If I hadn’t had to replace the opened light corn syrup I threw out before moving, I might not have noticed Karo’s new version of light (color) corn syrup, called Lite, in that awful American way. But we know it means less something and in this case it’s less sugar, resulting in 33% fewer calories. Sucralose is used, so it’s not really less sweet, but I was willing to try it.
A hangtag around the neck of the bottle (which I’m happy to say is plastic, unbreakable and not as heavy) offered a recipe or two, one of which was for this easy pie. I hadn’t made pecan pie in a while and liked the idea of a reduced sugar pecan pie recipe so I hopped over to the produce department — this was before I sprained my ankle — and scooped some pecans from the bulk bin.
I made it with a classic Crisco crust and froze most of it for Christmas, but I did cut a small square to see and taste it. The Lite light syrup makes a fine pie, with a filling that’s neither cloying nor stick-to-your-teeth. I’ll be reaching for the bottle again when I make cookie glaze and expect to be equally happy with the results.
Nutrition info: The regular version of Karo Light Corn Syrup has 120 calories per serving (2 TB) with 10g of sugar per serving. Ingredients are listed as: light corn syrup, salt, vanilla. Karo Lite Light Corn Syrup has 80 calories in a 2 TB serving, 7g of sugar and this ingredient list: corn syrup, water, cellulose gum, sodium hexametaphosphate, salt, potassium sorbate and sodium benzoate (to protect quality), citric acid, sucralose, vanilla.
Reduced Sugar Classic Pecan Pie
Adapted from Karo Syrup
1 cup/240 mL Karo Lite light corn syrup
3 large eggs
1 cup/200g sugar
2 TB unsalted butter, melted
1 tsp vanilla extract
1 1/2 cups/180g pecans
1 9″ deep-dish unbaked pie crust
Set a rack in the middle of the oven and preheat to 350F/180C/Gas 4.
In a large bowl, stir together the corn syrup, eggs, sugar, butter and vanilla. Add pecans and stir.
Pour filling into prepared pie crust. Bake 60 – 70 minutes. When done, the center will be 200F and the center surface of the pie will feel spongy. [Karo says it will "spring back" but I think "spongy" is more accurate ~ ella]
Cool thoroughly on a rack, about 3 hours, before serving.
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