{"id":125069,"date":"2026-10-16T22:30:08","date_gmt":"2026-10-16T21:30:08","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=125069"},"modified":"2026-10-16T22:30:09","modified_gmt":"2026-10-16T21:30:09","slug":"the-best-easy-homemade-pecan-pie-recipe-for-thanksgiving","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-the-best-easy-homemade-pecan-pie-recipe-for-thanksgiving.html","title":{"rendered":"Pecan Pie Recipe Without Corn Syrup (Easy Thanksgiving Dessert)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Savor the irresistible sweetness of pecan pie, a classic Thanksgiving dessert that\u2019s as indulgent as it is iconic.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With its golden crust and rich filling of caramelized pecans, every bite is pure delight.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Perfect for impressing your guests, this pie fits seamlessly into any festive menu while remaining surprisingly simple to make.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1802\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-1.jpg\" alt=\"Slice of homemade pecan pie with a golden shortcrust base and a rich pecan filling\" class=\"wp-image-108883\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-1.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-1-682x1024.jpg 682w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-1-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Homemade pecan pie with honey and maple syrup.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">This <strong>easy pecan pie recipe<\/strong> combines a buttery shortcrust with a rich filling made with honey, maple syrup and brown sugar. Made <strong>without corn syrup<\/strong>, it has chopped pecans throughout and a crisp pecan topping. Blind baking helps keep the pastry base crisp, and you can bake the pie ahead for Thanksgiving dinner.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for Homemade Pecan Pie<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">You need just seven ingredients for this pie, which serves <strong>8<\/strong>. Weigh the nuts and sweeteners for consistent results.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>1 shortcrust pastry crust:<\/strong> Use homemade or store-bought pastry, large enough to line your tart pan. A removable-bottom pan makes serving easier. For a homemade option, follow my <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-perfect-homemade-shortcrust-pastry-sweet-tart-crust.html\">sweet shortcrust pastry recipe<\/a>.<\/li>\n\n\n\n<li><strong>350 g pecans:<\/strong> Chop half for the filling and reserve half as whole halves for the topping. Use fresh, unseasoned pecans; stale nuts can taste bitter.<\/li>\n\n\n\n<li><strong>140 g honey:<\/strong> Adds sweetness and a floral note. Choose a mild honey if you want the pecan flavor to remain prominent.<\/li>\n\n\n\n<li><strong>150 g brown sugar:<\/strong> Adds sweetness and a gentle molasses flavor. Brown sugar is the sugar used in the preparation method.<\/li>\n\n\n\n<li><strong>3 eggs:<\/strong> Bind the filling and help it set as it bakes. Mix them thoroughly without whipping in lots of air.<\/li>\n\n\n\n<li><strong>50 g butter:<\/strong> Melt it, then let it cool slightly before adding it to the eggs.<\/li>\n\n\n\n<li><strong>60 ml maple syrup:<\/strong> Adds a rounded maple flavor alongside the honey. Use pure maple syrup rather than maple-flavored pancake syrup.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1802\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-2.jpg\" alt=\"Whole pecan pie in a fluted shortcrust pastry shell with pecan halves arranged on top\" class=\"wp-image-108884\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-2.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-2-682x1024.jpg 682w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-2-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Reserve the neatest pecan halves for decorating the top.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">How to Make Pecan Pie Without Corn Syrup<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Allow about <strong>15 minutes for preparation, 20 minutes for blind baking and 30\u201335 minutes for baking the filled pie<\/strong>, plus chilling your pastry if needed and cooling the finished pie. Prepare the filling while the crust bakes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Line and blind bake the crust<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to <strong>180\u00b0C \/ 350\u00b0F conventional<\/strong>. Fit the pastry into a tart pan, gently easing it into the corners without stretching it. Trim the edges and lightly prick the base with a fork. If the pastry has softened, chill it until firm before baking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Line the pastry with baking parchment and fill with pie weights or dried beans, supporting the sides as well as the base. Bake for about 15 minutes, then carefully lift out the parchment and weights. Bake for about 5 minutes more, until the surface looks dry and lightly golden. This gives the crust a head start before the wet filling goes in.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1070\" height=\"1600\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/05\/pate-sablee-maison-facile.jpg\" alt=\"Blind-baked shortcrust pastry shell ready for the pecan pie filling\" class=\"wp-image-104318\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/05\/pate-sablee-maison-facile.jpg 1070w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/05\/pate-sablee-maison-facile-201x300.jpg 201w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/05\/pate-sablee-maison-facile-685x1024.jpg 685w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/05\/pate-sablee-maison-facile-1027x1536.jpg 1027w\" sizes=\"auto, (max-width: 1070px) 100vw, 1070px\" \/><figcaption class=\"wp-element-caption\">Blind bake the pastry before adding the filling.