Recipe: Classic Pecan Pie

You know I detest corn syrup in my recipes. However, instead of avoiding the recipes I like that use it, I try find a way around it. For example, I really wanted to make pecan pie, from scratch, for Thanksgiving this year. After much internet research for a corn syrup alternative, I found Smitten Kitchen’s recipe for pecan squares and it was exactly what I was looking for (of course it was). I gave the recipe a few tweaks and was off to make the filling.

Pecan Pie Filling (Adapted from Smitten Kitchen)
1 lb. unsalted butter
3/4 cup honey
1/2 cup molasses
3 cups sugar
1 zested lemon
1 zested orange
1/2 cup half and half
4 cups pecans, coarsely chopped

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Start by melting the sugar, butter, honey, and molasses over medium heat.

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As the mixture melts, zest the orange and lemon. Add the zest to the pot and stir to combine.

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Bring the mixture to a boil. This should take 5-7 minutes. You can bump the heat up a bit if you need to.

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Stir the boiling mixture for a minute or two, then add in the half and half (or cream). Turn the heat off and keep stirring until the half and half is fully incorporated.

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Slowly stir in your pecans.

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At this point I poured my pecan pie filling into a well-locking tupperware container for the trek to New Jersey. This pie is a great make ahead for any occasion. You can make both the filling and the pie crust dough ahead of time and store in the fridge for a few days. The pecan pie filling will keep for a week or two.

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On Thanksgiving morning I gathered up my filling, dough, and pie pan in my mother-in-law’s kitchen and baked it at 8AM.

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I couldn’t find her rolling pin, stupidly didn’t bring my own, and didn’t want to bother anyone at 8AM to find it, so I used my hands and a can of soup to roll out the dough. I’m nothing if not resourceful.

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I rolled out the dough to fit my pie pan and crimped the edges with my fingers.

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I added the pie filling and baked on 350 degrees for about 45 minutes.

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My pie came out beautifully, tasted sweet and decadent just like pecan pie should, and had no junk ingredients in it. Win!

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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9 Responses to Recipe: Classic Pecan Pie

  1. Adam Ragusea says:

    Pretty pie! For another good corn syrup alternative, try what the brits use: http://en.wikipedia.org/wiki/Golden_syrup

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  5. This recipe easily can make two pies worth of filling. In the oven now for Thanksgiving. Smells delicious!

  6. Pingback: Recipe: Chocolate Chip Pecan Pie | Domestocrat

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