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Brown Sugar Pecan Pie is an easy and fast pecan pie without corn syrup and is FULL of brown sugar. It’s our family favorite and disappears in minutes every time I make it!

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Brown Sugar Pecan Pie - this easy and fast pecan pie recipe has no corn syrup and is FULL of brown sugar. It's our family favorite and disappears in minutes every time I make it!

What is Brown Sugar Pecan Pie?

Brown Sugar Pecan Pie is a heavenly sweet pie recipe that is perfect for your holiday table! It’s a classic pecan pie recipe but without corn syrup. So whether you don’t like using corn syrup or don’t have any on hand, you can make pecan pie with light brown sugar!

Jordan would not shut up about how good that pie was. In fact, shortly after our pie eating extravaganza, she told Elmer that she wanted one of his pies for her birthday cake. She then told any member of their family she saw that same thing for three months until her birthday actually came the following February. Elmer delivered; we sang to Jordan over pecan pie instead of mint cake for the first time in years.

Why you’ll love this recipe

This will be your favorite pecan pie recipe because it’s so good we ate it with forks straight from the pan.

  • It’s easy to make because it start with melted butter
  • The pecan pie filling has no corn syrup – just tons of brown and white sugar
  • The buttery crust and the sweet filling complement each other perfectly, like a sugar cream pie recipe.
Classic Brown Sugar Pecan Pie Recipe without corn syrup

Ingredients in Pecan Pie with brown sugar

  • Butter: Like all good pecan pie recipes, this one starts with melted butter. Since butter is one of the key ingredients in a pecan pie, you want to be sure to use the best kind of butter you can, so I use Challenge Butter. It’s the butter I grew up on and the one I still use today. And, it recently became available nationally! You can find a store near you here. Look for the package with the elk on it!
  • Sugar: There is mostly brown sugar, but you’ll also need 1/4 cup of white sugar.
  • Eggs: These are needed for the structure of the pie.
  • Flour: Helps the pie firm up in the center.
  • Milk: This is the secret ingredient that allows you to make the pie without corn syrup!
  • Salt and Vanilla: For flavor
  • Pecan Halves: You can chop the pecans or leave them in halves. Elmer chops them, so that’s what I did here.
4 grid showing how to make pecan pie

How to make Pecan Pie Without Corn Syrup

Pecan Pie is one of the easiest pie recipes to make. It’s one large bowl, one spoon, and you just pour it into a crust and bake. Really, there’s nothing hard about this pie. If you can stir and mix and pour, you can make this pie.

  1. Just whisk together the filling ingredients.
  2. Place your pie crust in your pie plate.
  3. Pour in the filling.
  4. Bake!

If you’re looking for the perfect Thanksgiving dessert that’s a classic recipe, THIS is it. Give it a go, try something new. I promise you’ll love it! I swear, it’s one of the best pecan pies in the whole world.

Tips for Pecan Pie Filling

  • If you haven’t done it, I urge you try try a pecan pie recipe without corn syrup. Use this one, you won’t be sorry.
  • Don’t forget to pack your brown sugar!
  • I use unsalted butter. If you don’t have that you can use salted Challenge Butter, but omit the salt.
  • I like chopping my pecans into coarse pieces. It makes more of a seal over the top and is easier to eat.
  • Cover the edges of the crust with a piece of aluminum foil or use a pie crust shield to prevent over browning.
  • I always use premade crusts because I’m lazy, but my all butter pie crust works too!
Brown Sugar Pecan Pie Recipe

FAQ for Homemade Pecan Pie

How do you know pecan pie is done baking?

The center of the pie will be just slightly jiggly and the rest will be puffed.

How do you serve pecan pie?

Pecan pie tastes the best at room temperature. Serve with whipped cream if you want.

How to store pecan pie?

Store pecan pie in the refrigerator.

Can you freeze pie?

You can freeze pecan pie for up to 3 months, just be sure to wrap it well with plastic wrap.

What can replace corn syrup?

You can make pecan pie without corn syrup by using brown sugar and some milk.

Other Favorite Pies

Brown Sugar Pecan Pie

Brown Sugar Pecan Pie Recipe

4.60 from 98 votes
Brown Sugar Pecan Pie – this easy and fast pecan pie recipe has no corn syrup and is FULL of brown sugar. It’s our family favorite and disappears in minutes every time I make it!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 10 -12 servings
Serving Size 1 slice


  • 1 pie crust 9”, from a box or homemade
  • 1 cup (200g) brown sugar packed
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted Challenge Butter melted
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 tablespoon (8g) all purpose flour
  • 1 tablespoon (5ml) milk
  • 1 teaspoon vanilla
  • 1 cup (125g) chopped pecans
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  • Preheat oven to 400°F.
  • Place pie crust in pie pan and crimp edges as desired. Chill until ready to fill.
  • Whisk together both sugars, melted butter, salt, eggs, flour, milk, and vanilla until smooth. Stir in pecans and pour in prepared crust.
  • Cover edges of pie crust with foil or a pie crust shield. Bake for 10 minutes, then reduce the heat on the oven to 350°F and bake an additional 30-40 minutes, or until the middle is only slightly jiggly and the edges are set. Cool completely before slicing.

Recipe Video

Recipe Nutrition

Serving: 1slice | Calories: 357kcal | Carbohydrates: 45g | Protein: 2g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 125mg | Fiber: 1g | Sugar: 27g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

See more of my ultimate pie recipes here!

This will be the ONLY pecan pie you make once you try it – it’s an old-fashioned pecan pie recipe that’s a favorite on our Thanksgiving table.


Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.60 from 98 votes (67 ratings without comment)

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  1. Couldn’t wait to try this recipe because it looked like the Pecan Chess Pie recipe I lost decades ago, gotten from an older family relative. It baked up and tasted as delicious as I remembered and even had the thin layer of crust on top. I baked it in a home made olive oil crust on 350° from start to finish for about 50-55 minutes. Next I will bake it with dry roasted peanuts, the recipe variation that was on my lost recipe that was equally as tasty but a lot cheaper. Sometimes you can forget the small wonderful things lost until someone reminds you. Thanks so much for the recipe!