By Vida Gustafson

Contributing Writer

Pecan Nut Pie is hands-down my favorite pie, any time of year, but I’ve always avoided making it myself because I never keep corn syrup in the house.

I knew people had to have been making pecan pie before corn syrup came around, and I’ve finally found a delicious recipe that works really well without it! I you’re using a pre-made pie crust, this recipe will take less than 10 minutes to put in the oven.


2 eggs

1 c brown sugar

¼ c granulated white sugar

½ c butter ( melted)

1 ½ tbsp flour

1 tbsp milk

1 tsp vanilla

Pinch of salt

1 ½ c pecans (chopped and whole)

1 premade pie crust


Preheat the oven to 400 degrees. Whisk together the eggs, sugar, and vanilla for 4 or 5 minutes. Add in the melted and slightly cooled butter, mixing while you add and follow with all the remaining ingredients. Pour into an unbaked pie shell.

Bake the pie at 400 degrees for 12-15 minutes and then reduce the heat to 350 degrees and continue to bake for an additional 35 minutes. The pie is cooked through when it still has some slight movement when you jiggle it but doesn’t look liquid. It will set more as it cools.