Pecan Pie

As November suddenly creeps up on me, I’ve been tackling my holiday to-do list.  

At the top: develop, test, and master a new version of my grandmother’s Pecan Pie recipe that doesn’t use corn syrup, but a healthier option without sacrificing the sweet, gooey center.  Every Thanksgiving, my grandmother would pour corn syrup into the filling of her holiday pie because of its clear and easy benefits.  Corn syrup sweetens quickly, enhances flavors, and often removes the risk of pesky sugar crystals in homemade baked goods.  But, regardless of how easy corn syrup is to use, it does have some disadvantages.

In recent years, high-fructose corn syrup has been continually linked with obesity, diabetes, and other serious health problems.  Because it’s cheap to manufacture and easy to use, corn syrup can be found in everything from candy corn to Diet Coke.  Many recognize that Americans consume way too much corn syrup–as highlighted in the 2007 documentary King Corn–but there are several ways to reinvent this ingredient for holiday baking that are natural and just as easy.

But, if you must use corn syrup, popular baker and food writer David Lebovitz recently wrote an excellent primer on when to use corn syrup in your baking (here).  The takeaway? Use only a teaspoon or tablespoon when absolutely necessary.   Otherwise, as Daniel Schumacher from Louisiana Cookin’ magazine says–just don’t stock the stuff in your kitchen.  This way, you won’t be tempted to pour large amounts of corn syrup into baked goods, but use more creative (and equally satisfying) ways to produce the same results.

Since the key to my grandmother’s traditional pecan pie is the gooey center, I’ve combined a healthy portion of brown sugar, beaten eggs, and syrup as the base of the pie filling (many thanks to the wonderful Michael Agan for providing me with this substitute).  For those of us averse to corn syrup, a simple homemade reduction of good-quality maple syrup, brown sugar, and your choice of whiskey, bourbon, or scotch substitutes beautifully.  Boil this mixture until thick and syrupy, and the baking results mimic corn syrup, but without the health-related anxieties.  Together, the maple syrup highlights the seasonal flavors of a good pecan pie, while the subtle whiskey taste adds a grownup flair.

The combination of maple syrup with bourbon creates an adult-like take on the traditional pecan pie.

This Thanksgiving, I’ll be baking my grandmother’s pecan pie for family for the first time without the corn syrup.  The pie may be a little less like grandma’s, but makes for an excellent healthy substitution without losing its famous gooey center.

Pecan Pie

Yield: 8 servings 

Prep Time: 30-40 minutes

Cook Time: 50-60 minutes

This version of pecan pie is adapted from a family favorite but without the corn syrup.  Use pre-made pie crust, or my favorite homemade All-Butter Pie Crust (below) to wow friends.  

Ingredients:

–Crust–

*2 1/2 cups all-purpose flour, plus more for rolling

*2 sticks unsalted butter, frozen and cut into small cubes

*1 tsp. salt

*1 tsp. sugar

*3 to 5 tbls. ice water

–Corn Syrup Substitute–

*1 cup plus two tbls. good-quality whiskey, scotch, or bourbon

*1/2 cup plus two tbls. dark brown sugar, packed

*1/4 cup plus two tbls. good-quality maple syrup

–Filling–

*4 large eggs, beaten

*1 cup corn syrup substitute

*1/3 cup dark brown sugar, packed

*1/4 cup granulated sugar

*4 tbls. unsalted butter, melted

*1 tsp. vanilla extract

*1 tsp. almond extract

*1 tsp. salt

*3 cups pecan halves

1. Prepare pie crust: Begin by freezing the butter. Place 2 sticks unsalted butter cut into 1-inch cubes into freezer for at least 15 minutes, but preferably an hour. The longer the butter freezes, the better it will stay cold when making your crust.

2. Add flour, butter, salt and sugar to a food processor. Pulse several times to mix. Slowly pulse dry mixture with 2 to 5 tablespoons ice-cold water until dough just comes together. Flour a surface and place dough ball on surface. Divide in half and create two circular discs.

3. Wrap discs in plastic wrap or sandwich bags and refrigerate for immediate use, or freeze for later use. Dough keeps for up to 2 months; one disc equals one layer of standard pie dough.

4. Prepare corn syrup substitute: In a non-stick sauce pan, combine choice of whiskey, bourbon, or scotch with brown sugar and maple syrup.  Warm over medium heat until the mixture bubbles stirring constantly.  Reduce heat to medium low and simmer for 5 minutes stirring constantly (the mixture will darken slightly and continue to thicken).  Remove from heat after 5 minutes and cool completely before adding to filling.

5. Prepare filling: Whisk together first eight ingredients and fold in pecans.  Preheat oven to 375F.

6. Construct pie: Roll out a single disc of dough on a well-floured surface and transfer to a (9-inch) pie pan. Press dough down evenly into pan and instead of trimming off dough excess, pinch dough between fingers to “crimp” the crust. Repeat pinching motion all the way around crust. (See this excellent tutorial on crimping edges.)

7. Transfer pie filling to pie pan and spread out evenly. Bake 50-60 minutes or until top is golden brown and the pie shakes slightly when jiggled.  Cool to room temperature and refrigerate for several hours before serving.  

Makes 8 servings.

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This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, December 12th, 2012.  You can read the reprint here.

–Helana Brigman

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