Pecan Pie without Corn Syrup
The first time I tasted Pecan Pie I was hooked, it was crispy, chewy, and the flavor was out of this world delicious. Then I tried to make my own, and it was too sweet. That began the long hint for a good Pecan Pie recipe. I wanted a Pecan Pie without Corn Syrup, but I didn’t know it at the time. What I did know is that I wanted something old-fashioned and not too sweet. I found it in an old Betty Crocker recipe book from the 1940s, with a few tweaks it’s been my go-to for a Pecan Pie without Corn Syrup ever since.
Old-Fashioned Pecan Pie Recipe
Like I said when I first started looking for a Pecan Pie Recipe that wasn’t too sweet and had a lot flavor I didn’t know exactly what I was looking for. I just hated the overpowering sweetness of the corn syrup. I decided to go old school, as in old-fashioned cooking because I felt confident that people were making Pecan Pies before the popularity of corn syrup. I was right! Once I went to old cookbooks, I found plenty of recipe for Old-Fashioned Pecan Pie without corn syrup.
Substitute for Corn Syrup in Pecan Pie
I was surprised that the recipes didn’t call for molasses or maple syrup as a substitute for the corn syrup. Nope. They called for brown sugar and just a little white. Occasionally I’ve added a dollop of molasses instead of vanilla; it works well. I’m sharing the standard recipe here today but feel free to try maple syrup or molasses in place of the vanilla.
Perfect Crust For a Perfect Pecan Pie
And if you’re going to make a pie why not use my Easy Pie Crust Recipe?? It is truly easy and I have two different videos walking you through making it! Store bought crusts are also fast but you run the risk of a cracked pie crust when you use them. My recipe will give you perfect crusts made in under 10 minutes. Oh but do remember you should definitely chill them at least 4 hours before baking them off.