I make pecan pie once a year. I use the corn syrup. If I was making it more often, I'd probably look for cane syrup or make my own. I don't know if would be any "healthier" though.

I wouldn't do maple syrup or honey because it would change the taste profile.

I’ve used half honey and half corn syrup because I didn’t have enough corn syrup and it was quite tasty. I do that all the time now.

You can make it in the style of a French walnut tart, where the nuts are cooked in caramel. Just don’t call it pecan pie!

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.

Actually, many older recipes are made without corn syrup.
I haven’t used this particular recipe, but the ingredients— including both brown and white sugars — look similar to recipes that I remember using.



https://littlehousebigalaska.com/2018/11/pecan-pie-without-corn-syrup.html

But why do you not want to use corn syrup? Is there a corn allergy?

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.

+1. This is a big part of the recipe. If you don't want corn syrup don't make pecan pie.

It's not hard to make simple syrup. Water + sugar at different ratios..you might even be able to mix molasses or maple for a different flavor profile.

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.

This recipe is absolutely delicious. "More pecans, less goo".

https://cooking.nytimes.com/recipes/1022734-maple-honey-pecan-pie?unlocked_article_code=1.bU0.8XCR.qAjSCQQ7nV1N&smid=share-url

I have tried the Smitten Kitchen using Golden Syrup which I bought especially for it. The golden syrup was hard to work with and while the result was good, it wasn’t better than using corn syrup.

You can make it with honey instead but it’s not quite as good IMO.

For what it's worth, corn syrup is not the same as high fructose corn syrup. Pecan pie is an absolute sugar bomb no matter how you make it, and using golden syrup instead of corn syrup won't make it any healthier.

But as an ingredient with a slightly different flavor profile, I would choose golden syrup over rice syrup for sure. I always like Smitten Kitchen recipes, so here's the one I'd try first:

https://smittenkitchen.com/2015/11/pecan-pie/

Sub Golden Syrup. You won’t regret it. I make the Joy of Baking pecan bars instead of pies now.

You can try it with golden syrup or rice syrup. Have not tried this one, but I generally trust his recipes:

https://www.davidlebovitz.com/chocolate-pecan-pie-recipe/

any tried and true recipes for pecan pie WiTHOUT corn syrup? Bonus points if you have a fool-proof pie dough recipe, too.