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Maple Pecan Pie

There’s no reason to make pecan pie 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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: pecan pie

Ingredients

For the crust

For the filling:

Instructions

For the crust

  • Cut butter into flour and salt until the butter is the size of peas. 
  • Sprinkle in water, 1 tablespoon 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:

  • Preheat oven to 350°F. Place rack at the lowest position in your oven.
  • In a large bowl, beat eggs. 
  • Add maple syrup, coconut sugar, 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.

Notes

*For easier digestion and fantastic flavor soak and dry the pecans yourself instead of purchasing sprouted pecans. Place 2 cups of nuts in a bowl. Add 1 teaspoon 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.