pecan pie no butter

If someone invites you over for a homemade Thanksgiving dinner (turkey, stuffing, gravy, mashed potatoes, green beans, rolls, cranberries & pumpkin pie) no matter how good or bad the food was, you should lift them up, in their chair, and carry them around the neighborhood like the Rose Parade with everyone following and cheering for the cook. You might even build a float for them made out of plywood and turkey feathers, because cooking Thanksgiving dinner is a huge accomplishment for even the most experienced cook. After the parade, send them to Hawaii for a week. They’ll need it.

After every Thanksgiving turkey dinner I make, I always say, “Next year, we’re going out. I’m not doing this again. It’s too stressful!” But then we go out and the food is awful and I miss my home cooking so I do it again. All this is to explain why I have no turkey dinner recipes to share. But I do have sides and desserts!

I wish I could share a fabulous roast turkey or stuffing recipe but I’ve never made my stuffing the same way twice. I make a bread stuffing and sometimes I add mushrooms, sometimes shredded apple, sometimes walnuts, and sometimes all of the above. And my turkey? Well, I’ve roasted it upside down, right side up, brined it, bagged it, rubbed it, and I still don’t have a recipe I can share.

But I do have these four contributions to Thanksgiving cooks that I hope you enjoy.
For my Fresh Cranberries recipe that cooks in 5 minutes, click here.
For my Easy One-Rise Dinner Rolls recipe, click here.
For my Healthier Easier Pumpkin Pie recipe that uses no butter, click here.
For my Easy Pecan Pie recipe that you can also make without butter, click here.

Happy Thanksgiving! – Jenny Jones

Pecan pie doesn’t have to be complicated. Mine is simple and you don’t need any fancy ingredients. And it’s healthier too, with an olive oil crust. I used to make pie crusts the old way with either shortening or butter and ice water but an oil crust is so much easier. It’s quick and you can just pat it into the pan or I roll it between wax paper and then transfer it into the pan. By the way, the pan is never greased when you’re baking pie.

In this case I use a standard 9-inch pyrex glass pie pan and not a deep dish pan. My pecan pie filling is super simple. Everything goes into one bowl, stir for one minute and boom. Done. It uses less butter than most along with brown sugar, white sugar, and corn syrup but keep in mind that corn syrup IS NOT high fructose corn syrup. They don’t even sell HFCS to the public.

If you’re trying to bake without butter, I also have a completely butter-free pecan pie in my Baking Without Butter category. My two pies are exactly the same recipe except one uses butter in the filling and one uses a trans fat-free spread. For my butter-free filling I used Benecol. I baked both pies today for a blind taste test and I served a small slice of each one on the same plate. Guess what? Nobody could tell the difference! They are both so delicious, filled with lots of toasted pecans and a sweet, gooey filling. I’m definitely making my pecan pie for Thanksgiving this year, and probably Christmas too, and maybe my birthday… then there’s tax day… and well, you get the picture. Enjoy! Click here for the recipe. – Jenny Jones