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Pecan Pie

Updated: Apr 12

The only pecan pie recipe you will ever need! It's easy, it's traditional, and best of all there is no corn syrup!


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Mini Pecan Pie
Mini Pecan Pie

Everywhere you look from Halloween to New Years there are sweets and treats tempting you. After all it's the holiday season and you should treat yourself. Often times store bought sweets (even from the bakery) are full of refined sugars, corn syrup or preservatives. Sweets don't have to be that way, and a lot of crowd favorites like this pie are exceptionally easy to make at home.



9 inch Pecan Pie
9 inch Pecan Pie

Pecan Pie Recipe


Yield: one 9 inch pie


Recipe Ingredients

  • 1 prepared pie crust fitted in a 9-inch pie or tart pan (no deep dish pans needed!)

  • 1 cup coconut sugar or brown sugar

  • 1/2 cup white sugar

  • 1 TBSP all-purpose flour or GF flour

  • pinch salt

  • 1/2 cup melted butter, cool but not cold

  • 2 TBSP whole milk or coconut milk

  • 2 eggs

  • 1 tsp vanilla

  • 1 cup pecans

Recipe Directions:

  1. Preheat oven to 375˚

  2. Place prepared crust in the fridge

  3. In a medium bowl mix the sugars, flour, and salt together, set aside

  4. In a stand mixer or in a large bowl with a hand mixer, mix the butter, milk, eggs, and vanilla together until combined, about one minute

  5. Add sugar mixture to the stand mixer and mix on medium speed until well combined and mixture turns a light creamy color, about 2 to 3 minutes

  6. Using a rubber spatula, fold the pecans into the mixture

  7. Pour into the prepared pie crust

  8. Bake at 375˚ for 30-40 minutes until the pie is set and the crust is nicely browned. Check pie after 20 minutes, if top is getting to dark then cover with foil.

  9. Let cool to room temperature to allow pie to set, about 4 hours or over night.

  10. Cover with foil and store at room temperature for up to 5 days.

Watch the Video Recipe on Instagram


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