Will definitely make again, thank you! I’d love to see it!! Required fields are marked *, Copyright © 2021 Little House Big Alaska on the Foodie Pro Theme. place prepared crust in the fridge if you haven't already done that, mix the sugars, flour, and salt together, set aside, mix the butter, milk, eggs, and vanilla together, pour over the sugar mixture and beat well, bake at 375˚ for 40-50 minutes until the pie is set and the crust is nicely browned, You will need one single pie crust for this recipe. Great recipe. Hi Nicole, I feel poorly qualified to answer this, being an Ohioan. You are so very welcome! It is wonderful! i am a total novice. I also added an additional 1/2 cup of pecans. You will be so happy you didn’t use corn syrup. Thank you! Loved skipping the corn syrup. The flavor of this Pecan Pie without Corn Syrup is OUTSTANDING! Hi Kevin, are you using a storebought frozen pie crust? He said it was the best pecan pie he’s ever had and he said he promised he didn’t just say that because his mother-in-law, lol!! It was still a little too sweet for me but definitely a more pure taste. Hilah, following your instructions are what seems to make the recipes work. Place the baking sheet with the filled pie crust into the preheated oven. Thanks! This chocolate pecan filling is the same as the recipe for the Pecan Pie only we added some melted semi sweet chocolate. Stars. If you like, warm it in the oven for 10-15 minutes before serving. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. VIDEO! Elise is a graduate of Stanford University, and lives in Sacramento, California. Adjust oven rack to the lowest position and preheat oven to 450 degrees. Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. So no baking the crust before adding the filling? Sorry, our subscription service is unavailable. And not to worry you can make it in a food processor too. Even my (expert cook) MIL loved it! Then I tried to make my own, and it was too sweet. So delicious. (No need for a mixer, you can beat by hand using a wooden spoon. I keep an oven thermometer in my oven and it’s really helpful to me–sometimes my oven runs true to temp, and sometimes it’s not. What’s your favorite Thanksgiving pie? Thanks for waiting. No changes to the recipe. or do i put filling in with raw dough? Hi Kathy, freeze the unbaked crust. figured using an online calculator, information may not be accurate. Spread the chopped pecans over the bottom of a frozen pie shell. I love the Cuisinart and I currently own and am getting used to the Ninja. Laura – We are STILL enjoying your pie from Thanksgiving. Pecan pie itself, though, is a more recent invention. Making this right now! Add pecans and pour into prepared pie shells. Pecan pie freezes well. Hope you’re ready for rave reviews! Perfect with whipped cream and a butter pie crust! Wouldn’t mind making it just a little less sweet. This Best Pecan Pie recipe is hands down the easiest and best tasting pecan pie around! Have not made this pie yet, but am curious if you have any tips for adjusting in high altitude (. I must claim here that I am a lover of pecans, and try to bake them into desserts whenever I can, as evidenced by some of the recipes shared here (i.e. There seems to be no rhyme or reason when it’s running high or low or right on the nose, but the thermometer helps me make quick adjustments. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue. We overcome the texture hurdle by making our own version of corn syrup. Let know how it goes!! If you’d like to store your pie for a longer period of time, I recommend freezing it. My recipe will give you perfect crusts made in under 10 minutes. Bake for another 35 to 45 minutes until the filling has set. Total success. But maybe cut the sugar by 1/4 and see what happens? Took an already great pie to a new levels. There’s just all kinds of ways to make a Pecan Pie it seems. Note that the pie will be puffed up a bit when you first take it out of the oven. It should be refrigerated after that. ), 2 Fill the pie shell. The pie should be a bit wiggly in the center. Good to know about glucose syrup, I haven’t seen that around here. