Pecan Pie without Corn Syrup

[Anonymous]

I couldn’t get over how gross pecan pie was after I baked one myself. I guess I never realized it really is just 98% corn syrup. Never touched another slice after. Such a low class dessert.

[Anonymous]

I like pecan pie with maple syrup. It does taste different, but very pleasant (in my opinion).

https://sallysbakingaddiction.com/maple-pecan-pie/#respond

[Anonymous]

Anonymous wrote:I couldn’t get over how gross pecan pie was after I baked one myself. I guess I never realized it really is just 98% corn syrup. Never touched another slice after. Such a low class dessert.

I despise pecan pie because of the nuts, but I think you are wrong on the "low-class" front. Shoofly pie and gooey butter pie are similar, as are many maple desserts from up north, and honey desserts from the middle east. At least in the US, there's a strong tradition of sugaring, special desserts from sugaring, especially at a time where the bodies needed those extra calories, and the tough times called for extra treats. To call it low class is to disdain all the hardships of our colonial forbears.

Eating too many sweets on the regular is low class. I'll give you that.

[Anonymous]

Anonymous wrote:I couldn’t get over how gross pecan pie was after I baked one myself. I guess I never realized it really is just 98% corn syrup. Never touched another slice after. Such a low class dessert.

That's how I feel about seeing the ingredients for pimento cheese. But I still eat it.

[Anonymous]

Anonymous wrote:I couldn’t get over how gross pecan pie was after I baked one myself. I guess I never realized it really is just 98% corn syrup. Never touched another slice after. Such a low class dessert.

Roll.

[Anonymous]

Anonymous wrote:The issue with HF corn syrup is when it’s added to foods that shouldn’t have sugar in them. Pecan pie is literally made with syrup so it’s not a hidden ingredient. Unless there is a corn allergy I’d use the corn syrup.

No the issue with HFCS is that it’s that much harder for our bodies to digest. It’s been a minute but I think it was Marion Nestle who had a book explaining about why HFCS was uniquely bad for us (something about being processed in the liver vs somewhere else in the body, blood sugar and insulin being spiked far higher than an equivalent serving of regular sugar).

But the corn syrup we buy at the grocery store isn’t high fructose corn syrup, it’s basically just another liquid sugar like maple syrup or honey or agave. So if OP wants the pecan pie and is only avoiding the corn syrup for fear it’s HFCS, it’s not. It’s like a twice a year pie.

[Anonymous]

Also -- the corn syrup plays a specific role in the pie. The corn syrup allows the brown sugar to dissolve and not form crystals and be grainy. You can certainly make a nut pie without it, but the texture will be different.

[Anonymous]

OP here, thanks for the feedback everyone. The non corn syrup options look scrumptious, but after consulting with the household pie committee, we have come to a consensus that "if it doesn't have corn syrup, it's not pecan pie." <i>Le sigh.<\i> I'll try to slip one of those french walnut maple honey tarts past on bastille day.

Happy (almost) Pie day everyone!