There is something comforting about a classic pecan pie with a sweet, rich filling and plenty of crunchy pecans.
This eggless version is a good choice for anyone who avoids eggs or cannot eat them. It still has the familiar flavor and texture you expect from a pecan pie.
The filling comes together with a simple cornstarch mixture that helps it set as it bakes. The pecans are coated in a smooth syrup and spread into an unbaked pie crust.
After baking, let the pie cool completely before slicing so the center has time to firm up. It is an easy dessert to prepare when you want something traditional without using eggs.
Why You’ll Love It
Classic Southern Flavor – Dark corn syrup, brown sugar, butter, vanilla, and pecans create a deeply sweet, classic Southern flavor.
Perfectly Gooey Center – The cornstarch helps create a smooth, rich filling with a soft texture that sets beautifully.
Crunchy Pecan Topping – Two full cups of pecan halves give every slice plenty of satisfying crunch.
Beautiful Presentation – Neatly arranged pecans and a golden crust make this pie look impressive on any dessert table.
Ingredient List
For the Filling
- 1 cup Dark Corn Syrup
- 1/2 cup Brown Sugar
- 1/4 cup Melted Butter
- 3 tbsp Cornstarch
- 3 tbsp Water
- 1 tsp Vanilla Extract
- 2 cups Pecan Halves
For the Crust
- 1 Unbaked 9-inch Pie Crust
Directions
Step 1
Preheat the oven to 350F. Unroll the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly.
Step 2
In a small bowl, whisk the cornstarch and water together vigorously until you have a smooth slurry.
Step 3
In a large mixing bowl, combine the dark corn syrup, brown sugar and melted butter. Whisk until the sugar begins to dissolve.
Make sure the melted butter is not too hot before adding it, so the ingredients mix together smoothly into a rich base.
Step 4
Pour the cornstarch slurry and the vanilla extract into the syrup mixture, whisking well to combine everything into a cohesive liquid.
Step 5
Stir the pecan halves into the bowl, ensuring all the nuts are completely coated in the sweet syrup.
Step 6
Pour the entire pecan filling into your prepared pie crust, using a spatula to spread the nuts into an even layer.
Step 7
Bake the pie for 45 to 55 minutes, until the edges are set and the center has just a slight jiggle to it.
Step 8
Remove the pie from the oven and let it cool completely on a wire rack for at least three hours before slicing to allow the filling to set.
Tips
Make a Smooth Cornstarch Slurry
Whisk the cornstarch into the water before adding it to the syrup mixture. Mix until no dry lumps remain, since even small lumps can leave soft or cloudy spots in the filling.
Add the slurry right away after mixing it. Cornstarch settles quickly, so give it another quick stir just before pouring it into the syrup mixture.
Cool the Melted Butter
Let the melted butter cool until it feels warm rather than hot before whisking it with the syrup and sugar. Very hot butter can make the mixture separate instead of forming a smooth filling.
Whisk the brown sugar into the syrup and butter until the larger sugar lumps are gone. This helps the filling bake evenly and gives the pie a smoother texture.
Coat Every Pecan
Stir the pecans into the filling until each half is covered with syrup. Coated pecans stay moist and flavorful as the pie bakes.
Use a spatula to spread the pecans into an even layer after pouring the filling into the crust. This keeps some areas from having too many nuts while other areas have mostly syrup.
Questions You Might Have
Why is the cornstarch mixed with water first?
Making a smooth slurry helps the cornstarch blend evenly into the syrup mixture without forming lumps.
Whisk it well before adding it to the filling so the pie sets with a smooth, sliceable texture.
Eggless Classic Southern Pecan Pie
Ingredients
Equipment
Method
- Preheat the oven to 350F. Unroll the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly.
- In a small bowl, whisk the cornstarch and water together vigorously until you have a smooth slurry.
- In a large mixing bowl, combine the dark corn syrup, brown sugar and melted butter. Whisk until the sugar begins to dissolve. Make sure the melted butter is not too hot before adding it, so the ingredients mix together smoothly into a rich base.
- Pour the cornstarch slurry and the vanilla extract into the syrup mixture, whisking well to combine everything into a cohesive liquid.
- Stir the pecan halves into the bowl, ensuring all the nuts are completely coated in the sweet syrup.
- Pour the entire pecan filling into your prepared pie crust, using a spatula to spread the nuts into an even layer.
- Bake the pie for 45 to 55 minutes, until the edges are set and the center has just a slight jiggle to it.
- Remove the pie from the oven and let it cool completely on a wire rack for at least three hours before slicing to allow the filling to set.