Long before the invention of Karo corn syrup, pecan pies were made with brown sugar and maple syrup. Did you know the wife of a Karo executive began using corn syrup in the 1930’s in a pecan pie and the rest was history?
Enjoy this wonderful recipe. It is not so gooey and sweet. And yes I know in a perfect world we wouldn’t be eating refined sugars but I also believe that things that you make by hand with love and gratitude can cancel out the bad stuff.
Maple Syrup & Brown Sugar Pecan Pie
1 cup packed dark brown sugar, ⅔ cup pure maple syrup, 3 large eggs
3 Tbsp butter melted, 1 Tbsp bourbon or 1 tsp pure vanilla extract
¼ tsp salt, 2 cups pecan halves, lightly toasted
Preheat oven to 375°
Pie Crust of Your Choice. If fresh, chill for 15 minutes. If frozen, thaw. Line pie shell with foil or parchment. Fill with pie weights, dried beans or rice. Bake 12-14 minutes. Remove foil and weights. Bake 13-15 minutes longer until golden
In large bowl, with wire whisk, mix sugar, syrup, eggs, butter, bourbon and salt until well blended. Add pecans
Place mixture in hot pie shell. Place on a jelly roll pan
Bake 40-50 minutes. Check after 35 minutes.
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