Anyone make pecan pie without corn syrup? - Mothering Forums

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#1 of 24 Old 11-22-2009, 11:30 AM - Thread Starter
 
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I love pecan pie. But every recipe I have calls for corn syrup. Even my 60 year old Joy of Cooking recipe calls for corn syrup. Wondering if anyone has a good recipe with regular sugar (or sucanat, maple, etc)? Thanks!

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#2 of 24 Old 11-22-2009, 11:53 AM
 
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According to google you can substitute the corn syrup in a recipe with sugar + liquid

http://www.tasteofhome.com/Cooking-T...for-Corn-Syrup

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#3 of 24 Old 11-22-2009, 12:00 PM
 
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Seems to be I heard of someone here using sorghum syrup instead? That would be great, as we get some lovely local sorghum, but I don't remember the specifics.
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#4 of 24 Old 11-22-2009, 12:24 PM
 
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I've been having the same trouble with other holiday treat recipes. The only possible subs I have on hand are honey or maple syrup. I hesitate to use a sugar syrup because it tends to crystallize when they cool and cause a grainy texture in things like fudge etc. Might not be a problem in pecan pie, I have not tried that.
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#5 of 24 Old 11-22-2009, 12:40 PM
 
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I used maple syrup in mine, just as a 1:1 substitution. Maple isn't as sweet as corn IMO, but pecan pie is usually too sweet for me anyway.

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#6 of 24 Old 11-28-2009, 07:06 PM
 
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Originally Posted by cristeen View Post
I used maple syrup in mine, just as a 1:1 substitution. Maple isn't as sweet as corn IMO, but pecan pie is usually too sweet for me anyway.
I generally do this. It's good, but different. Pecan pie is the one and only time I will happily ingest corn syrup.
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#7 of 24 Old 11-28-2009, 07:16 PM
 
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I made 2 pecan pies for Thanksgiving using Mark Bittman's recipe. It uses sugar and brown sugar instead of corn syrup. They were yummy and no one could tell the difference. http://www.msnbc.msn.com/id/15756677/page/2/
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#8 of 24 Old 11-28-2009, 07:16 PM
 
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I had the same problem. I found a recipe that also included maple syrup and brown sugar. I still used the corn syrup this time (not a cook and don't experiment with things I'm taking somewhere), but I think I will try subbing some extra brown sugar or just taking out the corn syrup without subbing. It was a little liquidy anyway.
http://southernfood.about.com/od/pec...r/bl51122b.htm

Of course, I just came across another recipe that doesn't include the corn syrup at all.
http://www.cookingforengineers.com/r...onal-Pecan-Pie

My sources are not necessarily tried and true, but it could give you something to work from.
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#9 of 24 Old 11-28-2009, 11:17 PM
 
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I made one with brown rice syrup, and it worked great.

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#10 of 24 Old 11-28-2009, 11:46 PM
 
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I make pecan tartlettes every year with maple syrup. Ya they might be a bit different, but I can't have corn and these are sssssssssoooooooooo yummy!

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#11 of 24 Old 11-28-2009, 11:55 PM
 
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You can also make a custard-based pecan pie rather than the regular type, like this one:

http://www.cookingforengineers.com/r...onal-Pecan-Pie
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#12 of 24 Old 11-28-2009, 11:59 PM
 
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if you go into Liquor Barn you can find Tate & Lyle's golden syrup in a green and gold can. Thats the syrup we use in England. it's all natural.
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#13 of 24 Old 11-29-2009, 12:03 AM
 
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I make mine with maple syrup and use a sprouted spelt crust. It's so yummy.

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#14 of 24 Old 11-29-2009, 12:21 AM
 
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YES!!!

my mom justr gave me her recipe and it's awesome!! no gooey slimeyness at all.

