No Syrup Pecan Pie Recipes

PECAN PIE V

Pecan Pie V image

Unlike most pecan pies, this one does not require corn syrup.

Provided by Elaine Helms

Categories Desserts Pies Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup light brown sugar
¼ cup white sugar
½ cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 26.9 g, Cholesterol 77.2 mg, Fat 22.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 8.5 g, Sodium 105.1 mg, Sugar 24.6 g

PECAN PIE WITHOUT CORN SYRUP

Pecan Pie Without Corn Syrup image

This pecan pie tastes like the classic Thanksgiving staple, but it's made minus the corn syrup. Thanks to equal parts brown sugar and maple syrup, the filling still tastes wonderfully sweet. Enjoy a slice on its own or topped with a scoop of your favorite ice cream.

Provided by Food Network Kitchen

Categories dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon granulated sugar
Pinch kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 cups pecans
3/4 cup packed light brown sugar
3/4 cup maple syrup
6 tablespoons unsalted butter
1 tablespoon bourbon, optional
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs

Steps:

For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight.
Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.
For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F.
Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.
Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.
While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust. Top with the reserved pecans.
Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving.

NO SUGAR PECAN PIE

No Sugar Pecan Pie image

Make and share this No Sugar Pecan Pie recipe from Food.com.

Provided by Steve_G

Categories Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

3 eggs
5 teaspoons sugar substitute (i.e. "Equal for recipes")
1 cup syrup (Smuckers Sugar Free)
1/3 cup butter, melted
1 cup pecan halves
pastry for 9" pie

Steps:

Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.

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