Old Fashioned Pecan Pie with toasted pecans is baked in a tasty filling that’s made without Karo Syrup and over-the-top sweetness!
What’s your holiday favorite pie, pumpkin or pecan?!
For Thanksgiving, we will usually have both because we want a little of each.
Plus, we look forward to having some leftovers through the weekend, but if I had to choose just one, I would go for the pecan pie.
I love the nutty crunch from the pecans, but that’s as exciting as is gets for me because usually the filling in the pie is too darn sweet for my taste!!
I do LOVE my sweets, but ohh-my-gee, most pecan pie recipes go WAY overboard with the sugar!
Especially when it’s paired with corn syrup, which are two common ingredients in pecan pie recipes.
Did you know that back in the ‘30’s the brand Karo Syrup (corn/high fructose syrup) got immensely popular after the wife of corporate sales executive from the company created what we now call pecan pie using corn syrup as one of the ingredients (learn more here)?
You can still find the recipe on a bottle of Karo Syrup!
Mrs. Executive Wifey didn’t invent the jell-like filling; she just found a cheaper way to make pies, since sugar was so expensive back then.
Sugar isn’t considered a scarce baking ingredient anymore. Now sugar is reasonably priced, so go back to the basics and make an Old-Fashioned Pecan Pie!
Back to simple ingredients using a mixture of light brown sugar, maple syrup, eggs, and a smidgen of molasses.
When I tasted the pie, I cut just a small sliver like I usually do.
Oh my goodess, do yourself a favor and give yourself a generous slice. You’ll be glad you did and you won’t have to keep going back to the pie for another bite or two, assuming there is any left 🙂
I liked the pie without whipped cream, but if that is something you look forward to, then pile it on!!
- 1 9 inch pre-packaged unbaked pie shell
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons butter, unsalted, cut into 1/2 inch pieces
- 1/2 teaspoon salt
- 6 large egg yolks, lightly beaten
- 1 1/2 - 2 cups pecans, toasted and chopped
Adjust oven rack to the lowest position and preheat oven to 450 degrees.
Toast pecans in a large skillet for 3-5 minutes and set aside. Stir constantly, they can burn easily.
Place pie shell in a pie baking dish and put in the refrigerator while preparing the filling.
Heat maple syrup, light brown sugar, cream, and molasses in a saucepan over medium heat, stirring until the sugar dissolves (approximately 3 minutes). Remove from heat and let cool for 5 minutes. Whisk butter and salt into mixture until well combined. Whisk in egg yolks until incorporated.
Put pecan in the bottom of the pie shell and carefully pour filling over the nuts. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly (45-60 minutes). Cool pie on a baking rack for 1 hour, then refrigerate until set (3 hours). Bring to room temperature before serving.
I get heavy handed with the pecans, and used 2 cups, but the original recipe calls for 1 1/2 cups of chopped pecans.
Amount Per Serving: Calories: 551 Total Fat: 36g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 156mg Sodium: 188mg Carbohydrates: 54g Fiber: 3g Sugar: 43g Protein: 8g
Recipe adapted from Cook’s Country, an America’s Test Kitchen magazine.
If you want smaller portions, try this wonton pecan pie bites recipe.