Maple Pecan Pie without corn syrup provides a delicious alternative that not only satisfies your sweet tooth but also offers a range of health benefits. It’s a flavorful and wholesome dessert choice that allows you to enjoy the indulgence of pecan pie without compromising on nutrition.
Crafting a corn syrup free Maple Pecan Pie and infusing it with the natural sweetness of dates and maple syrup is a culinary adventure worth taking. This delightful twist not only makes your pie a healthier option but also introduces a symphony of flavors.
Why Skip Corn Syrup?
Corn syrup is a common ingredient in traditional pecan pie filling recipes, but many are opting to skip it for health reasons. High fructose corn syrup, a prevalent form, has been linked to various health concerns. By swapping it out, you will not only make it healthier but also enhance the flavor with the richness of maple syrup.
Ingredients You’ll Need for this Maple Pecan Pie:
Pie Crust: Opt for a store-bought crust or whip up a homemade pie dough for that extra touch.
Pecans: Pecans will bring the signature crunch. They are a key ingredient in pecan pie, and are rich in unsaturated fats, particularly monounsaturated fats. These fats are heart-healthy and can contribute to improved cholesterol levels.
Dates: Pitted dates add sweetness and texture. The addition of dates not only enhances sweetness but also brings nutritional value to the pie. Dates are a good source of fiber, potassium, magnesium, and various vitamins.
Maple Syrup: Use pure maple syrup for that distinct sweetness. Unlike corn syrup, which is a processed sweetener, pure maple syrup is a natural sweetener. It is derived directly from the sap of maple trees, containing minerals like zinc and manganese.
Light Brown Sugar: One-fourth of a cup adds a deep, caramel flavor.
Butter: Unsalted butter helps achieve the velvety texture. Using butter in moderation provides a source of healthy fats and adds richness to the pie.
Eggs: Three large eggs (room temperature) act as the binding agent.
Vanilla Extract: A tablespoon for that delightful aroma.
Salt: A pinch to balance the sweetness.
Make It Ahead:
This pie can be made a day ahead, allowing the flavors to meld even more and giving you one less thing to worry about on the day of serving.
More Dessert Recipes you will Enjoy!
Healthier White Chocolate and Blueberry Muffins
Easy Blueberry Lemon Cake
Sesame Cookies
Almond Butter Chocolate Cookies
Peach Blueberry Crisp
Blueberry and Apple Crumble
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Maple Pecan Pie (Without Corn Syrup)
Ingredients
- 1 prepared pie crust (for 9 or 10 inch pie dish) (thaw and prepare for a single crust pie according to package directions)
- 3 cups shelled pecans (pecan halves)
- 3 eggs
- ¾ cup pitted dates
- ¾ cup pure maple syrup
- ¼ cup light brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350˚F. Place the pecans on a rimmed baking sheet and toast for 5 minutes. Remove from heat and let cool slightly.
- To the container of a high speed blender or food processor, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract and salt. Process for 2 to 3 minutes, or until smooth.
- Add about 2 ½ cups of toasted pecans to the prepared pie crust. Reserve the full pecans for decorating. Pour the egg mixture over the pecans, then gently shake the pan to spread the filling into an even layer. Use the remaining pecans to decorate the top of the pie.
- Bake at 350˚F for about 35 minutes, or until the center of the pie is set. You will know your pecan pie is done when you can shake it gently and it is not jiggly. Let cool for about 1 hour before serving.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
