Easy Pecan Pie Recipe (without corn syrup) (2024)

FAQs

What can I use instead of corn syrup in a pie? ›

By using alternatives like maple syrup, honey, or brown rice syrup, the sweetness and texture of the pie can still be achieved. I chose to use dark brown sugar, butter, eggs, and flour to achieve the texture of a delicious pecan pie.

Corn syrup is the glue that holds this filling together. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. However, many bakers are looking for an unrefined substitution for the corn syrup.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle.

Maple syrup has a pretty specific flavor and it's a bit thinner in consistency than corn syrup, but you can still use an equal amount in most baked goods and sauces. At around 67 degrees Brix, it's slightly less sweet, but the rich flavor will carry it through, especially when subbing it in for dark corn syrup.

Because corn syrup plays an important role in developing texture for many recipes, it's best not to leave it out. Instead of omitting it altogether, choose an alternative as a worthy swap.

What are substitutes for corn syrup? Making this corn syrup substitute could not be easier. Made of only sugar, water, cream of tartar, and lemon juice, this candy-like sauce cooks up to be super thick, full-bodied, and sweet just like corn syrup.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans.

Light corn syrup has a milder flavor than dark corn syrup. But you can use either in pecan pie. If you like a more robust, molasses-like flavored pie, try using dark.

High fructose corn syrup is just as healthy as honey, says social media's favorite doctor, dispelling common myth. High fructose corn syrup is just as healthy as honey, diet experts have said.

Is golden syrup and corn syrup the same thing? ›

"The main difference between corn syrup and golden syrup is in the manufacturing," explains Zeratsky; corn syrup is made from corn starch, while golden syrup is made from sugar. In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores.

According to Karo, which makes corn syrup and pancake syrup, its high sugar content means it doesn't spoil and doesn't need to be refrigerated. It is also not typically susceptible to mold.

Like molasses, dark corn syrup is a liquid sweetener with a sultry color. Unlike molasses, it has a less complex flavor and more neutral sweetness. Estimate a 1:1 substitute or opt for half–dark corn syrup, half–something more flavorful, like honey or brown sugar (more on that below).

People mainly use Karo syrup in recipes to keep food moist and prevent sugar crystallization. Karo syrup is a commercial corn syrup derived from the starch of maize. Corn syrup is an old home remedy for constipation. It has a laxative effect due to the action of corn syrup in the intestines.

Bakers, confectioners, and large-scale manufacturers use commercial corn syrup in baked goods, condiments like jams and jellies, and candy making. The syrup ensures a smooth texture in sugar pies, pecan pie (or pecan tassies), chess pies, homemade ice creams, and sorbets by preventing the formation of sugar crystals.

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

Golden syrup

It works especially well when making candy or caramel and can be used in place of light corn syrup in a 1:1 ratio. Keep in mind that golden syrup is slightly thicker than corn syrup and has a unique, buttery flavor, which could change the results of your recipe.