Saturday, November 29, 2014

Lovell Reunion Pecan Pie Dex+

This is THE pie for our Thanksgiving table. My husband gave me the recipe, which was written down by his mom during a family reunion, where they had discussed their pie baking strategies. I made a more detailed instruction list, added the salt quantity (it had been left off), and added the best pie crust I have ever had. We used to use a store-bought crust, but I never will again.

Happily, it was very easy to Dex+. The pecans already have a good deal of fiber in them, and the pie already used corn syrup. Substituting dextrose for sugar tends to make softer versions of a recipe; chia seeds tend to thicken. In this case, the two offset perfectly, and this pie is just as magnificent as the original recipe! Honestly, this is our new traditional pie.

Lovell Reunion Pecan Pie Dex+


  • 3 eggs
  • 11 g (1 Tbsp) chia seeds
  • 324 g (1 cup) corn syrup, light
  • 36 g sugar
  • 70 g dextrose
  • 1/4 cup butter
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 1/2 cup pecans


  • ~1 c whipping cream
  • dextrose to taste
  • 1/2 tsp vanilla or to taste
  • 1 pinch salt


  1. Let frozen crust sit out to thaw, while preparing the filling. Preheat oven to 400.
  2. Finely chop chia seed in a spice mill, Lightly beat eggs and chia together in a bowl; set aside.
  3. Combine corn syrup, sugar, and dextrose in a two quart saucepan. Bring to a boil, and continue boiling for about a minute. Remove from heat, and whisk about 1/3 of the hot syrup into the beaten eggs, then whisk it all back into the pot. Add butter and stir until mostly melted. Stir in salt and vanilla.
  4. Add pecans to the crust. Pour syrup mixture over the pecans. Coat them all in the liquid.
  5. The recommended crust will not over-brown. if using a different crust, cover the edges with foil if it browns fully before the pie is done.
  6. Bake 10 min in 400° oven, then reduce heat to 250° and bake another 40-50 min, until set; it will still jiggle some if you shake it. The pie will puff slightly in the oven, and will flatten out while cooling. Do not pull out a pale pie. If necessary after the full 50 min, switch to speed convection at 400° and watch until very toasty-brown, verging on overdone. This is more likely to happen if the pie crust was used straight out of the freezer.
  7. Cool (or eat warm). Whip the cream with vanilla, dextrose, and salt, until stiff peaks form, and serve on top of each slice of pie.

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