Pecan Pie Without Corn Syrup
A classic pecan pie made without corn syrup, using brown sugar, granulated sugar, butter and eggs for the filling.
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Ingredients
- 1 pie crust pre-made or homemade
- 3 eggs large; beaten
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter melted
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans lightly chopped, with plenty left whole
Instructions
- Preheat the oven to 350°F. Roll out the crust, place it in a pie plate and crimp the edges.
- Beat the eggs in a medium bowl until foamy. Mix in both sugars and the melted butter until the sugars are dissolved.
- Whisk in the flour, cinnamon, salt, heavy cream and vanilla until the flour is completely incorporated. Stir in the pecans to coat them.
- Pour the filling into the crust. Bake for 35–40 minutes, covering the crust if it gets too dark. The center will still be jiggly and will continue to set as it cools. Because the filling contains eggs, check that it reaches 160°F with a food thermometer.
- Let the pie cool before slicing so the filling can finish setting.
Notes
The center should still jiggle when the pie comes out of the oven. The total time does not include cooling.
Nutrition
Serving: 1servingCalories: 547kcalCarbohydrates: 55.5gProtein: 5.7gFat: 35.1gSodium: 306mgFiber: 2.3gSugar: 40.7g