Not Too Sweet Pecan Pie

"This recipe uses maple syrup, not corn syrup!It's a version that's less sweet than other pecan pies. Please enjoy!! You can also make your own crust."
 
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photo by smilemon photo by smilemon
photo by smilemon
photo by smilemon photo by smilemon
photo by smilemon photo by smilemon
photo by smilemon photo by smilemon
photo by smilemon photo by smilemon
Ready In:
1hr
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Pie Filling:

  • Bake pecans at 350°F for about 7 minutes, until fragrant and slightly dark.
  • Cook butter over high heat for about 4-5 minutes, until it begins to have a nutty aroma.
  • Grind or chop 1/4 cup of pecan.
  • In a separate bowl, beat eggs to blend, add pecans (ground), pecan halves, butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour into pie crust.
  • Bake at 350°F for 25 minutes, until center is set. Let stand and cool before serving.
  • Pie Crust:

  • Combine flour and sugar, add butter and cut into small pieces. Work into small crumbs.
  • Add egg yolk.
  • Press down on a 10" tart pan.
  • Bake at 300°F for 25-30 minutes, until golden pale. Let stand for a day.

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Reviews

  1. Good pie! Glad I gambled on this recipe. After a few years of experimenting with different pecan pies this seems to be a winner. Toasting the nuts and lightly browning the butter made for a good flavor with the syrup. I used my own crust and baked a little longer than 30 min for a full set. The sugars crystalize but the texture is far better than corn syrup.
     
  2. This pie was fantastic!! For anyone who loves Pecan Pie but can only eat a sliver because it's so darn sweet, THIS is the pie for you. Be forewarned, you may just want to eat the whole thing now!! I can't say anything negative about it or anything that needs to be changed....just perfect!!!
     
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