Southern Pecan Pie Recipe Without Corn Syrup
If you're a fan of southern desserts, pecan pie is definitely on your list. A classic pecan pie recipe usually calls for corn syrup, but what if you want a different option? Good news! You can still make a delicious pecan pie without using corn syrup. In this article, we'll be sharing a simple and tasty recipe for a southern pecan pie without corn syrup.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
For the filling:
- 3 eggs
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves, toasted and cooled
For the topping:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
For the crust:
- In a large mixing bowl, whisk together the flour and salt. Add the cold butter and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse sand.
- Add ice water, one tablespoon at a time, and mix until the dough comes together. Turn the dough out onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Bake for 15-20 minutes, or until lightly golden. Remove from the oven and let cool.
For the filling:
- In a large mixing bowl, whisk together the eggs and brown sugar until smooth. Add the maple syrup, heavy cream, melted butter, vanilla extract, and salt. Whisk until smooth.
- Stir in the pecan halves and pour the mixture into the cooled pie crust.
- Bake for 35-40 minutes, or until the filling is set and golden brown. Remove from the oven and let cool.
For the topping:
- In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled pie and serve.
Why Use Maple Syrup Instead of Corn Syrup?
Maple syrup is a great alternative to corn syrup for a few reasons. First, a lot of people prefer the taste of maple syrup over corn syrup. It has a richer flavor and is less sweet than corn syrup. Second, maple syrup is a natural sweetener, whereas corn syrup is highly processed and contains high levels of fructose. Lastly, many people prefer using natural sweeteners in their baking.
Tips and Tricks
Here are some tips and tricks to make the perfect southern pecan pie:
- Toast the pecans before adding them to the filling. This will enhance their flavor and give them a nice crunch.
- Use a pie shield or cover the edges of the crust with foil to prevent them from burning.
- Let the pie cool completely before slicing. This will make it easier to cut and serve.
- Store leftover pie in the fridge for up to 3-4 days. You can also freeze it for up to 2 months.
Conclusion
Pecan pie is a classic southern dessert that everyone should try at least once. And with this recipe, you can enjoy a delicious pecan pie without corn syrup. The use of maple syrup adds a natural sweetness and depth of flavor that will have everyone coming back for more. So, go ahead and give this recipe a try – your taste buds will thank you!