Classic Pecan Pie - NO corn syrup!
Classic Pecan Pie is all about that syrupy filling with plenty of pecans! This version allows for a needed substitution for the corn syrup!
Ingredients
- 1 9-inch pie crust See notes
- 3 eggs
- 1 cup Lyle's Golden Syrup
- 1 cup granulated sugar (organic cane)
- 2 Tablespoons butter melted
- 1 teaspoon vanilla extract
- 1½ cups pecans chopped
- whole pecan halves to decorate the top of the pie (See notes)
Instructions
- Preheat oven to 350°F and prepare the pie crust.
- In a bowl, slightly beat the eggs with a whisk. Add the syrup and sugar and stir to slightly dissolve the sugar. Add the butter and vanilla and stir to combine.
- Stir in the pecans then pour into the unbaked pie crust.
- Bake for 50-55 minutes. If it is really domed on top and overly jiggly, it needs more time. When you agitate the pie plate, it will jiggle a little bit when it's done, but you'll be able to tell that it's more set. As it cools, it will set up even more.
Notes
I use Maurizio's recipe for sourdough pie crust. theperfectloaf.com. Feel free to use your favorite recipe ... and make it gluten-free using a 1:1 gluten free flour blend.
I usually use pecan halves to create a bit of a wagon wheel design on the top of the pie. I had ordered pecans in my grocery delivery order and didn't realize they were only pecan PIECES and there weren't any HALVES. There's lots worse things than an undecorated pecan pie!
Tried this recipe?Let us know how it was!