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!
Loads of chopped pecans perfectly balanced with eggs, sugar, flour, butter and spices without a drop of corn syrup.
12
20
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Ingredients
- Grandma's Pie Crust -One Single Crust 9-inch pie shell
1 cup 1 all-purpose flour or gluten free 1 to 1 flour
1/2 teaspoon 1/2 salt
1 tablespoon 1 sugar
1/8 teaspoon 1/8 baking powder
1/2 cup 1/2 butter or shortening
1/4 cup 1/4 cold water
- Pecan Pie Filling – No Corn Syrup
2 large 2 eggs
1/2 cup 1/2 granulated sugar
3/4 cup 3/4 brown sugar
1 tablespoon 1 flour or gluten-free flour (substitute 2 teaspoons cornstarch)
1 tablespoon 1 milk (may used plant-based)
1/2 cup 1/2 melted butter, cooled (salted is best)
2 teaspoons 2 vanilla
Pinch of Pinch Cloves (pinch = scant 1/8 teaspoon)
Pinch of Pinch Allspice (pinch = scant 1/8 teaspoon)
Pinch of Pinch Cayenne (pinch = scant 1/8 teaspoon)
1-1/2 cups 1-1/2 chopped pecans
1/2 cup 1/2 pecan halves (arrange around edge of pie before baking)
Directions
- 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 and Assembly
- Preheat oven to 350 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 (or cornstarch) together.
- Whisk the sugar/flour mixture into the beaten eggs.
- Slowly stir in the cooled melted butter and vanilla, and spices.
- Stir in the 1-1/2 cups of chopped pecans. Pour into unbaked pie shell. Arrange the 1/2 of pecan halves perpendicular to the edges.
- Bake for 35 to 40 minutes @ 350 F. The very center should ever so slightly wobble (like firm jello) when removing from oven.
