PECAN PIE WITH DARK CORN SYRUP RECIPES

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SOUTHERN PECAN PIE W/ DARK CORN SYRUP RECIPE - FOOD.COM



Southern Pecan Pie W/ Dark Corn Syrup Recipe - Food.com image

Pecan pie as it's meant to be. Tried and true. 1 Tablespoon of bourbon really takes it over the top, but it is still fabulous without it if you would rather not use this ingredient.

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

1 cup white sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup dark corn syrup
1/3 cup salted butter, melted
3 whole eggs, beaten
3/4 teaspoon vanilla extract
1 tablespoon Bourbon (optional)
1 1/2 cups whole pecans
1 whole unbaked pie shell
whipped cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix the white sugar, brown sugar, salt, corn syrup, butter, eggs, bourbon (optional) and vanilla together in a bowl. Arrange the pecans in the bottom of the unbaked pie shell.
  • Pour the syrup mixture over the top. Bake the pie until it's no longer loose and jiggly, 1 hour 10 minutes, being careful not to burn pecans and crust. (Cover with foil for part of the baking time if it browns too quickly).
  • Allow to cool for several hours or overnight. Serve in thin slivers with freshly whipped cream.

Nutrition Facts : Calories 571.4, FatContent 30.3, SaturatedFatContent 8.4, CholesterolContent 90.1, SodiumContent 421.6, CarbohydrateContent 74.9, FiberContent 2.6, SugarContent 41.8, ProteinContent 5.5

PECAN PIE WITHOUT CORN SYRUP RECIPE - FOOD NETWORK



Pecan Pie Without Corn Syrup Recipe - Food Network image

This pecan pie tastes like the classic Thanksgiving staple, but it's made minus the corn syrup. Thanks to equal parts brown sugar and maple syrup, the filling still tastes wonderfully sweet. Enjoy a slice on its own or topped with a scoop of your favorite ice cream.

Provided by Food Network Kitchen

Categories     dessert

Total Time 4 hours 45 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon granulated sugar  
Pinch kosher salt  
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces  
1 large egg, lightly beaten  
2 cups pecans
3/4 cup packed light brown sugar  
3/4 cup maple syrup  
6 tablespoons unsalted butter  
1 tablespoon bourbon, optional 
1/2 teaspoon kosher salt  
2 teaspoons pure vanilla extract  
2 large eggs  

Steps:

  • For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight.
  • Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.   
  • For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F. 
  • Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.  
  • Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.  
  • While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust. Top with the reserved pecans.  
  • Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving. 

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