Growing up in my small town there weren’t many restaurants. When I was younger our family friends opened up a little diner called The Ranch House. Their potato wedges dipped in ranch dressing were amazing. It’s all I ever ate there . . . unless dessert was offered. This was the place I first tasted the rich, buttery goodness that is pecan pie. It was love at first bite. I probably only had it a handful of times, but it stuck with me. Pecan pie isn’t one that graced our family holiday table. My grandma made pumpkin, apple, and lemon meringue. All delicious, but we never had pecan. Since my childhood I have ordered a rare slice of pecan pie, but have never made my own.
When I first saw this Paleo Pecan Pie posted over on Deliciously Organic, I KNEW I had to try it. It looked amazing, and didn’t include corn syrup! After perfecting my natural yeast pie crust, I just used that in place of the grain-free crust included in the recipe. I could have eaten this entire pie. Using the maple syrup in place of corn syrup was perfect. The flavor is rich and sets up perfectly. I just made it again last week and loved it. It’s not difficult to make, and now I know I can have pecan pie whenever I want — probably not a good thing . . .
Pecan pie is an impressive looking pie, and a crowd-pleaser, because it’s not as common as apple or banana cream. It looks pretty, smells amazing, and tastes wonderful. It intimidated me in the past but I won’t be afraid of it again! Add this pie to your Christmas table. Your family will thank you!
And seriousy, these rolling pin covers are total game-changers for rolling out pastry! They are super cheap too, a great stocking stuffer.
- 1 c plus 1 T pure maple syrup
- ½ c organic cane sugar
- 2 T butter or ghee
- 3 large eggs, slightly beaten
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 -1¼ c pecan halves
- 1 natural yeast pie crust (or other crust of your choice)
- Roll out your crust and place in a 9" pie pan, set aside.
- Preheat oven to 375 degrees.
- In a medium saucepan, heat maple syrup over medium heat until it reaches 225 degrees on an instant read or candy thermometer. This will take 10-15 minutes.
- While syrup is simmering, place sugar and butter in a medium bowl.
- When syrup is ready, pour it over the sugar and butter and let it sit for a minute in the bowl. Whisk together.
- Add eggs, vanilla, and salt and stir together. The mixture will be grainy.
- Pour into prepared crust and top with pecan halves.
- Cover the edges of your crust with foil or a pie cover and place in the oven.
- Bake for 15 minutes, then turn down the heat to 350 and bake for 20-25 minutes or until the pie is set but still moves a bit when you jiggle it.
- Remove pie from the oven and cool.
**Pie filling recipe via Deliciously Organic. I have been following Carrie’s site and loving her recipes for years. She is one of the first “healthy” blogs I followed!