Pecan Pie
Prep time
Cook time
Total time
A classic pecan pie that's beyond yummy and super quick & easy to make! Recipe from aunt via the Wayside Inn in Middletown VA
Recipe type: Dessert, Thanksgiving
Cuisine: Gluten-Free, Dairy Free optional, Corn Syrup-Free
Serves: 8 serving
  • 3 eggs
  • 1 cup maple syrup
  • 1cup brown sugar
  • 1 tablespoon vanilla
  • 2 tablespoons butter or dairy-free butter, softened
  • 2 cups pecans, broken pieces (plus whole pecans or additional chopped pecans for the top -- optional but recommended)
  • 1 gluten-free pastry shell, unbaked (we used Whole Foods gluten-free pie shell)
  • 1 egg, beaten, for egg wash, optional but recommended for a glossy pie crust
  1. Preheat oven to 325 degrees F.
  2. In a large bowl, beat eggs well using an electric mixer.
  3. Add maple syrup and brown sugar, beat until well combined and a little frothy.
  4. Add the last three ingredients (vanilla, butter, pecans) and mix until well combined.
  5. Pour into pie shell.
  6. Add extra whole or crushed pecans to the top of the pie in any design or random pattern you like.
  7. If using an egg wash, lightly brush edge or rim of pie crust with the beaten egg.
  8. Bake for 45 minutes, checking at 35 minutes to make sure pecans not burning. If pecan's are starting to brown too much, cover with foil for the last 10 minutes.
  9. Let Cool and serve room temperature.
  10. Stays well in the refrigerator for several days.
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