An Unprocessed Dessert (Recipe: Maple Pecan Pie)

This post is going to be brief as I am literally heading out the door to catch a flight. I’m headed to my fourth and last blogging conference of the year – this time on home soil!

Blissdom Canada runs from October 13-15 in Toronto and I’m thrilled to be speaking (topic: Using Social Media for Social Good) at the conference, as well as partnering with Karen to be ‘Tribe Leaders’ for the food bloggers in attendance. The agenda looks amazing and I’m looking forward to getting to know more Canadian bloggers.

If you’re headed to Blissdom yourself, be sure to find me and introduce yourself. (PS. Look for girl with the baby bump. I’m officially halfway!)

Now, as you know, last weekend was Thanksgiving and we enjoyed a gloriously warm long weekend. We also enjoyed time with family and friends, a break from school and work for Danny and Noah, and plenty of pie.

I stuck to my Unprocessed plan for my contributions of pie to the family dinner, and, as I expected, no one noticed a difference. A massive apple pie disappeared with the help of its accompanying whipped cream, and every crumb of my maple pecan pie was devoured. Hit the jump for the recipe…


Here’s what’s great about this maple pecan pie: there is no sugar or corn syrup inside, it’s not overly sweet, and contains plenty of nuts – no skimping! It also travels well, and if your husband happens to toss a hefty camera bag on top of it in the trunk of the car, it will survive.

Oh, and did I mention my three year old could pull it together? Well, the filling anyway. I took care of the crust, which, before baking was an adorable procession of turkey cutouts, and after baking resembled a pile of misshapen snails.

Bottom line? This pie is going in the handwritten family cookbook and going to be around for many Thanksgiving celebrations to come.

Maple Pecan Pie
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Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 1 pie
Ingredients
  • 1 unbaked 9-inch pie shell, I use 1/2 a recipe of Rich Pie Crust and freeze the other crust.
  • 3 medium eggs, beaten
  • 1 1/4 cups pure maple syrup
  • 2 tablespoons organic white flour
  • 2 tablespoons melted butter
  • 1 teaspoon pure vanilla
  • 1/4 teaspoon salt
  • 3/4 cup halved pecans
  • Whipped cream (for serving)
Instructions
  1. Preheat oven to 400°F.
  2. Beat eggs in a bowl. Add maple syrup, flour, melted butter, vanilla and salt. Mix well.
  3. Add pecans and stir filling to coat the nuts.
  4. Pour pie filling into the pie shell and place on the middle rack of the oven. Bake for about 40 minutes, or until crust is brown and the middle of the pie has puffed up.
  5. Remove from oven and place on a wire rack to cool. Pie will be puffed up quite unnaturally, but will sink as it cools.
  6. Serve warm with whipped cream.

 

Are you nuts over pecan pie? Would you try this version?

 

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

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Comments

  1. Omg that looks wonderful.
    Joy’s last post: Caramel Apple Cake

  2. This sounds wonderful – I would love to try it with tart shells.

  3. this looks amazing!

  4. Hi Aimee

    I made this at Xmas but I called it Butter Tart Pie, and of course, because butter tarts as I learned to make them over 60 years ago did not have pecans, I didn’t use them. I used currants for one pie, and finely chopped walnuts for a second. Then, caved to popular demand and made a third pie with walnuts and chocolate chips (finely chopped). It was all very good, but my fav was the first. Butter Tart Pie. I’ll be doing it again this year.

  5. This looks wonderful! I can’t wait to try it. I never thought you could make a pecan pie without corn syrup. What a great idea
    Joy’s last post: Carrot Cake with Cream Cheese Icing

  6. This sounds wonderful. I’m definitely going to try it (I love pecan pie and maple :).

    Trey

    (p.s. I’m going to be a noodge…but isn’t white flour considered processed? … not that I’m a purist, my unprocessed month has made more concessions than I thought :(… just curious)

  7. This looks awesome. I’m a sucker for pecan pie. You must toast the nuts first–the flavor is amazing if you do. I usually use brown rice syrup in lieu of corn syrup but this year I’ve got to try this recipe.

