Old Fashioned Pecan Pie

This Old Fashioned Pecan Pie without Corn Syrup is a classic dessert that will satisfy everyone’s sweet tooth. Made with plenty of pecans, brown sugar, and buttery pastry crust, this traditional recipe is sure to become a family favorite. 

Traditional pecan pie is an elegant yet simple dessert that can be made in advance and saved for special occasions.  Serve it at your Thanksgiving dinner or as part of a festive fall brunch – either way, it’s sure to be a hit! Enjoy the delicious flavors and homemade goodness with your family and friends this fall. 

A slice of old fashioned pecan pie on a white plate.

Why You’ll Love This Recipe 

  • It’s a classic holiday dessert that will look great on your Thanksgiving table or for Christmas dinner. No matter which holiday you choose your guests will love it. 
  • The flaky crust pairs so well with the gooey filling that is full of nutty flavor. The flavor combination is irresistible.
  • It’s an old-fashioned pie that tastes just like your Grandma used to make. It will give you all the feel-good vibes this holiday season.  
Ingredients for pecan pie.

Ingredients

You only need a few simple ingredients to help you make this delicious pie. All of these ingredients are budget-friendly and easy to find at your local grocery store, so you don’t have to spend a lot of time in the stores this holiday season.

  • unbaked pie shell – My favorite brand is from Trader Joe’s in the freezer section.
  • maple syrup – You want real maple syrup, not pancake syrup.
  • light brown sugar
  • heavy cream
  • molasses
  • unsalted butter
  • salt
  • large egg yolks
  • toasted chopped pecans
A slice of pie on a brown serving plate.

History of Karo Pecan Pie

Did you know that back in the ‘30’s the brand Karo Syrup (corn/high fructose syrup) got immensely popular after the wife of a corporate sales executive from the company created what we now call pecan pie using corn syrup as one of the ingredients (learn more here)?

You can still find the recipe on a bottle of Karo Syrup!  Mrs. Executive Wifey didn’t invent the jell-like filling; she just found a cheaper way to make pies, since sugar was so expensive back then.

Sugar isn’t considered a scarce baking ingredient anymore. Now sugar is reasonably priced, so go back to the basics and make an Old-Fashioned Pecan Pie!

A glass pie pan with a slice of pecan pie taken out.

How to Make This Old Fashioned Pecan Pie without Corn Syrup

Making this easy pecan pie recipe requires a little bit of time, but the effort is worth it.  Follow these instructions or the full directions in the recipe card at the bottom of the post and you will have a delicious pie in no time at all. 

Step 1: Preheat the oven.

Adjust the oven rack to the lowest position and preheat the oven to 450°F.

Step 2: Toast the pecans.

Toast pecans in a large skillet for 3-5 minutes and set aside. Stir constantly, they can burn easily.

Toasted chopped pecans in a skillet.

Step 3: Chill the pie crust while you make the pie filling.

Place the pie shell in a pie-baking dish and put it in the refrigerator while preparing the filling.
Heat maple syrup, light brown sugar, cream, and molasses in a saucepan over medium heat, stirring until the sugar dissolves (approximately 3 minutes). 

Step 4: Cool the filling before adding the butter and eggs.

 Remove from heat and let cool for 5 minutes. Whisk butter and salt into the mixture until well combined. Whisk in egg yolks until incorporated.

Step 5: Bake the pie.

Put pecan in the bottom of the pie shell and carefully pour filling over the nuts. Place the pie in the hot oven and immediately reduce oven temperature to 325°F for 45 – 60 minutes. Bake until the filling is set and the center jiggles slightly. 

Pecan pie filling in a pie crust before baking.

Step 6: Chill the pie. 

Cool pie on a baking rack for 1 hour, then refrigerate until set (3 hours). Bring to room temperature before serving.

Substitutions and Additions 

  • I used a store-bought pie crust to make this recipe just to save a little time in the kitchen. However, you can use a homemade pie crust instead.
  • For a little extra flavor, you can add a splash of vanilla extract to the pecan pie filling when you add the butter and salt. 
  • If you want the perfect blend of sweet and savory sprinkle some flaky sea salt on top of the pecan pie before you bake it.  
Overhead view of a pecan pie cooked and cooled.

Storage

Store your pecan pie in the fridge for 4-5 days.  I like to cover my pie with a piece of plastic wrap or a piece of aluminum foil to keep it fresh.  

Serve With

This old-fashioned pie pairs so well with all your holiday favorites. You will always find this pie on my table alongside this Smoked TurkeySweet Potato Casserole, and Roasted Green Beans with Parmesan.

