Thursday, December 2, 2010

Pecan Pie Sans Corn Syrup

Living in Turkey there are certain things that are hard (or simply not available) to purchase.  Corn syrup is one of those things.   I was actually pleased to make a pie without the corn syrup since it is really not healthy anyway.  The recipe still has sugar in it, but at least it is not corn syrup.  I had a little trouble finding a recipe with out corn syrup, but I figured they would exist since pecan pie was made before development of corn syrup.   The pie turned out beautifully, rich and gooey without that sickly sweet taste you find normally.   I found this recipe online at Allrecipes.  I doubled the recipe and just used one pie shell since I found it made a shallow pie.

Pecan Pie Sans Corn Syrup 
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F
In a large bowl, beat eggs until frothy, and stir in melted butter. Add the brown sugar, white sugar and the flour--mix well. Then add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

1 comment:

  1. Pecan is one of the few pies I will eat. I love the candied pecan part more than the goo though. My mom and I used to share a piece. I'd eat the nuts and she'd eat the goo. We'd fight over the crust if it was any good! Thanks for posting this recipe!


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