Grammy's Kitchen · Pecan Pie · Pecan Pie (Without Corn Syrup)
One of 63 pecan pie recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 49% | 25% |
| liquid | 26% | 0% |
| total sugar | 198% | 90% |
| brown sugar share of total sugar | 100% | 96% |
| egg | 65% | 65% |
| dairy | 26% | 0% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 17% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 portion Pie Dough (chilled) |
| 114 g | 8 tablespoons salted butter |
| 53 g | 1/4 cup packed light brown sugar |
| 160 g | 3/4 cup packed dark brown sugar |
| 0 g | 1/4 teaspoon Espresso Powder (optional) |
| 161 g | 1/2 cup maple syrup |
| 80 g | 1/4 cup golden syrup (or maple syrup) |
| 60 g | 1/4 cup heavy cream |
| 10 g | 2 teaspoons lemon juice or white wine vinegar |
| 6 g | 1 1/2 teaspoons vanilla bean paste or vanilla extract |
| 150 g | 3 large eggs |
| 164 g | 1 1/2 cups pecan halves (lightly toasted) |
Method: 6 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.