Pecan Pie with No Corn Syrup
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
1 hr 5 mins
-
Additional Time
4 hrs
-
Total Time
5 hrs 35 mins
-
Servings
1 Pie (9")
-
Course
Dessert
-
Cuisine
American, Australian
Pecan Pie with No Corn Syrup
Description
This pecan pie starts with a refrigerated all-butter pie crust lined in a 9-inch pan. Pecan halves are evenly spread within the unbaked crust and chilled before adding the filling. The filling is prepared by combining dark brown sugar, ground cinnamon, salt, real maple syrup, bourbon, and vanilla extract with lightly beaten eggs and an additional egg yolk for richness.
Butter is melted and cooked briefly with flour to form a roux that thickens the filling, then whisked into the syrup and egg mixture for an even texture. The filling is poured over the pecans in the crust and baked at 350°F until the custard is set but still slightly jiggly in the center, ensuring a tender, custardy result with toasted nut crunch.
A dusting of flour and sugar on the crust bottom before adding pecans helps prevent sogginess by absorbing excess moisture. This pie offers a traditional pecan pie flavor profile with the added depth of bourbon and maple syrup and avoids corn syrup by using natural sweeteners. It's suitable for holiday desserts or any occasion favoring a nut-forward sweet pie.
Ingredients
- 1 pie crust My Foolproof All-Butter Pie Crust or your favorite pie crust
- 8 ounces pecan halves
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (213g) dark brown sugar packed
- 3/4 cup maple syrup real
- 3 Tablespoons (42ml) bourbon
- 1 teaspoon vanilla extract
- 3 large egg room temperature, lightly beaten
- 1 large egg room temperature, lightly beaten, yolk
- 4 and 1/2 Tablespoons (63g) butter unsalted
- 1 Tablespoon (14ml) flour
Instructions
- Preheat oven to 350°F. Have ready and refrigerated one pastry-lined 9-inch pie plate. Optional: Sprinkle the bottom of the pie crust with 1 teaspoon of flour and 1 teaspoon of granulated sugar. I find this helps prevent the crust from getting soggy.
- Spread the pecans evenly inside the unbaked pie crust and place the crust in the fridge to chill while you prepare the filling.
- In a large bowl combine the salt, cinnamon, and brown sugar. Mix well, breaking up any large clumps of brown sugar with your hands. Whisk in the maple syrup, bourbon, and vanilla. Whisk in the lightly beaten eggs and egg yolk. Set aside.
- In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook the mixture, whisking constantly, for 30 seconds. Remove from heat and whisk the mixture into the maple syrup/egg mixture, whisking until ingredients are evenly combined.
- Remove the pie crust from the fridge. Pour the filling into the prepared pie shell (right on top of the pecans). Bake in preheated oven for for 55 minutes, or until the edges are set and the center barely moves when you gently shake the pan back and forth.
- Place the pie plate on a wire rack and cool for 4 hours.
- Slice and serve. Or store the pie, covered in the refrigerator, for up to 3 days. Bring to room temperature before serving.
User Reviews
Overall Rating
4.8
You'll Also Love