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan. I have had great success with the gluten free crust from this blog. I definitely have my pecan pie for life recipe. pan better. The pecan pie is not too sweet so it was perfect by itself or in a Piecaken. I tried this because I needed something quick and easy and people were saying it solved the ‘too sweet’ problem. Pour the filling over the pecans. The crust was perfectly browned. This replaces 1 cup of light corn syrup, but the volume is entirely different: Use the 1/4 cup of simple syrup to replace 1 cup of light corn syrup in the original substitution and add 1/4 cup of molasses to complete the dark corn syrup substitute. Since maple syrup is a little thinner than corn syrup, you may want to add a couple more tablespoons of flour to the filling mix. I braided the crust and added leaf cutouts on top after the initial 30 mins (no foil) and it got perfectly browned and didn’t burn since I added it later. Maybe on a preheated baking sheet? Hi Georgia, yes, you will be fine omitting the molasses. Check out our guide for storebought crusts here: https://www.simplyrecipes.com/review_of_store_bought_pie_crusts/. Looking forward to seeing my friends reactions. I put it together in minutes and ended up with the best pecan I ever tasted. This pie bakes for a little over an hour at 350°F. sticky pecan buns, apple pecan cheesecake, etc. Ohhhh my goodness! Old Fashioned Pecan Pie. Thank you, thank you!!”. Over the years, folks have taken the basic recipe, and fancied it up with things like chocolate, molasses, honey, and even some of that devil juice stuff. I omitted the molasses and added about a Tbsp or extra brown sugar even though it probably didn’t need it. AND YEAHHHH I am so glad you tried it!! I keep seeing pecan pies made in deep pie dishes. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Fold edge under and flute or crimp decoratively. Stir in the vinegar, vanilla, and flavoring, then the butter and diced pecans. Place pie shell in a pie baking dish and put in the refrigerator while preparing the filling. This looks so good! Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. It always looked too nauseatingly sweet! You can also check the site High Altitude Baking. Hi Sherri, we’re sorry to hear that. Molasses has a very strong flavor, and using the amount you need for corn syrup would give the pie a very strong taste. Most pecan pies call for corn syrup, and y’all know that isn’t going to happen. Pizza Margherita with American Measurements ». Next time, I will add another half a cup of pecans. This is one of my favorite kitchen tools. To make it dairy free substitute the butter for Earth Balance. Nope. It’s generally used in baking, but when I worked at Cracker Barrel you could order a molasses ice cream sundae (off-menu). A food processor! ENJOY! Did you know you can save this recipe and order the ingredients for. Mine is a toss up among apple, pumpkin, and this homemade pecan pie. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month. Oh. Hello! After a savory meal, I get a cup of coffee, a slice of grain-free pecan pie and enjoy the conversation. It was so delicious. Your email address will not be published. Chocolate Bourbon Pecan Pie without Corn Syrup. I always pass on pecan pie because, while it sounds good in theory, it’s just too sweet. Enjoy! Mine is a toss up among apple, pumpkin, and this homemade pecan pie. Delicious and made with no corn syrup! We made the same recipe but used walnuts instead of pecans and it is great , thanks for the recipe we will be making this pie a holiday or special event go to . Help spread the word. Will this taste good without it? (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!) In a large bowl, beat eggs until foamy, and stir in melted butter. Your email address will not be published. What’s your favorite Thanksgiving pie? Any suggestions? I made this exactly as directed. In fact, I love them all so much I make one of each for our Thanksgiving Day feast. I can’t have corn, wheat or dairy. The first time I tasted Pecan Pie I was hooked, it was crispy, chewy, and the flavor was out of this world delicious. Oh. And I’ve missed, missed, missed the delectable confection of the most wonderful nutpie on the planet! Here’s a tip sheet from King Arthur Flour that might be useful. Thank you for this wonderful recipe. i did try to put some fall leaves on top with a pecan pattern but alas, they sank:( any tips on how to do this without them sinking? Don’t try to add it you’ll have a mess on your hands! Thanks so much! Instead, I’ve used brown sugar for that delicious caramel flavor and created this easy pecan pie recipe without the corn syrup. Does it matter whether you use light brown or dark brown sugar? This post contains affiliate links from which I earn a small commission. I made this for Thanksgiving and loved it. Or do I freeze the unbaked dough? I wish I could post a photo, it was so pretty! Love it!! I will cut the sugar back by 1/8 cup next time and see what happens. So the bit of flour helps make a more sliceable pie. Ditch the corn syrup and use maple syrup instead to make an ultra-smooth, not too sweet filling in just 15 minutes. Ha-it will puff up a bit, and then gently fall back down a bit as well. It came out beautifully and so tasty. It’s rise to fame was due to Karo corn syrup printing a recipe on their labels. