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Brown Sugar Pecan Pie is an easy and fast pecan pie without corn syrup and is FULL of brown sugar. It’s our family favorite and disappears in minutes every time I make it!
What is Brown Sugar Pecan Pie?
This is a classic pecan pie recipe but without corn syrup. So whether you don’t like using corn syrup or don’t have any on hand, you can still make pecan pie!
Jordan would not shut up about how good that pie was. In fact, shortly after our pie eating extravaganza, she told our friend Elmer (who gave us the recipe) that she wanted one of his pies for her birthday cake. She then told any member of their family she saw that same thing for three months until her birthday actually came the following February. Elmer delivered; we sang to Jordan over pecan pie instead of mint cake for the first time in years.
This will be your favorite pecan pie recipe because it’s so good we ate it with forks straight from the pan.
Ingredients in Pecan Pie with brown sugar
- Butter: Like all good pecan pie recipes, this one starts with melted butter. I usually use unsalted butter but you can swap salted (see recipe notes for adjusting added salt).
- Sugar: There is mostly light brown sugar, but you’ll also need 1/4 cup of white sugar. Dark brown sugar may be substituted.
- Eggs: These are needed for the structure of the pie.
- Flour: Helps the pie firm up in the center.
- Milk: This is the secret ingredient that allows you to make the pie without corn syrup!
- Pecan Halves: You can chop the pecans or leave them in halves.
How to make Pecan Pie Without Corn Syrup
Pecan Pie is one of the easiest pie recipes to make. It’s one large bowl, one spoon, and you just pour it into a crust and bake. Really, there’s nothing hard about this pie. If you can stir and mix and pour, you can make this pie.
- Just whisk together the filling ingredients.
- Place your pie crust in your pie plate.
- Pour in the filling.
- Bake!
If you’re looking for the perfect Thanksgiving dessert that’s a classic recipe, THIS is it. Give it a go, try something new. I promise you’ll love it! I swear, it’s one of the best pecan pies in the whole world.
Tips for Pecan Pie Filling
- Don’t forget to pack your brown sugar!
- I use unsalted butter. If you don’t have that you can use salted butter, but omit the salt.
- I like chopping my pecans into coarse pieces. It makes more of a seal over the top and is easier to eat.
- Cover the edges of the crust with a piece of aluminum foil or use a pie crust shield to prevent over browning.
- I always use premade crusts because I’m lazy, but my all butter pie crust works too!
FAQ for Homemade Pecan Pie
The center of the pie will be just slightly jiggly and the rest will be puffed.
Pecan pie tastes the best at room temperature. Serve with whipped cream if you want.
You can make pecan pie without corn syrup by using brown sugar and some milk.
Pecan Pie without Corn Syrup Recipe
Recipe Video
Ingredients
- 1 pie crust 9”, from a box or homemade
- 1 cup (200g) brown sugar packed
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted Challenge Butter melted
- 2 large eggs
- ¼ teaspoon salt
- 1 tablespoon (8g) all purpose flour
- 1 tablespoon (5ml) milk
- 1 teaspoon vanilla
- 1 cup (125g) chopped pecans
Instructions
- Preheat oven to 400°F.
- Place pie crust in pie pan and crimp edges as desired. Chill until ready to fill.
- Whisk together both sugars, melted butter, salt, eggs, flour, milk, and vanilla until smooth. Stir in pecans and pour in prepared crust.
- Cover edges of pie crust with foil or a pie crust shield. Bake for 10 minutes, then reduce the heat on the oven to 350°F and bake an additional 30-40 minutes, or until the middle is only slightly jiggly and the edges are set. Cool completely before slicing.
Recipe Nutrition
Other Favorite Pies
- Toffee Chocolate Pecan Pie is a classic pecan pie recipe with chocolate and toffee bits.
- Mini Pecan Pies are great for a party dessert table.
- Chocolate Pecan Pie is like fudge married pecan pie!
- Pecan Pie Cookies are great for the holidays.
- Pecan Pie Dip skips the crust – eat it with a spoon!
See more of my ultimate pie recipes here!
This will be the ONLY pecan pie you make once you try it – it’s an old-fashioned pecan pie recipe that’s a favorite on our Thanksgiving table.
Absolutely the best ever!! I discovered this recipe about 4 years ago and never use anything else!! I am a traveling cook so the only adjustment I’ve ever made was a little heavy cream and an extra dash of flour for altitude!! Try it you won’t be sorry!!
I am looking for a pecan pie to make for the hubby without the corn syrup and this fits the bill! Wondering if you have ever tried making this into a drunken pie by adding bourbon? Any ideas on how I could incorporate it (bourbon) into your recipe? Novice baker here but have been baking a lot over quarantine. Thanks!
Hi! If I am making the pie crust from scratch does it need to be blind baked?
I’ve done it both ways. If you blind bake, just do about 10 minutes at 350. Also use pie weights or dried beans to keep it from bubbling up; put them in a piece of foil and then into the crust, evenly spread out. You can also prick the crust with a fork all over, it helps.
Just made tonight, very good, easy, and very buttery tasting too!!
I’m a novice pie maker so I have a lot to learn. The filling tastes great but I have a lot of trouble with the crust. I use the Pillsbury ready made crust and flour the crust on both sides plus put flour on the inside of the glass pie plate I use. After following the recipe word for word and carefully monitoring the oven temperatures, each of the three times I’ve made this very good tasting pie the crust sticks to the plate. Any suggestions how I can avoid this problem because I really want to share some of these pies with friends.
You can brush the pie plate with a little vegetable oil before you put the crust in, don’t use flour.
New to baking pies need help! This looks amazing and I will be making my own crust but will I need to poke holes in the freshly made (and chilled) crust or should I bake it for a bit first? If so, does it need to cool before adding the filling?
Also, do I need to use “pie weights” (not like I know what to do with them)
Thanks for any help!
So when you make a filled pie like this one that bakes in the oven you don’t need to poke holds. The poking and pie weights are for when you’re pre-baking the crust to fill with a no-bake filling like pudding. So for this recipe you don’t need to worry about it.
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