A well-rounded dessert menu is just as crucial to Thanksgiving as the turkey. One variety of pie just won’t do. Try this corn syrup-free version of everyone’s other favorite Thanksgiving pie — pecan.
While pumpkin pie is the standard Thanksgiving dessert, pecan pie is no stranger to the feast. In fact, some people prefer this crunchy indulgence over the creamy pumpkin variety. To be sure that all of your guests leave the Thanksgiving meal satisfied, it is wise to include both pie options.
Anyone who has ever made pecan pie knows that one of the main ingredients is corn syrup. Pouring that gooey syrup into a bowl can ruin some of the fun of eating it later on. This pecan pie recipe is adapted from AllRecipes.com and doesn’t include any corn syrup, so if you are trying to avoid the sticky stuff and still want a pecan pie, this version may be worth a try.
Pecan pie recipe
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
- Pie crust
- Preheat oven to 400 degrees F.
- In a large bowl, beat eggs until foamy and stir in melted butter.
- Add in the brown sugar, white sugar and the flour; stir well to combine.
- Add the milk, vanilla and nuts.
- Lay your pie crust in a 9-inch pie pan. Pour filling into the unbaked crust. Bake in preheated oven for 10 minutes at 400 degrees F., and then reduce temperature to 350 degrees F. and bake for 30 to 40 minutes or until done.