Posted by Love the rich, nutty goodness of pecan pie but want something simpler? This no-crust pecan pie filling is your answer! Perfect for topping desserts, spreading on toast, or sneaking a spoonful (or two), this recipe delivers all the flavors of classic pecan pie with less effort.
Ingredients You’ll Need
This recipe keeps the essence of traditional pecan pie while skipping the crust. Here’s what you’ll need:
- Sugar: Adds that classic sweetness we all love in pecan pie.
- Light Corn Syrup: Essential for creating the gooey, smooth texture. Stick to light corn syrup to maintain the perfect flavor balance.
- Eggs: Helps thicken the filling to just the right consistency—firm yet spreadable.
- Butter: Melted butter brings a rich, creamy touch to the filling.
- Vanilla Extract: Elevates the flavor. Want a deeper pecan vibe? Try butter pecan extract!
- Pecans: The star ingredient. Roughly chop them for the best texture—chunky, crunchy, and oh-so-delicious.
Step-by-Step Instructions
- Prep Your Oven and Dish
Preheat your oven to 350°F (175°C). Grab an 8″x8″ baking dish or a 9-inch pie dish and give it a light coating of non-stick spray to keep things mess-free. - Mix It All Together
In a large mixing bowl, combine the sugar, light corn syrup, eggs, melted butter, vanilla extract, and chopped pecans. Stir everything until it’s well mixed—make sure the sugar dissolves, and the pecans are evenly spread throughout. - Bake the Filling
Pour the mixture into your prepared dish. Pop it in the oven and bake for 45 minutes. Stir the filling every 15 minutes to keep it evenly cooked and prevent a crust from forming on top. - Cool Down
Once done, remove the dish from the oven and let it cool for about 20 minutes. The filling should have a jam-like consistency—thick, spreadable, and utterly irresistible.
FAQs About Pecan Pie Filling
Can I Make Pecan Pie Filling Without a Crust?
Absolutely! This recipe is designed to skip the crust entirely. Just bake the filling as directed, let it cool, and use it however you like—no pie dough required.
Why Is My Pecan Pie Filling Too Hard?
If your filling ends up hard, it might have overcooked. Baking too long or at too high a temperature can cause the sugar to reach the “hard crack” stage, similar to candy-making. To avoid this, stick to the recommended baking time and ensure your oven is set correctly.
A rich and nutty filling that’s perfect for topping desserts or enjoying on its own!
Prep Time: 10 minutes
Cook Time: 45 minutes
Chill Time: 20 minutes
Total Time: 1 hour 15 minutes
Calories: 215 kcal
Ingredients
- 1 cup granulated sugar
- 1 ½ cups light corn syrup
- 4 large eggs
- ¼ cup melted butter
- 1 ½ teaspoons vanilla extract
- 2 cups chopped pecans
Directions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease an 8″x8″ glass baking dish or a 9-inch pie dish with non-stick spray. - Mix the Ingredients
In a large mixing bowl, combine the sugar, light corn syrup, eggs, melted butter, vanilla extract, and chopped pecans. Stir until fully combined. - Bake the Filling
Pour the mixture into the prepared dish. Bake for 45 minutes, stirring every 15 minutes to ensure even cooking. - Cool and Serve
Remove the dish from the oven and let the filling cool for 20 minutes. The texture should be thick and spreadable. Use immediately or cool completely before storing.
Nutrition Facts (Per Serving)
- Calories: 215 kcal
- Fat: 13 g
- Cholesterol: 48 mg
- Sodium: 45 mg
- Carbohydrates: 24 g
- Protein: 3 g