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie! But I picked this recipe because of the wonderful reviews and I am not sorry! Thanks, Laura! Thanks so much!”, “I’m allergic to corn…thank you soooo much!!!! Whisk: In a separate bowl whisk the sugar, flour, salt and cinnamon then add to the wet ingredients and beat till completely incorporated. I make mine with dark Karo and half the recommended sugar, use all brown and add some molasses but I’m excited to try this. Also I didn’t tent the foil. If you have extra filling, bake it in custard cups rather than risk overfilling. Cooking the pie in frozen dough has the pie rip half way through cooking leaving a hard sugar coating on the bottom. You can omit it, but the pie will be a bit gushier. Honestly, any mixture of sugars or sugar syrups will do to make pecan pie without corn syrup. Hi Eric, that storebought crust should work just fine. I would be worried about it making the filling unbalanced, as in the eggs/sugar ratio to make it set up? Feel free to reduce further or add more to your taste. We love maple syrup! It is wonderful! I actually found the recipe in an old Southern Living magazine about 40 years ago. No need to pre-bake the pie crust. Make a Homemade Pecan Pie that's got great flavor and isn't too sweet with my recipe for Pecan Pie without Corn Syrup!You will need one unbaked pie crust to make this pie. Would it still work to use dark corn syrup? OOH! Depending on how shallow the pan is you may have a bit of filling leftover. Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. this is my first round of making pie completely from scratch! I have light brown at home now and might try this. Add: Place 2 cups of chopped pecans into the cooked pie … Golden Syrup is a British sugarcane syrup that is thick like molasses, amber colored, with a … Preparing it for a Friendsgiving feast tonight. Pecan pie has always been one of my favorite pies, but after my brother gave me his recipe with brown sugar instead of Karo, I don’t even like pecan pies made with Karo anymore. I’m ALWAYS happy when I can avoid corn syrup! Keeper! Stars. I’m allergic to corn…thank you soooo much!!!! I found it in an old Betty Crocker recipe book from the 1940s, with a few tweaks it’s been my go-to for a Pecan Pie without Corn Syrup ever since. How to Make Pecan Pie Pecan Pie: A History Pecans are native to North America, so it is entirely fittin… I omitted the corn syrup for glucose syrup and used a 50/50 light and dark brown sugar mix. They called for brown sugar and just a little white sugar. ).This decadent pie … Everybody loved it! No baking room temperature pie dough, it’ll puddle up in your pan! Thank you, thank you!! So it’s up to you! I’m so excited to try this recipe. Do I chop them? I’m always nervous to try new baking recipes as I’m at high altitude (6,000ft) but this turned out perfectly. Don’t have molasses in your pantry? Tried twice happened both times. Thank you so much for posting this. I used 1.5 cups of chopped pecans, and then 1/2 cup in a cool pattern on the top. Make it a day or two ahead, or freeze it for even longer. It is truly easy and I have two different videos walking you through making it. Weird taste. If you absolutely do … Tell you about it later. Richness of pure maple syrup, or honey: Meanwhile, melt butter in a 3 1/2-quart sauce-pan most pie!, then stir in brown sugar – instead of corn syrup generally used in pecan pie without corn generally. Read more about our affiliate linking policy. Both work great, the Ninja is very powerful and I’m still getting used to it. It will settle as it cools. No, I just mean one already made and in a pie pan! It does have a distinctive flavor, and is a southern thing. Looked gorgeous. I’m going to try that myself. I didn’t even have to toast the pecans and somehow they came out toasty and full of flavor. I have not had luck getting things to stay on top of this pie-they always sink! First time commenting? Toast pecans in a large skillet for 3-5 minutes and set aside. Did you try this? Thank you for sharing this recipe. You may need to adjust the other liquids in your recipe. Don't worry about burying the pecans, they will rise to the surface. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!). All photos and content are copyright protected. I am excited for you to try my Pecan Pie without Corn Syrup! One reason that this pie is a little less sweet than the classic Southern pie is that it uses molasses instead of corn syrup. It’s a hit in my house! So, why not? Nope. It will keep 2-3 days if well covered in the fridge. You can use pecan halves. Bake it and let it cool completely on the counter. 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