Homemade Pecan Pie Without Corn Syrup

• ▢ 1 portion Pie Dough (chilled)
• ▢ 8 tablespoons salted butter
• ▢ ¼ cup packed light brown sugar
• ▢ ¾ cup packed dark brown sugar
• ▢ ¼ teaspoon Espresso Powder (optional)
• ▢ ½ cup maple syrup
• ▢ ¼ cup golden syrup (or maple syrup)
• ▢ ¼ cup heavy cream
• ▢ 2 teaspoons lemon juice or white wine vinegar
• ▢ 1½ teaspoons vanilla bean paste or vanilla extract
• ▢ 3 large eggs
• ▢ 1½ cups pecan halves (lightly toasted)

Prepare the Pie Dough

• On a lightly floured surface, roll the chilled pie dough into a circle just under ¼ inch (6 mm) thick. Lightly flour the base of a 9-inch (23 cm) pie dish and carefully line it with the rolled dough. Trim excess, tuck and crimp the edges neatly, and prick the bottom and sides with a fork to prevent bubbling. Chill the prepared crust in the refrigerator for at least 1 hour.

Blind Bake the Crust

• Preheat the oven to 400°F (200°C). Line the chilled crust with parchment or foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, then return the crust to the oven for another 5 minutes, or until the bottom is lightly golden and dry. If your oven runs cooler, you may need up to 5 extra minutes to fully set the crust. Set aside to cool slightly while you prepare the filling.

Brown the Butter

• In a saucepan over medium heat, melt the butter. Cook, stirring occasionally, until the bubbling slows and the butter turns golden brown and nutty, about 5 minutes. Remove from heat and cool for 10 minutes. Carefully pour the browned butter into a bowl, leaving most of the solids behind in the pan.

Make the Filling

• In a mixing bowl, whisk together the light brown sugar, dark brown sugar, espresso powder, maple syrup, golden syrup, heavy cream, lemon juice (or vinegar), and vanilla bean paste until smooth. In a separate bowl, lightly beat the eggs, then whisk them into the sugar mixture. Stir in the cooled brown butter until fully combined. Fold in the toasted pecans, making sure they’re evenly coated.

Fill and Bake

• Pour the filling into the blind-baked crust. Place the pie dish on a baking tray. Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 minutes, or until the edges of the filling are puffed and the center still jiggles slightly.

Cool and Serve

• Let the pie cool completely on a wire rack before slicing. For extra neat slices, chill the pie after it has cooled to room temperature. Serve at room temp or slightly chilled, with whipped cream or ice cream if desired.

Erren’s Top Tips

• Toast your pecans. Just a few minutes in the oven makes them extra nutty and prevents them from tasting raw inside the filling.
• Blind bake with patience. A slightly underbaked crust is the fastest way to a soggy bottom. Don’t skip those pie weights!
• Brown the butter, don’t burn it. Watch for the color to turn golden and the smell to go nutty—then pull it off right away.
• Check for the jiggle. The pie is done when the edges are puffed and the center still gives a little wobble. It’ll set as it cools.
• Room temperature eggs blend better. Cold eggs can cause the filling to split slightly—take them out ahead of time.

Variations & Add-Ins

• Chocolate Pecan Pie: Stir in ½ cup chopped dark chocolate with the pecans for a richer, fudgier filling.
• Bourbon Pecan Pie: Add 1 to 2 tablespoons of bourbon to the filling for a grown-up twist.
• Nut Mix: Try swapping half the pecans for walnuts or hazelnuts for more texture.
• Mini Pecan Pies: Use a muffin tin and reduce the bake time to about 20 minutes. Perfect for parties!

Storage & Freezing

• Room Temperature: Keep covered loosely at room temp for up to 2 days.
• Fridge: Store tightly covered in the refrigerator for up to 5 days. Bring to room temp before serving for best texture.
• Freezer: Wrap slices or the whole pie tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge and warm gently before serving.