Pecan Pie Recipe
This pecan pie recipe is corn syrup free, using dates instead for natural sweetness. The pie filling is mixed in a blender until smooth and then poured over a generous amount of pecans, then baked.
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.
Video
Notes
- 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. Drain, then blend them into the pecan pie filling.
- Chop the pecans if you don't like whole pieces. For more flavor in every bite, give them a rough chop before adding them to the pie crust.
- Storage: Cover the pie with plastic wrap or foil and store it in the fridge for 4–5 days. To reheat, remove it from the fridge and let it come to room temperature before putting it in a 350ºF oven for a few minutes until warmed through.
- Freezing: You can freeze the pie whole or in slices. Wrap tightly in plastic wrap, and then again in foil. It will last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
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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