pecan pie recipe without corn syrup?

Question

I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???

Answer 1

I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:

Caramel Pecan Pie

• 1 9" unbaked pie shell
• 3 eggs
• 2/3 c sugar
• 1/4 c butter, melted
• 1 12-oz. Jar Caramel Topping/Sauce
• 1 1/2 c pecan halves

Directions

In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.

Stir in Caramel Topping/Sauce and butter; mix well.

Stir in pecan halves.

Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.

Cool thoroughly on rack before serving.

Cover; chill to store. Yield: 8 Servings

Answer 2

Pecan Pie

"Unlike most pecan pies, this one does not require corn syrup."
Original recipe yield: 1 - 9 inch pie.
Prep Time:15 Minutes

INGREDIENTS:
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Answer 3

:::This is basically pecans in a chess-type filling, but with brown sugar instead of white:::



PECAN PIE

pastry for 9-inch, single-crust pie
1/4 cup unsalted butter, melted
6 large eggs
2 cups packed dark-brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups toasted chopped pecans

Line 9-inch, glass pie-plate with rolled-out pastry.

Place oven-rack at lowest level in oven. Preheat oven to 425 degrees. Whisk together butter and eggs. Whisk in sugar, vanilla, and salt until sugar is dissolved. Stir in pecans. Pour into pie-plate. Bake at 425 degrees for 15 minutes. Cover fluted edge of crust to prevent excessive browning. Turn down thermostat to 350 degrees. Bake for 20 to 30 minutes, until center of filling is firm and metal tester inserted in center of filling comes out clean. Remove from oven. Serve slightly warm or at room temperature, with cream, whipped cream, or vanilla ice-cream if desired. Store at room temperature. Freezes well

Answer 4

All of my recipes use one kind of syrup or other. Not restricted to just light corn syrup but it will change the taste depending which syrup you use.

Answer 5

Wow, I have never thought about it, just have always used Karo. Even if you use just sugar, I think it would be grainy.

Answer 6

try allrecipes.com!