Do you like Pecan pie? It’s one of my favorites for Thanksgiving anytime. There’s no reason to make it with corn syrup and refined sugar when using maple syrup and unrefined sugar is so delicious. The maple flavor is not overpowering nor is it overly sweet.
Maple Pecan Pie
For the crust (or use your favorite recipe):
- 6 1/3 T. of butter*
- 1 c. of sprouted wheat flour (buy sprouted wheat flour here)
- ¼ t. sea salt
- 3 – 4 T. cold water
Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don’t over mix. Wrap dough in plastic and refrigerate while you make the filling.
For the filling:
- 4 eggs
- 1 cup pure maple syrup
- 1/3 cup sucanat or other unrefined sugar such as coconut sugar
- 3 T melted butter*
- 1 t pure vanilla extract
- 2 cups pecans which have been soaked and dried**
Preheat oven to 350 degrees. Place rack at the lowest position in your oven. In a large bowl, beat eggs. Add maple syrup, sucanat, melted butter and vanilla. Blend well. Stir in pecans. Pour into the pie shell and bake for 35 – 40 minutes until golden brown and the filling is set.
* preferably from grass fed cows
** For easier digestion and fantastic flavor soak and dry the pecans ahead of time. Place 2 cups of nuts in a bowl. Add 1 t of sea salt and cover the nuts with water. Stir to dissolve the salt. Allow to sit for 6 – 8 hours. Drain and dehydrate in a dehydrator or in your oven at just under 150 degrees for 8 – 12 hours, or until completely dry and crisp.
are we having this for dessert on Thanksgiving?
I was thinking of 3 layers – cheesecake, pumpkin, pecan. What do you think?
that sounds yummy!!
Thanks for sharing this recipe! Will definitely be making this next week (it’s the son’s favorite!). Blessings, ~Lisa
Hope it turns out fantastic! Mine always does.
This looks terrific. Cannot wait to try it out. Come and visit us. We are having a wonderful giveaway this week – $75 swank bag from Pick Your Plum.
Enjoy!!
I was wondering if you and Donna set a place for me? This looks and sounds luscious!
HaHa! I’d LOVE to have you for dinner!
I bet it is wonderful!
It looks magnificent – and I’m sure it is Yum Yum Yummy
Thanks, Kerri!
This does look yummy Susan. hmmm, maybe I can sneak in the sprouted flour at least. I do have some. My mom came up with a plan for her to make the crust and I would just use my filling. But I might convince her to use the sprouted flour. We’ll see. Thanks for the great recipe!
I’ll be wondering what you decided. Whatever you do, I’m sure it will be delightful!
This looks really great. I think I may give it a test run this weekend before thanksgiving….
Husband will be thrilled.
Hi Linda! Did you give it a try? What did you think?
I have been looking for this recipe. I saw it, but forgot where!! Thanks for linking it up so it was right under my nose!! I won’t touch corn syrup! Blessings!
Hope you enjoy it as much as I do!
Susan that looks incredible. Maple syrup and pecans are two of my favourite ever… I’m going to have to definitely try this one sometime! A perfect way to be comforted after a cold day (and the days are finally starting to get pretty cold around here!). xoxo
Ah, my friend Rosalyn! Let me know if you try it and what you think. I suffered getting this recipe just right.
Hi Susan, I just made this for Christmas and it turned out fantastic! My whole family loved it. Thanks for the great recipe!
Hi Hannah! I just love when someone lets me know that they tried one of my recipes. Well, if they liked it, that is!!