Description
A delicious pecan pie made without corn syrup, featuring a rich, caramel-like filling and a flaky crust.
Ingredients
Scale
- 2 cups pecans (raw or toasted)
- 3/4 cup maple syrup
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 homemade pie crust (or store-bought)
Instructions
- Prepare the Crust: Roll out your pie dough to fit a 9-inch pie plate, pressing into place. Chill for at least 30 minutes.
- Preheat and Toast: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 8 minutes.
- Create the Filling: In a saucepan, melt the butter and whisk in brown sugar and maple syrup. Let it bubble before cooling slightly.
- Combine Ingredients: In a bowl, whisk eggs. Gradually add warm syrup mixture while whisking to avoid scrambling. Stir in vanilla and a pinch of salt.
- Assemble: Spread toasted pecans into the chilled crust. Pour in the filling.
- Bake: Bake for approximately 50 minutes or until the center jiggles slightly. Cool completely before slicing.
Notes
Serve warm with vanilla ice cream or a dollop of whipped cream. Chill the dough for a flaky crust and prevent overbaking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pecan pie, dessert, no corn syrup, homemade pie, holiday dessert
