Best-Ever Pecan Pie Recipe Without Corn Syrup
A Custard-Style Pecan Pie That’s Over 50 Years Old
This vintage pecan pie recipe is a true gem. Passed down through the years, it offers a custard-style twist on the classic pecan pie—without any corn syrup! The result is a rich, buttery filling that lets the flavors of brown sugar, vanilla, and pecans truly shine. It’s a recipe so good, it’s simply labeled “Very Good” on the original card. Trust me—you’ll never go back to corn syrup after trying this!
Recipe Card
Pecan Pie Recipe (No Corn Syrup)
Ingredients:
- 1 stick of butter
- 1 box brown sugar
- 3 eggs
- 1 tablespoon vanilla
- 2 tablespoons cornmeal
- 2 tablespoons flour
- ¾ cup milk
- 1 cup chopped pecans
Instructions:
- Melt Butter: In a saucepan, melt the butter over low heat. Add the brown sugar and stir until smooth and combined.
- Mix Wet Ingredients: Beat the eggs in a large bowl, then gradually whisk in the butter and sugar mixture. Add the flour, cornmeal, and milk, mixing well. Stir in the vanilla.
- Add Pecans: Fold in the chopped pecans.
- Prepare the Crust: Partially pre-bake a pie crust in a 9-inch pie dish (optional, for a crispier crust).
- Bake: Pour the filling into the pie crust and bake in a 350°F oven for 30-40 minutes, or until the filling is set and slightly golden.
- Cool: Let the pie cool completely before slicing.
Nostalgic Notes
This recipe is over 50 years old, a beloved variation on traditional pecan pie. It’s often referred to as “custard pecan pie” because of its soft, rich texture. My family has made this for countless holidays, and it never fails to impress. The absence of corn syrup allows the buttery, nutty flavors to truly shine. If you’ve only had pecan pie the usual way, this recipe will be a delightful surprise!
