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Home » Desserts » Pecan Pie

Pecan Pie

October 30, 2022 by Judith Hannemann

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Pecan pie is a traditional fall favorite. This one has no corn syrup/

Pecan pie

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.

Pecan pie

Pie Crust

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.

Pecan pie

Pecans

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.

The Recipe

 

Pecan pie
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Pecan Pie

A classic fall pie made without corn syrup
Prep Time45 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: classic pecan pie, pecan pie no corn syrup, pies for thanksgiving
Servings: 12
Calories: 1098kcal
Author: Judith Hannemann

Ingredients

  • 1 9- inch unbaked crust
  • 1 egg white

Filling:

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 1098kcal | Carbohydrates: 122g | Protein: 14g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 808mg | Potassium: 392mg | Fiber: 6g | Sugar: 37g | Vitamin A: 188IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 5mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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Filed Under: Desserts Tagged With: pecans, pies, Thanksgiving

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Comments

  1. Kathee says

    October 30, 2022 at 6:19 pm

    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

      October 30, 2022 at 7:59 pm

      I love maple syrup–which is why I like this recipe!

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