Awesome pecan pie made without corn syrup. This sweet pie is an excellent dessert to serve your family at thanksgiving
Pecan pie is a holiday go-to recipe and so often, you can tweak as you like and still come up with something awesome. This time around, the tweak involves not adding something, rather than adding new, and you’ll find your pie to be just as awesome without any corn syrup. This pie has an amazingly crunchy top layer which adds to its deliciousness. This recipe is almost guaranteed to be a family favorite.
Total prep time: 4 hr 45 min (includes cooling, freezing and chilling times)
Yield: 10 servings
1 pie crust, homemade or store-bought
1½ cups brown sugar
½ cup white sugar
¾ cup (1½ sticks) unsalted butter, melted
3 large eggs
1½ tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon cinnamon
1½ tablespoons heavy cream
2 teaspoons vanilla extract
2 cups pecans, plus extra for garnish
How to Prepare
Step 1: Preheat oven to 375º F
Step 2: Roll out pie crust to a 12 or 13-inch circle. Gently place dough in a pan, pressing into the bottom and sides of pan and trimming excess.
Step 3: Place pie dish in fridge until ready to fill.
Step 4: In a large bowl, beat eggs until foamy and fluffy, then beat in butter. Once combined, beat in brown and white sugar until sugar granules are dissolved.
Step 5: Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract. Once fully incorporated, fold in pecans, then pour mixture into pie crust.
Step 6: Decorate pie crust with pecans.
Step 7: Place pie pan in oven and bake for 40-50 minutes, or until center is just set.
Step 8: Remove from oven and let cool completely before serving.