This delicious Pecan Pie is packed with plenty of fresh pecans and has a gooey filling made entirely without corn syrup! This pie is so easy to make and is the perfect holiday dessert!
The Best Pecan Pie (and easiest!) Recipe
Pecan Pie is one of those classic holiday pies that so many people love. There’s crunchy pecans, gooey filling, and plenty of delicious vanilla flavor – what’s not to love?!
This recipe is my take on the classic pecan pie but made with ingredients that I usually have in my fridge and pantry. It’s entirely corn syrup free but absolutely delicious so now one will even know.
Pecan Pie Ingredients
Butter: we’re using a little unsalted butter to add some delicious rich flavor to this pie. I’ve included some options below if you need to keep the recipe dairy free.
Dark Brown Sugar: instead of corn syrup, which is what’s traditionally used in pecan pie, we’re using a couple of different ingredients to give this pie its gooey filling. One of those ingredients is dark brown sugar.
Maple Syrup: Next, we’re adding a bit of maple syrup to the filling to get that perfect texture and flavor.
Vanilla Extract: a must-have in any good pie recipe and especially in this pecan pie.
Full Fat Coconut Milk: Lastly, we’re using a bit o full-fat canned coconut milk.
Eggs: these help to bind the pie and ensure it has that gooey filling.
Chopped Pecans: I’ve tested this pecan pie recipe with both copped pecans and whole pecans. I definitely preferred the chopped pecans over the whole pecans. The texture was just better, in my opinion. You can buy pre-chopped pecans or chop whole pecans yourself.
Pie Crust: use a homemade pie crust or keep things even easier by using your favorite store-bought frozen pie crust.
Ingredient Substitutions
- Butter – keep this pie completely dairy free and vegan by using vegan butter for this recipe. If you don’t mind dairy, you could also use melted ghee instead of butter.
- Dark Brown Sugar – if you prefer, substitute coconut palm sugar for dark brown sugar.
- Coconut Milk – don’t have coconut milk? you can could sub half and half or plain, unsweetened almond milk.
- Pie Crust – if you need to keep this recipe gluten free, you can make a gluten free version of my homemade pie crust or buy your favorite gluten free pie crust.
How to Make Gluten Free Pecan Pie
Step One: Add the melted butter, brown sugar, maple syrup, vanilla extract, coconut milk, and eggs to a mixing bowl. Whisk together until well combined.
Step Two: Add the chopped pecans to the pie crust.
Step Three: Pour the filling mixture over the pecans.
Step Four: Bake the pie, on a parchment lined sheet pan, for 55-60 minutes at 350 degrees until set.
Step Five: Remove the pie from the sheet pan and then top with flaky sea salt. Allow the pie to cool completely for 2 hours before slicing with a sharp knife.
Step Six: Serve with whipped cream and enjoy!
How Do You Know When Pecan Pie Is Done?
You’ll know your pecan pie is done when the edges are set and the middle gives just a slight jiggle when the side of the pie is tapped. Don’t worry, the filling will continue to set as the pie cools.
Tips and Tricks for the Best Pie
- If the outer edges of your pie crust start to brown too quickly, you can use a pie shield or pieces of foil to prevent them from burning.
- There’s no need to par-bake the crust in this recipe which makes it even easier!
- Don’t forget to let your pie cool completely before serving to be sure the it sets completely.
How to Store and Freeze
Store: Store the pie in the fridge, either wrapped or in an air-tight container, for up to three to four days.
Freeze: You can also freeze a baked pecan pie if you like! If you are going to freeze the pie I recommend baking it a disposable pie pan so that your favorite pie pan isn’t stuck in the freezer. Once the pie is completely cool, wrap it tightly and then store in a freezer safe storage bag for up to two months.
Topping Ideas
Last but not least, we have to talk about toppings! My favorite way to top this pie first with a bit of flaky sea salt as soon as it comes out of the oven. The salt helps to balance all of the sweet in the pie for the perfect bite. Be sure to sprinkle on that salt while the pie is still warm.
Once the pie cools, I like to slice it with a sharp knife and then top with a dollop of whipped cream. A bit of shaved chocolate on top never hurt as well!
More Delicious Holiday Pie Recipes
Here are few more of our reader favorite Thanksgiving desserts to add to your holiday menu:
- Gooey Chocolate Pecan Pie
- Pecan Pie Bars
- Dutch Apple Pie
- The Best Healthy Pumpkin Pie
- Grain Free Pumpkin Pie Bars
- Easy Pumpkin Pecan Pie
- Healthy Apple Pie Crumble Bars
- Brown Butter Sweet Potato Pie
Get all of our best Thanksgiving recipes, here!
I hope you give this Pecan Pie a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!
Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Pecan Pie
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Pecan Pie is packed with plenty of fresh pecans and has a gooey filling made entirely without corn syrup! This pie is so easy to make and is the perfect holiday dessert!
Ingredients
- 1/4 cup unsalted butter, melted
- 1/3 cup dark brown sugar
- 1/2 cup maple syrup
- 1/4 cup full fat coconut milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs
- 2 1/2 cups chopped pecans
- 9 inch pie crust
- fresh whipped cream, for serving
Instructions
- Preheat your oven to 350 degrees and line a sheet pan with parchment paper.
- Make the filling: Add the melted butter, brown sugar, maple syrup, vanilla extract, coconut milk, and eggs to a mixing bowl. Whisk together until well combined.
- Add the chopped pecans to the pie crust.
- Pour the filling mixture over the pecans.
- Bake the pie, on the parchment lined sheet pan, for 55-60 minutes at 350 degrees until set.
- Remove the pie from the sheet pan and then top with flaky sea salt. Allow the pie to cool completely for 2 hours before slicing with a sharp knife.
- Serve with whipped cream and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
