Maple Pecan Pie

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!

How to make a maple pecan pie:

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

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!

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.

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.

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

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.