Things you probably wanted before Thursday: a solid traditional dessert recipe for your Thanksgiving meal. Things I didn’t make this year: a solid traditional dessert recipe for my Thanksgiving meal.
Instead, my dad insisted on Lemon Meringue Pie, and I still don’t know why. But since the crowd for dinner was going to be small, it didn’t make sense to bake anything additional. This led to a “tropical” Thanksgiving, with themed appetizers (Mexican pinwheels and mango salsa). In other words, in no way traditional.
Fortunately, earlier in the week I had a chance to get a little closer with a Friendsgiving to which I brought Crustless Pecan Pie. With Friendsgivings, more dietary needs must be met, so I was aiming for gluten free. Surprisingly, Pecan Pie very much lends itself to being baked without a crust – just put the normal filling in a pie pan and have at it.
Unlike other pies, where the crust really is a vital feature, Pecan Pie is all about the filling. If you’re concerned about appearances, the sugar actually caramelizes around the edges enough to retain pie slice shapes. All-around crowd pleaser (unless you’re dealing with nut allergies, in which case you’re on your own).
First, beat the sugar, Karo syrup, eggs, butter, and vanilla extract using a hand mixer until well blended. Using a rubber spatula, stir in the pecans.Pour into a pie plate sprayed with cooking spray.Bake at 325°F for 45 minutes until middle is set.Allow to cool completely on a wire rack. The center will fall back down to look like a more traditional pecan pie, I promise.
And that’s it!
Crustless Pecan Pie
- 1 cup sugar
- 1 cup Karo syrup
- 6 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans
- In a large bowl, beat sugar, Karo syrup, eggs, butter, and vanilla extract until smooth.
- Stir in pecans using a rubber spatula.
- Pour and spread batter into a greased 9 inch pie pan.
- Bake at 325°F for 45 minutes or until center is set.
- Cool on wire rack completely before cutting and serving.