Like I said yesterday, my mom loves pecan pie. She always requests one for her birthday and this year I made her two different versions. The first was a traditional decadent pecan pie and the second a crustless, reduced sugar pecan pie.
Traditional holiday pecan pies are so decadent, sweet, and rich. Over the last few months, we all have been trying to reduce the amount of sugar we intake. A traditional holiday pecan pie contains two types of sugar making it super sweet. I decided to try and reduce that down to one type of sugar and eliminate the extra carbs from the crust too. I don’t care for crusts and my mom said she was game for eliminating the crust too.
I think we were all surprised with how the pie turned out.
While not having a crust made it a little difficult to get out of the pie plate none of us missed the crust. The flavor of the pie was prefect just the right balance between crunchy pecans and sugary sweet filling.
- 1 cup Karo Dark Corn syrup
- 3 eggs
- 2 TBSP melted butter
- 1 TBSP vanilla extract
- 4 ounces chopped pecan pieces
- 4 ounces pecan halves
- In a stand mixer, beat Karo syrup, eggs, sugar, melted butter, and vanilla extract together.
- Mix in pecan pieces and pecan halves.
- Pour into pie plate.
- Place in oven on center rack and bake for 60 – 70 minutes or until center reaches 200 degrees on a thermometer.
- Cool for 2 hours and store in refrigerator until ready to serve.
We all loved this new version of a family favorite. I do think this will be the new way I prepare pecan pies from now on.
How do you like your pecan pie?
Have a blessed day!
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