Grandma's Pecan Pie without Corn Syrup

Ingredients: – 1 pre-made pie crust (or homemade if preferred) – 1 1/2 cups pecan halve – 3 large egg – 1/2 cup pure maple syrup

– 1/2 cup brown sugar, packed – 1/4 cup unsalted butter, melted – 1 teaspoon vanilla extract – 1/4 teaspoon salt

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

Prepare the Pie Crust: – Line a 9-inch pie dish with the pre-made crust, pressing it gently into the bottom and sides of the dish. Crimp the edges as desired.

Toast the Pecans: – Spread the pecan halves evenly on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until fragrant and lightly browned. Watch them closely to prevent burning. Once toasted, remove them from the oven and let them cool.

Prepare the Filling: – In a large mixing bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, vanilla extract, and salt until well combined.

Assemble the Pie: – Arrange the toasted pecans in the bottom of the prepared pie crust. – Pour the filling mixture over the pecans, making sure they are evenly distributed.

Bake the Pie: – Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.

Cool and Serve: – Allow the pie to cool on a wire rack for at least 1 hour before slicing and serving. Serve at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.


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