Thought I'd share my real food Pecan Pie recipe - no Karo syrup here! The result is so much better than corn syrupy pecan pie - instead of sickly sweet stuff that only real sugar addicts like, it's complex, still VERY sweet, but everyone likes it, even those who never go for really sweet stuff, and those who always go for really sweet stuff, lol. My totally-SAD-fed family has loved it every Christmas and Thanksgiving since I started doing it.
This is my traditional foods version of my Better Homes and Gardens recipe. I used to think the BH&G was perfect (even though it made my brain spin), but this is even better. Of course it is ... it has sorghum!
3 eggs (pastured, of course!)
1/2 C maple syrup
1/2 C sorghum syrup
2/3 C Rapadura
1/3 C butter, melted
1t real vanilla
1-1/4 C crisped pecan halves
Lightly beat eggs. Stir in next 5 ingredients. Fold in pecan halves.
Place pastry in pie plate, on a cookie sheet. Pour filling into pie plate and cover edge of crust lightly with foil. Bake at 350 25 minutes. Remove foil; bake 20-25 minutes more or till a knife comes out clean. Cool on wire rack.
COULDN'T BE EASIER!
The pie crust recipe is the BH&G one, standard (sprouted spelt) flour, (unrefined sea) salt, lard, & water. Real lard, though!
Ingredient definitions for those that might be unfamiliar
crisped pecans - nuts are hard on the digestion (ask my grandfather to tell you the story of walking through a hickory orchard as a child eating as he went, and how hard his stomach hurt for hours afterward!) raw, so they're soaked and dried low-temp (so as not to destroy the enzymes). When I buy them, I put them in a bowl of water overnight, then dry them in the toaster oven at 110-ish, or in the oven w/ the light on, for 12 hrs till crispy. I love nuts this way!
sucanat or Rapadura - whole sugar. None of the molasses spun out of it or anything added to make it flow freely. Way better, more complex taste than brown sugar, which sometimes doesn't even have molasses in it - just caramel coloring and flavoring, from what the label says!
unrefined sea salt - just sea water that's been dried by wind and sun. Not Hain's. I use Celtic Sea Salt brand. Can be ground finer for pie crust (or use TJ's fine unrefined sea salt).
sorghum syrup - traditional syrup used in the South (we don't have much of a maple harvest!). I vaguely remember hearing about it (grew up on Aunt Jemima), and seeing sorghum mills at old farm demonstrations, but I found some at a farm stand last fall. One taste and I knew it was the perfect replacement for all that stinkin' corn syrup (sicky sweet and banally bland).
Of course, no one in my house can eat it this year, but the rest of the extended family can. Maybe next year I'll try significantly reducing the sweetener amounts, but you can't do it too much, since this is basically a sugar pie, lol. Maybe more eggs & butter with less sweetener?
5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
Current Weight: 175lb__________________________________Goal: 135lb
Deadlift: 240lb________________________________________Back Squat: 165lb
Bench: 130lb__________________________________________Pre ss: 85lb
***Winning a 20-year war against binge eating disorder***