<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">2. Prepare the pecans and filling<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Roughly chop <strong>175 g of the pecans<\/strong> with a knife, keeping some texture rather than grinding them finely. Reserve the remaining 175 g for the topping.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a mixing bowl, whisk the eggs, honey and brown sugar until evenly combined, breaking up any sugar lumps. Stir in the melted, slightly cooled butter, followed by the maple syrup and chopped pecans. There is no need for an electric mixer or a separate saucepan of caramel.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Fill and bake<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Place the tart pan on a baking sheet to make moving it easier and catch any drips. Pour the filling into the blind-baked shell and distribute the chopped nuts evenly. Arrange the reserved pecan halves over the surface without pressing them deeply into the filling.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake at <strong>180\u00b0C \/ 350\u00b0F for 30\u201335 minutes<\/strong>, checking toward the end. The edges should look set, while the center should have a slight, gentle wobble when you carefully nudge the pan. If the center ripples like liquid, it needs longer. Continue in short intervals, checking regularly.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Cool before slicing<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Set the pan on a wire rack. The filling continues to firm as it cools, so resist cutting into it straight from the oven. Refrigerate the pie within two hours of baking and let it finish cooling and setting in the refrigerator. Remove the outer ring only once the pastry and filling are firm enough to handle.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/11\/tarte-aux-noix-de-pecan-recette-facile-1024x682.jpg\" alt=\"Baked pecan pie with a golden crust and glossy pecan topping\" class=\"wp-image-108911\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/11\/tarte-aux-noix-de-pecan-recette-facile-1024x682.jpg 1024w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/11\/tarte-aux-noix-de-pecan-recette-facile-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/11\/tarte-aux-noix-de-pecan-recette-facile.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Let the filling set before cutting the pie.<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Tips for a Crisp Crust and a Set Filling<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Check the pastry, not just the clock.<\/strong> After removing the weights, the base should look dry rather than raw or greasy. A pale, damp shell needs a little longer before filling.<\/li>\n\n\n\n<li><strong>Keep the filling quantities unchanged.<\/strong> Honey and maple syrup contribute moisture as well as sweetness. Increasing either one, or reducing the eggs, can change how the filling sets.<\/li>\n\n\n\n<li><strong>Protect the top when needed.<\/strong> If the pecans darken before the center is ready, loosely tent the pie with foil. Use a narrow foil ring if only the pastry edge is browning.<\/li>\n\n\n\n<li><strong>Account for the pan.<\/strong> A deeper filling takes longer to cook than a shallow one. Use the visual doneness cues rather than assuming every pan will give the same baking time.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Why Is My Pecan Pie Runny or Cracked?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Runny filling:<\/strong> First check whether the pie has cooled completely. A warm filling is softer and may spread when sliced. If it remains liquid after chilling, it may have been underbaked or the ingredient proportions may have changed. Next time, check for set edges and a gently wobbling center before removing it from the oven.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cracks or a dry texture:<\/strong> These can indicate overbaking. Avoid waiting until the entire surface is rigid and motionless. A small crack is usually cosmetic; serve the slice with whipped cream.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A soggy bottom:<\/strong> The pastry may not have been sufficiently blind baked. Also avoid covering the pie tightly while it is still warm, as trapped steam can soften the crust.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Make-Ahead, Storage and Freezing<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For Thanksgiving:<\/strong> Bake the pie one day ahead, let it cool briefly on a rack, then refrigerate within two hours. Once cold, cover it. This gives the filling time to set and saves oven space on the day.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Refrigerate:<\/strong> Keep covered in the refrigerator at 4\u00b0C \/ 40\u00b0F or below and enjoy within 3\u20134 days. Homemade pecan pie contains eggs and should not be stored on the counter overnight.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Freeze:<\/strong> Wrap the cooled pie or individual slices tightly, then place in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serve:<\/strong> Enjoy chilled, or let individual slices stand briefly before serving for a softer texture. If you prefer warm pie, gently warm only the portions you need, loosely covered, in a low oven.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1802\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan.jpg\" alt=\"Pecan pie slice showing the nut-filled center and crisp pastry base\" class=\"wp-image-108886\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-682x1024.jpg 682w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-a-la-noix-de-pecan-1023x1536.jpg 1023w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">A make-ahead dessert for Thanksgiving dinner.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pecan Pie FAQs<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Does pecan pie need corn syrup?