Pecan pie is my all time favorite Thanksgiving dessert!
It’s always been my favorite but of course, it contains corn syrup as a necessary ingredient. I only make it on Thanksgiving day so in the past I’ve bought a bottle of organic corn syrup (to avoid the genetically modified alterative) and baked my pie. But this year while testing the recipes for my cookbook I learned a little secret. If you simmer maple syrup until it reaches 225ºF it “acts” like corn syrup. Truly! Now pecan pie can be made with 100% unprocessed ingredients. I contemplated this recipe for months, finally gave it a whirl last week, and was delighted when the pie tasted just as good as my Mom’s. I also baked the pie using a gluten free crust and wow, it was amazing!
Now, my friends, you can have your pie and eat it too.