I love Pecan Pie, and I love this pie even more without using a drop of corn syrup. I am conflicted every year as I pull out the bottle of corn syrup and start staring down those gorgeous (and spendy) pecans. As I bathe them in clear gooey syrup I have always felt like I needed to apologize to the earthy nutty nuts of joy. Therefore, this year I resolved to fix this conflict, and I believe this is the very best pecan pie I have ever made.
The filling is as easy as pie, seriously, pun intended. To make it easier, you can use a storebought crust (no judgement). However, my pie crust recipe and instructions are below.
Prepare the unbaked pie shell and set it aside to make this fabulous filling.
In a large bowl beat 2 eggs, add the brown sugar, granulated sugar, and flour. Whisk together thoroughly and then stir in the cooled melted butter. Stir in vanilla, pinch of allspice, cloves, and cayenne (trust me, the cayenne is divine). A pinch to me is a scant 1/8 teaspoon.
Stir in the chopped pecans and pour the filling into the prepared pie shell. Line the top of the pie with pecans placed perpindicular around the edge. Bake this bad boy at 325 F for 55-60 minutes. And yes, bake at 325 F, it’s not a typo; 55 minutes if your oven tends to cook hot, 60 minues if your oven tends to cook cool. Thus, you do NOT need to check for doneness, promise. This is a time-baked pie, which is why 325 F is important.
Remove from oven at the end of cooking time and let cool at room temp. There is just the right amount “goo” with pecans a-plenty in every bite.
Now, if you are still partial to the corn syrup version, click here for Classic Pecan Pie. Corn syrup does have its place in the baking world, but I was ready for a change; I cast no shade.
So, whether you’re baking pies or creating a magnificent masterpiece in your home kitchen, I bow to you pie peeps! Keep the magic coming!
Pecan Pie – No Corn Syrup!
Ingredients
Grandma's Pie Crust -One Single Crust 9-inch pie shell
- 1 cup all-purpose flour or gluten free 1 to 1 flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/8 teaspoon baking powder
- 1/2 cup butter or shortening
- 1/4 cup cold water
Pecan Pie Filling – No Corn Syrup
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 5 tablespoons flour or gluten-free flour
- 3/4 cup melted butter, cooled
- 2 teaspoons vanilla
- Pinch of Cloves (pinch = scant 1/8 teaspoon)
- Pinch of Allspice (pinch = scant 1/8 teaspoon)
- Pinch of Cayenne (pinch = scant 1/8 teaspoon)
- 1 cup chopped pecans (to stir into filling)
- 1/2 whole pecans (for pie top)
Instructions
Pie Crust
- In a large bowl, add the dry ingredients and stir together with a large fork. Add the shortening and cut in until crumbly and pea-sized.
- Add the cold water all at once and mix just until forms a ball (do not kneed or over mix).
- Roll out the dough on a heavily floured surface about 1 to 1-1/2 inches wider than pie plate, roll up on to rolling pin and unroll into pie plate (dough may be too soft to pick up by hand).
- Place in pie plate, trim edges and flute or use fork to crimp. Set aside for filling.
Pecan Filling & Baking
- Preheat oven to 325 F. (This is not a typo, only bake at 325 F.)
- In a large bowl, use a whisk and beat the eggs until yellow and thoroughly emulsified.
- In a separate bowl stir the granulated sugar, brown sugar and flour together.
- Whisk the sugar/flour mixture into the beaten eggs.
- Slowly stir in the cooled melted butter and vanilla, and spices.
- Stir in the 1 cup of chopped pecans. Pour into unbaked pie shell and place whole pecans perpendicular to the edges.
- Bake for 55 to 60 minutes @ 325 F. (55 minutes if your oven bakes hot, 60 minutes if your oven bakes cool.)
