I don’t know about you, but I dislike corn syrup (those commercials claiming “corn sugar is the same as cane sugar” are such bull). I know that it’s unavoidable in some recipes, or when you’re making candy, but I don’t dig it. I have a problem believing that something is not horrible for you if there’s corn syrup in it – and yes, sometimes I do believe pie is healthy.
Beyond that, I never have it in the house. But lucky for me, and you, there is no corn syrup in this recipe! And I swear on all that is sweet and tasty, you will never miss it. You will not even notice it’s not there.
I discovered this pie last year, and it quickly became a holiday favorite. (And by favorite, I mean we can’t get out of the December without eating
two one.) It’s perfect for Thanksgiving or Christmas, and is super easy.
Also, the original recipe posted on allrecipes has 34,888 saves and over 1,000 positive reviews. Enough said.
~* Gluten-Free, Corn Syrup-Free Pecan Pie *~
For the crust (makes 2 crusts, either freeze half of the dough for later or halve the amounts)":
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/4 cup tapioca flour
- 3/4 tsp salt
- 2/3 cup Earth balance buttery sticks
- 6 tablespoons cold water
For the filling:
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1/2 cup butter
- 2 eggs
- 1 tablespoon sorghum flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Preheat oven to 400 degrees.
Prepare crust; see directions here. (Note that the types of flour in this recipe are a bit different than in the link .)
In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the sugars and flour, mix well. Finally add the milk, vanilla, and pecans.
Pour into the pie shell, and place pie in the oven. Once the pie is in, turn the oven down to 350 degrees and bake for 30-40 minutes. The top will crack slightly.
Enjoy with whipped cream/cool whip, etc!
I’m off to the gym to prepare for future pies – that’s why everyone works out, right?
19 days till Christmas!