One Single Crust 9-inch pie shell

  • 1 cup all-purpose flour or gluten free 1 to 1 flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/8 teaspoon baking powder
  • 1/2 cup butter or shortening
  • 1/4 cup cold water

Pecan Pie Filling - No Corn Syrup

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tablespoon flour or gluten-free flour (substitute 2 teaspoons cornstarch)
  • 1 tablespoon milk (may used plant-based)
  • 1/2 cup melted butter, cooled (salted is best)
  • 2 teaspoons vanilla
  • Pinch of Cloves (pinch = scant 1/8 teaspoon)
  • Pinch of Allspice (pinch = scant 1/8 teaspoon)
  • Pinch of Cayenne (pinch = scant 1/8 teaspoon)
  • 1-1/2 cups chopped pecans
  • 1/2 cup pecan halves (arrange around edge of pie before baking)

Instructions

Pie Crust

  • In a large bowl, add the dry ingredients and stir together with a large fork. Add the shortening and cut in until crumbly and pea-sized.
  • Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
  • Roll out the dough on a heavily floured surface about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough may be too soft to pick up by hand).
  • Place in pie plate, trim edges and flute or use fork to crimp. Set aside for filling.

Pecan Filling & Baking

  • Preheat oven to 350 F.
  • In a large bowl, use a whisk and beat the eggs until yellow and thoroughly emulsified.
  • In a separate bowl stir the granulated sugar, brown sugar and flour (or cornstarch) together.
  • Whisk the sugar/flour mixture into the beaten eggs.
  • Slowly stir in the cooled melted butter and vanilla, and spices.
  • Stir in the 1-1/2 cups of chopped pecans. Pour into unbaked pie shell. Arrange the pecan halves perpendicular to the edges. 
  • Bake for 35 to 40 minutes @ 350 F. The very center should ever so slightly wobble (like firm jello) when removing from oven.