Pecan Pie without Corn Syrup

I have to admit I was really excited to make this pecan pie for Thanksgiving! I had tried pecan pie before and it was “love at first bite.” The original recipe didn’t have any corn syrup added to it, which was great since I didn’t have any corn syrup and it was the Wednesday night before Thanksgiving! The pie crust is the same recipe I used for my Apple Pie, but halved.

Ingredients for Pie Crust:

  • 1/2 lb all-purpose flour
  • about 3 oz butter
  • 1/3 cup water


Kneed the flour, butter, and water until it forms a dough. Roll the dough out so that it will cover the bottom of a 9-inch pan and its sides. Set aside.

Ingredients for Filling:

  • 3/4 cup water
  • 3 eggs
  • 1 egg yolk
  • 1 stick (4 oz) butter, melted and cooled a little
  • 1 1/2 cups sugar
  • 2 tbsp vanilla extract
  • 3 cups pecans


Beat together the eggs, egg yolk, and water. Add the butter, sugar, and vanilla extract. Beat until well combined. Sprinkle the pecans on the unbaked pie crust; then pour the egg mixture on top. Bake at 350F for about one hour. Cool before serving.


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