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A single slice of pecan pie on a white plate with forks.
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3.69 from 29 votes

Naturally Sweetened Pecan Pie (No Corn Syrup!)

Do you love pecan pie but don't like all that corn syrup? Try this naturally sweetened Pecan Pie recipe! It's the perfect Thanksgiving holiday dessert!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings (a single 9 inch pie)
Calories: 171kcal

Equipment

  • Standard-size pie pan

Ingredients

  • 1 batch pie crust recipe (see link above - makes 2 pie crusts)
  • ¾ cups honey (for medium sweetness - ½ cup for less sweet - 1 cup for super sweet)
  • 3 large egg whites (whipped with a fork)
  • 2 tbsp. light flavored oil
  • 1 cup raw pecan pieces (chop fine after measuring)
  • 1 cup raw pecan halves
  • 4 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 3 tbsp. whole wheat pastry flour
US Customary - Metric

Instructions

  • Preheat oven to 400F. and collect and measure all your ingredients. Make sure your pie crust is ready to go ahead of time.
    1 batch pie crust recipe
    Ingredients for pecan pie on a white marble surface.
  • Chop the pecan pieces into small pieces if they aren't small or even enough. You want them chopped relatively small.
    1 cup raw pecan pieces
    Chopped pecans on a wood cutting board.
  • Whip the egg whites with a fork until frothy.
    3 large egg whites
    Whipped egg whites in a glass bowl with a fork.
  • Mix all ingredients together in a large mixing bowl.
    ¾ cups honey, 3 large egg whites, 2 tbsp. light flavored oil, 1 cup raw pecan halves, 4 tsp. pure vanilla extract, 1 tsp. ground cinnamon, 3 tbsp. whole wheat pastry flour, 1 cup raw pecan pieces
    Mixed pecan pie filling in a white mixing bowl.
  • Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie should raise in the oven and have small cracks in the top when it's done.
    Pecan pie batter poured into a ready crust.
  • Remove from oven and allow to cool overnight and slice.
    Overhead view of a partially cut, whole pecan pie.

Notes

NOTES ON THE HONEY: Please note that increasing or decreasing the honey will give you more or less filling. Using ¾ cups honey is just right for filling a 9-inch pie. When I made my pie, I only used ½ cup honey and I have to say that it was plenty sweet. But I know that by other people's standards, it would be hardly sweet at all. I enjoy the natural sweetness from the nuts. So I didn't feel the pie needed much. So just be aware that if you go up to 1 cup of honey, you are really, honestly going to get a pie that is very sweet by my standards (which some people like).
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include pie crust. See that recipe for that data.

Nutrition

Serving: 1slice | Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Sodium: 11mg | Potassium: 81mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg