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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!
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.
- 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!
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
Ingredients
- 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
Instructions
- 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.
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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
This was so much easier than I was letting myself believe it would be. I e always been afraid of making a pecan pie, but this wasn’t scary at all. Really great flavor.
Can this be made in a pre-made graham pie crust? Your thoughts?
Yes for sure it can!
I have made this pecan pie numerous times and it is GOOD. I do
not like the stickyness of the corn syrup.
I like to melt 1 cup of dark chocolate chips and add to the batter.
Yummy!
Do you can milk or does it matter thank you
No I don’t think it matters for this recipe.
I’ve been trying to eliminate animal products but can’t give up baked goods. So far it’s been going well with almond and soy milk and the non dairy butter substitutes. And I buy an egg replacer that you mix with water that makes the cakes rise. I really want to try this pie so was wondering if you think it will work with what I’m trying to do? Will almond milk work for the corn syrup replacement? I also wonder about the butter and eggs. If you don’t know that’s fine, I’ll try it and come back and let you know but I would love to hear if anyone has tried this. Thanks.
There is no corn syrup in this pie – for the butter you can use Earths Balance Vegan Butter Sticks, and nondairy milk will work just fine.
This pie does not disappoint! I have made it about 10 times in the past 3 months! Turned out good every single time! I used your all butter pie crust recipe to go with it. Yummy 😋
Do you use light or dark brown sugar?
I use light but you can use either
This recipe looks amazing! I will be trying it for thanksgiving in just a few weeks! Just one question, though…will I need to add to the recipe to make a 10 inch pie? If so, what ingredients would I add so that the pie still turns out?
Hmmm if you only have a 10-inch pie plate it’ll be a little empty. You’d have to figure out how to scale it and I don’t want to mess you up!
I made this pie in under 5 minutes after my guests arrived. I chose this recipe because I was low in eggs, and had only two to use for the pie. It was really easy and delicious! I did almost double the quantity of pecans. Overall, the pie is delicious!
I made this for Thanksgiving and even bought a store bought one in case I butchered it. NO NEED!!! It was absolutely amazing. This was the first pie I have ever made and I also made the crust the author posted. Most delicious buttery perfect crust and amazing filling. All my pecan pie loving family were in love as well.
I got a bit confused on if I needed to blind bake or not so I just ended up doing it for a little and it worked great. Also doubles the crust recipe since it turns out my pie dish was a 9.5″
Must try. Thanks for the great recipe. Going to make it again for my fiance’s family at Christmas!
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