Crustless Pecan Pie

pecan pie

This recipe incorporates the corn syrup replacement posted by Cooking Traditional Foods found here. Making the replacement was a fairly easy process. The hardest part was keeping an eye on the candy thermometer. Of course, if you don’t have a thermometer, you can use the softball stage to check. To be honest, I was preoccupied during the critical part and the thermometer went slightly above what it should have. Let’s just say it was on the high end of softball stage. I’m pretty sure it was the reason that caused it to be a little hard to get out of the jar. To help it along, I set the jar in some hot water in the sink for a little bit. The one change I made to the replacement recipe was to use turbinado sugar. Other than it being a darker syrup, I think the results were the same.

corn syrup replacement

I opted for a crustless pie, because I was trying to keep our Thanksgiving gluten-free and didn’t have make time to fix a gluten-free crust. I must say, the crustless pie turned out great. I didn’t have any trouble cutting out slices, so I will probably just do this next time I make pie. I always try to give credit where credit is due, if I’m following someone else’s recipe (at least, basically) and I am using the recipe found here.

pecan pie ingredients

Crustless Pecan Pie
makes 1 (9″) pie

1/2 cup corn syrup replacement
1/4 cup pure maple syrup
1/2 cup turbinado sugar (can use brown sugar)
5 eggs
2 Tbs salted butter (or unsalted and add pinch salt)
2 tsp vanilla
2 cups crispy pecan pieces1

Preheat oven to 325o
Butter a 9″ pie plate.

butter pie pan

Add all ingredients except nuts in a saucepan and heat to medium heat, stirring constantly just until butter is melted and ingredients are well incorporated. (The one thing you don’t want is cooked egg)

cooking filling

Remove from heat and add pecans. Stir to coat well.

add nuts

Pour into pie plate.

pour filling into pan

Bake at 325o for 35-40 minutes or until knife comes out of center clean.
Cool, slice, enjoy!

slice of pecan pie

1 If you aren’t using crispy pecans (soaked and dehydrated) you will need to toast your pecans lightly before beginning. Also, you may opt to use some whole pecans on the top. All I had on hand was pecan pieces.

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This post is part of the Fight Back Friday blog carnival hosted by Food Renegade. Check it out for more great recipes, including what to do with all those leftovers!

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