Pecan Pie Recipe | GH

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.

Preheat the oven to 425°F (218°C).

Line a 9-inch pie plate with handmade or store-bought pastry dough, making a decorative edge.

Refrigerate the pie shell until firm, about 10 to 15 minutes.

Line the pie shell with foil and fill it with weights or dry beans to prevent puffing.

Bake the pie shell for 15 minutes.

Remove the foil and weights, then bake the shell until golden, about 5 to 10 minutes longer.

Let the pie shell cool for a few minutes and then turn the oven down to 350°F (175°C).

Coarsely chop 1 cup of pecans.

In a mixing bowl, whisk together 3/4 cup dark corn syrup, 1 packed cup brown sugar, 4 tablespoons melted butter or margarine, 1 teaspoon vanilla extract, and 3 large eggs.

Stir in the chopped pecans and another 3/4 cup of pecan halves.

Pour the pecan filling into the cooled pie shell.

Bake until the filling is set around the edges but the center jiggles slightly, about 45 to 50 minutes.

Let the pie cool on a wire rack for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens