Pecan Pie recipe - no corn syrup

[Guest guest]

Laura, here is how I make it. No corn syrup.

 

Southern pecan pie

 

crust

1 cup all purpose unbleached flour

1/2 tsp salt

7 tbsp butter, cold

1/8 cup chilled water

 

Make pie crust by rolling dough made with flour that has been mixed

with the butter and enough water added to make it into roll-able crust. Handle

as little as possible when mixing and rolling. Use pie pan (I used an unmolding

tart pan) and assemble your pie crust on your pie dish decorating and finishing

edges your favorite way. Set aside.

 

Preheat oven to 350F

 

filling:

3 eggs

1 cup sugar

1 cup cane syrup

1 cup pulverized pecan chunks (use a grain mill or a coffee grinder)

1 1/2 cup pecan chunks

1 tbsp vanilla

1/8 tsp salt

2 tbsp melted unsalted butter

 

Mix eggs (I used a wire whisk) until frothy and add sugar, mix, add

cane syrup and mix (wooden spoon works well). Add remaining

ingredients and mix. Pour into uncooked pie crust and bake at 350

for 40 minutes. Reduce temperature to 325 F and bake for another 35

minutes (watch after 25). The crust should be golden brown and the

top browned.