• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cupboard Collective - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Baking & Desserts

    Classic Pecan Pie - NO corn syrup

    Published: Nov 5, 2020 · Modified: Nov 20, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    Without question, Pecan Pie has a special place in my heart. It's my daddy's favorite pie and my Mama Trudy (my daddy's mom) made a mean one! She made a Classic Pecan Pie, simple and easy with corn syrup as is common. I make it the same way, but substitute something else for the corn syrup. Read on.

    Classic Pecan Pie and a serving with cream on a dessert plate

    Should we talk about the pronunciation or just leave it be?

    I can't leave it be. It seems many people feel strongly about how to pronounce the name of this nut and I'm one of them. Some say "PEE-can". Gross. Others say "puh-can". Awkward. Yet others say "puh-'CAHN". I fall in the latter camp and believe it to be the only correct way. Now I've said my piece.

    What is the corn syrup substitution?


    Lyle's Golden Syrup! I first knew Lyle's Golden Syrup as a child growing up in Europe. We ate it on pancakes and waffles and we loved it.

    With so many corn products in the US being genetically modified, I wanted a substitution for my Classic Pecan Pie. I've tried maple syrup because I like the idea of a natural sugar, but it's too thin and the pie doesn't set. I've just heard of a method to try to make it work better so I'll be experimenting with that.

    I was happy to find that Lyle's Golden Syrup is imported to our country! I knew it would work very well in Classic Pecan Pie because of its thick texture.

    Lyle's Golden Syrup - the secret syrup

    You won't gain any nutrition from this substitution! And to be fair, if you're going to eat Pecan Pie, you aren't doing it for the nutrition, right?! Lyle's Golden Syrup is full on sugar and is made during the sugar refining process. However, it's not genetically modified corn! That said, I've recently learned about a non-GMO corn syrup made in Pennsylvania called Golden Barrel Corn Syrup. You can order it online from their website.

    Update on corn syrup

    The last couple of years or so, I've been using maple syrup instead of Lyle's syrup and it is now my preference. There's such a great flavor to it and makes it so delicious!

    OK ... now let's get down to making Classic Pecan Pie!

    pie crust in a scalloped pie plate with a fork-crimped edge on the crust

    You'll need a pie crust, obviously. A regular pie crust with flour, butter, salt, and a bit of cold water is what is normally called for. You can make it gluten-free by using a gluten free 1:1 flour blend. I found {and LOVE} Maurizio's recipe for sourdough pie crust! And that's what I've been using. He doesn't specify to let it ferment overnight (or longer), but I usually do.

    3 eggs in a mixing bowl. They make the texture of the custard perfect.

    Start with whisking the eggs, then add the syrup and sugar.

    Eggs, sugar, syrup, butter ... all mixed up

    Add the melted butter, vanilla extract, and the pecans and pour it into the prepared pie crust.

    melted butter in the copper measuring cup
    chopped pecans on a cutting board

    I love that syrupy filling with the buttery taste of the pecans!

    pouring the filling into the crust

    It needs to bake at least 50-55 minutes, but I often find that it needs a bit more time than that even. If it is really domed on top and overly jiggly, it needs more time. When you agitate the pie plate, it will jiggle a little bit when it's done, but you'll be able to tell that it's more set. As it cools, it will set up even more.

    Ready for the oven

    How to serve Classic Pecan Pie

    All I need is the pie and a fork! I like it straight up ... no ice cream or whipped cream. In fact, I only found that people eat it with whipped cream on it when I met my husband!

    Another tip: it tastes best when it's cooled to room temperature. I like to make it early in the day if I'm serving it in the evening, or even the day before.

    A serving of Classic Pecan Pie with whipped cream on top

    Recipe

    Classic Pecan Pie and a serving with cream on a dessert plate

    Classic Pecan Pie - NO corn syrup!

    Tammy Circeo
    Classic Pecan Pie is all about that syrupy filling with plenty of pecans! This version allows for a needed substitution for the corn syrup!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 1 9-inch pie crust See notes
    • 3 eggs
    • 1 cup Lyle's Golden Syrup or maple syrup
    • 1 cup granulated sugar (organic cane)
    • 2 Tablespoons butter melted
    • 1 teaspoon vanilla extract
    • 1½ cups pecans chopped
    • whole pecan halves to decorate the top of the pie (See notes)

    Instructions
     

    • Preheat oven to 350°F and prepare the pie crust.
    • In a bowl, slightly beat the eggs with a whisk. Add the syrup and sugar and stir to slightly dissolve the sugar. Add the butter and vanilla and stir to combine.
    • Stir in the pecans then pour into the unbaked pie crust.
    • Bake for 50-55 minutes. If it is really domed on top and overly jiggly, it needs more time. When you agitate the pie plate, it will jiggle a little bit when it's done, but you'll be able to tell that it's more set. As it cools, it will set up even more.

    Notes

    I use Maurizio's recipe for sourdough pie crust. theperfectloaf.com. Feel free to use your favorite recipe ... and make it gluten-free using a 1:1 gluten free flour blend.
    I usually use pecan halves to create a bit of a wagon wheel design on the top of the pie. I had ordered pecans in my grocery delivery order and didn't realize they were only pecan PIECES and there weren't any HALVES. There's lots worse things than an undecorated pecan pie! 
    Keyword pecan, pecan pie
    Yum

    More Recipes for Baking and Desserts

    • Vanilla Bean Flan
    • Orange Marmalade Cake with a slice cut out.
      Orange Marmalade Cake
    • A baking dish with Old-Fashioned Bread Pudding and a serving on a small blue and white plate
      Old Fashioned Bread Pudding
    • Sourdough Skillet Cobbler with ice cream
      Sourdough Skillet Cobbler

    About Tammy Circeo

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo
    Food Advertisements by
    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    logo
    Food Advertisements by

    Popular Recipes

    • A jar of Provencal Tomatade garnished with basil, and accompanied with fresh bread.
      Provençal Tomatade
    • Chicken with Tomato Tarragon Sauce in a braising pan.
      Chicken with Tomato Tarragon Sauce
    • Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.
      Cantaloupe Salad with Prosciutto & Mozzarella
    • A white platter full of Basil Parmesan Roasted Potatoes
      Basil Parmesan Potatoes & Garlic Aioli
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo