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corn-syrup free pecan pie?

Does anyone know of a recipe for pecan pie that doesn't use corn syrup? I am trying to cut down on the CS (section on corn in _The Omnivore's Dilema_ freaked me out).

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    1. I loved that book! I'm trying to get everyone I know to read it. There were a couple supertasty sounding pecan pie recipes posted awhile ago that don't involve corn syrup.

      http://www.chowhound.com/topics/show/...

      1. Steens Cane Syrup or Lyle's Golden Syrup (look in imports for this if it is not on the shelf with other sweeteners) are both good subs.

        8 Replies
        1. re: Candy

          I would second that recommendation, though I must admit I haven't tried it. I just assume it would act the same. Plus, golden syrup tastes so much better than corn syrup!

          1. re: Kagey

            The guy who wrote "Outlaw Cook" (my CRS is kicking in early today) recommends Lyle's golden syrup. I like Steen's, but it is a rather bitter product with an assertive taste. Lyle's is mild & very easy to like.

            1. re: Hungry Celeste

              As an experiment we made a pie using all Steen's (which I like), and it was almost inedible. Too much of a good thing.

              1. re: Robert Lauriston

                Yeah, I hear ya. The bitterness tends to intensify with cooking. But it is nice to put a little steen's in your usual corn-syrup base for pecan pie...I find most pecan pie fillings insipid and usually add a little steen's and/or bourbon.

                1. re: Hungry Celeste

                  I agree, 20% or so Steen's makes the filling more interesting.

                1. re: Karl S

                  Yes, John Thorne wrote "Outlaw Cook." I have his pecan-pie recipe copied and practically memorized! Oddly, he's not a big fan of using maple syrup, but I like to throw some in there, and some rum or bourbon.

                2. re: Hungry Celeste

                  I substituted Steen's for part of the Karo in my Pecan Pie once and the filling didn't set properly. It had a bitterness that just wasn't right either. Went back to all dark Karo.

            2. I have an even easier yet very similar pecan pie with maple syrup. Just let me know and I can post the recipe
              Adi

              1. The corn syrup that home cooks use for baking is not the bad high-fructose corn syrup used commercially.

                2 Replies
                1. re: pikawicca

                  I wanted to buy some corn syrup (to make pecan pie!) but read the ingredients on the Karo and Betty Crocker bottles, which both include high fructose corn syrup as 2nd ingredient.

                  1. re: NYchowcook

                    Dark Karo doesn't have HFCS, light Karo does. No ideas why. Betty Crocker uses it in all products. I checked the labels in the store yesterday.