Pecan pie has been one of my families fall
favorite desserts. This pie is made with pecans that are mixed into a rich caramel
colored filling. This filling is made from eggs sugar, butter, molasses and
corn syrup. The pecans and filling is poured
into a pie crust. Then baked to
perfection.
I used to make pecan pie during the fall season. Here in Missouri there was an abundant of you pick it pecan orchards and I grew up eating pecan pies during the fall season. So it was only natural that I made the pie when I was older for my family. But instead of using corn syrup I bake my pie with maple syrup.
The traditional recipe calls for corn syrup. The corn syrup additive was a way to keep the pie from drying out, and it also holds the filling and prevents crystallization during the baking. But I found that organic maple syrup does the same thing. Plus, the maple syrup adds sweetness and the dark color to the pie.
Know that pecan pie is a high calorie high fat dessert. So if you are going to bake this pie then serve up the slices and plan to take a walk afterwards. A single slice of pecan pie contains 400 calories with 20 grams of fat. I guess that is why they refer to pecan pie as comfort food.
So if you are like me and prefer to
not make a pecan pie with corn syrup then bake the pie with maple syrup instead. You will find that it tastes delicious. I promise you will not miss that corn syrup.
I found the recipe online here > Bake by Nature No Corn Syrup pecan pie recipe
