Candy says this pecan pie is a nice change from those made with corn syrup-based fillings, but warns that using brown sugar made from beet sugar will lead to a gluey filling:
1 cup coarsely chopped pecans
unbaked 9-inch pie shell
3 eggs
1 lb. light brown sugar
1 stick (1/2 cup) unsalted butter, melted
1 Tbsp. bourbon or 1 tsp. vanilla
pinch salt
Preheat oven to 350F. Scatter pecans in bottom of pie shell. Stir together remaining ingredients (do not beat) and pour over pecans. Bake 40 minutes, then reduce heat to 225F and bake 15 minutes longer, until pie is set.
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Pecan Tassies and no corn syrup Pecan Pie
Its nice to see a pecan pie recipe without the syrup, I will just about bet that it wasn’t made with corn syrup in the good old days. maybe sorghum syrup or molasses but not corn syrup! I personally don’t like corn syrup in anything! Don’t think its good for you and am pleased to see a recipe that doesn’t use it. Try using the same recipe for pecan pie as I do for currant tarts, 2/3c brown sugar, 1 egg, 1/2 c butter melted and beat all then add the 1 cup currants, or in the case of the pecan pie the chopped pecans, dip into pie crust cups (for tarts) or a pie shell for the pie, top with whole pecan halves and enjoy. Bake at 350F for 20-25 minutes to brown the crusts well, don’t like underdone crusts either.