Go Back
–+ servings
slice of pecan pie recipe without corn syrup

Healthy Pecan Pie Recipe Without Corn Syrup

By Rommel@Bakefree
This delicious pecan pie is made without corn syrup, gluten free, dairy free and with less sugar than regular pecan pies.
Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine American, French
Servings 10 portions/slices

Equipment

Ingredients
 
 

Pie Crust

  • 50 g cold water
  • 250 g Schar GF Bread Mix flour or All-purpose GF flour
  • 3 g salt
  • 5 g sugar
  • 150 g vegan butter (GF) cold and cut into cubes

Pecan Pie Filling

  • 50 g muscovado sugar
  • 12 g corn starch
  • 100 g water
  • 80 g vegan butter (GF)
  • 2 g cinnamon powder
  • 1 g nutmeg powder
  • 1 g Salt
  • 3 Eggs Size M
  • 30 g honey
  • 150 g Pecan nuts, crushed
  • 90 g whole pecans
  • 1 lemon zest

Instructions
 

Pie Crust Dough

  • Start by mixing your gluten free all-purpose flour, salt, and sugar. Then add and cream the dry ingredients with cold butter by hand or with the stand mixer.
  • Add the water gradually while mixing until the dough holds together.
  • Move the dough to a cold surface lightly dusted with flour. Give it a quick knead to shape it into a ball.
  • Form the dough into a rounded square. Wrap in cling film and let the dough rest in the fridge for 30-45 minutes.
  • Roll out the cold dough to a thickness of approximately 3-4 mm (0.16 in) between sheets of parchment paper to prevent sticking.
  • You can use a Measuring Dough Strip when rolling out dough. This will ensure a uniform thickness and expedite the process.
  • Place the dough into a 9-inch (23 cm) pie dish. Press on the sides, trim the edges, and poke a few holes in the bottom using a fork. Refrigerate while mixing the pie filling.

Pecan Pie Filling

  • Roux: Mix cornstarch, water, and muscovado sugar in a small saucepan. Cook over a low-medium heat, stirring constantly, until it thickens and becomes glossy.
  • Once the mixture has thickened, remove it from the heat and add the dairy free butter. Set it aside to cool.
  • In a large bowl, whisk eggs, salt, nutmeg, cinnamon, and honey. Add the cooled roux and mix well. Lastly, stir in the chopped pecans.

Pie Assembly & Baking

  • Pour the filling into the chilled crust and smooth it out to distribute the pecans evenly.
  • Arrange whole pecans in a circular pattern from the edge to the center. Bake the pie in a preheated oven at 338°F (170°C) for 40-45 minutes.
  • Allow the baked pie to cool at room temperature. Optionally, glaze with clear fruit glaze or warmed honey. Refrigerate for a few hours before serving. Pecan pie tastes best when served cold the day after.

Video

Notes

  • Wrap the shortcrust dough in cling wrap and freeze it.
  • If you have rolled out the dough and placed it in a pie dish, you can freeze it covered with cling wrap.
  • Pecan pie can be stored in the refrigerator for up to three days. It is best eaten the day after it is baked.
Keyword healthy pecan pie, pecan pie recipe without corn syrup
Tried this recipe?Let us know how it was!