7 eggs beat until frothy
mix in:
4 cups brown sugar
1 cup white sugar
2/3 cup butter melted but not hot
2 tbsp flour
1 tsp vanilla
1-3 cups pecans some chopped

pour into prepared crust (this recipe makes enough for two pies) make at 350-375 until set, about 45 minutes to an hour.

i just made this for the first time for thanksgiving and i was told twice by two separate people that it was the best pecan pie they'd had in their lives.

eta- i know the sugars aren't really traditional but we do use organic and i only eat them maybe twice a year. i would experiment with maple syrup and possibly molasses instead of the brown sugar.

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#15 of 24 Old 11-30-2009, 12:58 AM
 
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my partner makes his with brown rice syrup and its truly to die for.
never was really into pecan pies until he made one!

Pretty much all that corn syrup, starch etc.(most often GMO) can be replaced but somehing better.

FYI: for those wanting an alternative to cornstarch tapioca starch works perfectly well.

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#16 of 24 Old 12-01-2009, 11:23 AM
 
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I made the one from the latest Cooks Country.

It called for maple syrup, brown sugar, cream, and 6 egg yolks.

It also called for a few tsp of molasses, but said if you used dark brown sugar instead of light brown sugar, you could leave that out.

It was absolutely heavenly.

savithny, 42 year old moderate mom to DS Primo (age 12) and DD Secunda (age 9).

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#17 of 24 Old 12-01-2009, 05:18 PM
 
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Quote:
Originally Posted by PeggyinNC View Post
Seems to be I heard of someone here using sorghum syrup instead? That would be great, as we get some lovely local sorghum, but I don't remember the specifics.
I use sorghum, but then it's a local, traditional product for me, also. I remember when it was the main sweetener on our local shops' shelves. Then, within my lifetime, it's almost disappeared, replaced with corn sweeteners. My original recipe was a sorghum-derived one, so I can't help with conversion. My family never switched to corn syrup!

Ahhhh, this just brought back a great memory from years ago about the older farmers sitting around the coffee shop and announcing "Sorghum's up." And, local pecans, too! Ahhh, yes, this is definitely my traditional food.
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#18 of 24 Old 12-01-2009, 05:25 PM
 
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Quote:
Originally Posted by savithny View Post
I made the one from the latest Cooks Country.

It called for maple syrup, brown sugar, cream, and 6 egg yolks.

It also called for a few tsp of molasses, but said if you used dark brown sugar instead of light brown sugar, you could leave that out.

It was absolutely heavenly.
puh-LEEZE can I have a recipe?!?!?!?
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#19 of 24 Old 12-01-2009, 09:52 PM
 
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Originally Posted by Panserbjørne View Post
puh-LEEZE can I have a recipe?!?!?!?
Sure!

1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 Tbs molasses (NOT blackstrap)
4 tbs unsalted butter, cut up
1/2 tsp salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans, toasted and chopped (toasting=optional)
1 9-inch unbaked pie shell, whatever crust recipe you desire, chilled in pie plate for 30 minutes

Adjust oven rack to lowest position, heat oven to 450

Make filling:
Heat syrup , sugar, cream, molasses in saucepan over med heat, stirring occasionally until sugar dissolves. Remove from heat, cool 5mins.
Whisk in butter and salt until butter is melted and combined.
Whisk in egg yolks until incorporated.

Assemble Pie and bake:
Scatter pecans in pie shell. Carefully pour filling over.
Place pie in hot oven. IMMEDIATELY reduce heat to 325.
Bake until filling is set and center jiggles slightly -- 45 to 60 minutes.
Cool pie on rack 1 hour, refrigerate until set (at least 3 hours, up to 1 day)
Bring to room temperature before serving.

THey suggest that if you use dark brown sugar, you omit the molasses. I did this, and it was tasty. I used Dark Amber maple syrup from the university store (harvested by forestry classes in the University Forests). I did an all-butter crust since one of my guests was a vegetarian. I also didn't chop the nuts since I like the look of whole pecans in my pies.

savithny, 42 year old moderate mom to DS Primo (age 12) and DD Secunda (age 9).

