Pecan Pie
This delicious pecan pie is made with maple syrup and chopped pecans. No corn syrup! It’s the perfect combination of nuts and sweetness and sure to become a favorite.
Growing up my mom always used pancake syrup and that is delicious too. I’ve never cared for the pecans pies that used corn syrup and are stuffed so full of pecans. I like the texture of the chopped pecans versus whole and this balance of sweet filling with the nuts is just perfect.
This pie is fast and easy to throw together. Here are the ingredients needed:
- pie crust – here’s my pie crust recipe
- brown sugar
- salted butter
- all purpose flour
- salt
- maple syrup
- eggs
- vanilla extract
- whole milk
- pecans
Happy Baking,
~Rachel Ballinger ☕️🥧
Pecan Pie
This delicious pecan pie uses maple syrup (no corn syrup!) and has the perfect balance of pecans and sweetness.
Ingredients
- 1/2 cup brown sugar
- 3 tbsp butter
- 1 heaping tbsp all purpose flour
- 1/2 tsp salt
- 3/4 cup maple syrup (or pancake syrup)
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chopped pecans
Instructions
- Preheat oven to 425 degrees.
- Place pie crust in pie pan and crimp the edges if desired.
- In a mixing bowl, beat together sugar, butter, flour, salt, maple syrup, eggs, and vanilla.
- Add milk and pecans and mix well. Pour into prepared pie crust.
- Bake in 425 degree oven for 15 minutes. Then reduce heat to 375 degrees and bake for 30 minutes or until the center is set.
- Let cool and then serve!