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    Maple Pecan Pie

    Published: Dated: August 29, 2020 Modified: Last Modified: August 29, 2020 Christine Galvani Leave a Comment This post may contain affiliate links ·

    Home » Dessert » Maple Pecan Pie

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    This homemade pecan pie recipe is the BEST! It’s made with coconut sugar and maple syrup, creating a deep, rich flavor. 

    Perfect for Thanksgiving dessert!

    The best way to end your holiday meal! Made with no corn syrup.

    Make two, the slices go fast!

    slice of maple pecan pie on a plate.

    How to make a maple pecan pie:

    1. Gather and measure the ingredients.
    2. Preheat the oven to 350 degrees F.

    ingredients for maple pecan pie recipe.

    3.  Using an electric mixer, cream the palm shortening and sugar.

    4.  Add the eggs, salt, vanilla, and beat to combine.

    5.  Stir in the pecans.  Optional:  add a cup of chocolate chips for a chocolate pecan pie – yum!

    ingredients for pecan pie in mixing bowl.

    6.  Stir the pecan pie filling into a prepared pie crust.  Tip:  I like to place the pie on a baking sheet because it is easier to put in and take out of the oven.

    pecan pie filling in pie crust.

    7.  Bake for 45-50 minutes until the edges of the pie crust are golden and the pecan pie filling is set.

    8.  Let cool before slicing.

    9.  Serve with a scoop of vanilla ice cream or whipped cream.

    10. Store in the refrigerator for up to a week.  Slices can be frozen for a few months.

    baked pecan pie out of the oven.

    Baking/Recipe Tips:

    • Try to start with all ingredients at room temperature.
    • Freeze pecan pie slices for up to 3 months.  Wrap tightly with plastic wrap.
    • Bake in the middle to lower rack of the oven so the pie does not get too browned on top.
    • Refrigerating the pie before slicing and serving will create more uniform pieces.
    • Use a pre-made store-bought pie crust to keep things easier.  I look for gluten and dairy-free crusts.
    • Use a 9-inch pie plate and crust.
    • If making your own crust, if possible, use a glass pie pan like Pyrex so you can see if the crust is done (or getting too brown).
    • I use a mixture of whole and chopped pecans.

    Can you use maple syrup instead of corn syrup:

    • Yes

    How can you tell if pecan pie is done?

    • The pecan pie is done when the center is firm and does not jiggle.

    Should you bake pies on a cookie sheet/baking pan?

    • Putting pies on a cookie sheet or baking pan will make it easier to put in and take out of the oven.  Plus, the pan will catch any overflow or ingredients that may fall out of the pie.

    How long should you let a pie cool?

    • Let the pie cool for about 30 minutes and then put in the refrigerator to completely solidify.

    Thanksgiving recipes you might like to try:

    • Healthy Pumpkin Pie
    • Gluten-Free Stuffing
    • Herb-Roasted Boneless Turkey Breast
    • Cranberry Orange Sauce
    • Sweet Potato Casserole
    Slice of pecan pie on a plate.
    Print
    Maple Pecan Pie!
    Prep Time
    5 mins
    Cook Time
    50 mins
     

    This homemade pecan pie recipe is the BEST! It's made with coconut sugar and maple syrup, creating a deep, rich flavor. Perfect for Thanksgiving dessert! The best way to end your holiday meal! Made with no corn syrup.

    Course: dairy-free, Dessert, gluten-free, holidays
    Cuisine: American, Dessert
    Servings: 8
    Calories: 555 kcal
    Author: Christine Galvani
    Ingredients
    • 1 prepared pie crust (I use gluten-free and dairy-free)
    • 2 cups chopped pecans
    • 1 cup maple syrup
    • 3 eggs (large)
    • 1/2 cup sugar (substitute coconut sugar)
    • 5 tablespoons palm oil shortening (substitute butter)
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    Instructions
    1. Preheat oven to 350 degrees F.

    2. Using an electric mixer, cream the shortening and sugar.

    3. Add the eggs, maple syrup, vanilla, salt, and mix until well combined.

    4. Stir in pecans. Optional: add a cup of chocolate chips.

    5. Pour pecan pie filling into the pie crust. Smooth out the top. Tip: I like to place the pie on a baking sheet so it's easy to put in and take out of the oven.

    6. Bake for about 45-50 minutes until the edges of the pie crust are golden and the pie filling is set.

    7. Let cool before slicing and serving.

    8. Serve with a scoop of ice cream or whipped cream.

    9. Store in the refrigerator, covered, for about a week. Slices can be frozen.

    Recipe Notes

    Baking/Recipe Tips:

    • Try to start with all ingredients at room temperature.
    • Freeze pecan pie slices for up to 3 months.  Wrap tightly with plastic wrap.
    • Bake in the middle to lower rack of the oven so the pie does not get too browned on top.
    • Refrigerating the pie before slicing and serving will create more uniform pieces.
    • Use a pre-made store-bought pie crust to keep things easier.  I look for gluten and dairy-free crusts.
    • Use a 9-inch pie plate and crust.
    • If making your own crust, if possible, use a glass pie pan like Pyrex so you can see if the crust is done (or getting too brown).
    • I use a mixture of whole and chopped pecans.

    Can you use maple syrup instead of corn syrup:

    • Yes

    How can you tell if pecan pie is done?

    • The pecan pie is done when the center is firm and does not jiggle.

    Should you bake pies on a cookie sheet/baking pan?

    • Putting pies on a cookie sheet or baking pan will make it easier to put in and take out of the oven.  Plus, the pan will catch any overflow or ingredients that may fall out of the pie.

    How long should you let a pie cool?

    • Let the pie cool for about 30 minutes and then put in the refrigerator to completely solidify.
    Nutrition Facts
    Maple Pecan Pie!
    Amount Per Serving
    Calories 555 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 6g30%
    Cholesterol 61mg20%
    Sodium 275mg11%
    Potassium 249mg7%
    Carbohydrates 56g19%
    Fiber 3g12%
    Sugar 38g42%
    Protein 6g12%
    Vitamin A 104IU2%
    Vitamin C 1mg1%
    Calcium 77mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Healthy Pumpkin Pie
    Gluten-Free Granola »

    Filed Under: Dairy Free, Dessert, Gluten Free, Seasonal and Holidays

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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