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Pecan Pie without Corn Syrup!


Recipe Description
A yummy alternate recipe for an old classic for those who have an intolerance to corn syrup and HFCS. This recipe also uses a higher amount of pecans than usual so it is more "nutty" than "gooey" compared to other recipes.​
Preparation Steps:
1. You will need to buy or make a pie shell. You will also need a medium mixing bowl and basic utensils.

2. If you use a frozen pie shell, no further preparation for it is needed. If you use a fresh made pie shell, you will need to chill it a couple hours before use to reduce burning.

3. Preheat oven to 375F.

4. Melt the butter over low heat. Plan on losing about a tablespoon to the pan.

5. Beat two eggs until the yolk is pretty well blended.​
Level of Difficulty:
Easy​
Time Needed:
50 minutes​
Ingredients:
* 1 regular pie shell (9") in a pie pan.
* 1.5 cups pecan pieces. Not fine ground, but not whole either. This will give you a pie that is less about the filling and more about the pecans
* 2 eggs
* 3/4 cup real maple syrup. Be careful, the cheap stuff may have corn syrup in it, check the labels!
* 1/4 cup raw (turbinado) sugar. This is cane sugar with a slight brown tint and a hint of molasses.
* 3 Tablespoon flour
* 3 Tablespoon butter
* 2 Tablespoon molasses
* 1 Teaspoon vanilla extract
* 1/4 Teaspoon salt​
Serves:
1 Pie​
Directions:
1. Pour the melted butter into a quart mixing bowl.

2. Add the beaten eggs, maple syrup. sugar, flour, vanilla extract and salt to a mixing bowl.

3. Mix well by hand or using a blender. It might take a bit to get the sugar to mix in well.

4. Take the pie crust and pour the pecans into it. Spread them out evenly.

5. Pour the filling mixture over the pecans. They will start to float up to the top. Keep in mind that this will be a more "pecan dense" pie than you are used to.

6. When the oven has reached 375F, place the pie on a cookie sheet on the middle rack. This helps reduce burning of the edges.

7. Bake for about 20 minutes. You will notice that the middle has bulged up very high.

8. Check the crust edges, if they are nice and brown, place a sheet of aluminum foil over the pie so the edges of the crust are covered.

9. Return the pie to the oven for another 20 minutes.

10. Remove the pie from the oven. It will still bulge up a lot. Set it aside to cool for several hours.

Enjoy a yummy pecan pie with NO high fructose corn syrup...in fact no corn syrup at all, and more pecans than you have ever seen! Yum!​
 

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Oh....yummy . I use maple and turbinado sugar , so yea have the ingredients. We can't have products with HCFS in it as well, so this will be great to try . Thanks again.
 

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Mahalo - this recipe sounds terrific!!
 
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