Pecan Pie without Corn Syrup

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 427 Calories

Ingredients

• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• ¼ cup white sugar
• 1 tablespoon all-purpose flour
• 1 cup light brown sugar
• 1 (9 inch) unbaked pie shell
• ½ cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• pecan halves (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (205 degrees C).

Step 2

Whisk eggs in a large bowl until foamy. Whisk in melted butter. Add brown sugar, white sugar, and flour; whisk until well combined. Add milk and vanilla, then stir in pecans. Pour mixture into the pie shell and decorate the top with pecan halves.

Step 3

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.

Step 4

Remove from the oven and cool to room temperature before serving.