Maple Pecan Pie (No Corn Syrup!) Boston Girl Bakes

Old Fashioned Pecan Pie Recipe without Corn Syrup Little House Big Alaska

Instructions. pre-heat the oven to 375˚. line a regular pie pan with the crust, crimp the edges, place it in the refrigerator to chill. melt the butter over medium heat. meanwhile whisk the sugars, flour, and salt together. when the butter is melted stir it into the sugars to help it cool down, about 5 minutes.

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Pour pecans and chocolate chips into prepared pie crust and spread out. Place pie plate with crust, chocolate chips and pecans onto a baking sheet and set aside. In a heavy saucepan over medium heat, melt your butter. Once butter is melted, add brown sugar and stir until mixture is well combined. Remove from heat.

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Preheat oven to 350°F. Unroll the pie crust over a 9-inch pie pan, crimping the edges. Sprinkle 2 tbsp of semi-sweet chocolate chips over the crust and set aside. Whisk together the eggs until pale and frothy (2min.) Stir in the milk and vanilla. Then whisk in the sugars and flour.

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Preheat oven to 350°F with a rack in the center to lower third of the oven. In a saucepan over medium heat, melt butter. Add brown sugar, maple syrup, cocoa powder, and salt. Whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat.

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STEP THREE: Pour the maple syrup into a large bowl with the brown sugar and melted butter. Whisk together. STEP FOUR: Gradually whisk in the eggs, flour, and vanilla. Once combined, mix in the pecans as well. STEP FIVE: Pour the pecan pie filling into the par-baked crust and return to the oven. Bake for 30-35 minutes.

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Leave the oven at 350°F, or if you par-baked at 400°F, reduce your oven temp to 350°F. Place 1 ½ cups of pecan halves on a baking sheet and roast in the oven for 10 minutes. Place the butter in a small saucepan and cook over medium heat until melted, or microwave for 1 minute at 60% power. Set aside to cool slightly.

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2. In a medium bowl, combine eggs, honey, sugar, melted butter, vanilla, cocoa and mix well. Stir in pecan halves. 3. Layer the chocolate chips on the bottom of the pie crust and pour the filling over it. Smooth the filling and cover the edges of the crust with aluminum foil or a silicon cover.

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Prepare the chocolate pecan filling. Using either the microwave at 50% or a double boiler, melt the butter and chocolate together in a large bowl, stirring often, until smooth and creamy. Set aside. In another large mixing bowl, whisk together the maple syrup, eggs, brown sugar, vanilla, and salt until smooth and completely combined.

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This Chocolate Pecan Pie is better than old-fashioned classic pecan pie. Made with 100% dark chocolate, a gluten-free almond flour shortbread crust, and with.

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Make the filling. Whisk the brown sugar, melted butter, vanilla, salt, and maple syrup together in a large bowl. Add the eggs and whisk until well combined. Set aside. Roll the pie dough into a circle that's about 4-inches larger than the diameter of your pie pan. Gently place it in the pie pan without stretching it.

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Preheat oven to 350 degrees F. Pour the chopped pecans and chocolate chips into the pie crust and spread them out evenly. Make the maple sauce. In a large bowl, whisk eggs together until well combined. Then, whisk in brown sugar, maple syrup, cornstarch, vanilla extract, salt.

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Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. Remove from the oven and let cool. In a large microwave-safe bowl, gently melt the butter and chocolate chips together, stirring occasionally, until smooth.

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Spread the chocolate chips evenly across the bottom of the crust. In a large bowl, whisk the melted butter, brown sugar, honey, bourbon, eggs, vanilla, and salt very well. Pour the filling over the chocolate chips in the crust. Top with a single layer of pecans. Bake at 375°F until the filling is set, about 45 minutes.

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In a large mixing bowl, cream together coconut oil and brown sugar. Add flour, protein powder and mix until crumbly. Dump this mixture in a square baking pan (Dimensions: 8x8), lined with foil paper and sprayed with oil. Spread the mixture evenly in the baking pan and pat it down tightly with a spatula.

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Put all of the ingredients in a bowl. Mix with a fork until combined. Pour into the pie crust. Make a foil ring and cover the edge of the pie crust. Bake at 375˚F, rack in the middle position, for 30 minutes, remove the foil ring and continue baking for 10-15 minutes for a total of 40-45 minutes.

Pecan Pie Without Corn Syrup ParnellTheChef

Whisk the browned butter, brown sugar, flour, and starch in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, pure maple syrup, and honey until combined (I use a hand mixer for this part). Pour evenly over pecans and chocolate chips.