PIONEER PECAN PIE (NO CORN SYRUP!)

– **Pinch of salt**

### Instructions:

#### 1. **Prepare the Pie Crust:**
Start by making the pie crust. In a medium-sized bowl, whisk together the flour and salt. Add the cold butter cubes, and using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually add the ice water, one tablespoon at a time, until the dough comes together when pressed. Avoid overworking the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

#### 2. **Roll Out the Dough:**
After the dough has chilled, remove it from the fridge and place it on a floured surface. Roll it out to fit a 9-inch pie dish, about 1/8 inch thick. Gently transfer the rolled dough into the pie dish, pressing it into the edges. Trim any excess dough, and crimp the edges for a decorative finish. Chill the pie crust in the fridge while you prepare the filling.

#### 3. **Prepare the Filling:**
In a large mixing bowl, whisk together the brown sugar, maple syrup, eggs, melted butter, vanilla extract, and a pinch of salt until smooth and fully combined. Make sure the mixture is well-blended, and there are no lumps of sugar. This step is crucial for a silky, smooth filling.

#### 4. **Add the Pecans:**
Fold the pecans into the filling mixture, ensuring that they are evenly distributed. You can use halved pecans for a rustic look or chop them into smaller pieces if you prefer a more uniform texture.

#### 5. **Assemble the Pie:**
Pour the filling mixture into the prepared pie crust, spreading it out evenly. The pecans will float to the top as the pie bakes, creating a beautiful, nutty crust.

#### 6. **Bake the Pie:**
Preheat your oven to 350°F (175°C). Bake the pie for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. You may need to cover the edges of the crust with foil or a pie shield during the last 10-15 minutes to prevent them from getting too brown.

The pie is done when the center is mostly firm, and the top is golden brown. If the filling is still too wobbly, you can continue baking it for an additional 5-10 minutes, checking for doneness every few minutes.

#### 7. **Cool and Serve:**
Allow the pie to cool completely before slicing. The filling will continue to set as it cools, creating the perfect consistency. Once it has cooled, slice and serve! Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

### Tips for the Perfect Pioneer Pecan Pie

– **Crust Tips:** If you’re short on time or prefer a shortcut, you can use a store-bought pie crust, though homemade will always have the best flavor and texture.
– **Preventing a Runny Filling:** To ensure the filling sets properly, make sure to bake it long enough. The filling should jiggle only slightly in the center when done. If you’re uncertain, use a toothpick to check the center. It should come out clean with a slight bit of caramelized sugar stuck to it.
– **Nut Options:** While pecans are traditional, you can experiment with other nuts like walnuts or a combination of both if you prefer. Keep in mind, though, that pecans are classic for a reason—they add a rich, buttery flavor that complements the sweet filling perfectly.
– **Make-Ahead:** This pie can be made a day or two ahead of time and stored in the refrigerator. Just make sure to let it cool completely before storing. This makes it a great option for holiday dinners or large gatherings.

### Why You’ll Love This No-Corn-Syrup Pecan Pie

This **Pioneer Pecan Pie** offers all the sweet, nutty goodness of a traditional pecan pie without the corn syrup. The maple syrup and brown sugar give the pie a more natural, caramel-like sweetness that pairs wonderfully with the crunch of the toasted pecans. The recipe is simple, with easy-to-find ingredients, making it the perfect choice for a holiday dessert or any time you want to indulge in something truly satisfying.

The beauty of this pecan pie is in its balance of flavors—the maple syrup brings a depth of flavor, the brown sugar adds a rich, molasses-like sweetness, and the pecans deliver that irresistible crunch. If you’ve ever wanted a pecan pie without corn syrup, this recipe is your answer!

### Conclusion: A Sweet and Nutty Classic

Whether you’re preparing for a holiday feast or simply want to indulge in a classic dessert, this **Pioneer Pecan Pie (No Corn Syrup!)** will not disappoint. With its rich, gooey filling, buttery crust, and crunchy pecans, it’s a pie that will become a favorite in your recipe collection. It’s easy to make, uses natural ingredients, and is sure to be the highlight of any dessert table.

So, grab your ingredients, roll up your sleeves, and get ready to enjoy a slice of this nutty, decadent pie. No corn syrup necessary—just simple, delicious ingredients that make for the perfect pecan pie!