There’s a heated debate about whether it is pronounced it pee-KAN or puh-KAHN pie, but no matter which side you’re on, you can appreciate the classic American dessert that is pecan pie. A flaky pastry crust holds a thick, rich, nutty filling with a depth of flavor that is far more than the sum of its parts. This pie also stands completely on its own — there’s no need to garnish it with whipped cream, ice cream, or any other toppings.
Most recipes for pecan pie call for corn syrup — it’s what gives the pie filling its unique texture. But if you don’t want to use it, you can substitute with an inverted sugar syrup like golden syrup or maple syrup. You might not get quite as sturdy of a filling, but the flavor will still be to die for.