An easy and delicious Homemade Pecan Pie made without corn syrup!
An easy & delicious Homemade Pecan Pie made without corn syrup! The perfect holiday dessert recipe that’s sure to please even those Pecan Pie experts!
Ok, so I’m realizing I really don’t have a lot of holiday desserts on my blog. More specifically Thanksgiving desserts.
Well, I think it’s time we change that. What do you think?
After all, it is the “second meal” on Thanksgiving right? You let all the turkey digest and then it’s dessert time. Or at least that’s how it works at our house. Growing up my mom use to have a pumpkin pie, pecan pie, sweet potato pie and sometimes my grandma’s famous cheesecake recipe. It was a dessert buffet.
Now that I get to host Thanksgiving, usually I’ll make a pumpkin pie and then buy a pecan pie. Well this year we’re changing that too.
Pecan Pie is my husbands favorite pie (it’s also my dad’s and father-in-laws.) So I figured it’s time to learn how to make it… it has been 11 years. I think it’s time. Don’t you? But, I wanted to try and make it without the gooey corn syrup. The gooey corn syrup from the bottle just kinda weirds me out. It doesn’t exactly look natural and definitely isn’t good for you.
Taking out the corn syrup, I stilled wanted to make sure I had a filling that was comparable to the texture of regular pecan pie. I think I found it. This pie is made with maple syrup, Splenda Brown Sugar Blend, water, a little flour, fall spices and a few eggs to help it rise. The texture came out spot on and adding the additional spices to the mixture was a total win. I loved the flavor from this pie. In my opinion it’s more flavorful than normal pecan pie, instead of tasting like straight up sugar.
The crust for this pecan pie is also homemade. (patting myself on the back for this one)
I do have a funny story on the crust. Neither my mom or I bake very much. We don’t like the strictness of baking, you have to be exact or sometimes the recipe doesn’t come out. We’d both rather just throw stuff in and not think about measurements.
Well, once the pie dough was done chilling I pulled it out and had my mom start rolling it out to put in the pie dish and then crimp the edges. While she was doing that I was making the filling for the pie. At one point I look over at her and she’s kinda crimping the edges, but keeps looking up at me out of the corner of her eye. I asked her, “are you okay?” She just started laughing and said “I have no idea what I’m doing. Does this look right?” Honestly, it was a hot mess. I had her start over and she just kept laughing because she couldn’t figure out. Which made me start laughing. The problem was, I didn’t know what I was doing either. I just knew what I wanted it to look like. Not how to do it. I thought Mrs. Le Cordon Bleu graduate (my mom) would know what to do. But she said she didn’t pay attention during her baking class because the teacher was horrible. So, we just kinda did our own version of crimping, and I think it turned out.
Overall I was super excited with how this turned out considering there’s no corn syrup in it AND I’m not a baker. Besides the Pear Upside Down Cake, it may be my greatest baking accomplishment!
Mike loved it.
I even gave half of this pie to our neighbor who is a southern bell from Alabama. Which is the ultimate test! Her and her family devoured it and gave the dish back empty the next day.
So it is husband and Southern Bell approved.
Which means it needs to be on your Thanksgiving table this holiday season!
I guarantee everyone will love it! Even those Pecan Pie experts will swoon!
Get your bake on people! Bon Appetit friends!
- Serves: 1 pie
- Serving size: 1 slice
- Calories: 348
- Fat: 23 g
- Saturated fat: 5 g
- Carbohydrates: 30 g
- Sugar: 16 g
- Sodium: 147 mg
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 49 mg
- 2½ cups white whole wheat flour
- ¾ teaspoon salt
- 2 teaspoons maple syrup
- 1 teaspoon vanilla bean paste
- 1 stick unsalted butter, cold cut into pieces
- ½ cup + 1 tablespoon ice cold water
- 2 cups pecans
- 2 tablespoons of melted butter
- 2 tablespoons white whole wheat flour
- ½ cup water
- ½ cup maple syrup
- ¼ cup splenda brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- ¼ teaspoon of salt
- 2 eggs
- For the Crust:
- Add white whole wheat flour and salt to a food processor. Pulse once to mix. Next add maple syrup, vanilla bean paste, and butter. Pulse 5-7 times until the butter looks more like rice.
- Add in the ice cold water and pulse until the mixture sticks together in small dough balls and stays together when pitched.
- Remove from food processor. Form into a large dough ball. Cut in half. Roll into two dough balls.
- Place each ball in between plastic wrap or parchment paper. Press down to form balls into small discs. Then place dough in refrigerator for an at least hour. (dough can keep up 3 days in the refrigerator)
- Remove one ball from refrigerator (save the other for another pie.) Roll out into 10" disc, place in pie pan. Crimp edges as desired.
- For the Filling:
- Add whole pecans directly to the bottom of prepared pie.
- Heat a small sauce pan to medium heat. Add butter to pan and melt, cook for 2-3 minutes until butter becomes bubbly. Next whisk in the flour. Cook for 2-3 minutes until flour is cooked out and mixture starts to look light brown, has thickened and is bubbling.
- Pour in the water, whisking the whole time. Cook for 2 minutes. Whisking throughout the cooking process.
- Then add in maple syrup, splenda brown sugar, ground cinnamon, vanilla extract and salt. Whisk everything together. Remove from heat and let cool for 5 minutes.
- In a small bowl, whisk together eggs. Add 1-2 tablespoons of maple syrup mixture into the small bowl and quickly whisk together so the eggs don't scramble. (this is your way of tempering the eggs)
- Then add the entire egg mixture into the maple syrup pot. Whisk together until everything is smoothly blended.
- Pour mixture over the pecans into the pie crust. Shake a little bit to move the pecans around and let them rise.
- Preheat oven to 400 degrees.
- Place pie in oven at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake an additional 25-30 minutes until the pie filling no longer giggles.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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