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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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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!
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.
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.
- Just whisk together the filling ingredients.
- Place your pie crust in your pie plate.
- Pour in the filling.
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!
FAQ for Homemade Pecan Pie
The center of the pie will be just slightly jiggly and the rest will be puffed.
Pecan pie tastes the best at room temperature. Serve with whipped cream if you want.
Store pecan pie in the refrigerator.
You can freeze pecan pie for up to 3 months, just be sure to wrap it well with plastic wrap.
You can make pecan pie without corn syrup by using brown sugar and some milk.
Other Favorite Pies
Brown Sugar Pecan Pie Recipe
- 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
- 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.
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.
Last Updated on October 15, 2022
Light or dark brown sugar?
I use light, but you can use either.
when the recipe says put crust in pan in fridge until ready to fill, once filled can it then go right into the 400 degree oven?
This is Challenge Butter’s Brown Sugar Pecan Pie recipe. The ingredients and the directions are the same as theirs verbatim.
Because I gave them the recipe – this is a sponsored post by Challenge on my site.
Every time I make this pie, the center stays liquid. The only thing I changed was to use a dairy alternative milk. I’m not sure why but last year we ate it liquidy. This year I’m trying to bake it an extra 30 minutes without burning it. I don’t know what’s going on. The top crusts just fine.
The only thing I can think of why that is happening is that the pecans are too solid on top. I’ve had that happen in other (not this one) recipes when whatever is on top forms a completely solid barrier and for some science-y reason it doesn’t cook in the center.
Hi! So when we reduce the oven temp in this recipe, do we take the pie out of the oven until it reaches 350?
No just leave it in while it’s reducing.
I plan to make this for Thanksgiving this year. Will follow the recipe as is. But I’m wondering if it would also work as a sheet pan pie.
If you double it yes it would! Or make it in a 9×9 pan.