Prep time: 35 mins | Cook time: 1 hr | Chill time: 3 hrs | Total time: 4 hrs 35 mins | Yield: 12 servings
Pecan Pie is one of my ultimate favorite pies. It’s an all-rounded pie that is excellent to serve on any occasion. Unlike the usual pecan pie, this recipe is a no-corn syrup pecan pie! Trust me. This recipe gets away without it!
This delicious pecan pie has an amazingly crisp and crunchy top layer with an impressive ooey-gooey bottom layer. Easily throw this pecan pie together any time. This pecan pie is crazy good you’ll probably enjoy two slices in one sitting!
Ingredients
3 large eggs
1 pie crust, homemade or store-bought
½ c. white sugar
¾ c. (1½ sticks) unsalted butter, melted
1½ c. brown sugar
1½ tbsp all-purpose flour
½ tsp cinnamon
2 tsp vanilla extract
1½ tbsp heavy cream
2 c. pecans, plus extra for garnish
½ tsp salt
HOW TO MAKE PIONEER PECAN PIE (NO CORN SYRUP)
Step 1: Prepare the oven. Preheat it to 375 degrees. Using a nonstick spray, grease a square pan. Or you simply line the pan with parchment paper.
Step 2: To a 12 or 13-inch circle, roll out the pie crust. In the prepared pan, gently lay the dough, pressing it into the bottom and sides. Then, trim the excess off.
Step 3: In the fridge, place the pie dish until ready to use.
Step 4: Beat the eggs in a large bowl until foamy and fluffy. Add the butter and beat again. Then, mix in the brown and white sugar until completely blended. Next, sprinkle in the flour, cinnamon, and salt. Whisk in the heavy cream along with the vanilla extract. Once everything is combined, fold in the pecans.
Step 5: Into the prepared pie crust, pour the mixture. On top, scatter the pecans.
Step 6: Place in the preheated oven and bake for about 40 to 60 minutes or until the center of the pie is set.
Step 7: When done, take the pie out of the oven and allow it to cool completely.
Step 8: Slice and serve. Enjoy!
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