What can be substituted for corn syrup in pecan pie?

Maple syrup can replace corn syrup in this deliciously simple maple pecan pie recipe! Top with a little sea salt to balance out the flavors.

What’s a substitute for light corn syrup?

Light Corn Syrup Substitutes
  • 1 cup sugar dissolved in 1/4 cup warm water.
  • 1 cup honey.
  • 1 cup light molasses.
  • 1 cup maple-flavored syrup (pancake syrup)
  • 1 cup agave nectar.
  • 1 cup brown rice syrup.

Can you use maple syrup in place of corn syrup?

Maple Syrup. Our favorite pancake topper can be used as a one-to-one substitute for corn syrup in most recipes (but not candy making). Just keep in mind that maple syrup has quite a strong, earthy flavor.

How do you make a pecan pie on Food Network?

Directions
  1. Preheat the oven to 350 degrees F.
  2. On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick.
  3. Roughly chop 2 cups of the pecans by hand or in a food processor; set aside.
  4. Bake until the center is set, 60 to 70 minutes.
  5. Slice and serve with a scoop of ice cream.

Is pecan pie really bad for you?

Pecan pie is traditionally made with a good amount corn syrup and/or brown sugar, which only contributes sugar and calories. Once again, your crust can be a big source of fat, especially artery-clogging saturated fat. Although pecans have many healthy attributes, more doesn’t mean it’s healthier.

Should pecan pie be jiggly after baking?

Here’s the pie. When you pull it out of the oven, it should be only slightly jiggly. If it’s overly jiggly, keep it in the oven for a little while longer. BUT…be careful not to burn the pecans.

Why is my pecan pie not setting?

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. The custard under the pecan layer won’t set up until it reaches 200 degrees.

Why is my pie soupy?

Pay attention to bake times: one reason you’ll often end up with a runny fruit pie is simply that it hasn’t been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it’s really not.

Can you overcook a pecan pie?

Some Handy Pecan Pie Tips

Your pecan pie is cooked when you can poke the center and the test toothpick or fork comes out clean. So, look for the center to have some rigidity and not be so runny or jiggly. Don’t overcook the pie. Although it may seem like you need more cooking time, it is best to avoid overcooking it.

How do you know when pecan pie filling is set?

If the filling is flowing in a wavy movement from the center to the edge, your pie isn’t set quite yet. The way to tell if pecan pie is done is when the center gives you just a little jiggle—like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake—but the edges are stable and set.