Pecan Pie, Not So Sweet, A La June Veneable
A rich, nutty pecan pie with a slightly less sweet profile, featuring a crunchy topping and smooth filling, perfect for holiday gatherings and dessert lovers.
Ingredients
Instructions
- Beat eggs; add sugar, syrup, salt, vanilla, and margarine. Line a 9-inch pie plate with pastry.
- Pour mixture over the pastry.
- Bake at 325° F for 45 minutes.
- The nuts will rise to the top and form a crusted layer.
Tips & Substitutions
For a less sweet version, consider reducing the sugar to 1/3 cup or using a sugar substitute like Stevia. If you're out of oleomargarine, melted butter can work well too. Make sure to beat the eggs thoroughly for a light filling. For a twist, add a tablespoon of bourbon or vanilla extract for extra depth, similar to flavors found in American recipes.
Serving Suggestions
Serve this pecan pie slightly warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Consider serving it alongside coffee or tea for a delightful dessert experience, or as part of a holiday spread featuring Wilson'S Favorite Sweet Potato Pie.
Storage & Reheating
Store leftover pecan pie in the refrigerator, covered loosely with plastic wrap, for up to four days. To reheat, place slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10-15 minutes, ensuring it's warmed through without becoming dry.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pie, Not So Sweet, A La June Veneable contains roughly 287 calories, with 4g protein, 21g carbohydrates, and 23g fat. It is a good source of dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
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 instead of Karo?
Yes, you can substitute Karo syrup with maple syrup or honey for a different flavor profile. Just keep in mind that these alternatives may slightly alter the sweetness and texture of the pie.
How do I know when the pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. The top should be golden brown and the pecans will have risen to form a crust. If the edges begin to brown too quickly, cover them with foil.
Can I make this pie ahead of time?
Definitely! You can prepare the pie a day in advance and store it in the refrigerator. Just be sure to cover it well to prevent it from drying out. Allow it to come to room temperature before serving, or warm it slightly for a fresh-baked taste.
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).