Best 4 Pecan Pie No Corn Syrup Recipes
Indulge in the Southern charm and delectable flavors of pecan pie, a classic American dessert that combines the richness of pecans with the sweetness of a gooey filling. This iconic pie is a staple on holiday tables, bringing joy and warmth to every gathering. With its buttery crust and crunchy pecan topping, pecan pie is a true crowd-pleaser.
This article presents not one, but three tantalizing recipes that cater to various dietary preferences and skill levels. The original pecan pie recipe stays true to tradition, offering a tried-and-tested combination of ingredients that yields a perfect balance of flavors. For those seeking a healthier alternative, the sugar-free pecan pie recipe offers a guilt-free indulgence, using natural sweeteners to create a delightful treat without compromising taste.
Lastly, the vegan pecan pie recipe caters to those with dietary restrictions or ethical choices, ensuring that everyone can enjoy the goodness of pecan pie. This recipe cleverly uses plant-based ingredients to recreate the classic flavors and textures, making it a delightful option for vegans and non-vegans alike.
Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you in creating the perfect pecan pie. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
PECAN PIE V
Unlike most pecan pies, this one does not require corn syrup.
Provided by Elaine Helms
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
- Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 26.9 g, Cholesterol 77.2 mg, Fat 22.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 8.5 g, Sodium 105.1 mg, Sugar 24.6 g
PECAN PIE WITHOUT CORN SYRUP
No corn syrup in this pecan pie!
Provided by goodcookerCA
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pecans, brown sugar, maple syrup, melted butter, half-and-half, flour, eggs, and vanilla in a bowl; mix with a fork until combined. Pour into pie crust. Cover crust with a foil ring.
- Bake in the preheated oven for 30 minutes. Remove the foil ring and bake until edges are set but a small spot in the center jiggles when the pan is gently shaken, 10 to 15 more minutes.
- Remove from the oven and let cool before serving.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 46.8 g, Cholesterol 101.6 mg, Fat 31.2 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 10.9 g, Sodium 152.8 mg, Sugar 31.6 g
PECAN PIE WITHOUT CORN SYRUP
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.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F.
- 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.
- 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.
- 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.
- 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.
PECAN PIE--NO CORN SYRUP
Have long looked for a pecan pie recipe that doesn't contain corn syrup. Have tried several, and this rises to the top. It was submitted to AllRecipes by Elaine Helms. Not as cloyingly sweet as most pecan pies, and readily adaptable for personal preferences and modifications. I have listed her ingredients, then my substitutions for a lighter (lol) version that doesn't seem to sacrifice anything! Hope that you enjoy. If you start at the top of the ingredients (after crust) then you can blend them all in one bowl. I use a whisk, but you can use mixer just as well. With modifications this recipe will work well for a variety of specialty diets- diabetic, low carb, gluten free (use rice flour), omit crust altogether, vegetarian. Change flavors, nuts, add chocolate, coconut. Simply have fun!
Provided by godbreathed01
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Melt butter in micro-safe bowl.
- Blend in both sugars.
- Add eggs and beat in until foamy.
- Add milk and blend in well.
- Add vanilla (and alcohol if using).
- Add flour and blend completely.
- Beat together for about 1-2 minutes until sugar no longer grainy. (Test by pinching a little of the batter and rubbing between finger and thumb. If still grainy add another 1-2 tsp milk beating until sugars are dissolved).
- Stir in pecans until well coated. If energetic arrange pecans in nice pattern on top after pouring into pie crust.
- Pour into pie crust.
- Bake for 30-45 minutes depending on your oven. (I always cover crusts with crust protector or foil to avoid burning).
- Pie will be done when nuts appear browned and filling is rising. It will sink as filling cools.
- Enjoy alone or with cream or ice cream or :-).
Tips:
- Use room temperature ingredients. This will help ensure that your pie crust and filling come together smoothly.
- Don't overmix the dough. Overmixing will make the crust tough.
- Chill the dough before rolling it out. This will help prevent the dough from sticking to your hands and work surface.
- Use a sharp knife to cut the butter into the flour. This will help create a flaky crust.
- Don't crowd the pie pan. Leave about 1 inch of space between the edge of the dough and the edge of the pan.
- Bake the pie in a preheated oven. This will help ensure that the crust is cooked through.
- Let the pie cool completely before slicing and serving. This will allow the flavors to meld and the filling to set.
- Serve the pie with a dollop of whipped cream or ice cream.
Conclusion:
This pecan pie recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The pie has a flaky crust, a creamy filling, and a crunchy topping. It is sure to be a hit with everyone who tries it. So what are you waiting for? Give this pecan pie recipe a try today!
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