Deep Dish Whiskey Pecan Pie (No Corn Syrup)

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When the holidays come around pecan pie is a staple. Except most people make the wrong kind. Nothing worse than a pecan pie made with corn syrup. Mushy, flavorless mess. This is a corn syrup free recipe full of flavor. The key ingredients? 100% maple syrup, molasses, toasted pecans, and a whisky! Just say no to corn syrup.

Note: This recipe can be halved for an 8 inch pie pan with pastry crust as well, I just prefer it deep dish and with graham cracker crust.

MapleMolassesPecansWhisky

Graham Cracker Crust:

  • 4 cups of graham crackers (1 box)
  • 2/3 cup sugar
  • 12 tbsp butter melted
  • 1 tsp salt
  • 10 inch springform pan

Pulse graham crackers in processor until sand-like. Add sugar, butter, and salt. Mix well and press into 10 inch spring form pan. Bake at 325˙ for 10 mins. Set aside.

GrahamCrust

Pie Filling:

  • 2 cups dark brown sugar
  • 2 cups pure maple syrup
  • 1 cup heavy whipping cream
  • 2 tbsp molasses
  • 8 tbsp butter
  • 1 tsp salt
  • 12 egg yolks
  • couple tablespoons of whisky or bourbon
  • 24oz pecans

Combine the brown sugar, syrup, cream, and molasses in a saucepan on medium heat. Stir well until sugar is dissolved. Let it cool for 5 mins. Combine butter and salt to syrup mixture.

ButterMelt

Slowly combine egg yolks to syrup mixture. Make sure the syrup mixture isn’t too warm or the eggs will clump.

EggYolksEggYolkPour

Add the whisky or whatever poison you prefer. Have a drink while you’re at it.

WhiskyPour

Toast chopped pecans for about 10 mins in the oven at 325˙F then place in crust. Do not skip this step. Toasting the pecans makes a great difference in the crisp and crunch of the pecans and brings out a better flavor.

PecansPour

Pour filling over pecans.

PecanFillingPour

Bake at 325˙F for 1 hour to 1 hour and 20 mins. Let it cool for a couple hours before serving.

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4 thoughts on “Deep Dish Whiskey Pecan Pie (No Corn Syrup)

  1. When you say cream, are you referring to heavy cream? Do you toast the pecans on the stove top or in the oven and if in the oven what temp? Can you give me an estimated cost for this pie? Thanks for any help.

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