By Dipika “Quiescence” Joshi, Contributing Writer
Can I just say I’m not a fan of pecan pie? To me, pecan pie is a disastrously sweet, syrupy concoction that tastes like sugar, piled on with more sugar. Don’t get me wrong, I have a huge sweet tooth but I’ve never been a fan of the corn syrup monstrosity known as pecan pie.
Then I met the boyfriend. And the boyfriend’s family. And both entities declared it cannot be a true Thanksgiving meal without the pie trifecta: two Publix pumpkin pies (don’t even try another brand), and a homemade pecan pie.
So last year, after having desserts assigned to me, I decided I was going on a hunt for an edible pecan pie recipe! And thanks to SimplyRecipes.com, I found a kindred spirit who eliminated the crazy amounts of sugar most pecan pie recipes call for… And the recipe was a huge success!
Here is the adapted recipe from SimplyRecipes.com (yields 8 servings):
- 1 9-inch pie shell, frozen (if freshly made, chilled for an hour)
- 1 ½ cups of pecans, coarsely chopped
- ¼ cup “pretty” pecans, preferably whole, for decoration
- 2 eggs, slightly beaten
- 1 cup light corn syrup
- ¼ cup light brown sugar
- 1 tablespoon molasses (optional)
- 2 tablespoons butter, melted
- 2 tablespoons of flour, sifted
- ¼ teaspoon sea salt
- 1 ½ teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Butter flavored cooking spray
- Pre-heat oven to 375 degrees.
- Spread the coarsely chopped pecans at the bottom of the pie shell, and arrange the “pretty” whole pecans in a decorative manner in the center, if so desired.
- By hand, mix together eggs, brown sugar, molasses (optional), butter, flour, salt, vanilla and pumpkin pie spice. Coat a measuring cup with butter flavored cooking spray, and pour in corn syrup. Then pour syrup into mixture (The butter spray will not let corn syrup stick to the cup).
- Mix all ingredients gently until all ingredients are combined, but do not over mix. Pour mixture into pie shell.
- Bake for 40-45 minutes. Don’t panic if the pie puffs up, it will settle back down once it cools.
- Half-way through cooking time, use a pie crust shield or aluminum foil tents to protect pie crust from browning too rapidly.
- Remove from oven, and cool completely. Serve with whipped cream.