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No. This recipe uses honey, maple syrup and brown sugar instead. It is formulated around that combination, so you do not need to add corn syrup or make a separate substitution.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use only honey or only maple syrup?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">For the result described here, keep both in the stated amounts. They have different flavors and consistencies, so replacing one with the other may change the filling. Neither should be treated as an automatic replacement by volume or weight.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Should I toast the pecans first?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It is optional. The pecan halves on top toast during baking. For a deeper nutty flavor, you can lightly toast just the chopped pecans beforehand, then let them cool before adding them to the filling.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use store-bought pastry?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Choose an unbaked shortcrust pastry and follow any package instructions for handling and blind baking. A ready-baked shell needs different treatment and should not receive the full precooking time given here.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What should I serve with pecan pie?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Lightly sweetened whipped cream, cr\u00e8me fra\u00eeche or vanilla ice cream all work well. The filling is already rich and sweet, so a small accompaniment is enough.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">More Homemade Desserts for Your Holiday Table<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For another dessert to share, try one of these recipes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-french-creme-caramel-recipe-with-condensed-milk.html\">Cr\u00e8me caramel with condensed milk<\/a> \u2014 a smooth custard dessert with a caramel topping.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-speculoos-tiramisu-with-lotus-biscuit-easy-recipe.html\">Easy speculoos tiramisu<\/a> \u2014 a creamy dessert with spiced biscuits.<\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-black-forest-cake-authentic-german-dessert-recipe.html\">Black Forest cake<\/a> \u2014 a festive chocolate and cherry centerpiece.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-aux-noix-de-pecan.jpg\" alt=\"Forkful of pecan pie with chopped nuts and a rich honey and maple syrup filling\" class=\"wp-image-108888\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-aux-noix-de-pecan.jpg 1200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-aux-noix-de-pecan-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/08\/tarte-aux-noix-de-pecan-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption class=\"wp-element-caption\">Chopped pecans give every bite texture.<\/figcaption><\/figure>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 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53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2024\/11\/tarte-aux-noix-de-pecan-recette-facile-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"pecan pie easy recipe\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Easy Pecan Pie Recipe Without Corn Syrup<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">4 hours 10 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"8\">8<\/span> portions <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-the-best-easy-homemade-pecan-pie-recipe-for-thanksgiving.html\/print\/125084\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This homemade pecan pie has a buttery shortcrust, a rich honey and maple syrup filling, and a crisp pecan topping. Chopped pecans add texture throughout, while a blind-baked crust helps keep the base crisp. An easy dessert to make ahead for Thanksgiving or any holiday gathering.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button\" data-amount=\"0.5\" type=\"button\">1\/2x<\/button><button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70dcc\" id=\"ingredient_checkbox_6ade1aec70dcc\" aria-label=\"1 unbaked shortcrust pastry crust, homemade or store-bought, large enough to line your tart pan\"><label for=\"ingredient_checkbox_6ade1aec70dcc\"><\/label><\/span><span data-amount=\"1\">1<\/span> unbaked shortcrust pastry crust, homemade or store-bought, large enough to line your tart pan<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70ddf\" id=\"ingredient_checkbox_6ade1aec70ddf\" aria-label=\"350 g pecans, divided into 175 g for chopping and 175 g for topping\"><label for=\"ingredient_checkbox_6ade1aec70ddf\"><\/label><\/span><span data-amount=\"350\" data-unit=\"g\">350 g<\/span> pecans, divided into <span data-amount=\"175\" data-unit=\"g\">175 g<\/span> for chopping and 175 g for topping<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70de8\" id=\"ingredient_checkbox_6ade1aec70de8\" aria-label=\"140 g honey\"><label for=\"ingredient_checkbox_6ade1aec70de8\"><\/label><\/span><span data-amount=\"140\" data-unit=\"g\">140 g<\/span> honey<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70df0\" id=\"ingredient_checkbox_6ade1aec70df0\" aria-label=\"150 g brown sugar\"><label for=\"ingredient_checkbox_6ade1aec70df0\"><\/label><\/span><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> brown sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70df7\" id=\"ingredient_checkbox_6ade1aec70df7\" aria-label=\"3 eggs\"><label for=\"ingredient_checkbox_6ade1aec70df7\"><\/label><\/span><span data-amount=\"3\">3<\/span> eggs<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70dff\" id=\"ingredient_checkbox_6ade1aec70dff\" aria-label=\"50 g butter, melted and slightly cooled\"><label for=\"ingredient_checkbox_6ade1aec70dff\"><\/label><\/span><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> butter, melted and slightly cooled<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_6ade1aec70e07\" id=\"ingredient_checkbox_6ade1aec70e07\" aria-label=\"60 ml pure maple syrup (\u00bc US cup)\"><label for=\"ingredient_checkbox_6ade1aec70e07\"><\/label><\/span><span data-amount=\"60\">60<\/span> ml pure maple syrup (<span data-amount=\"0.25\">\u00bc<\/span> US cup)<\/li>\n<\/ul>\n<!