Recipe For Chocolate Pecan Pie Without Corn Syrup
Introduction
Chocolate pecan pie is a classic dessert that many people enjoy. However, most recipes call for corn syrup, which may not be an option for those who are allergic to corn or are looking to reduce their sugar intake. In this article, we'll share a recipe for chocolate pecan pie that doesn't use corn syrup.Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
For the filling:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 1/2 cups pecans, chopped
Instructions
1. Preheat the oven to 375°F (190°C).
2. Make the crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Add the ice water, one tablespoon at a time, and mix until the dough comes together.
- Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim the edges and set aside.
3. Make the filling:
- In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt.
- Stir in the chocolate chips and pecans.
- Pour the filling into the prepared crust.
4. Bake the pie:
- Place the pie on a baking sheet and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool completely before slicing and serving.