Pecan Pie Recipe - Made with Maple Syrup (no corn syrup)

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 flour using a scale for accuracy.

Add a little bit of sugar and a half teaspoon of salt to the flour.

Combine 3 tablespoons of ice water and 2 tablespoons of bourbon, then chill in the fridge.

Cut cold shortening into shards and add to the flour mixture.

Add 6 tablespoons of diced unsalted butter to the flour mixture and work in by hand until it resembles pea-sized pieces.

Drizzle the chilled bourbon mixture over the flour and fat mixture, tossing to moisten.

Press the dough into a rough ball, wrap in plastic wrap, and form into a 4-inch disc.

Chill the dough in the fridge for about 30 minutes.

Roll out the dough on a floured surface to a 13-inch round, mending any cracks as necessary.

Transfer the rolled dough to the pie plate, pressing it into the edges without pulling to avoid tearing.

Trim the edges of the crust and fold under the overhang, crimping the edges with fingers or a fork.

Crimp the bottom of the crust a few times and chill in the fridge for an hour.

Blind bake the crust by placing parchment paper in the center and adding baking weights or dry beans, pressing down into the sides.

Bake the crust on the bottom rack of the oven at 400°F for 25 minutes.

Remove the parchment paper and weights, then brush the crust with egg white.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens