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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
Can you make tarts with this recipe? I believe they are considered 4”size.
Yes you can – or mini pies in muffin pans.
So excited to try this pie using your homemade butter crust.
Just one question please so I am perfectly clear.
On this or any pecan pie Filling I do NOT need to blind bake crust.
Correct?
If that is a yes do you recommend still having a COLD raw crust – pour pie filling and bake. Correct?
( so nervous with homemade crusts being RAW. )
Thank you!
That is correct – for pecan pies and pumpkin pies I do not pre-bake it – pour the filling into the raw crust and bake. I’m not sure what pie recipe you’re using but I always bake my pies for 15 minutes at 425 then reduce to 350 for the remaining bake, that helps get the bottom crust going.
Thanks for reply – hands down making Brown Sugar pecan pie. I will follow your instructions and bake it raw.
This is our go-to pecan pie recipe. Easy and yummy! When I run out of brown sugar, I just use a cup of regular white granulated plus 2 tablespoons of molasses and then cut the called for regular sugar in half. Always so good!
I baked 2 of these this past thanksgiving (it was also the November baking challenge) and they were a big hit!! So easy to make and everyone loved them- super delicious!
Finally! I’ve been hunting for this recipe for ages! As a Georgia girl, I’ve been making good old Southern pecan pie for years, but heard rumors that this recipe far exceeded my old one. I’m thrilled to find out it’s true! Try it! Amazing!
Does it matter what % milk I use?
No it does not – non dairy milk works too
This pie was so easy to make that I finished before my oven was even done preheating!! It smelled wonderful and tastes even better!! I will definitely make this again.
Recipe was super easy. Turned out great!
This is THE BEST pecan pie ever. To hear me say this or type best ever says a lot. I cannot handle traditional pecan pie, but this is a delicious pie!! I added a caramel drizzle just for the heck of it, not for additional taste. The pie was a huge Thanksgiving dessert hit!! This will be a tradition in our household for Thanksgiving.
Trying this for Thanksgiving. I’ve never made a pecan pie without cornstarch and everyone usually raves about my pies so I’m a little nervous. It looks good but I forgot to chop up my pecans so I hope that it tastes okay.
This one always sets I promise!!
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