Best Pecan Pie More Pecans Less Sugar Recipes

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LESS SWEET PECAN PIE



Less Sweet Pecan Pie image

Sour cream and less sugar make for a not-too-sweet pecan pie. This recipe works best in a shallow pie dish such as a 9 inch aluminum kind or shallow metal.

Provided by Anna

Categories     Dessert

Number Of Ingredients 14

1 cup all-purpose flour (140)
2 teaspoons sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, cold (85 grams)
1/4 cup sour cream (60 grams)
Filling
1 2/3 cups pecan halves
3 large eggs (room temperature)
1/2 cup sugar
1 cup dark corn syrup
1/4 cup sour cream (room temperature)
2 tablespoons butter (melted)
1/4 teaspoon salt
1 3/4 teaspoons vanilla extract

Steps:

  • Pulse the flour, sugar and salt together in a food processor to mix. Add chunks of butter and pulse until coarse. Add sour cream and pulse until mixed. It will still look crumbly, but it will be moist.
  • Turn mixture out onto a pastry mat and knead it all together with your hands. It should go from a powdery looking mixture to a firm mass. Using a bench scraper, scoop it up and wrap it in plastic. Chill for about an hour (this helps relax the gluten).
  • Remove dough from the refrigerator and let it stand for about 10 minutes so that it's not so stiff. On a floured surface, roll the dough into a circle big enough to cover a 9 inch pie pan. Line the pan with the dough and put the lined pan in the freezer until ready to use.
  • Preheat the oven to 400 degrees. Lay the pecan halves on a rimmed baking sheet and toast for about 7 minutes or just until they are aromatic.
  • Whisk the eggs, sugar and corn syrup together in a bowl, then whisk in the sour cream, melted butter, vanilla and salt. Add toasted pecan halves.
  • Pour mixture into the pie shell and set on a baking sheet.
  • Bake at 400 for 10 minutes, then reduce heat to 350 and bake for 35 minutes or until filling appears set. Cover the pie loosely with a sheet of foil during the last 15 minutes of baking to prevent the crust from getting too brown.
  • Let the pie cool completely, then chill for a few hours. Bring back to room temperature and serve. Alternatively, you can skip chilling, but the pie will be softer. You can also freeze the pie, then bring it back to room temperature before serving.

PECAN PIE



Pecan Pie image

This is a wonderfully rich, Southern pie recipe that is the best I've tried!

Provided by Linda Seay

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ¾ cups white sugar
¼ cup dark corn syrup
¼ cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
  • In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
  • Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 65.1 g, Cholesterol 85 mg, Fat 27.3 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 7.1 g, Sodium 272.7 mg, Sugar 47.4 g

PECAN PIE V



Pecan Pie V image

Unlike most pecan pies, this one does not require corn syrup.

Provided by Elaine Helms

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 cup light brown sugar
¼ cup white sugar
½ cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
  • Pour into an unbaked 9-in pie 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.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 26.9 g, Cholesterol 77.2 mg, Fat 22.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 8.5 g, Sodium 105.1 mg, Sugar 24.6 g

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

PECAN PIE - MORE PECANS, LESS SUGAR!



Pecan Pie - More Pecans, Less Sugar! image

Pecan Pie is a southern favorite. But every pecan pie I tasted was way too sweet. I found this recipe years ago in a magazine. My husband won't eat any other pecan pie, anywhere. This recipe is has the traditional pie filling, but not sickeningly sweet and it is loaded with pecans! I am asked to bring it to every family gathering. Enjoy!

Provided by LynnieB

Categories     Dessert

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9

3/4 cup white sugar
3/4 cup light corn syrup
2 teaspoons vanilla
3 eggs
1/8 teaspoon salt
1 tablespoon flour
3 tablespoons margarine
2 cups pecans
1 deep dish pie shell

Steps:

  • I like to use white light corn syrup.
  • Pecans should be broken.
  • Melt margarine.
  • Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
  • Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
  • Cool completely before cutting (usually at least two hours).
  • ENJOY!

Nutrition Facts : Calories 520.5, Fat 31.2, SaturatedFat 4.9, Cholesterol 69.8, Sodium 222.8, Carbohydrate 59, Fiber 3.3, Sugar 29.4, Protein 6.2

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