No Syrup Pecan Pie Recipes

PECAN PIE V

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.

NO SYRUP PECAN PIE

Steps:

• 1. Preheat oven to 400 degrees. In a large bowl, beat eggs until foamy and stir in melted butter. Then, stir in the brown sugar, white granulated sugar, and flour; mix well. Add the milk, vanilla and chopped pecans. Stir well, blending all ingredients.
• 2. Pour into an unbaked 9" pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce the heat to 350 and finish baking for 30 to 40 minutes.
• 3. Let cool before slicing. Serve with whipped cream or ice cream. Bon Apetit' y'all!

SOUTHERN PECAN PIE WITHOUT CORN SYRUP

Steps:

• Place the flour, salt and butter in the bowl of your food processor. Pulse the mixture until it resembles evenly sized crumbs.
• Transfer the mixture to a bowl and mix in 2 Tbsp of ice cold water. Stir the mixture until the dough starts to clump together. If it does not want to clump together, continuing adding water, 1 Tbsp at a time, until it does. Once the dough starts to come together, knead it a few times with your hands to form a firm, but smooth, ball.
• Preheat your oven to 400F.
• Roll the crust into a circle, 12-13 inches in diameter on a lightly floured surface. Transfer the crust to a greased 9 inch pie dish.
• Trim the edges of the crust or tuck them under. Flute the edges as desired (a fork works well to create a nice design).
• Place the crust in the freezer for 15-20 minutes, until solid.
• Remove the crust form the freezer. Lightly butter a piece of parchment paper (or aluminum foil) and place it, buttered side down on top of your crust. Fill the parchment paper with pie weights, dry rice, or dry beans.
• Bake the crust for 20 min, until the edges are just starting to turn golden.
• While the crust is baking, make the filling. In a large bowl, beat eggs and sugars with an electric mixer on medium to medium-high speed, until the mixture becomes fluffy and starts to thicken, 3-4 min.
• Add the melted butter and milk. Continue beating on low speed to combine.
• Sift the flour and salt into the sugar mixture and beat on low speed until combined and smooth.
• When the crust has finished baking, remove it from the oven and place it on a wire rack to cool slightly.
• Reduce your oven's heat to 350F.
• Carefully remove the pie weights and parchment paper from the crust. (Let these cool on a plate. They can be stored and used for pie weights again later.)
• Distribute 1 ½ c chopped pecans evenly over the crust.
• Slowly pour the filling over the pecans.
• Gently, decorate the top of the custard mixture with pecan halves, if desired.
• Bake the pie for 30 min, tented loosely with aluminum foil.
• After 30 minutes, remove the aluminum foil and continue to bake the pie for 13-17 min, until it firm to the center. (It should not jiggle when wiggled slightly.)
• Remove the pie from the oven and let it cool completely on a wire rack.

PECAN PIE WITHOUT CORN SYRUP

Steps:

• For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight.
• Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.
• For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F.
• Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.
• Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.
• While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust. Top with the reserved pecans.
• Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving.