Recipe: Pecan Pie - without using corn syrup (4)

PECAN PIES WITHOUT USING CORN SYRUP
1. No Syrup Pecan Pie, Pecan Pie (using Golden Syrup)
2. Pecan Pie (using Corn Syrup or Golden Syrup)
3. Brown Sugar Pecan Pie
4. Lambrusco'z to Go's Bourbon Pecan Pie (using Brown Sugar)

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NO SYRUP PECAN PIE

This pie does not have syrup in it. Also you can use part white sugar if desired like - 1 cup white and 1/2 cup brown sugar.

1 (9-inch) pie crust (recipe follows)
4 large eggs
1 1/2 cups light brown sugar
1 tsp. vanilla
Pinch of salt
5 tbsp. unsalted butter, melted, divided
1 cup pecan halves

Make pie crust first (below). Preheat oven to 350 degrees.

Whisk eggs and brown sugar in medium bowl until completely blended and free of lumps. Whisk in vanilla, salt and 4 tablespoons of the melted butter until well blended, about 1 minute. Pour mixture into pie crust. Place pecans in circles on top.

Bake 50 minutes or until sharp knife inserted in center comes out clean, but slightly oily. Cool pie on wire rack for 20 minutes.

Brush top with remaining 1 tablespoon melted butter.

9-INCH PIE CRUST:
1 1/2 cups flour
1 tbsp. sugar (optional)
1/2 tsp. salt
6 tbsp. unsalted butter, cold
2 tbsp. lard, cold
3 to 4 tbsp. cold water

Combine flour, sugar, and salt. Cut in butter and lard until mixture resembles small peas. Stir in cold water, as needed, until dough forms. Roll into ball, flatten slightly, chill wrapped in plastic or foil for 20 minutes. Then roll out and put in pie dish.

NOTE: If you have a favorite biscuit, doughnut or pie crust recipe using butter or other shortening and you wish to convert it to lard, remember this rule of thumb: use 4/5 as much lard as butter, use only 3/4 as much lard as solid vegetable shortening.

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PECAN PIE
Source: Australian Womens Weekly

Pastry
1 1/4 (185g) plain flour
1/3 cup (55g) icing sugar mixture
125g cold butter, chopped
1 egg yolk
1 teaspoon lemon juice

Pie filling:
2 cups (280g) toasted pecans
6 egg yolks
1/2 cup (175g) golden syrup
1/2 cup (100g) firmly packed brown sugar
90g butter, melted
1/4 cup (60ml) thickened cream

Pastry:
Blend or process flour, icing sugar and cold butter until combined. Add yolk and juice; process until ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.

Roll dough between sheets of baking paper until large enough to line prepared tin. Ease dough into tin, press into side; trim edge. Cover; refrigerate 30 minutes.

Preheat oven to 180C or 160C fan-forced.

Grease 24cm-round loose-based tin. Place tin on oven tray. Line pastry case with baking paper, fill with dried beans or rice.

Bake, uncovered, in moderate oven 15 minutes. Remove paper and beans; bake, uncovered, in moderate oven about 5 minutes or until browned lightly.

Pie filling:
Place nuts in pastry case.

Combine egg yolks, syrup, sugar, butter and cream in small bowl; whisk until smooth. Pour mixture over nuts.

Bake, uncovered, in moderate oven about 30 minutes or until set. Cool. Serve with cream, if desired.

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PECAN PIE

1 batch sweet short crust pastry
3/4 cup corn syrup or golden syrup
1/2 cup dark brown sugar
3 eggs
1 1/2 tablespoons unsalted butter
2 teaspoons vanilla essence or extract
pinch of cinnamon and nutmeg
2 cups of pecan nuts

After baking your sweet short crust pastry for 10 minutes, get ready to make the best pecan pie.

Combine all the ingredients in a medium size heavy saucepan and set it on low heat. Mix thoroughly until the syrup is opaque - about 5 minutes.

Once the mixture has thickened, pour into the pre-baked pastry shell and bake at 180 degrees for 25 minutes or until the middle of the pie is firm to the touch.

Allow to cool down, serve at room temperature with fresh whipped cream or ice cream.

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BROWN SUGAR PECAN PIE
Makes 2 pies

2 cups brown sugar
1 cup white sugar
1/4 cup butter, melted
4 eggs, beaten
2 tbsp. flour
4 tbsp. milk
1 tbsp. vanilla
1 cup chopped pecans
2 unbaked pie shells

Stir together ingredients in order given. Pour into pie shells.

Bake at 350 degrees for 30 to 40 minutes.

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LAMBRUSCO'Z TO GO'S BOURBON PECAN PIE
Source: Chef Paul Saladin

4 eggs, beaten
2 cups brown sugar
1/2 lb. butter, melted
1/4 cup bourbon
1 Tbsp. vanilla
2 cups pecans
1 unbaked pie shell

In a large bowl, beat eggs. Stir in brown sugar then remaining ingredients except pecans. When mixture is smooth add pecans. Pour into unbaked pie shell.

Bake in 350-degree oven until set (30-40 minutes).