JUST GOO PECAN PIE – NO PECANS
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This JUST GOO PECAN PIE – NO PECANS is an easy to make recipe, requires just a few simple ingredients, and is buttery and decadent. It’s a tasty dessert for any occasion.
Remember at Thanksgiving that one family member that doesn’t like pecans and rakes them off the Pecan Pie? Well, fret no more! I have a delicious pie just for that family member!
My Just Goo Pecan Pie has no pecans! It’s just the gooey, caramel nougat filling. And it’s fabulous!
I seriously patterned this after my Granny’s Pecan Pie recipe. It’s so good. It’s similar to a Chess Pie. I feel like this pie is out there somewhere and called something else.
Just Goo Pecan Pie has a nice caramel flavor from the brown sugar. It’s sooooooo good! Honestly, I had to stop myself from eating it.
JUST GOO PECAN PIE – NO PECANS
Furthermore, it’s also economical to make and you probably already have the ingredients right in your pantry and fridge.
Also, you can make this crust homemade. I like Never Fail Pie Crust recipe and Coconut Oil Pie Crust Recipe. Or, you can purchase a ready-made pie crust from your grocer.
The pie’s filling is really similar to the filling in pecan pie except without nuts. It’s super sweet, a little sticky, and so very yummy. As well, it’s scrumptious topped with whipped cream or vanilla ice cream. And, since caramel and salt go together so well, try a sprinkle of sea salt on your slice.
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Just Goo Pecan Pie | no pecans
Equipment
Ingredients
- 3 large eggs room temperature
- 1 cup brown sugar light or dark, packed
- 1 tablespoon all-purpose flour
- 1/2 cup agave syrup white corn syrup or honey
- 1 tablespoon butter melted
- 1 teaspoon pure vanilla extract
- 1 9-inch pie crust
Instructions
- Preheat your oven to 350°.
- Prick the pie crust with a fork. Bake it for 8 minutes at 350°.
- Meanwhile, whisk the eggs. Then add the brown sugar and whisk vigorously.
- Add the flour, syrup, butter, and vanilla. Whisk.
- Remove the crust from the oven and fill with the egg mixture.
- Bake for 35 to 40 minutes or until the top is brown and center is set. It can be 'slightly' jiggly in about a 2-inch circle in the very center. Thank will firm up as it cools.
- Cool pie completely before cutting and serving.
- Store in an airtight container on the counter for 4 to 5 days or in the refrigerator for 6 to 7 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes at Recipe Index
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This was incredible. Exactly what I hoped it would be. Only issue was it cooked much quicker than anticipated so keep an eye on it. I used half corn syrup and half honey and the taste was perfection.
Can you make a crust less pie also without the pecans. I just love the filling lol
While I haven’t tried it crustless, I did find a couple of versions of traditional pecan pie recipes that were made crustless so you probably can. Idk if it’ll slice and serve like a slice of pie, but you can always scoop it out to serve it.
I am planning to make this pie for Christmas dinner. I love pecan pie. But can no longer eat the pecans. So happy I found this recipe! Also I am going to try to get my husband to try it. He doesnt like pecans… very picky guy. But hopefully I can get him to try it if I tell him it’s a brown sugar pie or caramel pie. Me on the other hand, I will try anything at least once. Maybe twice. Thank you for all the tips. You are the best!!! Looks like a very Delicious recipe! Cant wait to try this!
Thanks so much. I hope you and your husband enjoy it. I’m picky regarding ‘real’ food, but there aren’t many desserts I don’t like. 😍
Ok…I know this must sound like an odd question…but here goes…
I’m an old lady who had to have all my teeth extracted…can’t be replaced…so my question to you is….can I grind pecans in a very fine state…before going to butter(paste)….I’m missing my pecan pie…and tons of the food…
It’s no fun…thanks for any & all help you can give me….Paula Guffey
yes, you can. I think that’s a great way to make this pie and still have the pecan flavor.
With pre made pie crust do you still prick and bake ??? And what brand corn syrup do you use ?
I use Karo and, yes, a premade crust will work beautifully.
The light corn syrup by Karo ? 😊
I’ve made it with This agave> https://shopstyle.it/l/bKbZZ and this Karo > https://shopstyle.it/l/bKbZJ
Honey works too but I’ve never been a big fan of honey.
I was wondering about the corn syrup too as the ingredients say “white” corn syrup and I didn’t know what that was. 🙂
Karo corn syrup comes in ‘white’/clear and a darker ‘maple-ish’ color. My Granny always used the white or clear Karo so that’s what I’m used to getting and using.
Wonderbar
I’m going to have to try this! Because I’m one of those that loves the middle of pecan pie and the top with nuts, not so much! Lol
Made tonight Ms Paula and OMG SO DELICIOUS I had to stop eating the pie because I had to eat actual dinner first. We love traditional pecan pie but I had to try this and IT IS NOW GOING TO BE A STAPLE not just for holidays but when I just want pie. Thank you ma’am for such a wonderful recipe you rock!!!!!
Yayyy!! I’m so happy you like it. I like pecan pie too, but sometimes just the gooey part is delish and all you need. Thank for commenting!!
This pie is called syrup custard.
I’ve never heard of that so I didn’t copy another recipe but I don’t doubt you. There are so many recipes and you think you’re coming up with something original. I came up with my version because of family who doesn’t like pecans.
Hello I was wondering if you could you pecan extract as well with the vanilla extract? Or would it be to much liquid?
Thanks
Yes, you can. I’d only use 1 to 1.5 teaspoons.
I made this tonight and it’s delicious! Gooey deliciousness with a slight crunch on the top – so good!