Pecan Pie without Corn Syrup
Pecan pie is a classic Southern dessert that’s always a hit with family and friends at Thanksgiving. This version with no corn syrup is a little bit healthier, but just as tasty! You’ll savor every sweet bite of the gooey filling and buttery crust.
Servings: 10 slices
Calories: 523kcal
Ingredients
- 15 ounces flaky shortcrust pastry
- 2 large eggs
- ½ cup unsalted butter melted
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon fine salt
- 4 teaspoons all-purpose flour
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans for the filling
- 1 cup pecan halves for the topping
Instructions
Blind Baking the Pastry
- Preheat the oven to 400°F and put in a dark, heavy cookie sheet to preheat.
- Roll out the pastry on a lightly floured surface to about ⅛ inch thick and use it to line a 9-inch tart pan or pie plate. Prick the bottom of the pastry with a fork, then chill in the fridge for 10 minutes.
- Line the pastry with a piece of parchment paper, then fill with dried beans. Bake at 400°F for 10 minutes, then remove the paper and beans and bake for another 5-8 minutes, until the pastry is a light golden brown and shrinking away from the sides of the pan.
Making the Filling
- Preheat the oven to 350°F.
- Beat the eggs with a handheld electric mixer until smooth, then beat in the melted butter. Add the brown sugar, white sugar, salt, flour, milk, and vanilla extract and beat thoroughly.
- Fold in the chopped pecans, then spread it evenly in the pre-baked pastry shell.
Baking the Pie
- Bake at 350°F for 15 minutes, then remove from the oven and use the pecan halves to form a decorative pattern of concentric circles on top. Start with the outer edge and work your way in.
- Lower the oven temperature to 300°F, and bake for 35 minutes, until the middle has only a slight wobble when shaken and has an internal temperature of 200°F on a digital thermometer. The filling should be puffed up, the edges should be set, and the nuts should be a darker brown.
- Let the pie cool on a wire rack for at least 2 hours to allow the filling to fully set. If you're using a loose-bottomed tart pan, remove the pie from the pan after it has cooled for 10 minutes.
Notes
- Make your own pastry for the best taste. It's easy and worth the time.
- Use both chopped and whole pecans for a good combination.
- Pre-bake the crust before assembling to prevent a soggy bottom.
- Bake it on top of a cookie sheet to make the pastry even crispier. It also makes it easier to remove it from the oven.
- Let it cool completely before slicing, or it will be too gooey.
Nutrition
Calories: 523kcal | Carbohydrates: 51g | Protein: 6g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 255mg | Potassium: 165mg | Fiber: 3g | Sugar: 27g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
