Pecan Pie Without Corn Syrup

  3.7 – 3 reviews  • Nut Recipes
This pecan pie tastes like the classic Thanksgiving staple, but it’s made minus the corn syrup. Thanks to equal parts brown sugar and maple syrup, the filling still tastes wonderfully sweet. Enjoy a slice on its own or topped with a scoop of your favorite ice cream.
Level: Intermediate
Total: 4 hr 45 min
Active: 45 min
Yield: 8 to 10 servings

Ingredients

  1. 1 1/4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
  2. 1 tablespoon granulated sugar
  3. Pinch kosher salt
  4. 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  5. 1 large egg, lightly beaten
  6. 2 cups pecans
  7. 3/4 cup packed light brown sugar
  8. 3/4 cup maple syrup
  9. 6 tablespoons unsalted butter
  10. 1 tablespoon bourbon, optional
  11. 1/2 teaspoon kosher salt
  12. 2 teaspoons pure vanilla extract
  13. 2 large eggs

Instructions

  1. For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight.
  2. Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.   
  3. For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F. 
  4. Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.  
  5. Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.  
  6. While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust. Top with the reserved pecans.  
  7. Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving. 

Nutrition Facts

Serving Size 1 of 10 servings
Calories 493
Total Fat 32 g
Saturated Fat 12 g
Carbohydrates 48 g
Dietary Fiber 2 g
Sugar 33 g
Protein 6 g
Cholesterol 99 mg
Sodium 137 mg

Reviews

Sherry Davis
First time making this I used Truvia brown sugar and sugar free syrup. The flavor was ok but strong syrup flavor. I also used refrigerated pie crust. I would make this again but less syrup and increase the bourbon and brown sugar. The 15 pecans is a complete failure. If you count the pecans in the picture they have on top the 15 does not even make the outer ring. I would suggest making a trial bake with this then adjust as needed. I will make this again.
Deanna Ortega
great recipe. family loved it. very sweet.

 

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