Not Too Sweet Pecan Pie
Indulge in the perfect balance of sweetness with this "Not Too Sweet Pecan Pie," a lighter take on the classic Southern dessert. This recipe swaps out the traditional heavy corn syrup for a delightful blend of maple syrup and light brown sugar, creating a filling that's rich and flavorful without being overly sweet. The homemade buttery pie crust is easy to prepare and gives the pie a flaky, golden base that pairs beautifully with the toasted pecan halves. With its perfectly set, slightly gooey center and irresistibly nutty topping, this pecan pie is ideal for those who crave a more refined sweetness. Whether you're serving it at a holiday gathering or simply treating yourself, this pie is sure to impress. Ready in under 90 minutes and serving up to eight, it's the dessert that delivers taste and texture in every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cold unsalted butter
- 2 tablespoons Ice water
- 0.5 cups Light brown sugar
- 0.5 cups Maple syrup
- 4 tablespoons Unsalted butter, melted
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 1.5 cups Pecan halves
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, combine all-purpose flour and a pinch of salt in a mixing bowl. Cut in the cold unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add 2 tablespoons of ice water and gently mix until the dough comes together. If needed, add one more tablespoon of ice water. Form the dough into a disc, wrap with plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim the edges and crimp as desired.
For the filling, whisk together the light brown sugar, maple syrup, melted butter, eggs, vanilla extract, and salt in a large mixing bowl until smooth and well combined.
Spread the pecan halves evenly across the prepared pie crust. Pour the filling mixture over the pecans, making sure it covers them evenly.
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50 minutes, or until the filling is set and slightly puffed but still has a slight jiggle in the center.
Remove the pie from the oven and let it cool completely at room temperature before serving. This allows the filling to fully set.
Slice and enjoy your perfectly balanced 'Not Too Sweet Pecan Pie'!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 26.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 156 mg | 3% | |
*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.
