Pecan Pie
My experiment with this delicious pecan pie proved that it is possible to slash the corn syrup off that is so required in making this pie.
This guilt-free pie is so refreshing without being so sickly sweet and no one complained it lacked sweetness...(except my son Joel, I need to deal this with him). Besides the dark chocolate chips makes up for the sweetness.
I added some milk to the filling to top up the moistness and it was good to go. See below for the pie crust recipe.
FOR THE FILLING:
3 large eggs
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup pecan * toasted
1 cup sweetened shredded coconut, toasted and cooled*
1 cup semisweet chocolate chips
1/2 cup of milk
* I added 2 tbs of light corn syrup
TO MAKE THE FILLING:
Preheat oven to 350°F.
Place the eggs in a large mixing bowl. Beat lightly.
Add the butter, sugar, brown sugar, corn syrup, vanilla, milk and salt. Stir until combined.
Stir in the pecans, coconut, and chocolate chips.
Transfer the filling to the crust. Place the pie plate on a lined, rimmed baking sheet to catch any spills.
Bake 50 to 60 minutes, or until the crust has browned and the filling is set.
Enjoy...jue
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