Wednesday, November 25, 2009

No Corn Syrup Pecan Pie...Finally!

A little known fact... marriage got rocky.

Not because of the usual things, but because I denied my husband his slice of pie. Pecan pie, to be exact. Having determined to eat a healthier diet, anything with corn syrup had to go.

Including the pie.

My husband was not amused.

The good news for him is that I found a wonderful pecan pie recipe that does NOT use corn syrup!

My marriage is saved!!!!

And for the lovely lady who shared this recipe with would be in my will...if I had one. (*Note to self...make a will to show my appreciation for this recipe.)

Pecan Pie

1 cup pure maple syrup (NOT pancake syrup!)
1 cup packed brown sugar
1/2 cup heavy cream
1 Tb. unsulphured molasses (not blackstrap)
4 Tb. unsalted butter, cut into 1/2 inch pieces
1/2 t. salt
6 large egg yolks, lightly beaten
1 1/2 cup pecans, toasted and chopped
1 9-inch unbaked pie crust, chilled in pie plate for 30 minutes.

Filling: Put oven rack to lowest position, and heat to 450 F.

Heat syrup, sugar, cream and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into mixture until combined. Whisk in egg yolks until incorporated into mixture.

Toast pecans: In cast iron or non-stick pan, heat pecans. Shake gently so all pecans are in contact with pan. Toast until lightly brown and aromatic. Let cool.

Scatter pecans in pie shell. Carefully pour filling over nuts. Place pie in hot oven and immediately reduce oven temperature to 325 F. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45-60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to one day. Bring to room temperature before serving.

My All-Time Favorite Pie Dough

4 cups all-purpose flour
3/4 ts. salt
1 Tb. sugar
1 3/4 cups cold unsalted butter (3 1/2 sticks), cut into small pieces
1 Tb. white vinegar
1 extra-large egg
Combine flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender until the mixture resembles coarse meal. Whisk the vinegar, egg, and 1/2 cup ice water together and mix into the flour mixture with your hands until just combined. Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly. Wrap in plastic. Chill for at least 1 hour. Roll out as indicated for your recipe.

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