Pecan Pie V
A pecan pie without the corn syrup. Pecans, white sugar, and brown sugar are combined to create a satisfying dessert.
I made this recipe to take to some relatives who avoid eating corn syrup and I wasn't expecting it to be the best pecan pie I have ever eaten, but it was! Everyone raved. Thanks so much. I also reduced the temperature and baked it longer, as suggested. No more store bought pecan pies for us - this is too easy and good!
Sweet, gooey and wonderful, this traditional pecan pie is subtly enhanced with unsweetened chocolate. It bakes in an hour and is perfect crowned with whipped cream and some shaved chocolate.
Fantastic -- easy to make and even easier to eat! Wonderful flavor, not that sicky sweet some p. pies have. It did seem a little drier, but that might have been me. When it tested done, the crust was still very pale, so I upped the temp to 450 and left it for 5 mins. to make the crust a little more golden. It disappeared immediately after it was cut at our church supper. Definitely my go to pecan pie recipe.
Except for increasing the measurement for pecans to 1-1/2 cups, I followed this recipe exactly. I made 3 pies for Thanksgiving along with Pumpkin, Apple, and several other desserts (had a big group). The Pecan was the hit of the night. Everyone loved it and many told me it was the best Pecan Pie they ever tasted. It was my first time making Pecan Pie so I felt so great. It wasn't overly sweet, and it set up very well. I did lose track of time and accidentally cooked it a few minutes longer than I was supposed to but the result was still amazing. This is a keeper and I no longer need to look for any other. I was so happy to see it didn't need corn syrup since it's something I normally don't keep on hand. One thing I did do was mix the sugars in with the warm butter to avoid any grainy texture. Worked like a charm. Thanks for the fab recipe!
This was my first attempt at a pecan pie and it turned out great! I baked it for 35 minutes, which turned the top very brown and crispy. I think next time I will only do 30 minutes. The taste and texture (aside from the crispy top) were wonderful. Everyone commented how it's not as sickeningly rich as most pecan pies are. That may be because there is no corn syrup in this recipe. We all preferred this version.
I'm about to skew the ratings, but I don't think you'll mind - here's why! I wanted to taste the difference b/t a pecan pie, bite for bite, made with and without corn syrup. So, I made two and this recipe hardly compared in taste and color. While it might have passed for pecan pie on its own, I agree with the oter reviewers who say this isn't 'traditional' in taste. It has a thicker, more flour-y taste/consistency and desparately needs more [toasted]pecans. The winning recipe was from Baking Illustrated and was complete with 2 cups of TOASTED and CHOPPED pecans.
This was delish! I made this for Thanksgiving dinner. I love the traditional flavor of pecan pie, but not too much of the thick ooey-gooey center. This pie was perfect for me! I did follow the other suggestions to cook at 350 for 15 mins then 300 for 50-55mins. I also added the sugars to the butter while it was hot to prevent a grainy texture. I did alter the recipe a bit due to ingredients I had on hand: I used dark brown sugar, buttermilk and a regular pilsbury ready-made crust. I added an extra tbs of flour and a total of 1.5cups pecans in the batter. I also sprinkled 1/2 cup of chopped pecans on top for a more traditional look(definitely toast the pecans). I refrigerated the pie before serving also. This is a keeper! Thanks Elaine!