Pecan Pie--No Corn Syrup Recipe

Name: Pecan Pie--No Corn Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 -9 inch) pie crusts; 1/2 cup butter (smart balance); 1 cup brown sugar (Whey Low); 1/4 cup white sugar (whey low); 2 large eggs (1/2C egg substitute); 1 tablespoon milk or 1 tablespoon cream; 1 teaspoon vanilla extract (2 tsp); 1 tablespoon flour; 1 cup pecans; 2 2 tablespoons Bourbon (optional) or 2 tablespoons bailey's irish cream (optional)

Servings: persons

1
Heat oven to 350u00b0F.
2
Melt butter in micro-safe bowl.
3
Blend in both sugars.
4
Add eggs and beat in until foamy.
5
Add milk and blend in well.
6
Add vanilla (and alcohol if using).
7
Add flour and blend completely.
8
Beat together for about 1-2 minutes until sugar no longer grainy. (Test by pinching a little of the batter and rubbing between finger and thumb. If still grainy add another 1-2 tsp milk beating until sugars are dissolved).
9
Stir in pecans until well coated. If energetic arrange pecans in nice pattern on top after pouring into pie crust.
10
Pour into pie crust.
11
Bake for 30-45 minutes depending on your oven. (I always cover crusts with crust protector or foil to avoid burning).
12
Pie will be done when nuts appear browned and filling is rising. It will sink as filling cools.
13
Enjoy alone or with cream or ice cream or :-).

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 -9 inch) pie crusts, 1/2 cup butter (smart balance), 1 cup brown sugar (Whey Low), 1/4 cup white sugar (whey low), and more.

Yes, Pecan Pie--No Corn Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Pie--No Corn Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions