Old Fashioned Pecan Pie with toasted pecans is baked in a tasty filling that’s made without Karo Syrup and over-the-top sweetness!
What’s your holiday favorite pie, pumpkin or pecan?!
For Thanksgiving, we will usually have both because we want a little of each.
Plus, we look forward to having some leftovers through the weekend, but if I had to choose just one, I would go for the pecan pie.
I love the nutty crunch from the pecans, but that’s as exciting as is gets for me because usually the filling in the pie is too darn sweet for my taste!!
I do LOVE my sweets, but ohh-my-gee, most pecan pie recipes go WAY overboard with the sugar!
Especially when it’s paired with corn syrup, which are two common ingredients in pecan pie recipes.
Did you know that back in the ‘30’s the brand Karo Syrup (corn/high fructose syrup) got immensely popular after the wife of 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!
Back to simple ingredients using a mixture of light brown sugar, maple syrup, eggs, and a smidgen of molasses.
When I tasted the pie, I cut just a small sliver like I usually do.
Oh my goodess, do yourself a favor and give yourself a generous slice. You’ll be glad you did and you won’t have to keep going back to the pie for another bite or two, assuming there is any left 🙂
I liked the pie without whipped cream, but if that is something you look forward to, then pile it on!!
Old-Fashioned Pecan Pie
Delicious pecan pie without corn syrup. This old-fashioned way of making this pie will be a family favorite!
- 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
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.
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 Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 551Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 156mgSodium: 188mgCarbohydrates: 54gFiber: 3gSugar: 43gProtein: 8g
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.
I’ve never made a pie! Do I keep the oven rack on the bottom or move it back to middle when I cook the pie?
Hi Audrey! Oh, this is a good one for your first try! Keep the pie in the same position. You will just lower the heat.
Thank you so much, it turned out amazing and my husband LOVED it!!
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!
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
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.
Yay! I love to hear when others love this pie as much as we have! Thanks for letting me know you enjoyed this pecan pie 🙂
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!
So good to hear that you loved this pecan pie recipe! It’s easy to make and always delicious 🙂
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!
love pecan pie thank you
Thank you, Mary 🙂
Thanks! It is pretty darn good 🙂
I too find pecan pies too sweet, glad you came up with a less sweet version, going to send the recipe to my sister the pie baker.