Pecan Pie without Corn Syrup

ngredients: For the Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and cubed – 1/4 cup granulated sugar – 2-3 tablespoons ice water

For the Filling: – 3/4 cup maple syrup – 1/2 cup packed brown sugar – 3 large eggs – 1/4 cup unsalted butter, melted – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 2 cups pecan halves

Instructions: 1. Prepare the Crust:In a food processor, combine the flour and sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

– Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. – Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven: – Preheat your oven to 350°F (175°C).

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Prepare the Filling: – In a bowl, whisk together maple syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined. – Stir in the pecan halves until evenly coated.

Assemble and Bake: – Take the chilled pie crust from the refrigerator and pour the pecan filling into it. – Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 45-50 minutes or until the center is set.

Cool and Serve: – Allow the pecan pie to cool completely before slicing. This helps the filling set. – Serve at room temperature and optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

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