  8. What a gorgeous pie!!
    Jen @ My Kitchen Addiction’s last post: Friday Favorites – Episode 109

  9. I LOVE pecan pie but was always grossed out by corn syrup. This is such a great alternative – especially because it has MAPLE in it!!
    d.liff @ yelleBELLYboo’s last post: Roasted Pumpkin and Lentil Soup with Chorizo

  10. I have been looking for a pecan pie recipe that doesn’t use Karo. Thanks for this…

  11. Steph (The Cheapskate Cook) says:

    Absolutely want to try this recipe. Love that it uses maple syrup, hate that it’s so expensive, but I guess sometimes you can’t have your cake – er, pie – and eat it too.
    Have fun at Blissdom, and yay for baby bumps!
    Steph (The Cheapskate Cook)’s last post: Whole Grain Millet Muffins

  12. How fabulous! Pecan pie is one of my favorites and the maple would make it that much better. Can’t wait to give this one a try. Thank you! (PS– I’m trying a variation of your chocolate chip chili for dinner tonight and it smells divine. Thanks for all of the wonderful ideas!)

  13. We’re grain free. I could it be done without the crust? And the little bit of flour? Or would I be looking at an ooey-gooey disaster?

    • I’d try a nut crust, pressed into a pan. You’d probably be fine leaving out the flour in the batter. Let me know how it goes if you do try it!

  14. I will be making this soon. My hubby loves pecan pie and I can’t stand the cloying sweet gelatin junk that the usual one is. And we have changes our eating so much over the past 5 years likely he would not enjoy the old standard. But this sounds amazing! Can’t wait to surprise him.

  15. Here’s the thing, I never eat the pecan pie from my family because there’s so much sugar in it (it’s extremely sweet), but I might try making this one because of the maple. I think it’s time for an adventure (and time I finally “brake in” my pie dish).

  16. Lovely.

  17. Pecan pie is my favorite, and this maple pecan looks unbeatable. Absolutely yummy!

  18. Yum! My go-to pecan pie recipe doesn’t use corn syrup and only uses a little sugar, but I’d love to try eliminating the sugar completely.
    I’m sure the maple complements it wonderfully – can’t wait to try this for our Thanksgiving spread.
    Rachel @ Bakerita’s last post: Pumpkin Spice Whoopie Pies with Cinnamon Cream Cheese Frosting

  19. I am going to ask a couple of dumb questions…First, does it make a difference if I use regular flour vs organic (measurement wise) and is there a certain grade of maple syrup to use? I always buy grade A. Not sure if it makes a difference…

    • There’s no change in the measurements for flour and you can use any kind of maple syrup grade. Happy baking!

    • I make maple syrup. It comes in grade A light amber, medium amber, and dark amber. There is also grade B which I very dark and commercial which is stronger yet. I’m guessing that dark amber may be the best for this recipe.
      A tip: stay away from cheaper store label syrup. The flavor can be off. There can be big difference in the taste of maple syrup. I’ve had great syrup from both large and small producers alike. I’ve also had off tasting syrup from “boutique” producers. Good luck.

  20. I made this for Thanksgiving and it was SO amazing! We all loved it, and love that it doesn’t have corn syrup. In fact, it is 7:40 am the day after Thanksgiving and I’m just starting another one for dessert with friends tomorrow night!

  21. I’m not a fan pf pecan pie but my hubby loves them. Your recipe looked and sounded great. I made it and we all loved it. Thanks for sharing.

  22. Do you have a recipe for the nut crust?
    Im gluten intolerant and am looking for a good crust for my other pies. Thanks!!!

  23. Made this and its WONDERFUL!!!How can I make it deep dish?

    • The depth of deep dish pies vary, so this is a happy medium. Add more or less pecans for a quick adjustment.

      4 eggs
      1 3/4 cups maple syrup (I substituted honey)
      3 tablespoons flour (it should be 1/2 teaspoon less, but this was easier)
      3 tablespoons butter (once again, it should be 1/2 teaspoon less, but this was easier)
      1 3/4 teaspoons vanilla
      heaping 1 cup pecans
      Elisabeth’s last post: Balance: The Secret to Health and Happiness

  24. I just made this except used unused honey, duh preggo brain, but it still came out AMAZING! Everyone loved it even those who aren’t big but fans. It’s light, fluffy, and not overly sweet. I ended up sharing the recipe with everyone :-)

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