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_6ade1aec713bb_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_6ade1aec713bb_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<h4><strong>1. Prepare the pastry shell<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-1\">Preheat the oven to <strong>350\u00b0F (180\u00b0C), conventional heat<\/strong>. Gently fit the pastry into a tart pan, preferably one with a removable bottom. Press it into the corners without stretching, trim the excess, and lightly prick the base with a fork. If the pastry feels soft, refrigerate until firm.<\/li>\n<\/ol>\n<h4><strong>2. Blind bake the crust<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-2\">Cover the pastry with baking parchment and fill with pie weights or dried beans, distributing them against the sides to support the crust. Bake for <strong>15 minutes<\/strong>. Carefully remove the parchment and weights, then return the shell to the oven for approximately <strong>5 minutes<\/strong>, until the base looks dry and lightly golden.<\/li>\n<\/ol>\n<h4><strong>3. Divide the pecans<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-3\">Roughly chop <strong>175 g pecans<\/strong>, leaving small pieces rather than fine crumbs. Keep the remaining <strong>175 g pecan halves<\/strong> for decorating the pie.<\/li>\n<\/ol>\n<h4><strong>4. Mix the filling<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-4\">Whisk the eggs, honey, and brown sugar in a large bowl until evenly combined and free of sugar lumps. Stir in the melted butter, making sure it is no longer hot. Add the maple syrup and chopped pecans, then mix until the nuts are evenly coated. Avoid whipping the filling into a foam.<\/li>\n<\/ol>\n<h4><strong>5. Assemble the pie<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-5\">Place the tart pan on a baking sheet. Pour the filling into the blind-baked shell and spread the chopped nuts evenly across the base. Arrange the reserved pecan halves over the top, keeping them mainly on the surface.<\/li>\n<\/ol>\n<h4><strong>6. Bake until just set<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-6\">Bake at <strong>350\u00b0F (180\u00b0C) for 30\u201335 minutes<\/strong>. The filling should be set around the edges, with a slight wobble in the center when the pan is gently nudged. A center that ripples or sloshes needs more time; continue baking in short intervals and check again.<\/li>\n<li id=\"instruction-step-7\">If the nuts or pastry begin to brown too quickly, loosely cover the top with foil while the filling finishes cooking.<\/li>\n<\/ol>\n<h4><strong>7. Cool and let the filling firm up<\/strong><\/h4>\n<ol>\n<li id=\"instruction-step-8\">Transfer the pan to a wire rack. Refrigerate the pie within <strong>2 hours of baking<\/strong>, then allow it to finish cooling and setting in the refrigerator. Plan on approximately <strong>3 hours of cooling in total<\/strong>, or longer if necessary, before slicing.<\/li>\n<li id=\"instruction-step-9\">Once firm, carefully remove the outer ring if using a removable-bottom pan. Cut into 8 slices with a sharp knife, wiping the blade between cuts. Serve chilled or let individual slices stand briefly before serving.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">15 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>cooling time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">3 hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">55 min<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 portion<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">340 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading125069_bef077-9f, .wp-block-kadence-advancedheading.kt-adv-heading125069_bef077-9f[data-kb-block=\"kb-adv-heading125069_bef077-9f\"]{text-align:right;font-size:var(--global-kb-font-size-xxl, 4rem);font-weight:400;font-style:normal;font-family:Waterfall;}.wp-block-kadence-advancedheading.kt-adv-heading125069_bef077-9f mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading125069_bef077-9f[data-kb-block=\"kb-adv-heading125069_bef077-9f\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading125069_bef077-9f img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading125069_bef077-9f[data-kb-block=\"kb-adv-heading125069_bef077-9f\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading125069_bef077-9f wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading125069_bef077-9f\">by Soulef<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Savor the irresistible sweetness of pecan pie, a classic Thanksgiving dessert that\u2019s as indulgent as it is iconic. With its golden crust and rich filling of caramelized pecans, every bite is pure delight. Perfect for impressing your guests, this pie fits seamlessly into any festive menu while remaining surprisingly simple to make. This easy pecan&#8230;<\/p>\n","protected":false},"author":2,"featured_media":125068,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":"","bs_cache_bypass_cache":0},"categories":[13347,13434],"tags":[13315],"class_list":["post-125069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other-cuisines","category-tarts-and-pies","tag-eggs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pecan Pie Recipe Without Corn Syrup (Easy Thanksgiving Dessert)<\/title>\n<meta name=\"description\" content=\"Easy pecan pie recipe without corn syrup, made with honey, maple syrup and a buttery crust. 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With its golden crust and rich filling of caramelized pecans, every bite is pure delight. Perfect for impressing your guests, this pie fits seamlessly into any festive menu while remaining surprisingly simple to make. 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