Recipe Monday: "Karo-less" Pecan Pie

Hello my lovelies! It has been an amazing day so far. Thank you so much for the outpouring of birthday love. I can’t even tell you how much I appreciate it. 🙂

How was everyone’s weekend? Mine was pretty decent. I ate my way through the city. I will be paying for it this week, I’m sure. I seriously didn’t eat one healthy thing. Well, maybe like one.

Speaking of things that are really good for you, today I bring you PECAN PIE!!! Bam. Here’s the thing with Pecan Pie. It’s almost always made with corn syrup. Like, a lot of corn syrup. Think one full cup’s worth — sometimes more. The texture is kinda squishy with chunks of pecans floating in it. To some people this may sound delightful. But to people like me, it’s hit or miss whether the flavor will cover for the strange squishiness of the texture. Pecan pie just so happens to be my husband’s favorite pie. I’m not sure if it’s because of the texture, the pecans, or both.

In any event, my husband’s quest to rid our diets of corn syrup led him to discover a version of pecan pie without the corn syrup. That’s right folks. He found a pecan pie made with real sugar, real brown sugar, and real every other ingredient that goes in it. And let me just tell you something, it was amazing. In his words, “it eats like a brownie but tastes like a pie.” I made some tweaks to add my own touch to it, and it’s superb.

I initially gave this recipe a whirl for a recipe swap I attended for Thanksgiving recipes. First of all, all of the recipes were divine. I mean, amazing. I might be biased because Thanksgiving is one of my favorite holidays, but that also makes me quite the Thanksgiving feast connoisseur, if I do say so myself. It was a great recipe swap! Check out these photos of the feast!

The pecan pie was easy, and it came out quite nice. I highly recommend it. And since Thanksgiving is just around the corner and your guests are going to gush over this pie, I’m gonna say it in advance: you’re welcome.

Enjoy. 🙂

“Karo-less” Pecan Pie

Ingredients

1 C brown sugar
1/4 C white sugar
1/2 C butter, melted (1 stick)
2 eggs
1 Tbsp all-purpose flour
1 Tbsp milk
1 tsp vanilla extract
1 C chopped pecans

Directions

Warm the eggs to room temperature before beginning. If you’re using a pre-made refrigerated pie pastry, bring to room temperature as well. Preheat oven to 400˚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˚F, then reduce temperature to 350˚F and bake for 20 minutes. Reduce heat again to 300˚ and bake for an additional 10 minutes. The goal here is to cook the inside without making the top too crunchy and to avoid burning the crust.

Another option would be to keep the temperature at 350˚ and add foil to the crust.