Perfect Pecan Pie (without corn syrup)
Mmmm pecan pie. A November/Thanksgiving staple. But do you know how difficult it is to find a pecan pie recipe without corn syrup?! It’s practically impossible. So here it is, pecan pie without the corn syrup.
If you’re a perfectionist you’ll spend 20 minutes arranging the pecans. Then give up on life when you realize that the liquid mixture will move them all around! You can probably hear my exasperated sigh in the background while poking the pecans back into place!
Perfect Pecan Pie (without corn syrup)
Shortcrust pastry (makes a little more than needed for a 21cm pie tin)
225 g plain flour
100g cold salted butter
A few tbsp of water
Add butter and flour to a large bowl. Rub in lightly with your fingertips, until the mixture is similar to fine breadcrumbs. Add a little water at a time until the dough is slightly shaggy, yet comes together. Line a pie tin (about 21 cm) with the dough - you can also roll out the dough, rather than use my “rustic” method. Chill in the fridge for at least 30 minutes. When ready to use, pre-bake for 10-15 minutes at 180C.
Pecan Pie Filling (booze optional, no corn syrup)
Around 1 cup pecans
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tbsp flour
1 tbsp milk
The seeds of 1 vanilla pod
2 tbsp rum / bourbon / other liquor (optional)
Preheat oven to 180C.
With your pre-baked pie crust, arrange your pecans. If you’re not OCD, you can chop them up and add to the pie crust. Be aware that if you spend time perfectly arranging your pecans like I did, there is a big risk they might move around when you add the liquid mixture.
Melt the butter gently with the sugars, until less grainy. Let cool for a few minutes before adding to the egg mixture.
Beat the eggs until foamy, then stir in melted butter and sugar mixture - stir fast so your eggs don’t cook. Add the flour, milk, vanilla and liquor, stirring well.
Pour slowly into your pie shell, over the pecans. Bake for 30-40 minutes at 180C.
Enjoy!
