Pecan Pie Without Corn Syrup
Indulge in a rich, traditional Southern pecan pie crafted without corn syrup. This recipe utilizes dark brown sugar and pure maple syrup to create a luxurious, caramelized custard that perfectly balances the earthy, toasted flavor of pecans. The texture is smooth and decadent, offering a cleaner profile with natural ingredients that surpass store-bought alternatives. It is the perfect centerpiece for holiday gatherings or any cozy occasion, providing a professional-grade dessert that is straightforward to prepare in your own kitchen.
- Prep Time: 20
- Cook Time: 50
- Total Time: 70
- Yield: 8 slices 1x
- Category: dinner
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
2 cups pecan halves
1 cup dark brown sugar
0.75 cup pure maple syrup
0.5 cup unsalted butter, melted and cooled
3 large eggs, room temperature
1 tsp pure vanilla extract
0.5 tsp fine sea salt
1 pie crust, blind-baked
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Blind bake your pie crust for 10 minutes until lightly golden.
Whisk the eggs in a large mixing bowl until fully combined.
Add the brown sugar, maple syrup, melted butter, vanilla, and salt to the eggs.
Stir the mixture vigorously until the sugar dissolves completely.
Fold in the pecan halves gently to ensure they are evenly coated.
Pour the mixture carefully into the prepared, partially baked pie shell.
Place the pie on the center rack of your oven.
Bake for 50 minutes or until the center wobbles slightly like gelatin.
Notes
For the best flavor, toast your pecans in a dry skillet for 3-5 minutes before adding them to the mixture. Allow the pie to cool completely for at least 4 hours before slicing to ensure the filling sets correctly. Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/pecan-pie-without-corn-syrup/