Pecan pie has become my favorite go-to pie for Thanksgiving Day. It is so easy to make and a very good diversion from all the Thanksgiving food. Who doesn’t want to eat something sweet after all the turkey? Personally, I get satiated from eating a lot of turkey meat during Thanksgiving and a slice of pecan pie is always a great way to remove the turkey taste from my tongue. Last year, I made all the Thanksgiving food and brought them with us to a hotel spa for an overnight stay. The pecan pie was of course the star of the table after the turkey. He loved it so much he never forgot about it. My husband loves it so much that this year even though we stayed home for Thanksgiving because of my pregnancy mood swings, he requested it once again.
It may sound ridiculous but I have never eaten pecan pie until I came to the US and tried it in a buffet close to our neighborhood. When I saw the pecan pie I thought it was “too brown” and jelly-like and not so appetizing but I was so curious about this brown dessert so I had to try it. I also got one slice for my husband. First bite and I loved it! It tasted so sweet but the pecan was such a great compliment to the sweetness of the sweet jelly-like brown custard underneath.
Coming home, I had to research the ingredients, and of course, it was a lot of white sugar and corn syrup. As you all know corn syrup is not a good kind sugar for your body. White processed sugar is the same. In a Huffington Post article “The Not-So-Sweet Truth About High Fructose Corn Syrup” by Doctor Mark Hyman, the doctor elaborately explained the science behind corn syrup. He said that even “[w]hen used in moderation, it is a major cause of heart disease, obesity, cancer, dementia, liver failure, tooth decay and more”. Due to doctors speaking up against the health effects of ingesting corn syrup, the Corn Refiner’s Association sent Doctor Hyman a personal letter “warning” him “of the errors of [his] ways”. Doctor Hyman said the “[n]ew websites like www.sweetsurprise.com and www.cornsugar.com promotes corn syrup as a healthy sugar with quotes from professors of nutrition and medicine and thought leaders from Harvard and other stellar institutions”. So beware of the lies and research a lot before you eat something. Most of all read the labels and research even more.
The corn industry is spending millions of dollars to advocate their own studies because the food industry is actually 17% of the overall US economy according to the article. Their ad campaigns promotes the idea that “sugar is sugar” and that the body cannot identify the difference between cane sugar or High Fructose Corn Syrup (HFCS) which is of course NOT true. If you think about it using common sense, are derivatives better than natural fruit sugars? Of course NOT. Dr. Hyman studied the effects of corn syrup on our body for more than ten years and although some doctors claim that cane sugar and HFCS are essentially the same, there are great differences that we should consider before we dismiss the truth about HFCS which he explained in the article. He also gave 5 reasons why we should stay away from food products using HFCS. You can also read this article by Dr. Axe: High Fructose Corn Syrup Dangers and Healthy Alternatives Doctor Axe is a Natural Medicine doctor whom I have been following for years now. He can give you a lot of information about your health concerns using natural medicine found in nature.
Despite these studies and articles I mentioned, I strongly believe that we should all keep ourselves informed about the food that we eat and then we can make a good decision regarding our food choices. It is one thing to be willing to eat sugar and another to be lied about its inflammatory effects on the body. Not everyone is out there to hurt company profits of certain big businesses. But we all know that some companies really do use bad ingredients because of the cost-effectiveness of cheaper ingredients in mass production. Even big orange juice companies are lying about the freshness of their product. But that is for another blog post.
This recipe replaces white sugar and corn syrup with maple and honey. I also used organic brown sugar. I wish I didn’t have to but it helps with the texture. Three eggs will yield a softer custard and four will make it a bit more solid when it cools down. I used four in this recipe. The harder part is the pie crust but it is still relatively easy if you have some time to spare during Thanksgiving preparations. In the ingredients list below I wrote store-bought pie crust. Later, I will provide a link to my pie crust recipe in another blog entry. I like to make my own pie crust because I can control the ingredients. After that, just mix and pour, stick it into the oven and you’re done!
NOTE: Sometimes pecan pie can take 50-75 minutes to bake. Especially this recipe because I used maple and honey which are both liquids. But you will know when the pie is ready when the top inflates or pops up.
This is how the pecan pie will look like once it’s ready.
This looks so yummy because it is…
One small slice is enough 😉
1 whole unbaked pie crust
1 cup organic brown cane sugar
1 cup pure honey
1/4 cup maple syrup
1/2 tsp salt
1 tsp pure vanilla extract
3-4 eggs beaten
1/3 cup melted butter, unsalted/salted
16 0z whole/halved pecans
- Preheat your oven to 350 degrees Fahrenheit
- Place your pie crust on a glass or ceramic pie mold. You can design the sides using a fork. I made mine simple and without any design
- Put the pecan nuts on the empty pie crust
- Mix all the ingredients together in medium-size mixing bowl and pour over the pecan nuts
- Pop into the oven for 45 minutes. Check the pie if still wobbly. If it is, set your timer for another 15 minutes. Check again if still wobbly. Set your timer for another 15 minutes until the pie inflates. It needs patience, especially when using gas-fired oven because the heat fluctuates. Let it cool for 20 minutes and serve!
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