Naturally Sweetened Pecan Pie Recipe

Maple syrup adds sweetness to this tasty pecan pie! Easy to make, this pecan pie recipe doesn't need corn syrup or white sugar. One 9-inch pie comes from this recipe.

– 1 single-crust pie dough (I used this recipe) – 1 ¾ cups pecan halve – 3 large egg – 1 cup maple syrup – 2 tablespoons melted butter – 2 teaspoons vanilla extract – Optional: 1 tablespoon bourbon – ½ teaspoon fine sea salt – Optional, for serving: vanilla ice cream or whipped cream


Step 1


Prepare pie dough as instructed. Roll the dough into a 14-inch circle and drape it over a 9-inch pie plate on a floured surface. Insert dough gently into pan edges.

Step 2

Shear or kitchen shear the edge to an even 1-inch overhang. Underfold the overhang to make a thick pan rim border. Gentle fork-prick the perimeter for a starburst (photos).

Step 3

Refrigerate the pie pan while making the filling. Prepare the oven with racks in the middle and lower third at 375 degrees Fahrenheit.

Step 4

Bake pecans on a large, rimmed baking sheet for 5–6 minutes until fragrant. Let the pan cool. Mix eggs until pale yellow in a medium bowl.

Step 5

Vanilla extract, melted butter, maple syrup, optional bourbon, and salt. Mix well. Place toasted pecans evenly in the pie pan after removing it from the fridge.

Step 6

Pour all the maple syrup over the pecans after whisking again. To catch drips, place the pie on the middle rack and your empty baking sheet below.

Step 7

Bake for 40–50 minutes until crust is golden brown and pie centre puffs up (it will sink as it cools). Let the pie cool on a wire rack for an hour.

Step 8

Use a sharp knife to slice the pie and serve with vanilla ice cream or whipped cream. This pie can be refrigerated covered for 3 days.

See Also

Whipped Cream from Scratch Recipe