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#20 of 24 Old 11-27-2010, 05:08 PM
 
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Quote:
Originally Posted by savithny View Post

Quote:
Originally Posted by Panserbjørne View Post
puh-LEEZE can I have a recipe?!?!?!?

Sure!

1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 Tbs molasses (NOT blackstrap)
4 tbs unsalted butter, cut up
1/2 tsp salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans, toasted and chopped (toasting=optional)
1 9-inch unbaked pie shell, whatever crust recipe you desire, chilled in pie plate for 30 minutes

Adjust oven rack to lowest position, heat oven to 450

Make filling:
Heat syrup , sugar, cream, molasses in saucepan over med heat, stirring occasionally until sugar dissolves. Remove from heat, cool 5mins.
Whisk in butter and salt until butter is melted and combined.
Whisk in egg yolks until incorporated.

Assemble Pie and bake:
Scatter pecans in pie shell. Carefully pour filling over.
Place pie in hot oven. IMMEDIATELY reduce heat to 325.
Bake until filling is set and center jiggles slightly -- 45 to 60 minutes.
Cool pie on rack 1 hour, refrigerate until set (at least 3 hours, up to 1 day)
Bring to room temperature before serving.

THey suggest that if you use dark brown sugar, you omit the molasses. I did this, and it was tasty. I used Dark Amber maple syrup from the university store (harvested by forestry classes in the University Forests). I did an all-butter crust since one of my guests was a vegetarian. I also didn't chop the nuts since I like the look of whole pecans in my pies.

 

dp has made this pie twice this week and it is the BEST EVER!! he always makes amazing pecan pie but this is infinitely more phenomenal... thanks for posting the recipe!




Katie
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#21 of 24 Old 11-27-2010, 05:09 PM
 
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Quote:
Originally Posted by katiesk View Post


 

Quote:
Originally Posted by savithny View Post

Quote:
Originally Posted by Panserbjørne View Post
puh-LEEZE can I have a recipe?!?!?!?

Sure!

1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 Tbs molasses (NOT blackstrap)
4 tbs unsalted butter, cut up
1/2 tsp salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans, toasted and chopped (toasting=optional)
1 9-inch unbaked pie shell, whatever crust recipe you desire, chilled in pie plate for 30 minutes

Adjust oven rack to lowest position, heat oven to 450

Make filling:
Heat syrup , sugar, cream, molasses in saucepan over med heat, stirring occasionally until sugar dissolves. Remove from heat, cool 5mins.
Whisk in butter and salt until butter is melted and combined.
Whisk in egg yolks until incorporated.

Assemble Pie and bake:
Scatter pecans in pie shell. Carefully pour filling over.
Place pie in hot oven. IMMEDIATELY reduce heat to 325.
Bake until filling is set and center jiggles slightly -- 45 to 60 minutes.
Cool pie on rack 1 hour, refrigerate until set (at least 3 hours, up to 1 day)
Bring to room temperature before serving.

THey suggest that if you use dark brown sugar, you omit the molasses. I did this, and it was tasty. I used Dark Amber maple syrup from the university store (harvested by forestry classes in the University Forests). I did an all-butter crust since one of my guests was a vegetarian. I also didn't chop the nuts since I like the look of whole pecans in my pies.

 

dp has made this pie twice this week and it is the BEST EVER!! he always makes amazing pecan pie but this is infinitely more phenomenal... thanks for posting the recipe!


 

 

dp has made this pie twice this week and it is the BEST EVER!! he always makes amazing pecan pie but this is infinitely more phenomenal... thanks for posting the recipe!  oops...my message was in the quote...


Katie
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#22 of 24 Old 11-29-2010, 03:39 PM
 
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 I used raw honey, egg yolks and butter for filling and just mixed it until was the consistency I like. Then I baked it and it was marvelous. If I can find some good cream next time, I'll add that too. :)


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#23 of 24 Old 11-29-2010, 06:36 PM
 
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Steen's pure cane syrup
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#24 of 24 Old 11-30-2010, 07:01 AM
 
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wow that sounds awesome.  eat.gif


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