Sandra’s Pro Tips 

  • If you find that the edges of the crust are starting to brown too much in the oven you can place a pie shield around the crust, or use a piece of foil to make a homemade pan shield. 
  • When the pie is finished baking it will still have a slight jiggle in the center of the pie, don’t worry this is normal. 
  • You don’t have to toast the pecans, but give them a try because the toasted pecans add such a rich flavor and that’s what makes this pie so amazing. 
  • There’s no need to blind-bake your pie crust for this easy pecan pie recipe. It will cook while the pie bakes.
  • I like to top my slice of pie with a dollop of whipped cream or a scoop of vanilla ice cream. 
Old fashioned pecan pie on a serving plate.

FAQs

Do you have questions about this delicious recipe? Here are the answers to the most commonly asked questions for this recipe.

Why is my pecan pie hard on top? 

The most likely cause of a hard top on pecan pie is that it was overbaked. The trick to prevent this is to bake the pie until the center is just set and not overcook it. 

How do you keep pecan pie from being runny?

Pecan pie won’t set properly if it is undercooked. Make sure the pie comes out of the oven with a slight slight jiggle in the center. It will continue to thicken as it cools.

Does pecan pie need to be refrigerated?

Yes. Pecan pie should be stored in the refrigerator.

​More Delicious Pie Recipes You May Enjoy

A slice of homemade pecan pie on a white plate.

Old-Fashioned Pecan Pie

Delicious pecan pie without corn syrup. This old-fashioned way of making this pie will be a family favorite!
4.70 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dessert, holiday, pie, Thanksgiving
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 -10 Slices
Calories: 551kcal
Author: Sandra Shaffer

Equipment

  • 9-inch pie pan
  • Large Skillet
  • Saucepan 

Ingredients

  • 1 9 inch pre-packaged unbaked pie shell
  • 1 cup maple syrup
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 tablespoon molasses
  • 4 tablespoons butter unsalted, cut into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 6 large egg yolks lightly beaten
  • 1 1/2 – 2 cups pecans toasted and chopped

Instructions

  • Adjust oven rack to the lowest position and preheat oven to 450 degrees.
  • Toast pecans in a large skillet for 3-5 minutes and set aside. Stir constantly, they can burn easily.
  • Place pie shell in a pie baking dish and put in the refrigerator while preparing the filling.
  • Heat maple syrup, light brown sugar, cream, and molasses in a saucepan over medium heat, stirring until the sugar dissolves (approximately 3 minutes). Remove from heat and let cool for 5 minutes. Whisk butter and salt into mixture until well combined. Whisk in egg yolks until incorporated.
  • Put pecan in the bottom of the pie shell and carefully pour filling over the nuts. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly (45-60 minutes). Cool pie on a baking rack for 1 hour, then refrigerate until set (3 hours). Bring to room temperature before serving.

Notes

I get heavy handed with the pecans, and used 2 cups, but the original recipe calls for 1 1/2 cups of chopped pecans.

Nutrition

Serving: 1g | Calories: 551kcal | Carbohydrates: 54g | Protein: 8g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 25g | Cholesterol: 156mg | Sodium: 188mg | Fiber: 3g | Sugar: 43g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.


Recipe adapted from Cook’s Country, an America’s Test Kitchen magazine.

If you want smaller portions, try this wonton pecan pie bites recipe.

This recipe was first published in November 2013. It has been updated with new photos in November 2023.

Hugs Sandra Signature

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15 Comments

  1. I have never been so disappointed…here I thought was a recipe without syrup…but you just subbed one syrup for another…if I wanted maple flavored pecan pie, I could have done that easily.

    Corn sugar was also an easily available product at one time too…rice syrup also works instead of corn syrup…still no pecan pie without syrup!

    1. Hi Ann, thank you for stopping by. Did you make this pie? The difference is that maple is natural ingredient, and not refined like corn syrup is, which is what my intent was when sharing this recipe. Instead of a syrup you can use all sugar like I did in these Wonton Pecan Pie Bites, but you will need to experiment with the ratios. Let me know if you give it a try! ~Sandra

  2. 5 star pecan pie! We made this for Thanksgiving this year and it was perfect! Not sickeningly sweet. It was just right dessert sweet. Terrific recipe! Thank you so much! Will be making this again.

  3. I made this for Thanksgiving yesterday. It was without a doubt the best pecan pie I have EVER eaten. I paired it with my own favorite crust recipe. Thanks so much for posting!

  4. YAY! I had to come take a look at this excellent pie! I love that is has no nasty karo syrup. So nice to read that bit of history too. Lol love that this is old school cooking at it’s best! I will be making this one fore sure! Pinning!