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: https://www.100daysofrealfood.com/real-food-resources/#dessert
Unbaked Whole-Wheat Pie Crust
Ingredients
For the crust:
- 1 ½ cups whole-wheat flour
- ½ teaspoon salt
- ½ cup butter, melted (preferably unsalted)
- 2 tablespoons milk
For the filling:
- 3 eggs
- ½ cup brown sugar
- ¼ cup pure maple syrup
- 1 tablespoon butter, melted
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecans, chopped or whole
- ¾ cup chocolate chips, dark
Instructions
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Preheat oven to 375 degrees F.
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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.
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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.
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In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
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Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
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Let cool for 5 or 10 minutes before serving.
We think it is best topped with a little vanilla ice cream!
Recipe Notes
We recommend organic ingredients when feasible.
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!
I’ve made a pecan pie without any form of syrup at all, just white sugar and brown sugar, and it set up just fine. I am making a low sugar pie this year because my Mom and Aunt are both diabetic and I was recently diagnosed this year as having hyperinsulinemia. So we’re watching our carb intake. This uses sugar free maple syrup, which hurts my pea picking heart. But it’s not just me eating. Because personally, I just factor in the real deal with my carb counts and let it go there. I’m going to have to try this recipe. I wonder if you could just use sucanat instead. Isn’t it supposed to be sugar before the bleaching and adding molasses?
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.â€
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!
Hi Vanessa. It will work for pumpkin pie. ~Amy
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!