Pecan Pie Recipe

corn syrup

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup offers a natural sweetness with a different flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat crust adds fiber and nutrients.

Measure out 60g of butter in a small bowl.

Melt the butter in the microwave or in a small saucepan over medium heat.

Pour the melted butter into a larger mixing bowl.

Measure out 1 and a half cups of brown sugar and add it to the bowl with the butter.

Add 1/3 cup of corn syrup to the bowl with the sugar and butter.

Add 1/2 teaspoon of mixed spice and 1 teaspoon of vanilla essence to the bowl and mix together with a wooden spoon.

Crack 3 medium-sized room temperature eggs into the bowl, mixing one at a time until well combined.

Set the filling aside while preparing the pie crust.

Roll out the pie crust on a floured surface until it is about 1/4 inch thick and 2 inches larger than the pie dish.

Transfer the rolled-out crust to the pie dish, pressing it into the base and trimming off excess.

Decorate the edges of the crust using fingers or a fork.

Pour 2 cups of roughly chopped pecans into the pie crust.

Pour the prepared filling over the chopped pecans, allowing them to float to the top.

Arrange any whole pecans saved for decoration on top of the pie.

Place the pie in a preheated oven at 350°F (180°C) on the lower rack for 50-60 minutes.

Remove the pie when the filling has puffed up slightly and jiggles only a little in the center.

Allow the pie to cool completely at room temperature before refrigerating.

Refrigerate the pie overnight for best results before serving.

Serve the pecan pie at room temperature or straight from the fridge, optionally topped with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens