Pecan Pie recipe with no syrup, no shortening: A southern style anniversary!

Pecan Pie recipe with no syrup, no shortening: A southern style anniversary!

Tartine & Maple

Yesterday was our anniversary, 9 years already!!!! Time flies when you’re enjoying it!!! That reminds me a good ol’ saying from New Orleans, where hubby and I  actually met: “let the good times roll!”.

Well the good times have been rolling for over 10 years between us, and that calls for some sweet goodness from the south, to remind us the root of our love adventure.
In New Orleans, they like strong bold flavors in their food. When spicy, it’s hot! When fried, it’s deep-fried, even double fried! And when it’s sweet, it’s sticky sweet! Like Pecan Pie! Yes, NOLA likes its pecans and syrup. Their big sweet specialities are often calling for those 2;  Pecan Pie,Turtles, Pralines, but also add them in other desserts like: Toffee, Fudge, Mud Pie, cookies, brownies… Anything could use pecans if you here it from them!!!
And hubby really likes butter tarts and pecan pies, that he always buys from the supermarket, because I never got myself around to try baking it yet. And every time he buys them, it makes me cringe! Looking at the ingredient list make me loose my appetite. And I am not a big fan of corn syrup.  Duno if it’s the modified corn or the high fructose that bothers me most… just trying to avoid as much as possible.
So  I took a chance and replace syrup with light brown sugar, and it worked wonderfully! I also added a bit of salt and some nutmeg, which help cutting the over-powering sweetness of this dessert. The hard part was to find a home-made recipe for the crust! All all the recipe from the net are forcing you to use a pie shell from the supermarket! I mean, what’s with that; am I the only one out there taking so much pride in making my own dough? No people, don’t tell me you don’t have time, or don’t have the ingredients: 5 simple ingredients, 5 min to put together, I promise (well, you do need to let the dough rest a few minutes before using)! Most crust recipes are calling for shortening, but just as I am not fan of corn syrup, not fan of shortening either… but butter, nothing like butter!
Through this extra step, remember, your pie will taste so much better, because YOU made it!!!

Bon appétit!

Ingredients (1 9 inches pie)

For the crust

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 6 tablespoons butter room temperature (unsalted)
  • 3 tablespoons cold water

For the filling

  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg


For the crust

  • Place butter in a large bowl and microwave slightly until soften, but not melted. Add the flour, salt, and sugar, and mix, using a fork or your fingers. Add the water and form the dough into a ball. Wrap in plastic film and refrigerate for at least 20 min, just so it hardens a bit and does not stick to your rolling pin when you are flattening it. You can prepare the filling in the main time.
  • Once the dough has harden, flatten it so it will cover a 9 inches pie pan and borders. Butter up your pan and sprinkle a little bit of flour to prevent the crust from sticking. Place the dough in the pan. Cut with a knife the dough going over the edges of your pan. With a fork, pick the dough all over, that will prevent the crust from rising up while cooking.

For the filling

  • Preheat oven to 400 degrees F.
  • In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar, salt, nutmeg and the flour; mix well. Last add the milk and vanilla. Cover the unbaked pie crust with the pecan halves.

  • Pour the filling on top.

  • 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. Let cool in the pan before transferring to a plate.
  • Serve with whipping cream or vanilla ice cream! Or, like us, enjoy with some nice, cold, good Champagne!

To save, print or e-mail the recipe, visit my Recipage!


8 thoughts on “Pecan Pie recipe with no syrup, no shortening: A southern style anniversary!

  1. I made pie crust before and didn’t turn out so well 😦 I’ve been afraid to try again ever since. Other people mention that all the ingredients should be frozen, ie. butter. Do you know what the difference is in resulting crust?

    • Hi Richelle! The crust that I made here , I did exactly as described in the post, and it turn out great! I do use the frozen butter trick sometimes, when doing crusts for quiches or fresh fruit pie. The difference is that your crust will be lighter and flakier. In that case, dice the frozen butter in little cubes, and blend it with the flour, salt and sugar in a food processor. Give it a few turn, just until you get a sandy texture. then add the cold water and process quickly to form a ball. The trick to a good pie crust is to not over-work it, the quicker you put it together, the better the results! Good luck and let me know how it turns next time!

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