Pecan pie--best way to make it?

I don’t know what your recipe is, but I once had to substitute half of the cornsyrup with molasses. I never looked back.

You can’t make a decent pecan pie without fat and sugar in the crust and corn syrup (sugar) in the filling. It would not be the desert of choice for unsweetened and lo-fat ingredients.

How about a baked apple with pecans and cinnamon instead?

I use the Karo syrup (dark) recipe.
It’s yummy.
http://www.karosyrup.com/recipe_details.asp?id=485

Oh @tedibear39 that sounds good!

Definitely don’t do what I did. I was following a recipe from a local newspaper for chocolate pecan pie. I’m not a good cook, and I don’t bake very often, so I didn’t think that 2 tsp of salt was abnormal. It turns out the newspaper meant to say “½ tsp,” and the pie was the worst thing I’ve ever tasted! :-)

well, honestly, if you don’t want to gain weight stay a way from pecan pie… it’s fat (packed with calories), sugar (lots of calories), syrup (even more calories than the sugar), and nuts (loads of calories again).

but, on the whole (not counting calories) it’s healthier than a lot of other deserts, if you’re still set on making it, here’s the recipe I use.

Crust
1½ c unbleached all-purpose flour
1tsp salt
1tsp granulated sugar
5tb unsalted butter (cold)
5tb lard (cold)
ice water

It’s very important to keep everything cold and work very quickly so the fats don’t begin to melt while you’re working.

Mix the flour salt and sugar, cut in the fat until it’s a coarse meal, leaving about half as larger pieces (think large dice). gather it together and add the water 1tb at a time until the dough begins to clump (about 4tb water). gather it together and smear egg sized hunks of dough away from you until all of it is smeared. gather it together and repeat. gather it one last time shape it into a flat disk, double wrap it in plastic wrap and chill it for at least 2 hours.

Pie
3 eggs, lightly beat
1 c granulated sugar
½ c light karo
½ c dark karo (can also use maple syrup)
⅓ c unsalted butter, melted (european if available for higher fat content)
1 tb vanilla extract (pref tahitian)
1½ c pecans (more or less to taste depending on size)
½ tsp salt
8 or 9 inch pie pan with crust

pre heat to 375. mix everything except your pecans in a bowl. prick the bottom of the pie shell with a fork every half inch. put your pecans in the shell, cover with your mixture. bake about 40 minutes until just set. remove from oven and let cool completely (so it can finish setting) before serving.

this pie isn’t so sickeningly sweet as some. you can also put a couple tb of your favorite liquor into your egg mixture. I’ve used rum, bourbon, whisky all with good results. Just remember that it won’t all evaporate which can leave a strong taste, so if your not sure go with a little less.

If you want to try making it a little healthier, use light butter instead of regular, and substitute the same for 2tb of the lard, but don’t get rid of all the lard, it’s the key to a great crust. you can also used boxed eggs like egg beaters to cut some of the fat/cholesterol from the pie. You can probably substitute some of the sugar too with a low cal sugar sub but I wouldn’t do more than half or a third or even try it with just ¾ c sugar. oh and in the egg mixture you could probably use a “healthy” butter spread.

Happy Eating!

Go to a store, buy it, pop it in the oven for like 15 mins..lifes good