Recipe by Elaine Helms
"Unlike most pecan pies, this one does not require corn syrup."
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This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just as easy. This recipe tastes more like real pie, instead of like candy. I also recommend using Mrs Smith's deep dish pie crusts instead of the cheaper lard crusts - it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs.
I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was written in every negative review I read.
First let me say that the taste of this pie is absolutely phenomenal!! A little sweet, yes, but great! My issue is with the unappetizing souffle-type top and that the filling really doesn't fill my dish, leaving a big gap between crust and filling, making my crust crumble down into the pie. Not pretty. But notice the serving calculator underneath the recipe? Problem solved.
Everything else I would follow to a "T" except that I would decrease baking temp to 300 degrees and bake 45 mins.Anyone that knows anything about pretty pies knows that if your crust goes, then forget the pie! This temp has burnt my crust each time, even with my crust sleeve on it--SO frustrating. The other change would be to add another 1/2 cup of pecans AFTER the filling is in the shell. That way you'll still have a nice appearance on the top of the pie.
One thing that some mentioned was that this pie is dry-----this pie----let me repeat----this pie IS NOT DRY! You get somewhat of a crust on top from the souffle-style filling, but underneath that is rich ooey-gooey goodness!!
My husband and I run a restaurant and we have used this recipe as one of our desserts. Our customers always rave about it! The only thing I do differently is that I reduce the temperature of the oven to about 300 and cook it longer, until it starts to crack on the top. This way it does not get over browned on the top. A great recipe!
I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it!
I did change the baking time to 350 for 15 minutes then 300 for 50-55 minutes.
I was hesitant to try this recipe when I noticed corn syrup was not listed as an ingredient. Well, I tried the recipe & the pie was awesome! I mixed sugars & butter well with a portable mixer while butter was hot, to eliminate a grainy texture, added 1/2 c choco. chips, 1/4 c additional
pecans, then baked for 10 mins @ 400, reduce oven temp to 350 baked for 20 additional mins, reduce oven temp to 325 & bake an additional 10 mins until middle of pie settled. I reduced baking temp to eliminate burning the pie before it was done. However it was worth the adjustments. It was magnificent! Thanks for sharing!
My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda, and I used heart healthy margarine instead of butter. Best eaten warm. I am a traditional cook in pecan country and was skeptical until I tried it. I had given up making pecan pies because of the high calorie and saturated fat counts so I am thrilled to have this recipe.
this was the best pecan pie i have ever had. it's seriously incredible. to make the filling thicker, we added more pecans. absolute perfection. i can't stop raving about it!
A Godsend for my diabetic wife. Pecan pie is her favorite desert, and she will only occasionally cheat on her diet to have a slice of the traditional pie; but substituting Splenda for sugar, she can (and probably will) have this whenever she wants it.
So easy to make, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
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