This Fall, Pecan Ridge is excited to be PIE CENTRAL! We have 3 unique recipes that take everyone’s favorite classic pies and adds everyone’s favorite healthy nut.
TODAY IS OUR FIRST PIE CENTRAL RECIPE! And, of course, it has to be the classic pecan pie. This pecan pie recipe only takes four steps, is guaranteed to set, and gets rid of the Karo for something with far less sugar but much more taste!
We frequently get two major questions when it comes to pecan pies:
- How do I get my pecan pie to set?
- Can I make pecan pie without corn syrup?
Turns out, the answer is the same for both questions: toasted pecan syrup. Yup, that’s right! Pecan Ridge Toasted Pecan Syrup makes an excellent replacement for corn syrup that ensures your pie will be set when you’re ready to dig in!
While testing our recipe, the first few pies came out a little thinner than we had hoped. Corn syrup is thicker than other liquid sweeteners and usually provides the glue that holds pecan pie together. We needed to figure out how we could get our Toasted Pecan Syrup to be work even better than corn syrup because we wanted a recipe that we could count on to set up every time.
Thankfully, the answer to that was a simple solution as well: flour! Mixing 2 tablespoons of flour into the Toasted Pecan Syrup thickens the pecan pie filling better than corn syrup—we’ve baked a few and have yet to slice one that hasn’t set up. Plus, it adds even more taste while cutting out more than 50% of the calories found in corn syrup (35 calories in the syrup vs. 120 calories in corn syrup): fewer calories, less sugar, even more taste? Hello, pie heaven!
So check out this recipe for our Classic Pecan Pie with Toasted Pecan Syrup.
- 1 bottle Pecan Ridge Toasted Pecan Syrup
- 3/4 cup (packed) golden brown sugar
- 1/4 cup sugar
- 3 eggs
- 3 tablespoons melted butter
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups Pecan Ridge pecan pieces or halves
- Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend.
- Place unbaked crust in 9" pie plate and crimp decoratively, if desired. Spread pecan halves evenly over the crust.
- Pour filling over. Bake until filling is set and slightly puffed, about 1 hour.
- Transfer pie to rack and cool completely before cutting.