No Syrup Pecan Pie

Cathy Nunn


I got this recipe from a friend of mine in NYC! (Thanks Ron!!) As the name suggests, this pie is made without the usual corn syrup most all Pecan Pies call for. I have made this pie, in fact,I doubled the recipe and made two of them and are they GOOD!!! The photo to the left shows my pies straight from the oven! They smell heavenly! I tasted the filling and it is perfect. These are cool by now and have set they way they are supposed to. Now all I need to make is the whipped cream!

★★★★★ 1 vote
6 to 8 depends on how you slice it..
20 Min
40 Min


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1 c
light brown sugar, lightly packed
1/4 c
white granulated sugar
1/2 c
(1 stick) butter (melted) - can use margarine, but butter is really better!
2 large
eggs, whipped until foamy
1 Tbsp
all purpose flour
1 Tbsp
1 tsp
vanilla extract
1 c
chopped pecans (make it a generous cup)

How to Make No Syrup Pecan Pie


  • 1Preheat oven to 400 degrees. In a large bowl, beat eggs until foamy and stir in melted butter. Then, stir in the brown sugar, white granulated sugar, and flour; mix well. Add the milk, vanilla and chopped pecans. Stir well, blending all ingredients.
  • 2Pour into an unbaked 9" pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce the heat to 350 and finish baking for 30 to 40 minutes.
  • 3Let cool before slicing. Serve with whipped cream or ice cream.

    Bon Apetit' y'all!

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About No Syrup Pecan Pie

Course/Dish: Pies

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