Here are a couple of pecan pie recipes – one using corn syrup and one using maple syrup. The first is my grandmother’s recipe – which I have a copy of in her old United Methodist Church cookbook – and uses corn syrup. The second is one I put together from a couple of different sources after searching for a recipe that did not use corn syrup. They are both very good. And just in case you’re wondering about the correct pronunciation of pecan, it’s puh-cahn and NOT pee-can! (And I’m from Texas, so I should know!)
Pecan Pie I
(with corn syrup)
(with corn syrup)
3 eggs, slightly beaten
1/3 cup butter, melted
1 cup corn syrup
2/3 cup sugar
1 cup pecans
1 tsp vanilla
Unbaked GF pie crust
Pecan Pie II
(with maple syrup)
(with maple syrup)
3 eggs
4 Tbsp butter, melted
1/2 cup brown sugar
1 cup pecans
1 cup maple syrup
Unbaked GF pie crust
For both pies, mix all ingredients together and pour into crust. Bake 10 minutes at 425*, and then reduce heat to 325*. Cook until center is set – about one hour. Cover crust with foil if it begins to brown too much.