Un-Corny Pecan Pie

 
We have developed a thing in this house against corn syrup.  I was responsible for getting the ball rolling when I started to pay attention to how many prepared foods contained corn syrup, high fructose corn syrup or, in many cases, both.  I mean, really, ketchup? bread? cereal?  The children love reading labels now, looking for -- and rejecting -- anything with corn syrup.  When Olivia spotted this T-shirt at a craft fair last year, I was so tickled that I bought it for her.  (You can get your own here).

But I had a twinge of regret when I made pecan pie, my all-time favorite pie, last year for Thanksgiving.  The children were horrified when they saw me reach for the bottle of corn syrup.  I tried to weasel out of it with "a little bit is fine" and "at least we are making our own," but they were not mollified.  This year, when Olivia requested that I make pecan pie without the corn syrup, I leapt at the chance to make a guilt-free pie.

This pie does not have the thick layer of sweet stuff that you usually find in pecan pie.  I used honey instead to give it a syrupy, almost caramel, texture.  I think it is actually an improvement over traditional pecan pie.  And with a sprinkle of sea salt on top, it was heavenly.

This old dog loves it when her children teach her new tricks.

Un-Corny Pecan Pie

Serves 8
10 minutes preparation time, plus an extra 45 minutes to prepare the crust
20 minutes baking time

1 Pre-Baked Tart Crust
1 stick (8 tablespoons) unsalted butter
1/2 cup packed light brown sugar
1/2 cup honey
1/2 cup cream
1/2 teaspoon fine sea salt
2 1/2 cups pecans, chopped or broken into large pieces
1/2 to 1 teaspoon coarse sea salt
Whipped cream or ice cream for serving (optional)

Prepare and bake the tart crust according to the instructions in the recipe.

While the shell is baking, make the filling. Melt the butter in a small saucepan over medium heat.  Add the brown sugar, honey, cream, and fine salt and cook, stirring frequently.  Bring the mixture to a simmer and let it cook for an additional minute.  Remove from the heat and stir in the chopped pecans. 

When the tart shell has finished cooking, slip it onto a cookie sheet (to save the bottom of your oven in case the filling leaks through a bit).  Pour in the filling.  Sprinkle the coarse sea salt over the top.  Return the tart to the oven (still at 375 from baking the crust) and cook until it bubbles all over, about 20 minutes.  Cool completely.  Remove the tart bottom from the sides and slip it onto a serving plate.  Serve with ice cream or whipped cream.

Print Recipe

Comments

[Mary]

This is great! I have to get that t-shirt! We too are trying to be a no high fructose cornsyrup family. Mary

[laura]

yum!!! i really want to make this. the thing i always didn't like about pecan pie was the sticky stuff so i'm guessing this will be perfect, maybe even for thanksgiving. l.

[Margy]

This should be right up your alley then, Laura. Let me know how it turns out.

[Leticia]

I recognize that shirt because I too admired it at Crafty Bastards last year! Like you, we are very anti-corn syrup. Isn't it frightening how many things sneak it in?

Thanks so much for the recipe! I love pecan pie but haven't made it in ages because of the corn syrup factor!

[Margy]

Leticia, How funny that you saw the shirt too! Once we started looking for corn syrup it was amazing how many things we found it in. Have a wonderful Thanksgiving!

[Olivia Wurster]

Thanks for the recipe. What is the oven temp for the pie? Is it the same as the pie crust?

Thanks again!
Olivia

[Margy]

Hi, Olivia: Yes, just keep the oven at 375 after baking the crust. I modified the recipe to make that more clear. Does this mean you'll be making this recipe in Rabat? That would be so cool! I've been enjoying your blog.

[Olivia Wurster]

Yep! We're having a pot-luck Thanksgiving and I've been telling all my expat friends here about your blog and your very yummy recipes. Thanks for writing and sharing your kitchen and garden with us! I'll try and post some pictures of our feast on Friday. Happy Thanksgiving!

[Margy]

Olivia, it sounds like you have a wonderful day planned. I look forward to seeing the pictures. And thanks for telling your friends about HTC. Happy Thanksgiving to all of you.

[Leticia]

I just had to leave a comment as I'm back to print out the recipe! Have a huge bag of pecans and will make this over the holidays for visiting family members who are anti-corn syrup too! Thanks again!