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Pecan pie is a traditional fall favorite. This one has no corn syrup/
Pecan Pie–No Corn Syrup
In years past, I never gave corn syrup too much thought since it was something I’d use rarely. Mainly I used it in my candy making so it was definitely used sparingly.
Corn syrup, whether light or dark, always figured heavily in most pecan pie recipes. Frankly, I found those amounts offputting to say the least and that was before all the furor about high-fructose corn syrup. Therefore I was glad to find a recipe for pecan pie that didn’t rely on its use at all.
Basically, I can cook and make most anything but where I will fail the majority of times is with pie crust. I’m not ashamed to say if I want a pie to come out perfectly that I use the pre-made refrigerated or frozen variety. Trust me, it avoids any disasters.
I discovered a great recipe for a pie crust that doesn’t fail from Mary Berry. The recipe and technique is in my caramel crumb peach pie. There’s also a video that shows you “how to.” The other secret is to use a European “pie plate,” which is only a removable-bottom quiche pan. Actually, you might want to take to using the quiche pan since even the first slice of the pie doesn’t get wrecked.
For this pie, I used the refrigerated crust. If you’re like me, play it safe. If you’re an expert at pie crust then make your own; any recipe will do.
You’ll have to splurge and buy the whole pecan halves for this–if you want it to look super. I know they’re not cheap but who eats pecan pie on a regular basis. If you have any leftover, they store beautifully in your freezer. In fact, I freeze all nuts I use in baking. If you have a vacuum sealer, this is a good way to preserve them in the freezer even better.
- 1 9- inch unbaked crust
- 1 egg white
- 1 cup pure maple syrup
- 1 cup packed dark brown sugar
- 2 Tbs full-flavored molasses
- 4 Tbs unsalted butter cubed
- 2 Tbs bourbon
- 1 Tbs vanilla
- 1/2 tsp salt
- 3 eggs beaten
- 2 cups pecan halves lightly toasted, divided
- 1 Tbs each pure maple syrup and bourbon
- Preheat oven to 400F/200C with rack in lowest position.
- Line crust with parchment paper, fill with dried beans or pie weights, and bake until crust is set, about 25 minutes; remove beans and parchment and brush bottom and sides of crust with egg white. Bake crust until golden, 10 minutes; let cool completely.
- For the filling, whisk together 1 cup maple syrup, brown sugar, and molasses in a saucepan over medium heat. Cook filling, stirring frequently, until sugar dissolves, about 3 minutes; let cool 5 minutes.
- Whisk in 4 Tbsp. butter, 2 Tbs bourbon, vanilla, and ¾ tsp salt. Slowly whisk in eggs until incorporated.
- Roughly chop 1 cup pecans and add to filling; pour into prepared crust. Toss remaining 1 cup pecans with 1 Tbs maple syrup and 1 Tbs bourbon, then arrange over top of pie. Transfer pie to oven and decrease temperature to 325F/160C
- Bake pie until filling is set and center is slightly jiggly, 60–65 minutes. Transfer pie to a rack and let cool completely, 4–5 hours. Serve pie with ice cream.
I learned years ago from Martha Stewart to use maple syrup and learned to do the pecans the same way in the picture. I honestly thought at first it was Martha Stewart’s pie. Delicious with the Maple syrup .
Judith Hannemann says
I love maple syrup–which is why I like this recipe!