How to make Pecan Pie without Corn Syrup (Karo)

I have chosen this recipe because I wanted to make an "authentic" American style pecan pie, but without corn syrup as it is not a standard grocery item here in the UK.  For all of us who live outside the land of Karo Syrup, here is a tried & tested version without it.

My thanks go to my American friend Roberta who lives in Germany for letting me use her recipe.

Step 1: Ingredients

All notes below are Roberta's, original quantities were US cups, metric & imperial are conversions as weighed out by myself (lizzyastro)

One 10"-ish pie shell - home made (see below) or bought in

1 cup sugar, 240g or 8 oz (I sometimes use half and half brown and white)
2 eggs
6 tablespoons butter, 90g or 3 oz
1/4 cup milk, 60 ml or 2 fl oz
1 cup pecans, 120g or 4 oz  (I usually use about 1 1/2 cups, 150g, 5 oz)
1/2 cup raisins, 70g or 2 1/2 oz (definitely optional! But this is really good using
dried cranberries or chopped candied ginger.)


Pie shell:
6 tablespoons butter, 90g or 3 oz
1-2 tablespoons sugar, 15 to 30g or 1/2 to 1 oz
1 cup flour, 150g or 5 oz
(Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.)

Comments

[mistyp]

That is a simply beautiful crust and pie! Thanks for sharing, and good luck on the contest!

[lizzyastro]

Thank you! Because of the sugar content the crust can overcook easily so be prepared to cut short the cooking time, but it is very good to eat.