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Pecan Pie

A classic pecan pie that's beyond yummy and super quick & easy to make! Recipe from aunt via the Wayside Inn in Middletown VA
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert, Thanksgiving
Cuisine: Gluten-Free, Dairy-Free Optional, Corn Syrup-Free
Servings: 8 serving
Author: Healthy Gluten-free Family


  • 3 eggs
  • 1 cup maple syrup
  • 1 cup 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


  • 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.
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