Recipe For Chocolate Pecan Pie Without Corn Syrup
Chocolate pecan pie is one of the most decadent and indulgent desserts out there. It’s the perfect dessert for any occasion, whether it’s a holiday gathering or just a special treat for yourself. However, many traditional recipes call for corn syrup, which some people may want to avoid for various reasons. Fortunately, you don’t need corn syrup to make a delicious chocolate pecan pie. In this article, we will provide you with a step-by-step recipe for making a mouth-watering chocolate pecan pie without corn syrup.
Ingredients:
For the crust:
- 1 and 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tablespoons of ice water
For the filling:
- 1/2 cup of unsalted butter, melted and cooled
- 1 cup of granulated sugar
- 3 large eggs
- 1/3 cup of unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of chopped pecans
Instructions:
For the crust:
2. Add the cubed butter to the bowl and use a pastry cutter or your hands to cut the butter into the flour mixture until the mixture looks like coarse sand.
3. Mix the egg yolk with the ice water in a small bowl and then add it to the flour mixture. Stir until the mixture just comes together.
4. Form the dough into a disk and wrap it in plastic wrap. Chill for at least an hour in the refrigerator.
5. Preheat the oven to 375 degrees F.
6. Roll out the chilled dough on a floured surface to approximately 1/8 inch thickness. Transfer the dough to a 9-inch pie dish and trim the edges to fit. Chill the crust for an additional 10 minutes in the refrigerator.
7. Use a fork to pierce the bottom of the crust all over. Then, line the crust with parchment paper and fill with pie weights or dried beans.
8. Bake the crust for 20 minutes, remove the parchment paper and weights, and bake for an additional 10 minutes until lightly golden brown. Let cool.
For the filling:
2. Add the eggs one at a time, whisking well after each addition.
3. Sift in the cocoa powder and stir until well combined.
4. Add the vanilla extract and salt, and stir until combined.
5. Fold in the chopped pecans.
6. Pour the filling into the cooled pie crust.
7. Bake the pie at 350 degrees F for 45 to 50 minutes, or until the filling is set and the top is lightly cracked.
8. Let the pie cool completely before slicing and serving.
Tips:
- You can use any type of nuts in place of pecans if desired.
- If you find that the crust is browning too quickly, cover the edges with foil to prevent burning.
Conclusion:
With this simple recipe, you can enjoy a delicious chocolate pecan pie without the use of corn syrup. The combination of rich chocolate and crunchy pecans is sure to satisfy any sweet tooth. Whether you’re making it for a special occasion or just as a treat for yourself, this pie is sure to impress. So why not give it a try and see for yourself how delicious it can be?