Not-Too-Sweet Pecan Pie
A rich and satisfying pecan pie with a not-too-sweet profile, featuring a smooth filling of dark corn syrup, toasted pecans, and vanilla. Perfect for holidays or casual gatherings, it balances sweetness and crunch, appealing to pecan lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Cream together the sugar, butter, and salt.
- Beat in the eggs, one at a time.
- Add the dark corn syrup and mix well.
- Stir in the pecans and vanilla extract.
- Pour the mixture into an unbaked nine-inch pie shell.
- Bake at 350°F for 45 minutes, until a knife inserted one inch from the edge comes out clean.
Tips & Substitutions
To achieve the perfect texture, ensure that your butter is softened before creaming it with sugar. If you're looking for a healthier option, consider substituting half of the granulated sugar with a natural sweetener like maple syrup. For an extra flavor twist, try adding a pinch of cinnamon or nutmeg. This pie is great served warm or at room temperature, especially with a scoop of vanilla ice cream.
Serving Suggestions
Serve your Not-Too-Sweet Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Fluffy Dumplings on the side for a cozy meal. This pie is perfect for holidays or gatherings, complementing other desserts like Chocolate Crumb Bars or savory dishes.
Storage & Reheating
Store any leftover pecan pie in the refrigerator, covered tightly with plastic wrap or in an airtight container. It should be consumed within 3-4 days for optimal freshness. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the whole pie in a 300°F oven for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Not-Too-Sweet Pecan Pie contains roughly 658 calories, with 4g protein, 24g carbohydrates, and 60g fat. It is a good source of dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of syrup?
Yes, you can substitute dark corn syrup with light corn syrup for a milder flavor. Alternatively, you can use maple syrup or agave nectar for a unique twist, but keep in mind that it may alter the sweetness and texture slightly.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted one inch from the edge comes out clean. The center may still be slightly jiggly, but it will firm up as it cools.
Is it necessary to pre-bake the pie shell?
No, this recipe does not require pre-baking the pie shell. The filling will cook the crust as it bakes, resulting in a tender, flaky texture. However, if you prefer a crisper crust, you can pre-bake it for about 10 minutes at 350°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).