Every November, it happens.
Our pecan trees (all fifteen of them!) produce an abundant harvest.
My pecan-pie-loving husband begins leaving subtle hints (and pounds of shelled pecans) here and there.
Being the discerning wife that I am, I usually take the hint.
Behold, the results of a little tweaking and a lot of practice in the kitchen.
And a lot of pecans.
This Pecan Pie, with homemade gluten-free crust, first debuted at our Christmas dinner about five years ago… and it’s been showing up ever since!
If you’re looking for a healthier version of old fashioned pecan pie, I think this recipe will be worth pinning and printing.
And, just in case you’re still tweaking the pie-making thing, here’s a step-by-step tutorial, with pictures.
Kristy’s Corn-Syrup-Free Pecan Pie
1 C sugar
½ C agave nectar or maple syrup
1/3 C butter
4 eggs, beaten
1 tsp pure vanilla
¼ tsp sea salt
1 ¼ C pecan halves or pieces
In a medium sauce pan, melt the butter, sugar cane, and honey or agave over medium-low heat until butter melts.
Note: I generally opt for agave nectar over honey, simply because I have gotten some rather strong-tasting results when using honey, especially if it’s local, raw honey.
Agave nectar yields a mild, pleasant flavor to the pie.
The key to creating your own “syrup”: Heat butter mixture just until it comes to a boil, then reduce heat and simmer, stirring constantly, until mixture thickens and foams.
Remove from heat and let cool slightly.
Stir in eggs (after the mixture has cooled a little, or they will “cook”!), vanilla, sea salt, and half the pecans; stir well to combine. Pour mixture into pie shell and top with remaining pecans.
Bake at 325-degrees for 50 to 55 minutes, or until crust is golden brown and pie filling is “set”.
I generally have to experiment slightly with the baking time; my oven tends to cook hot, so I set the timer for about 45 minutes and check the pie; if the filling is not “set”, I continue baking in increments of 5 to 7 minutes until the pie is done.
The filling will “puff” up a little once it starts to set.
Once the pie is removed from the oven and starts to cool, the filling will constrict to normal size and should be moist but not gooey when you insert a butter knife into the center.
My sweet, eleven-year old daughter, Emily loves to bake!
She helped me with every step of this tutorial, and I’m pretty sure her handiwork is the reason the pie crust turned out pretty!
Here’s what your pecan pie should look like when it’s ready to take out of the oven.
A few markers to watch for:
- a nicely browned (but not over-baked crust)
- the edges of the pie are starting to brown and look toasty
- the pie filling should be bubbly for a while, and then “set”
- the center of the pie will bubble just a bit and not “jiggle” when you gently move the pie dish
And here’s a close-up of how the pie filling will look when it’s set and ready to eat!
Be sure and check out Better Batter’s Perfect Gluten-free Pie Crust.
I’m convinced this is a never-fail recipe!
Did you love this tutorial?
Please pin or share it!