Pecan Pie

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This pecan pie recipe is a healthier version of the classic dessert. How, you may ask? Well, the pie filling is made without corn syrup! Instead, I use dates to get that texture and flavor we all know and love around the holiday season. PLUS, it is so easy to make. Dump all the pie filling ingredients in the blender, add pecans to the pie crust, and then cover with your date filling, bake, and done. So, whether you are looking for a healthier pecan pie option or just want an easy dessert recipe, this pecan pie is sure to please.

When it comes to picking between pumpkin pie and pecan pie, I usually opt for pumpkin, but this pecan pie has me second-guessing my choice! And I think it has to do with the naturally sweet and delicious dates in here! Trust me; you won’t miss the corn syrup one bit. So give this recipe a try and enjoy a slice (or two) of pecan pie.

why you’ll love this pecan pie without corn syrup

• No corn syrup!! If you’re feeling hesitant about using corn syrup in your recipes, this one is for you.
• Easy to make. Just throw all the filling ingredients into a blender and pour over the pecans in the pie crust!
• A healthier version of a classic pecan pie. Don’t get me wrong here. This recipe, while healthier, does still use sugar, butter, pie crust, etc. It does have about 150 fewer calories and 15g less sugar per slice, than traditional pecan pie recipes. The dates do add some fiber, potassium, iron, and other vitamins and minerals, making this a healthier recipe – but not a health food.
• Perfect for the holidays. This pecan pie is sure to be a hit at any holiday gathering or as a sweet ending to a family dinner.

Ingredients to make a homemade pecan pie filling

• Pie crust: If going with a store-bought pie crust, you want to avoid the deep dish option and look for a package that has two (or one) 7oz, 9in pie crusts. This is usually labeled a “traditional” pie crust. If you’re feeling adventurous, you can also make your own pie crust from scratch!
• Whole pecans: These add the delicious nutty flavor we all love in a pecan pie. You’ll want to toast them in the oven to really bring out their flavor before adding them to the pie crust.
• Dates: These give the filling its gooey texture and add a natural sweetness, instead of using corn syrup. Make sure to remove their pits before throwing them in the blender for the filling!
• Unsalted butter: Adding just a bit of butter helps bring all the ingredients together and adds a richness to the filling.
• Brown sugar & Maple syrup: Adds an additional touch of sweetness, and depth of flavor to the filling. Each sweetener has its own unique flavor profile that goes beyond “sweet” and into undertones and hints of different flavors.
• Eggs: Help thicken the filling, and bind all the ingredients together.
• Vanilla extract & salt: Enhance the flavor in the filling without overpowering it.

How to make a pecan pie without corn syrup

This recipe is really as simple as 1,2,3 with the help of the blender; everything is incorporated and ready for the pie crust in just minutes.

Making the pie filling

1. To the container of a high-speed blender, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract, and salt.
2. Process until smooth.
3. Add some of the toasted pecans to the pie crust.
4. Pour the egg mixture over the pecans, then gently shake the pan to spread the filling into an even layer.

Baking the pecan pie

1. Use the remaining pecans to decorate the top of the pie.
2. Bake until the center of the pie is set. Let cool for about 1 hour before slicing and serving.

Tips for making pecan pie

1. Freshen Up Your Dates. If your dates have been in the pantry for a while, soften them by letting them soak in warm water for about 10 minutes before draining and blending in the filling. 
2. Get Creative with the Pecans! I like to use about ½ cup of pecans to decorate the top of the pie crust; try arranging them in a concentric circle for a simple but beautiful presentation, or just toss them all over the place, so every bite has a pecan.
3. Let the pie cool completely before cutting. Your pie will continue to set up out of the oven, so it’s important to let it cool completely before serving. This will give you neat slices and the perfect gooey center.
4. Chop your nuts if you don’t like whole pieces. There’s no hard and fast rule that you need to use whole pecans in a pecan pie. If you don’t like biting into large nut pieces, go ahead and give them a rough chop before adding them to the pie crust.
5. Don’t skip roasting the pecans. You don’t want them burnt, but giving them a quick toss in the oven will enhance their flavor and add an extra crunch to your pecan pie. To toast your pecans, preheat the oven to 350˚F and spread your pecans onto a baking sheet. Bake for about 10 minutes, tossing them once during baking, until they become fragrant. Let cool before adding to the pie crust.

