Pecan Pie Without Corn Syrup
This delish pecan pie without corn syrup is made with a buttery flakey crust and is filled with a sweet and gooey filling.
Ingredients
Pie dough
- 1 ¼ cup Flour
- ⅓ teaspoon Kosher salt
- 1 tablespoon Granulated sugar
- ½ cup Butter Cold
- 3-4 tablespoon Ice water
Pie filling
- 3 Eggs
- ¼ cup Granulated sugar
- 1 cup Brown sugar light or dark brown sugar will work
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 0.35 cup Butter melted
- 1 tablespoon Flour
- 2 cups Pecans chopped in half plus more for decoration
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it's ready. If not, add another tablespoon of water. Do not add too much water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Into a large mixing bowl, add the brown sugar, granulated sugar, eggs, vanilla extract, and kosher salt, and mix with a whisk until well combined.
- Add the melted and cooled butter, add the flour, and mix until well combined and there are no lumps of flour visible. Set aside while you roll the dough and blind-bake it.
- Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
- Carefully place the dough into the 9-inch pie dish.
- Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Remove the unbaked pie crust from the fridge and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven.
- Carefully lift the parchment paper and pie weights and set them aside to cool.
- With a large and sharp knife, cut most of the pecans into halves. Add the chopped pecans to the middle of the pie and spread it evenly with a spatula. Pour the pie filling over the pecans.
- Decorate the top with whole pecans. Bake in the lower third of the oven for 40-42 minutes or until the filling is set. Allow the pie to cool to room temperature and then transfer it to the fridge to set it completely.
Notes
- Use cold butter for the pie crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Pre-bake the crust. Blind baking your pie crust prevents it from becoming soggy once you add the filling. Line your crust with parchment paper and use pie weights or dried beans to keep it flat during baking.
- Toast your pecans. Toasting pecans before adding them to your pie enhances their nutty flavor and adds a delightful crunch.
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Cool completely before serving. Allowing your pecan pie to cool completely ensures that it sets properly, making it easier to slice and serve without falling apart.
Nutrition
Calories: 462kcalCarbohydrates: 43gProtein: 5gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 91mgSodium: 343mgPotassium: 152mgFiber: 2gSugar: 28gVitamin A: 565IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg
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