Saturday, December 28, 2013

Delicious Pecan Pie without Sugar

Pecan Pie is our family favorite pie, but my husband is allergic to corn syrup, so I had to find an alternative way to prepare the pecan pie without it. Here this is what I finally made, and it is just as delicious as the original.

  • 1-9 inch pie shell
  • 1 cup Florida Crystals Demerara Cane Natural Sugar
  • ½ cup butter
  • 2 egg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 ½ cup chopped pecans

Preheat oven to 400 degrees F.Blend ½ cup of pecans and save it.In a large bowl, beat eggs until foamy, and then stir in melted butter. Add in brown sugar, flour, and the blended pecans; mix well. Last add the milk, vanilla and the rest of the nuts.I usually pre-bake the pie shell for 5 minutes before pouring the mixture. This adds more texture to the shell. Take the shell out of the oven, and pour into the shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.


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