I recently found a pecan pie recipe online which was a little lighter than the classic Karo syrup recipe. I made it a couple of times, then I began changing it up a bit. The first time I added more pecans–I’m sorry, 1/2 cup is not enough for any respectable pie. Then I went to bake it, found I was short on maple syrup and dark corn syrup (Karo), and had to improvise. The changed-up recipe is a new favorite!
I’ll give you both the basic and supercharged versions. The basic version is still plenty sweet, but is lighter and has a faint maple flavor. The supercharged gets depth from a little molasses and is mellowed by the blend of corn syrups. Using an egg white gives a lighter texture to both versions. My friends say the little-bit-of-molasses version brings out the flavor of the pecans and goes well with a sip of brandy. I’ll let you be the judge of that.
Pecan Pie, Two Versions
9 inch pie shell, or your favorite bottom-only crust, unbaked
1 cup dark corn syrup and 1/4 cup maple syrup, OR 3/4 cup dark corn syrup, 1/4 cup light corn syrup, 1/8 cup maple syrup and 1/8 cup molasses (not black strap)
2 tablespoons all purpose flour
1/4 teaspoon salt
2 large eggs
1 large egg white
1 cup chopped pecans
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Place the syrups and ingredients through egg white in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour into prepared crust. Bake at 350 degrees until center is puffed and edges are brown, about 50 minutes. I usually cover the edges of the crust with foil at the 30-minute point to keep them from browning too much. Cool on a wire rack.