You can still make your pecan pie and eat it too.

Since trying to pay attention to food ingredients, and trying to find substitutions for toxic chemicals, one recipe that was driving me up a wall was pecan pie. Like, you might as well just drink the bottle of corn syrup & then purchase your coffin.
So last year, I found this recipe for pecan pie that has NO CORN SYRUP!!! Yes, it still has sugar & flour, but you can substitute those for “healthier” sugar & flours. Last year, I just used cane sugar & whole wheat flour & you couldn’t tell a difference. Noone could tell there was no corn syrup.
So I figure this is a recipe worth sharing for turkey day – since I’ve made it, tried it, loved it. 🙂

Pecan Pie (withOUT corn syrup!)

1 C. light brown sugar

1/4 C. cane sugar

1/2 C. butter

2 eggs

1 TBSP. whole wheat flour

1 TBSP. almond milk

1 tsp. vanilla

1 C. chopped pecans

Preheat oven to 400. Beat eggs until foamy, and then stir in melted butter. Stir in sugars and flour and mix well. Add milk, vanilla, and nuts and mix. Pour into unbaked 9 inch pie shell. Bake for 10 minutes at 400 degrees, then reduce temperature to 350 and bake for another 30-40 minutes, or until done.

Then give thanks for recipes like this, and savor every bite.

(And sorry, I don’t have a picture of the pie I made last year. 😥 Just know that it looks exactly the same as a pecan pie WITH corn syrup. 😄 )

And here is the link to the recipe I used.


4 thoughts on “You can still make your pecan pie and eat it too.

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