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. Butter Pie, Caramel Pie, Brown Sugar Pie – they would all appropriate for the taste, texture, and ingredients.
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
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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 real 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
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Kierra says
With pre made pie crust do you still prick and bake ??? And what brand corn syrup do you use ?
Paula says
I use Karo and, yes, a premade crust will work beautifully.
Kierra says
The light corn syrup by Karo ? 😊
Paula says
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.
Streaker says
Wonderbar
Heather says
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!!!!!
Paula says
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!!
Carol Hermanski says
This pie is called syrup custard.
Paula says
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.
Melissa says
Hello I was wondering if you could you pecan extract as well with the vanilla extract? Or would it be to much liquid?
Thanks
Paula says
Yes, you can. I’d only use 1 to 1.5 teaspoons.
Christiana says
I made this tonight and it’s delicious! Gooey deliciousness with a slight crunch on the top – so good!
Jolene says
Omg I hate sweets but I love.baking I made this pie for my dad he can’t eat regular pecan pie and it was to die for. I could have eaten the whole thing myself my dad ate half by himself. definitely gonna be a staple every holiday
Paula says
So happy you liked it!
Janice says
Can you double it to make a deep dish version?
Paula says
Yes
Melissa says
How can 8 get pecan flavor without the nuts? Have a loved one who csnr eat them because of no teeth. Would pecan flour for the crust be a option ? Does that even exist???
Paula says
I think use pecan flour for the crust is a wonderful idea. I found some>> https://amzn.to/2UV8QSJ
but it’s probably too late to get. I think you could make it by just grinding pecans up really fine in a food processor.
Jason says
I forgot vanilla, would this still turn out tasteful?
Paula says
I think it will.
Daniela says
I tried this yesterday and it is amazing! I made the crust gluten free and the whole pie actually. After I baked the masa butter crust (press in crust) I put a few handfuls of semisweet chocolate chips. Then poured from a blender, the pie filling. Threw a few more all around the filling and baked in a small toaster oven for maybe 20 min.
Amazing layer of chocolate over the goo!
Paula says
Yay, happy you like it!!
Fred says
Hello:
As someone who can no longer eat nuts I am very glad to have found your recipe. Did you use a regular 9″ pie crust or a deep dish? Have you tried to add chocolate to this recipe?
Thank you.
Paula says
I used a regular pie crust, not deep dish. I haven’t but I do have this recipe for Chocolate Cheese Pie that has the same texture. You may like it. https://www.callmepmc.com/chocolate-chess-pie/
Fred says
Thank you.
Daniela says
I tried this yesterday and it is amazing! I made the crust gluten free and the whole pie actually. After I baked the masa butter crust (press in crust) I put a few handfuls of semisweet chocolate chips. Then poured from a blender, the pie filling. Threw a few more all around the filling and baked in a small toaster oven for maybe 20 min.
Amazing layer of chocolate over the goo!
Elcshine says
Half pecan pie Add 3/4 cup chopped pecans to bottom of pie crust before pouring in the filling. Bake as directed. Good and economical!
Bonnie says
Thank you for this recipe. I thought I was the only one who did not want the nuts
Kim says
Can you use a Graham Cracker (all ready made) pie crust with this recipe?
Paula says
yes
Marta Peters says
Can’t wait to try this! I am not to sure I will want to share it with anyone!
Paula says
I had to tell my son to stop eating it… I wanted at least one piece!!