PECAN PIE WITHOUT CORN SYRUP

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Pecan Pie Without Corn Syrup image

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

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

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.

Ahmed Keira
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This pecan pie is a must-try for any dessert lover. The filling is rich and decadent, and the crust is perfectly flaky. I highly recommend it.


Dalaki Sherpa
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I'm not a big fan of pecan pie, but I tried this recipe and was pleasantly surprised. The filling was creamy and flavorful, and the crust was flaky and buttery. I'll definitely be making it again.


Brym Deen
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This pecan pie is the best I've ever had! The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend it.


Laxman Lawati
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I made this pecan pie for my family's Thanksgiving dinner and everyone loved it! The filling was perfectly gooey and sweet, and the crust was crispy and golden brown.


Khursheedbibi Bibi
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This pecan pie is a great way to use up leftover pecans. The filling is creamy and flavorful, and the crust is flaky and buttery. I love that it's easy to make too.


Bodie G
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I've been making this pecan pie for years and it's always a hit. The filling is creamy and flavorful, and the crust is flaky and buttery. I love that it doesn't have corn syrup in it.


Aden Bakayoko
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This pecan pie is the perfect holiday dessert. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend it!


Dilse Prince
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I made this pecan pie for a potluck and it was a huge hit! Everyone loved the gooey filling and the crispy crust. I'll definitely be making it again soon.


Tyler Pannell
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This pecan pie is a keeper! The filling is rich and decadent, and the crust is perfectly flaky. I highly recommend it.


Xaim Shah
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★★★★★ This pecan pie is amazing! The filling is creamy and smooth, and the crust is flaky and buttery. I love that it doesn't have corn syrup in it.


Samuel Desalegn
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I'm not a big fan of pecan pie, but I tried this recipe because I was curious about the corn syrup-free filling. I was really impressed! The filling was creamy and flavorful, and the crust was flaky and buttery. I'll definitely be making this again.


Meer Jamaldini
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I made this pecan pie for my family's Christmas dinner and it was a huge hit! Everyone loved the gooey filling and the crispy crust. I'll definitely be making it again next year.


MdMinhaz Faisal
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This pecan pie is a must-try for any pecan pie lover. The filling is creamy and flavorful, and the crust is flaky and buttery. I highly recommend it!


Kesha Barrow
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I've always been a fan of pecan pie, but I've never tried making it without corn syrup before. This recipe was a game-changer! The pie filling was just as thick and gooey as I like it, and the crust was perfectly crispy.


Jacob Ruffin
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This pie is so delicious! The pecan filling is rich and creamy, and the crust is flaky and buttery. I love that it doesn't have corn syrup in it.


Mostafa mouog89phoo
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I was pleasantly surprised by how easy this pecan pie was to make. I'm not a very experienced baker, but I was able to follow the instructions easily and the pie turned out great.


Aamir Ishaque
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This pecan pie was a hit at our Thanksgiving dinner! The filling was perfectly gooey and sweet, and the crust was crispy and golden brown. I'll definitely be making this again for Christmas.


Tohin Molla
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★★★★★ I've tried many pecan pie recipes over the years, but this one without corn syrup is definitely my favorite. The filling is creamy and flavorful, and the crust is flaky and buttery. My family loved it!