Overhead view of a Pecan Pie in a dark pie dish with several slices cut. The glossy pecans on top shine, labeled “Homemade Pecan Pie Without Corn Syrup” and “Erren’s Kitchen.”. - 1 A slice of Pecan Pie with a golden crust and glossy pecan topping is lifted from a pie dish, with text above reading “Pecan Pie without Corn Syrup – Erren’s Kitchen.”. - 2

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/11/Pecan-Pie-6-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A close-up of a slice of classic pecan pie on a white plate with a gold fork. Overlay text reads: “Homemade Pecan Pie Without Corn Syrup” and “Erren’s Kitchen. - 3”>

A close-up of a pecan pie in a black pie dish, with three slices cut and slightly separated, reveals the glossy pecan pie topping and golden crust. - 4 A close-up of a slice of pecan pie being lifted from a black pie dish, showing a thick, gooey filling topped with whole pecans and a flaky golden crust. - 5 A close-up of a slice of pecan pie on a white plate, showing glossy, caramelized pecans on top of a golden crust, with a gold fork beside it. - 6 A close-up of a pecan pie in a black pie dish, topped with glossy pecans. In the background, a small white bowl with extra pecans and stacked white plates with gold forks can be seen. - 7 Overhead view of a Pecan Pie in a dark pie dish with several slices cut. The glossy pecans on top shine, labeled “Homemade Pecan Pie Without Corn Syrup” and “Erren’s Kitchen.”. - 8 A close-up of a pecan pie with a golden crust in a black pie dish, with one slice slightly pulled out. Whole pecans cover the top, and a few pecans are scattered nearby on a white cloth. - 9

Bake the best pecan pie without corn syrup—gooey, nutty, and perfectly sweet with a flaky crust and rich brown butter flavor.

in this article:

  • Know Before You Scroll
  • Pecan Pie without Corn Syrup
  • Ingredient Notes
  • My Corn Syrup Replacement
  • How To Make Pecan Pie Without Corn Syrup
  • Perfect Pairings
  • Pecan Pie (Without Corn Syrup)
  • Erren’s Top Tips
  • FAQs

Know Before You Scroll

Homemade Pecan Pie Without Corn Syrup - 10

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.

A close-up of a slice of pecan pie on a white plate, showing glossy, caramelized pecans on top of a golden crust, with a gold fork beside it. - 11

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.

A close-up of a pecan pie in a black pie dish, topped with glossy pecans. In the background, a small white bowl with extra pecans and stacked white plates with gold forks can be seen. - 12

Ingredient Notes

Assorted baking ingredients on a white surface, including eggs, milk, butter, brown sugar, vanilla, pecans, honey, a lemon, and a roll of pastry dough. - 13

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

A spoon drizzling golden syrup into a clear glass jar filled with golden syrup, set against a white background—perfect for adding sweetness to your favorite treats like pecan pie. - 14 A close-up of a pecan pie in a black pie dish, with three slices cut and slightly separated, reveals the glossy pecan pie topping and golden crust. - 15

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.

A collage showing steps to prepare pie crust: rolling dough with a pin, placing dough in a pie dish, pressing dough with a fork, and a close-up of pie crust with fork marks in a tart pan. - 16

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.

Side-by-side image: left shows a pie crust lined with parchment paper and filled with baking beans; right shows a baked, golden pie crust with fork marks, cooling on a wire rack. - 17

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

A collage showing the process of clarifying butter: melting butter in a pot, removing milk solids with a spoon, and straining the liquid through a fine mesh sieve. - 18

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.

Two side-by-side images show electric beaters mixing liquids in bowls: the left bowl contains a pale yellow frothy mixture, while the right bowl contains a dark brown, foamy mixture. - 19

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.

A pecan pie with a creamy topping and visible pecan halves sits in a round, fluted black pie dish on a metal cooling rack against a white background. - 20

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.

A freshly baked pecan pie in a round black pie dish sits on a cooling rack, viewed from above. The golden crust encircles a filling topped with whole glazed pecans. - 21

Perfect Pairings

  • Vanilla Bean Ice Cream
  • Stabilized Whipped Cream
  • The Easiest Salted Caramel Ice Cream Recipe
A close-up of a pecan pie with a golden crust in a black pie dish, with one slice slightly pulled out. Whole pecans cover the top, and a few pecans are scattered nearby on a white cloth. - 22

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.

Nutrition

A close-up of a slice of pecan pie being lifted from a black pie dish, showing a thick, gooey filling topped with whole pecans and a flaky golden crust. - 23

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.

A close-up of a pecan pie with a golden crust in a black pie dish, with one slice slightly pulled out. Whole pecans cover the top, and a few pecans are scattered nearby on a white cloth. - 24

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.

Video

Notes

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.

Nutrition

Thank you for visiting Erren’s Kitchen!