Why You’ll Love This
I wanted a pecan pie that didn’t use thick sugary corn syrup. I have never loved pecan pie, it’s always too syrupy and sickly sweet for me. But this homemade old-fashioned pecan pie won me over. We also have a recipe for Pecan Pie Bars that doesn’t use corn syrup. Give it a try. I will be making this for Thanksgiving and Christmas from now on. It’s the perfect holiday dessert! Along with our Gingersnap Crust Pumpkin Pie, of course. Need a tasty new side dish for the holidays? Try our Baked Macaroni and Cheese recipe, it receives rave reviews! I found this pie recipe from Cook’s Country, and with a few of my own tweaks, it’s perfect!
How To Make a Homemade All Butter Pie Crust
This recipe makes two pie crusts, which is excellent for a double-crust pie. Or, when just using a single crust, place one piece wrapped in plastic wrap in a ziplock freezer bag for future use. Better yet, make two pies! We love this crust for our Lattice Crust Apple Pie recipe!
3 cups all-purpose flourOne tablespoon Granulated sugar1/2 teaspoon Kosher salt1 cup Unsalted butter cut into 1/2-inch cubesSix tablespoons Ice water (5-6 tablespoons)1 1/2 teaspoons Apple cider vinegar – The vinegar slightly inhibits gluten development which helps tenderize the pie crust.
Combine flour, granulated sugar, and kosher salt in a food processor. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the apple cider vinegar, then add the cold water, two tablespoons one at a time, pulsing after each addition until it starts to look like a streusel mixture. The mixture will be dry but pinch it between your fingers and make sure it sticks together. DO NOT OVERMIX. Shape the dough into a ball, divide it in half, and place each piece on a piece of plastic wrap. Pat it into a 1/2-inch thick disk. Wrap tightly and refrigerate for at least 1 hour.
Pie Ingredients
Prepared 9-inch pie crust – Homemade or store-bought.Dark Brown Sugar and Heavy Cream – I always use dark brown sugar for the extra depth of molasses flavor.Maple Syrup – Please use high-quality maple syrup for the best results. Make sure the ingredient is pure maple syrup.Molasses – Molasses brings a little robust flavor to this pie. This also bumps up the molasses flavor in the dark brown sugar.Unsalted butter – Softened to melt and incorporate better.Kosher saltEgg Yolks – Large eggs at room temperature.Pecans – Raw and chopped. You can use whole pecans if you like, but we think it’s easier to slice and eat with chopped pecans.
How to Make a Pecan Pie Recipe without Corn Syrup
Adjust an oven rack to the lowest position. Preheat the oven to 450 degrees F. Prepare the pie crust by rolling it out into a 12-inch circle. Gently form it into the pie plate and then refrigerate it until ready to fill. In a medium saucepan over medium heat, combine the dark brown sugar, heavy cream, maple syrup, and molasses, stirring occasionally, until the sugar dissolves, about 3-4 minutes. Remove from the heat and let cool for 5 minutes. Then stir in the butter, vanilla, and salt. Whisk in the egg yolks until incorporated. Place the chopped pecans into the prepared pie crust. Carefully pour the syrup mixture over the pecans. Decorate with a few pecan halves if desired. Place the pie in the oven on the lowest rack and IMMEDIATELY reduce the oven temperature to 325 degrees F. Bake for one hour up to one hour and 15 minutes or until the filling is set. The middle will just barely jiggle. Transfer to a wire rack and let cool for at least two hours. Then refrigerate for at least 3 hours or up to overnight. Bring to room temperature before serving. Serve this homemade pecan pie with whipped cream or vanilla ice cream!
Tips
As with most pecan pie recipes, you need to plan ahead. You want the filling to set up, or you will have a runny mess on your hands.You do not need to blind-bake the pie shell. It browns perfectly without any leakage from the filling.Be sure to refrigerate the pie crust in the pie plate while you prepare the filling. This will help it keep its shape while baking.Of course, you can use a store-bought crust if you prefer!Don’t forget to reduce the oven temperature as soon as you put the pie in to bake. You don’t want to burn the pecans. Bake time can differ for your oven, so watch closely near the last 10 to 20 minutes of baking.
