Not So Sweet Pecan Pie
Delightfully balanced and irresistibly rich, this Not So Sweet Pecan Pie is a refreshing twist on the classic dessert, perfect for those who prefer a less sugary treat. Crafted with pure maple syrup, a hint of brown sugar, and buttery pecans, this pie offers a nuanced sweetness that lets the natural flavors shine. The homemade pie crust, golden and flaky, pairs beautifully with the creamy, cinnamon-spiced filling, while an optional sprinkle of sea salt adds a sophisticated finish. Whether served at a festive gathering or enjoyed as a comforting everyday dessert, this pecan pie is a crowd-pleaser that’s satisfying without being overly indulgent. Bake up this treat in just under 90 minutes and savor an elegant balance of textures and flavors in every slice!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 8 tablespoons Unsalted butter (cold, diced)
- 0.5 teaspoon Salt
- 2 tablespoons Cold water
- 2 cups Pecans (halved or chopped)
- 3 Large eggs
- 0.5 cup Maple syrup (pure)
- 0.25 cup Brown sugar
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Sea salt (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
To prepare the pie crust, combine the flour and salt in a bowl. Cut in the cold, diced butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, and mix until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie dish. Transfer it to the dish, trimming any excess dough and crimping the edges. Chill while you prepare the filling.
Spread the pecans evenly over the bottom of the prepared pie crust.
In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in the maple syrup, brown sugar, heavy cream, vanilla extract, and cinnamon until well combined. Let the mixture cool slightly.
In a separate bowl, beat the eggs lightly. Slowly whisk the slightly cooled butter mixture into the eggs to prevent them from scrambling.
Pour the filling mixture over the pecans in the pie crust, ensuring the nuts are evenly distributed.
Bake in the preheated oven for 50 minutes, or until the filling is set but slightly jiggles in the center. If the crust edges begin to brown too quickly, cover them with aluminum foil partway through baking.
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing.
Optionally, sprinkle a small pinch of sea salt over the cooled pie for a hint of contrast and flavor depth.
Serve at room temperature or slightly warm. Enjoy a slice as-is or pair with a dollop of unsweetened whipped cream for an extra touch!
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.5 g | 463% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 115.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 462 mg | 36% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
