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
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Thanksgiving
Cuisine: Gluten-Free, Dairy Free optional, Corn Syrup-Free
Serves: 8 serving
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, beat eggs well using an electric mixer.
- Add maple syrup and brown sugar, beat until well combined and a little frothy.
- Add the last three ingredients (vanilla, butter, pecans) and mix until well combined.
- Pour into pie shell.
- Add extra whole or crushed pecans to the top of the pie in any design or random pattern you like.
- If using an egg wash, lightly brush edge or rim of pie crust with the beaten egg.
- 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.
- Let Cool and serve room temperature.
- Stays well in the refrigerator for several days.
I followed the directions exactly and the pie never set. It had to be spooned out. Any idea what went wrong? The taste was perfect so I would love to be able to make it again and have it come out properly.
Sorry you had that experience! I have no idea! I made the pecan bars,which are essentially the same filling, many times this season and didn’t have an issue. I will take another look at the recipe and see if I have any ideas!