Pecan Pie
Here's how to make my easy pecan pie without corn syrup. I use dates instead, and it's just as tasty!
Servings: 8 servings
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.
- In a high-speed blender, add the eggs, dates, maple syrup, brown sugar, butter, vanilla extract, and salt. Blend for 2–3 minutes, or until smooth.
- Add about 2 ½ cups of the toasted pecans to the prepared pie crust. Reserve the nicest-looking pecans for decorating. Pour the egg mixture over the pecans, then gently shake the crust 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
Storage: Cover the pie with plastic wrap or foil and store it in the fridge for 4–5 days.
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
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