popular substitutions & additions

• Use walnuts instead of pecans. While pecans are the “nut of choice,” you can use walnuts instead. Walnuts have a similar texture and flavor profile, and who knows, you may even prefer walnuts in your pie!
• Add chocolate chips. You can sprinkle some chocolate shavings in with the pecans before you add the pie filling mixture. This will give your pecan pie an extra sweet and decadent touch.
• Top with whipped cream. Make it extra special by topping each slice with a dollop of whipped cream, or even adding a scoop of vanilla ice cream on the side.

how to store & reheat pecan pie

Your pecan pie is best stored in the fridge, covered with plastic wrap or foil.

To reheat, remove it from the fridge and let it come to room temperature before popping it in a 350˚F oven for a few minutes until warmed through.

how long will pecan pie last in the fridge?

Pecan pie typically lasts about 4-5 days in the fridge when stored properly. Enjoy leftovers for a couple of mornings with a dollop of whipped cream or ice cream on top! You can also freeze slices of the pie to enjoy later – just wrap tightly in plastic wrap and then foil, and it will last up to

can i freeze pecan pie?

You can freeze the whole pie or slices of the pie to enjoy later – just wrap them tightly in plastic wrap and then foil, and it will last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.

Frequently asked questions

Pecan pie is a classic dessert recipe that is loved by many, and for those who prefer to omit corn syrup from their diet, this recipe is just perfect! (For those who don’t mind, either way, they will never know the difference!) Using dates as a natural sweetener, combined with the roasty toasty pecans and flaky crust, makes for a pecan pie that is sure to be a hit at your next gathering or holiday celebration. Enjoy a slice (or two)!

More pie recipes:

• Peach Galette
• Homemade Apple Pie
• Mini Cranberry Apple Pies
• Mini Pumpkin Pies
• Vegan Pumpkin Pie
• Rose Apple Pie

If you try this feel good Pecan Pie recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Pecan Pie

This easy pecan pie recipe is made without corn syrup and with dates instead. It's a healthier version of a traditional pecan pie but just as tasty!

5 from 94 votes

Author Yumna Jawad

Servings 8 servings

Course Dessert

Calories 457

Prep Time 6 mins

Cook Time 30 mins

Total Time 1 hr 36 mins

Equipment

High Speed Blender

Measuring Cups and Spoons

Ingredients

  

1x2x3x

• ▢ 1 7 ounce prepared pie crust , thawed according to package directions (tin pan)
• ▢ 3 cups whole pecans
• ▢ 3 eggs
• ▢ ¾ cup pitted dates
• ▢ ¾ cup pure maple syrup
• ▢ ¼ cup light brown sugar
• ▢ 2 tablespoons unsalted butter melted
• ▢ 1 tablespoon vanilla extract
• ▢ ⅛ teaspoon salt

Instructions

• Preheat the oven to 350˚F. Place the pecans on a rimmed baking sheet and toast for 18 minutes. Remove from heat and let cool slightly.
• To the container of a high speed blender, add eggs, dates, maple syrup, brown sugar, butter, vanilla extract and salt. Process for 2 to 3 minutes, or until smooth.
• Add about 2 ½ cups of toasted pecans to the prepared pie crust. Reserve the full pecans for decorating. Pour the egg mixture over the pecans, then gently shake the pan to spread the filling into an even layer. Use the remaining pecans to decorate the top of the pie.
• Bake for about 30 minutes, or until the center of the pie is set. Let cool for about 1 hour before slicing and serving.

Notes

Tip: Letting the pecan pie cool completely before serving will set you up for serving success. A hot pecan pie will ooze and not have time to setup. 

Nutrition

Calories: 457kcal, Carbohydrates: 43g, Protein: 6g, Fat: 31g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 66mg, Potassium: 346mg, Fiber: 5g, Sugar: 35g, Vitamin A: 199IU, Vitamin C: 0.5mg, Calcium: 80mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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