# No High-Fructose Corn Syrup, No Hassle: Simple Pecan Pie Recipe
This straightforward pecan pie recipe is a scrumptious enhancement to your festive dessert spread. Featuring a decadent, syrupy filling and crunchy roasted pecans, it quickly becomes a favorite that’s easy to whip up. Bid farewell to high-fructose corn syrup and embrace a recipe that relies on just a handful of kitchen essentials, making it ideal for any gathering.
## Taste Profile
– **Decadent and Creamy**: The pie showcases a sweet, caramel-flavored filling united with crunchy roasted pecans in each mouthful.
## Difficulty Level
– **User-Friendly**: Utilizing a pre-made crust simplifies things significantly. Just get the filling ready, place it in the crust, and bake.
## Suggested Equipment
– **Pie Crust Protector**: A pie crust protector or aluminum foil is advisable to shield the delicate edges from browning too swiftly.
## Time-Efficient Hint
– **Prepare in Advance**: Make the pie a couple of days ahead or freeze it until you’re prepared to enjoy it.
## Serving Ideas
– **Garnishes**: Elevate your pecan pie with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel syrup.
## Ingredients Summary
### The Short Life for Delicious Achievement
– **Pecans**: Pre-chopped pecans save time, but whole pecan halves create a stunning topping. Toasting them boosts their flavor and maintains their crunch.
– **Filling**: This recipe avoids high-fructose corn syrup, opting for eggs, butter, two varieties of sugar, flour, milk, and vanilla instead. No pre-cooking involved; simply mix and pour.
– **Crust**: Store-bought pie crusts are handy, but you can certainly make your own and freeze half for later use.
## Modifications
– **Bourbon or Rum**: Incorporate some bourbon or rum extract for a Southern flair.
– **Chocolate or Butterscotch**: Toss in chocolate chips, butterscotch bits, or chopped caramels for an exciting flavor variation.
– **Spices**: Boost the flavor with a dash of cinnamon sugar or pumpkin spice.
## Steps to Create Pecan Pie
1. **Heat Oven**: Preheat your oven to 400°F.
2. **Mix Filling**: In a sizable bowl, beat the eggs and blend in the melted butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt. Stir until thoroughly combined.
3. **Pour and Shield**: Transfer the mixture into an unbaked pie crust. Shield the edges with a pie protector or aluminum foil to avert excessive browning.
4. **Bake**: Bake at 400°F for 15 minutes, then lower the temperature to 350°F and continue baking for another 35 minutes. Let it cool completely before serving.
## Storage Options
– **At Room Temperature**: Store leftover pecan pie covered at room temperature for up to 4 days.
– **Freezing**: Freeze the pie whole or in portions. Wrap it in plastic wrap and foil for up to 2 months. Thaw in the refrigerator prior to serving.
– **Serving**: Savor slices cold or warmed in the oven or microwave.
## Nutritional Breakdown (per serving)
– **Calories**: 468
– **Carbohydrates**: 47g
– **Protein**: 5g
– **Fat**: 30g
– **Saturated Fat**: 10g
– **Cholesterol**: 72mg
– **Sodium**: 275mg
– **Fiber**: 2g
– **Sugar**: 34g
This pecan pie recipe is not just quick to prepare but also a hit with guests who will be requesting more. Relish the rich flavors and delightful textures that make this dessert a seasonal favorite!