Pecan Pie Graham Cracker Crust No Corn Syrup
Introduction
Pecan pie is a popular dessert in the United States, especially during the holiday season. However, most pecan pie recipes call for corn syrup, which is not the healthiest ingredient. In this article, we will provide you with a recipe for pecan pie with a graham cracker crust and no corn syrup.What is Graham Cracker Crust?
Graham cracker crust is a popular crust used in many dessert recipes, including pies and cheesecakes. It is made by crushing graham crackers and mixing them with butter and sugar. The mixture is then pressed into a pie dish and baked until golden brown.Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 large eggs
- 1 cup dark brown sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Instructions
Step 1: Make the Crust
Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture into a 9-inch pie dish, making sure to press it firmly into the bottom and up the sides. Bake for 10 minutes or until lightly browned. Set aside to cool.
Step 2: Make the Filling
In a large bowl, whisk together the eggs and brown sugar until well combined. Add the heavy cream, melted butter, vanilla extract, and salt. Whisk until smooth.
Stir in the pecan halves and mix until they are well coated with the filling.
Step 3: Bake the Pie
Pour the filling into the cooled crust. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
Remove from the oven and let cool completely before serving.