Been going through a bit of a pecan phase over here. As in, pecans day-and-night the last few weeks. I don’t know what happened, except maybe the chillier autumn weather turned me into a bit of a pecan fiend! And of course, a good pecan pie could not be passed up as part of the pecan mania… It just wouldn’t be fall without one. This turned out to be the best pecan pie I’ve ever had. EVER. And I’m not saying this because it’s the best pie recipe in the world, but because I had a bit of an unfair advantage with this one.
I made it with the best maple syrup I’ve ever had, which in turn, made this dessert *epic*. My friend gave me a bottle of it from a local farmer she visits regularly. It sat on the shelf next to my ordinary maple syrup, and while I’ve been listening to her rave about how amazing it is, I just smiled and nodded thinking, “Eh, maple is maple — it’s all good. I’ll just finish my other bottle first…”
Then I tasted it. O.M.G 😳 She was right! I’ve never tasted a maple syrup like that. It was so… smokey and flavorful. I fell in love and used up my jar before I could blink (partly in this pie, but honestly, I think I could have finished it all just “tasting” to make sure I wasn’t dreaming).
The moral of the story is… it’s nice to support local farmers (when it’s possible of course), and you might discover some really magical things like that once in a while. That said, I made this with regular ol’ maple syrup too and it was lovely as well. So don’t feel inhibited by a lack of some special variety 😉. Delish either way (as demonstrated by this Canadian Maple Pie using the regular stuff). And speaking of Canadian Maple Pie, you may notice the recipes are quite similar. I used that as a base for this pecan version. Some peanut-pecan butter went into the crust though, to infuse it with some more “pecan”. And of course, the additional pecans on top seal the deal. I was surprised at how easy it was to convert the recipe to be just like one of my favorite classics — simple pecan pie, without the corn syrup, butter, gluten, sugar, & co. And all with just a few small tweaks! Oh, while we’re on the subject of pecans… how do you even pronounce that? 😄 Sounds strange, but I’m curious. I call them “puh-khaans”, while my husband always tries to correct me back to the traditional Canadian way of saying it which sounds like… “peee-cans”. Apparently I say it the American way, while the rest of Canada usually goes for the British way… Dunno, I just can’t bring myself to say “peeeeecan” somehow 🙊. Is that weird? P.S. I made this in my mini 6″ pie plate. If you don’t have a dish that small, use any other oven safe dish of a similar size, or make a few tarts instead, in a muffin pan or ramekins. Otherwise, triple the recipe for a 9″ plate.
P.P.S. For a grain-free crust, you can use the one from this recipe instead. You’ll need about 2/3 of the recipe.
- 6 tbsp white rice flour (I used a finely ground one | see notes above for grain-free crust)
- 2 tbsp smooth pecan butter (or pecan peanut butter)
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
- ½ cup maple syrup (ideally a full-bodied and smokey kind, but any will work)
- ½ cup coconut cream (scooped out of a can of full fat coconut milk chilled overnight)
- 2 tbsp tapioca flour
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- about 24 pecan halves (or use chopped pecans instead)
- Preheat oven to 350F. Oil a 6" pie plate (or see notes above for alternative dish sizes). Set aside.
- Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands..
- Place all filling ingredients in a small blender and process until smooth. Pour this mixture into the prepared pie crust. (Note: it will be very liquid at this stage -- that is normal. It will set as it bakes). Carefully top with pecan halves or sprinkle with chopped pecans.
- Bake in a preheated oven for 45 minutes. Allow the pie to cool thoroughly to set before slicing (ideally overnight or at least a few hours). Enjoy!
Happy baking! x Audrey ~~ This recipe contains an affiliate link to the mini pie plate I used.