Pecan Pie
Featured Image By Joe Hakim (Flickr: Pecan Pie) [CC BY 2.0], via Wikimedia Commons

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, 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!

pecan pie pic dipika

Here is the adapted recipe from (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


  1. Pre-heat oven to 375 degrees.
  2. 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.
  3. 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).
  4. Mix all ingredients gently until all ingredients are combined, but do not over mix. Pour mixture into pie shell.
  5. Bake for 40-45 minutes.  Don’t panic if the pie puffs up, it will settle back down once it cools.
  6. Half-way through cooking time, use a pie crust shield or aluminum foil tents to protect pie crust from browning too rapidly.
  7. Remove from oven, and cool completely. Serve with whipped cream.