If you're a fan of traditional Southern desserts, you've most likely indulged in a slice of pecan pie. The rich, buttery crust and gooey, caramel-like filling make it a favorite among many. But what if you're looking for a lighter version of this classic dessert? Look no further, because we have the perfect southern pecan pie recipe that uses light corn syrup instead of the usual dark variety. Not only is it delicious, but it's also a healthier option for those watching their sugar intake. Let's dive into the details of this delectable treat.
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Why Light Corn Syrup?
Understanding the Difference
Before we get into the recipe, let's first understand the difference between light and dark corn syrup. Both are made from cornstarch, but the difference lies in the process of making them. Light corn syrup is made by adding an enzyme to the cornstarch, which converts it to glucose, making it sweeter and lighter in color. On the other hand, dark corn syrup is made by adding molasses to the corn syrup, giving it a darker color and a stronger caramel flavor. In this recipe, we use light corn syrup to achieve a lighter and less sweet pecan pie.
The Perfect Pecan Pie Filling
Ingredients
To make this southern pecan pie with light corn syrup, you will need the following ingredients:
• 1 cup light corn syrup• 1 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 1/2 cups pecans, chopped
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the light corn syrup, brown sugar, eggs, vanilla extract, and salt until well combined.
3. Slowly pour in the melted butter and continue to whisk until the mixture is smooth.
4. Stir in the chopped pecans.
5. Pour the filling into a pie crust and spread evenly.
6. Bake for 45-50 minutes, or until the filling is set around the edges but slightly jiggly in the center.
7. Let the pie cool before serving.
A Lighter Twist on a Classic Dessert
With this southern pecan pie recipe using light corn syrup, you can enjoy a classic dessert without the guilt. The light corn syrup adds a subtle sweetness and a beautiful golden color to the pie, making it just as delicious as the original. So go ahead and try this recipe for a lighter twist on a traditional Southern favorite. We're sure it will become a staple in your dessert repertoire.
Ingredients:
1 cup light corn syrup
1 cupbrown sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup melted butter
1 1/2 cups chopped pecans
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the light corn syrup, brown sugar, eggs, vanilla extract, and salt until well combined.
Slowly pour in the melted butter and continue to whisk until the mixture is smooth.
Stir in the chopped pecans.
Pour the filling into a pie crust and spread evenly.
Bake for 45-50 minutes, or until the filling is set around the edges but slightly jiggly in the center.
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