Pecan Pie, and no HFCS
My husband has been on a pecan pie kick, and after finding out that corn syrup is in it I HAD to find an alternative and try making it myself. I’ve only ever made pumpkin pie, so trying a new pie was out of my comfort zone. Also, the pumpkin pie I make is crustless, so making something with a crust is also different from what I’m used to.
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar (I used coconut sugar)
- 2 large eggs
- 1 cup chopped pecans
- 1/2 cup (1 stick butter), melted
- 2 tablespoons milk (I used almond milk)
- 1 tablespoon all-purpose flour (I used whole wheat flour)
- 1 1/2 teaspoons vanilla extract
- One 9-inch deep dish pie shell, unbaked, or homemade pastry (I wanted to make my own, but just bought some refrigerated dough)
- 1 cup pecan halves
Preheat the oven to 325 degrees F.
In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy.
Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine.
Pour the mixture into the pie shell.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools.
The taste was great, the texture was great. My pie crust seemed a little overdone. I set a few pecans on the top before baking it (the instructions say to cover it basically) and they sunk in. I also had a buffalo cut out of pie crust that I put on top and it almost sank to the bottom while baking. Why a buffalo? Because that was the first cookie cutter I found in my drawer.
I tried making some little tarts too, but they burnt. Here’s what the looked like before I baked them, at least. They would have been so cute!
- What is the best recipe for pecan pie without corn syrup? (ask.metafilter.com)