Crustless Pecan Pie
Published
This crustless pecan pie is a simple dessert that still delivers the classic sweet, nutty flavor everyone loves without the extra work of a crust. Made with everyday ingredients like eggs, light corn syrup, sugar, melted butter, vanilla, and plenty of pecans, it bakes up rich and gooey with a tender set once cooled. It’s naturally gluten-free and perfect for holidays, family dinners, or anytime you want a homemade dessert that feels special but is easy to make.
Pecan pie is a favorite holiday dessert in my family, and I usually make a traditional gluten-free pecan pie when I have the time. This year, though, I needed something simpler without giving up the flavors everyone expects. This crustless pecan pie comes together in one bowl with eggs, corn syrup, sugar, melted butter, vanilla, and plenty of pecans, then bakes into a rich, custard-style filling with a classic pecan pie taste. There is no crust to roll or pre-bake, which makes it a great option for busy holiday baking. If you give it a try, leave a comment and let me know how you serve it.
Gluten-Free Baking Tips
- Bake until the center is just set with a slight jiggle. The edges should look firm, while the middle still moves gently when you nudge the pan. It will finish setting as it cools.
- Let the pie cool for at least 2 hours before slicing. Cutting too soon can make the center look loose, even if it is fully baked.
- Avoid overbaking to prevent a dry texture. Baking longer will not make the pie firmer. It will only cause the filling to dry out and lose its gooey texture.
- Remember that the pie continues to set as it cools. This is normal for egg-based fillings, so a slight jiggle straight from the oven is exactly what you want.
Crustless Pecan Pie
Ingredients
- 6 large eggs
- 1 cup light corn syrup, (240ml)
- ¾ cup granulated sugar, (150g)
- 2 tbsp cup unsalted butter, (28g) for dairy-free, use Smart Balanced butter
- 2 tsp pure vanilla extract
- ¼ tsp salt
- 2 cups pecans, (200g)
Instructions
- Preheat oven to 350°F. Generously grease a 9-inch pie dish with butter or cooking spray.
- In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt. Whisk until smooth and well combined.
- Stir in pecans until evenly distributed.
- Pour mixture into prepared pie dish, spreading pecans evenly across the surface.
- Bake for 45–50 minutes, until the center is set but still slightly jiggly. A knife inserted near the center should come out mostly clean. Remove from oven and cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Pecan Pie Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and generously grease a 9-inch pie dish with butter or cooking spray.
Make the fillings: In a large bowl, whisk together 6 large eggs, 1 cup light corn syrup, ¾ cup granulated sugar, 2 tbsp melted unsalted butter, 2 tsp pure vanilla extract, and ¼ tsp salt until smooth and fully combined.
Add the pecans: Stir 2 cups pecans into the filling until evenly distributed.
Fill the pie dish: Pour the pecan mixture into the prepared pie dish, spreading the pecans evenly across the surface.
Bake the pie: Bake for 45–50 minutes, until the center is set but still slightly jiggly and a knife inserted near the center comes out mostly clean.
Cool and serve: Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled. Enjoy!
Serving Suggestions
I love serving this crustless pecan pie slightly warm or at room temperature, topped with a scoop of creamy almond milk ice cream for a dairy-free option that still feels indulgent. It’s perfect alongside other holiday desserts like gluten-free pumpkin pie, apple crisp, or gluten-free gingersnaps on a Thanksgiving or Christmas dessert table. I’ll often set it out after a cozy family dinner, bring it to a holiday potluck, or slice it up for a relaxed weekend gathering when friends stop by. It also makes a great make-ahead dessert for entertaining since it tastes just as good chilled the next day with a cup of coffee or tea.
Storage Instructions
Once fully cooled, cover the crustless pecan pie tightly and store it in the refrigerator for up to 4 days. This pie is a great make-ahead dessert and can be baked one to two days in advance, then stored in the fridge or freezer until ready to serve. For the best texture, let the pie sit at room temperature for about 20-30 minutes before serving. To freeze, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
