Pecan Pie Without Corn Syrup

Many people find pecan pie without corn syrup to be better than most modern recipes. If you think that pecan pie is too sweet, this pecan pie recipe with no corn syrup has the perfect balance of sweetness, flavor, and texture.

Pecan Pie History

Although there is no written record, some historians believe that pecan pie was invented in New Orleans. One of the earliest recipes for dessert similar to pecan pie was a sugar, milk, and pecan custard published in Mary Randolph’s 1824 cookbook The Virginia Housewife. In the 1880’s and early 1990’s, old fashioned pecan pie was basically a chess pie with pecans added to the sugar custard filling. However, some recipes from the early 1900’s include raisins, so the pecan pie as we know it today likely did not become widespread until the Karo corn syrup company printed recipes for pecan pie on its bottles in the 1920’s. Although it is not confirmed, some historians believe that the wife of one of the executives experimented with the company’s product and developed the modern-day pecan pie recipe. Whoever invented it, it may come as a surprise that such an iconic Southern Thanksgiving and Christmas dessert did not become widely known until about the time of the Great Depression.

Pecan pie without corn syrup is not too sweet.

Pecan Pie Is Too Sweet, Runny, or Hard Solutions:

Even though almost all modern pecan pie recipes include corn syrup, corn syrup can make pecan pie too sweet for some people. Considering pecan pie’s origins in chess pie, I knew that a pecan pie recipe I found on allrecipes.com that did not use corn syrup would be delicious. After some tweaks, I developed the best pecan pie recipe with no corn syrup.

One of the main complaints about southern pecan pie is that it is too sweet: some people even say that pecan pie can be so sweet that it hurts your teeth. However, using brown sugar instead of corn syrup as the main sweetener, along with reducing the overall amount, my pecan pie recipe is perfect: the brown sugar gives pecan pie a level of sweetness that is noticeable but not overwhelming. The molasses in the brown sugar along gives the pie a hint of extra flavor. Also, by using 1 1/2 cups of pecans instead of the standard 1 cup, this pecan pie with no corn syrup has more nuts than most pies: adding more nuts helps with flavor. Although choosing the best ingredients for the perfect pecan pie are important, the trickiest part of any pecan pie recipe is the baking time.

This easy pecan pie with no corn syrup recipe has just a few ingredients. — This easy pecan pie with no corn syrup has just a few ingredients.

Many people complain that pecan pie filling is runny, underbaked, and mushy; however, if you bake a pecan pie for too long, it is too hard. So, I experimented with a phased bake time: starting at a high heat, then lowering the oven temperature and covering the pie with foil to prevent burning. A common kitchen hack is for bakers to cover the edges of a pie with a pie shield or thin pieces of foil if the crust is starting to burn before the filling sets, so I decided to apply that principle to the entire pie. Although starting off by baking the pecan pie at a lower temperature while covered, then removing the foil and raising the temperature, may be better, I have never tried it. However, if you do not want to deal with my complicated baking instructions, a good pecan pie bake time is 350 degrees for 45 minutes, uncovered.

Also, since the pecan pie is in the oven for longer than most pies, it is important to not roll the crust too thinly: if pie crust is too thin, it will dry out and become hard to cut.

This is the best pecan pie recipe because it is the perfect combination of sweetness, taste, and texture. It is sweet but not too sweet, and there is a bit of extra flavor besides just sugar because of the brown sugar and the extra pecans. Also, by staggering the pecan pie bake time, the top is toasted but not hard, while the rest of the pecan pie filling is soft without being runny or underbaked. The combination of ingredients and procedure makes this old fashioned pecan pie taste like candied pecans: perfect for any Thanksgiving or Christmas table.

Pecan Pie No Corn Syrup Recipe:

Pecan pie with no corn syrup is neither too hard nor too runny.

Pecan Pie Without Corn Syrup

October 30, 2018

by Parnell The Chef

Category Southern Desserts

Ingredients

6 Tablespoons butter
1 cup light brown sugar (240g)
2 large eggs
1 1/2 cups chopped pecans (170g)
1 teaspoon vanilla
1/8 teaspoon salt
1 9-inch pie crust

Instructions

1. Melt butter
2. Mix ingredients for filling
3. Pour filling into unbaked pie shell
4. Bake: 350 F, uncovered, 35 minutes; 325 F, covered, 25 minutes; 300 F, covered, 15 minutes

https://parnellthechef.com/pecan-pie-without-corn-syrup/