This pecan pie is the best I’ve ever had! It’s not cloyingly sweet, because here is no corn syrup in the recipe. Instead, maple syrup and molasses gives this pie just the right balance of sweetness and flavor.
This Pecan Pie was such a big hit at Thanksgiving. If you’re wanting to add a holiday pie to your menu, this version change my opinion of Pecan Pie forever!
I usually skip Pecan Pie, or opt for just a sliver– because I find that the filling is cloyingly sweet and gloppy. I think it’s the corn syrup that’s the culprit. I found a recipe from one of my most trusted sources: “Cook’s Country“, and I liked that maple syrup is used, instead of corn syrup. Since we use pure maple syrup for pancakes and waffles, it’s always on hand.
I keep an assortment of nuts in my freezer so they don’t go rancid. Here we go! First, toast the pecans for better flavor.
For the filling, start with brown sugar, heavy cream and a touch of molasses…
… to build a custard-like filling, add heavy cream, butter, egg yolks and a touch of salt.
I love making pie crusts! There’s something satisfying in rolling out the dough, and crimping pie crusts. For this pie, I’ve made my favorite kind of pie crust — Pate Brisee (fancy word for all-butter with a touch of sugar). In go the toasted, chopped pecans.
Pour the sweet maple-flavored filling into the pie crust…
I can’t help but admire my pretty pie crust. Preheat the oven to 450F degree oven (yes, that’s correct).
Place the unbaked pie on a baking tray, just in case anything spills over. Once placed in the oven, immediately reduce the heat to 325F. The reason for starting the pie in such a high heat, is to make sure that the pie crusts crisps at the bottom (plus, I use a glass pie plate).
It took almost an hour for the pie filling to set, until it’s just a bit jiggly. Now, the waiting begins…for at least four hours!
Natural daylight (my favorite time to photograph food) is long gone, when we finished our Thanksgiving dinner. So, my iPhone had to do. Here’s is the first slice of pie– and I always hold my breath, hoping that the filling set.
Bam! Success!
TASTING NOTES: I’ve never made Pecan Pie, before. I admit, that it was my lackluster opinion of that pie that made me selfishly deprive my family of enjoying some at my home. The positive reaction of every single family member means that I’ll be making this pie every year. Truly, this is one of my favorite pie recipes. I know that there are many recipes for pecan pie to be found. This one will become my tried-and-true slice of deliciousness.
Old-Fashioned Pecan Pie (No Corn Syrup)
This pecan pie is the best I've ever had! It's not cloyingly sweet, because here is no corn syrup in the recipe. Instead, maple syrup and molasses gives this pie just the right balance of sweetness and flavor.
Servings: 8
Calories: 839kcal
Ingredients
PATEE BRISEE PIE CRUST: (You can substitute one 9-inch unbaked pie shell chilled in pie plate for 30 minutes)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter (2-sticks), chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
PIE FILLING:
- 1 cup maple syrup
- 1 cup light brown sugar packed
- 1/2 cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons unsalted butter cut into 1/2-inch pieces
- 1/2 teaspoon salt
- 6 large egg yolks lightly beaten
- 1 1/2 cups pecans toasted and chopped
Instructions
PIE CRUST:
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
FILLING:
- Adjust oven rack to lowest position and heat oven to 450°F.
- Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
- Remove from heat and let cool 5 minutes.
- Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
- Scatter pecans in pie shell. Carefully pour filling over.
- Place pie in hot oven and immediately reduce oven temperature to 325°F.
- Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes.
- Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day.
- Bring to room temperature before serving.
Notes
NOTE: Regular or mild molasses tastes best in this pie.
Recipe source: Cook’s Country October/November 2009
Nutrition
Calories: 839kcal | Carbohydrates: 90g | Protein: 8g | Fat: 51g | Saturated Fat: 24g | Cholesterol: 235mg | Sodium: 465mg | Potassium: 314mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg
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Don't worry. As long as you're connected to social media, your fans will still read your blog. I know I read every post you put on your G+ and Instagram. Maintaining a food blog is hard. I found after a few years it got harder and harder to keep coming up with interesting stuff to add to it. After years of trying to innovate, I find myself cooking the same stuff over and over (although a Christmas post is in the works).
Interesting take on pecan pie. It's my husband's favorite. I wonder how he would like a non-corn syrup version. He loves anything sweet, so I might give it a try.
I admire you for taking so much pleasure in making piecrust. I always find it a bit stressful. I'm so obsessed with keeping the texture that I have trouble rolling it out. My crusts are always a patchwork! Still, I can't bring myself to use a pre-made one.
So happy to see you back! I'm not going anywhere…..see you whenever you show up. Merry Christmas to you and yours!