Recipe for Pecan Pie without Corn Syrup – Of course, we can’t just make any old pecan pie recipe. Because here at Clean Cuisine, are always looking for ways to “clean” up a recipe by using whole, healthy ingredients. And this recipe for Pecan Pie without Corn Syrup is no different.
The Clean Cuisine Method – Recipe for Pecan Pie without Corn Syrup
Likely the reason you stumbled onto this recipe for pecan pie is because we are proclaiming that this recipe is just as good without corn syrup.
Corn syrup in general is terrible for your health — just as bad is high fructose corn syrup. It wreaks havoc on insulin levels and contributes to weight gain. Unfortunately, many packaged and processed foods contain corn syrup, including the traditional recipe for pecan pie.
For this recipe for pecan pie WITHOUT corn syrup, it’s not only healthier by removing this one ingredient, but I cleaned up the recipe a bit more. this recipe for pecan pie is gluten free, grain free, dairy free and sweetened naturally with maple syrup and coconut sugar.
So, not only is the recipe “clean”, but it’s “cuisine” — which means it not only is healthy, but it tastes so delicious too. With a flaky crust and a deep and delicious pecan filling, this recipe will be a new holiday favorite.
3 Big Ingredient Swaps to Make Pecan Pie without Corn Syrup
#1: Swap Wheat-based Flour for Cassava Flour
Cassava flour is becoming a more popular flour to use in baking. It’s nutritious (more on that in a minute), easy to swap and very easy to bake with. Both the pecan pie crust and filling are made with cassava flour and made for a very easy and pliable crust to fit into the pie dish.
#2: Skip Corn Syrup – Use Maple Syrup Coconut Sugar!
The maple syrup and coconut sugar combine in this recipe for pecan pie as the corn syrup substitute. Although I wouldn’t classify it as a superfood, unlike refined sugar, coconut palm sugar helps prevent blood sugar spikes.
#3: Swap Shortening for Coconut Oil
If you’ve not tried coconut oil before, I want to encourage you to pick up a small container of organic coconut oil from Nutiva Organics and experiment with it. I’m going to venture to say that coconut oil makes even better and more forgiving crusts than butter. Trust me, a few years ago I doubted this myself. But as I use coconut oil in my kitchen, it makes using it much, much easier. Plus, I love a nice flaky crust that’s not saturated in shortening.
Let’s Talk About Cassava Flour for a Moment
Cassava flour is a root vegetable and makes a great ingredient to swap with conventional whole grain flours such as whole wheat or spelt flour. Plus, it’s naturally gluten free.
In many recipes it can be substituted in a 1:1 ratio for whole wheat flour and reduced by 25% of volume (see chart below). It’s also a great source of vitamin C (1/4 cup has almost 20% of your Daily Value), folate, magnesium, potassium and many additional nutrients.
We have started to use cassava flour more here at Clean Cuisine. So, if you buy yourself a bag of our favorite brand of Otto’s Cassava Flour, be sure to visit these top recipes.
- Homemade Tortilla Shells
- Zucchini Fritters with Chives
- Blueberry Scones — so delicious!
- Healthy Cinnamon Buns
Some of our Favorite Holiday Pies
Whenever we’re hosting a big get together, I like to have a variety of desserts available. Here’s some of my favorites:
- Pumpkin Pie – Gluten free and dairy free, naturally sweetened
- Mango Pie – Nut-based crust and super easy to make
- No Bake Key Lime Pie – Coconut cream is the winning ingredient in this recipe!
- Persimmon Pumpkin Pie – Featuring a flaky coconut crust
Kitchen Favorites
Recipe for Pecan Pie
This recipe for pecan pie without corn syrup tastes better and is healthier than any traditional version I’ve tried. Gluten free, grain free, dairy free and naturally sweetened with maple syrup.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Ingredients
FOR THE PECAN PIE CRUST:
- 1 cup cassava flour, plus more for rolling
- 2 tablespoons coconut sugar
- 1/2 teaspoon sea salt
- 3/4 cup organic coconut oil, chilled and cut into small pieces
- 1/4 cup cold filtered water
FOR THE PECAN PIE FILLING:
- 1/4 cup organic coconut oil
- 1 tablespoon cassava flour
- 1 1/2 cups maple syrup
- 1/2 cup coconut sugar
- 1/2 teaspoon sea salt
- 2 cups pecans, whole or chopped
- 2 pastured eggs
- 1 teaspoon vanilla extract
Instructions
FOR THE PECAN PIE CRUST:
- Prepare a 9″ pie pan with coconut oil and set aside.
- In a food processor, add the cassava flour, sugar and salt and briefly pulse until combined.
- To the food processor, add the chilled coconut oil*. Process all ingredients for 3-5 minutes until a pea-like consistency is formed. Slowly add in the cold filtered water 1 tablespoon at a time and process in between until the ingredients become a moist and crumbly dough.
- To a floured surface, place the dough and form into a flattened disc. Using a floured wooden rolling pin, roll the dough until the flattened dough will cover your 9″ pie plate. If your crust breaks, just use an ice cube to dampened and blend the break back together.
- Place the dough on the 9″ pie plate using your fingers to push the dough against the sides, removing any excess. Place the dough in the refrigerator until the pecan pie filling is prepared.
FOR THE PECAN PIE FILLING:
- Preheat the oven to 450.
- In a medium heavy-bottomed pan, melt the coconut oil. Then stir in the 1 tablespoon cassava flour until smooth.
- To the pan, add the maple syrup, coconut sugar and sea salt. Bring to a boil and then reduce temperature to avoid burning while still maintaining the boiling liquid. Stir constantly with a stainless steel metal whisk for 3 minutes. Set aside to allow the mixture to cool.
- Meanwhile, in a small bowl, beat the 2 eggs along with the vanilla extract.
- To the cooled maple syrup mixture, add the eggs and vanilla. Whisk until smooth and well combined. Stir in the pecans.
- Pour the pecan pie filling into the chilled pie crust. Using a silicone pastry brush, brush the edges of the crust evenly with an egg wash.
- Place the pie in the oven and bake for 10 minutes at 450. Then reduce and at 350 for 25-30 minutes. The crust should be golden brown and the filling cooked through.
- Transfer the pie to a cooling rack and serve at room temperature.
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Notes
Chilling coconut oil: I place teaspoon drops of coconut oil on a piece of parchment paper in the freezer until fully chilled.
Cold pie: I prefer my pie cold, so I make it the night before and place in the fridge overnight.
Alexandra
Saturday 7th of October 2023
I was hunting for a Pecan Pie recipe for thanksgiving without corn syrup and stumbled across your blog. This it truly the BEST and most delicious pecan pie filling I've ever had. And it uses natural sweeteners. Wow!