Pecan Pie

5 from 113 votes

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!

Course Dessert

Cuisine American

Prep Time 6

Cook Time 30

Resting Time 1

Total Time 1 36

Servings servings

Calories 457kcal

Author Yumna Jawad

Equipment

Ingredients

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 packed 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