Easy Pecan Pie
Easy homemade pecan pie recipe with step-by-step instructions. Make this classic Southern dessert from scratch with simple ingredients and tips.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup raw pecans, roughly chopped
- 3 large eggs
- 1 cup pure maple syrup
- 4 tablespoons unsalted butter, melted
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons vanilla extract
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Preheat your oven to 350°F and position an oven rack in the lower third of the oven.
- 2
Scatter the chopped pecans across a small baking sheet and toast them in the preheating oven for 8-10 minutes until fragrant and lightly browned, stirring halfway through.
- 3
Remove the toasted pecans and set them aside on a plate to cool slightly while keeping your oven at temperature.
- 4
Crack the eggs into a large mixing bowl and whisk vigorously for about 2 minutes until the mixture becomes pale and slightly frothy.
- 5
Pour the maple syrup into the egg mixture while whisking continuously, then add the melted butter in a thin stream while maintaining vigorous whisking.
- 6
Blend in the vanilla extract, sea salt, cinnamon, and nutmeg, stirring until fully combined and the spices are evenly distributed throughout the custard base.
- 7
Stir the cornstarch with 2 tablespoons of water in a small cup until completely smooth, then whisk this slurry into the egg mixture to prevent the filling from becoming too runny during baking.
- 8
Fold the toasted pecans gently into the custard mixture using a rubber spatula, distributing them as evenly as possible throughout.
- 9
Pour the pecan-filled custard into the unbaked pie crust, spreading it so the pecans are relatively evenly distributed across the surface.
- 10
Transfer the filled pie to the lower oven rack and bake for 55-65 minutes, until the edges appear set but the very center still jiggles slightly when you gently shake the pan.
- 11
Remove the pie from the oven and let it cool at room temperature for at least 2 hours, allowing the custard to set fully as it cools.
- 12
Refrigerate the cooled pie for at least 1 additional hour before slicing and serving, which helps the filling firm up to the perfect texture.
- 13
Serve each slice slightly chilled or at room temperature, optionally accompanied by unsweetened whipped cream or vanilla ice cream.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| pure maple syrup | date paste (soaked pitted dates blended with water) | Provides natural sweetness with lower glycemic index and added fiber from whole dates, reducing blood sugar impact significantly |
| unbaked pie crust (traditional butter-based) | almond flour crust (3 cups almond flour, 4 tbsp melted coconut oil, 2 tbsp maple syrup, pinch of salt) | Almond flour increases protein and healthy fats while lowering refined carbohydrates, supporting better blood sugar stability |
| coconut sugar or brown sugar (1/2 cup) | monk fruit sweetener (1/4 cup) or erythritol (1/3 cup) | Zero glycemic index impact eliminates blood sugar spikes while reducing overall calorie content without artificial aftertaste |
| unsalted butter (4 tablespoons) | ghee or refined coconut oil (4 tablespoons) | Ghee contains fat-soluble vitamins and conjugated linoleic acid with potential anti-inflammatory properties; coconut oil adds beneficial MCTs |
| 3 large eggs | 3 large eggs plus 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes before adding) | Adding flaxseed boost omega-3 fatty acids and soluble fiber, improving gut health and providing anti-inflammatory benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 420 |
| Total Fat | 26g |
| Saturated Fat | 7g |
| Cholesterol | 70mg |
| Sodium | 185mg |
| Carbohydrates | 38g |
| Fiber | 4g |
| Sugar | 22g |
| Protein | 8g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
