With Thanksgiving coming up this week, there are some menu items that you just can't go without. When it comes to dessert, pecan pie is just that for me. I know this isn't the most popular opinion, but I'll choose it all day, everyday over the pumpkin or sweet potato pie.
The older that I've gotten, the more I pay attention to what's in the food we're eating. As much as I love pecan pie, I really don't love high fructose corn syrup. This year, I was determined to figure out a way to make my favorite holiday dessert without the corn syrup.
This recipe has ingredients that you likely already have in your pantry and refrigerator! I hope you love this delicious take on a true classic!
How to make Homemade Pecan Pie without Corn Syrup:
Tools you may need:
Mini Whisks (I love using these mini whisks for smaller amounts I'm mixing)
Ingredients:
1 stick of butter (melted)
2 eggs
1 1/2 cups of pecans (I used a combination of chopped and halves)
1 cup of brown sugar
1/4 cup of raw sugar
1 teaspoon of vanilla
1 tablespoon of Half and Half (or milk)
1 tablespoon of AP flour
pie crust
Instructions:
Preheat oven to 400 degrees.
In your stand mixer, whisk your eggs together on medium speed until well beaten and start to foam/form bubbles.
In a separate bowl, melt your butter. Once melted, whisk together with sugar and flour.
Add sugar and butter mixture to stand mixer along with vanilla and half and half, and whisk until combined.
Stir in your pecans, then transfer mixture to pie crust.
Bake on 400 for 20 minutes, then lower oven to 350 and bake for 35-40 minutes or until mixture has set.
Let pie cool completely then enjoy!
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