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Pecan Pie Without Butter

Easy Pecan Pie

Easy Pecan Pie

Corn syrup makes the best pecan pie and it is not the same as high fructose corn syrup. For the most delicious pie, it’s important to toast the pecans first and you can do that days in advance. This pie crust can be patted into the pan or rolled between wax paper and carefully transferred to the pan. And a metal pie ring will keep the edges of the crust from over-baking. I use a standard pyrex 9-inch pie pan, not deep dish. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Makes: 8 servings

Easy Pecan Pie

Ingredients:

    Crust:
  • 1 1/3 cups all-purpose flour
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk (use 1%)
  • 1/4 cup vegetable oil (I use canola or extra-light olive oil)

  • Filling:
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter, softened at room temperature
  • 1 teaspoon vanilla
  • 1 cup pecan halves, toasted & cooled

Instructions:

    Crust:
  1. Preheat oven to 350° F.
  2. For the crust, combine flour, sugar, and salt in a bowl.
  3. Add milk and oil all at once. Stir with a fork.
  4. Shape into a 5-inch disc and pat into the pan or place between 2 sheets of floured wax paper and roll into a 12-inch circle. Transfer to pan. Trim edges and use trimmings to patch where needed. Set aside.
  5. Filling:
  6. With an electric mixer on medium, combine all ingredients except pecans (takes about a minute).
  7. On lowest speed, stir in pecans.
  8. Pour into prepared pan, place pie ring on the rim and bake for about 35 minutes or until the center jiggles just a little. Cool completely before serving.

Notes: To make chocolate-pecan pie, simply add two tablespoons unsweetened cocoa powder to the filling. Chocolate chips can also be added.

For info on pie rings, click here.

For my pecan pie without butter, click here.

5 Comments on "Easy Pecan Pie"

  1. Catherine

    Hello Jenny,Just made another one of your recipes-pecan pie! My husband said it was the best pecan pie I have ever made and believe me I have made many in my day as it is my favourite pie.Thanks for the great recipes.

  2. Sadie

    Jenny, love you new cooking site, I will definitely be using your recipes, they seem like just what I’ve been looking for ..thanks so much..and now for my question..I made a homemade pecan pie..my family’s favorite..the recipe I used is exact to yours except the brown sugar..the pie looked gorgeous, and we all loved the flavor..but the problem was when I sliced it..it became a disaster it completely fell apart…would you please tell me what happened to my beautiful pie…I have plenty of fresh pecans and I’m about to make another one and want to get this one right..please help

    • Jenny

      If you could share the recipe I might be able to help figure it out. Please post it here as a reply and I will do my best.

  3. lizzie

    hi,can you use more pecans then a cup maybe a cup and half.

    • Jenny

      In fact, I used to make it with 1 1/2 cups of pecans but I was trying to keep it simple, so yes, feel free to go nut-crazy!!

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Please understand I’m not always able to answer your questions.