When making a new recipe I like to see how many steps I can skip without negatively impacting the end result. This pie is a perfect
example of not only skipping a few steps, which I’ve deemed as unnecessary 
, but also substituting (most of) the refined ingredients for whole ones. I replaced the white flour with whole-wheat flour and the corn syrup with maple syrup, but I do admit I left in the chocolate chips and some of the brown sugar because it certainly is okay to indulge in such treats in moderation! Just top a warm piece of the finished pie with some homemade vanilla ice cream and you’ll be in love with this super delicious and non-intimidating dessert as well.
If you’re looking for treats that would be okay to eat during the 10-day pledge (meaning without chocolate or brown sugar!) then check out this link for ideas: http://www.100daysofrealfood.com/real-food-resources/#dessert
Unbaked Whole-Wheat Pie Crust
- 1 ½ cups whole wheat flour
- ½ teaspoon salt
- ½ cup melted butter, preferably unsalted
- 2 tablespoons milk
- 3 eggs
- ½ cup brown sugar
- ¼ cup 100% pure maple syrup
- 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecans, chopped or whole
- ¾ cup “dark” chocolate chips
- Preheat oven to 375 degrees F.
- In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
- Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
- In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
- Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
- Let cool for 5 or 10 minutes before serving.
We think it is best topped with a little vanilla ice cream!
Do you think it will set right without the corn syrup? That is processed different than the High Fructose kind..just a thought..I know when making candy and other things the sugar has a way of reacting with the heat and setting that makes it a certain consistency. I am anxious to see what happens! They even ate sugar centuries ago but it was a luxury!
Also in my BH&G cookbook from 1945 or 1947, it uses corn syrup too. It has a recipe for Pecan Pie and a recipe for Eggnog and Eggnog pie! Not much processed foods in 1940s
Danyelle – Carrie with Deliciously Organic did a post on Pecan Pie where she found that heating the maple syrup made it act more like corn syrup, but I made this pie without heating the maple syrup (because I like to skip steps!) and the outcome was still fantastic. I shared some slices with our neighbors and it was a hit. The filling “set” just fine and allowed us to cut the pie into nice even pieces. I hope that helps!
What are your thoughts on this:
“White sugar, brown sugar, sucrose, honey, maple syrup, even high-fructose corn syrup are all roughly the same mix of the simple sugars called glucose and fructose.”
Joy Bauer, M.S., R.D., C.D.N., Nutrition and Health Expert for The TODAY Show, Woman’s Day, May 1, 2010
http://www.cornsugar.com/simple-facts/
I don’t think it’s too far off! Honey and Maple Syrup have slightly more nutrients (and are slightly less processed) than the others, but they are definitely still a “sugar” and should be used in moderation!!!
I just read that brown sugar is no healthier or “real”. It is just processed white sugar colored with molasses. If you want real sugar get pure or organic cane sugar.
Would this crust work for pumpkin pie?
I’ve actually never made pumpkin pie because it just does not appeal to me (maybe I just haven’t tried a really good one yet) so I can’t say for sure, but I will tell you this is the same crust I use for quiche!
Are trying to torture us? This sounds so good!!
I’m totally going to try this. I was just thinking the other day about all of the holiday desserts that I need to learn to modify. We did well with Christmas cookies last year with my mom and niece, but the pies are definitely next on my list.
One thought…go with Rapadura or Sucanat instead of brown sugar. I don’t even blink an eye to make this substitution any more. It’s the white, refined sugar I have more trouble with.
Thanks for posting this. My husband is allergic to corn syrup and can never enjoy pecan pie without getting sick. We’re looking forward to trying this for Christmas this year!
I can’t wait!!!
Too funny to see this recipe today… after I just ordered this pie from Whole Foods for Thanksgiving! Look forward to making this recipe for Christmas.
We will try it out for sure. Now I’m craving this for breakfast, I shouldn’t read your blog first thing in the morning.
Thank you for sharing this recipe! I am pleased to find a pecan pie recipe without corn syrup. I plan to make it later today to serve for Thanksgiving tomorrow.
I really enjoyed this pie, and so did our guests. Sweet, but not too sweet like traditional pecan pie. If you don’t mind, I may link to this recipe sometime in December. Thanks for sharing, I will certainly make this again!
Mmmm, that does sound fabulous with ice cream!
I made this last night for our Thanksgiving feast today – along with the usual pecan pie that my great-grandmother made with corn syrup, 1 C sugar and 1/2 stick of butter. I was anxiously awaiting my husbands reaction. We did a taste test this morning for a ‘snack’ and he honestly couldn’t tell the difference. SO GLAD that we tried it!! Thank you so much for the recipe! I have been so inspired with all of your recipes and your food revolution! We too have been working on eating only real foods now for about 2 years and its been so great to have a place to find good, wholesome recipes! Thanks again and Happy Thanksgiving!!!!
I made this pie for Thanksgiving!! It was so yummy and SO EASY!! Thank you!!
I was just curious if anyone had tried this without the chocolate. My husband LOVES pecan pie, and it is one thing I fail at every single time I make it!! I’ve been searching for a corn syrup free recipe, and am anxious to try this one. But would love if it would work the same just eliminating the chocolate (to fill the spot in his heart, lol).
I’m curious too! I love pecan pie and stumbled across this recipe – but I am looking for it without the chocolate. Did you give it a try? How is it without chocolate?
[...] the chocolate added made it just enough different to catch their attention. Anyway, I made this Shortcut Chocolate Pecan Pie from Lisa at 100 Days of Real Food with just a few minor substitutions. Check out her page for the [...]
[...] Chocolate Pecan Pie Adapted from 101 Days of Real Food [...]
I just tried to make this for Thanksgiving. The filling does not specify unsalted butter like the crust did, so I used salted butter. Not sure if that’s why this happened, but the pie is very liquidy and not set at all after 25 minutes of baking. Any idea?
Hi Stacy. No, the unsalted vs. salted butter should not have had an impact. I’m not sure what may have happened. I hope you give it another try and it turns out better for you. Jill
[...] and reducing the instant sugar headache that most pecan pies dish out. Good old Google led me to this recipe. I also happened to consult one other recipe and finally boiled all three down to one that I [...]
[...] Chocolate Pecan Pie [...]