Pecan Pie is a classic holiday favorite that is rich, toasty, and slightly gooey. Since this recipe uses no corn syrup or eggs, it is a touch healthier than the traditional pecan pie… but I promise no one will be the wiser!
This recipe doesn’t require any corn syrup or eggs, but still has the same recognizable flavor we all love, thanks to molasses and maple syrup.
I had some leftover coconut milk from when I made my favorite One-bowl Pumpkin Pie, so when I saw this recipe I knew it was perfect.
I prefer this recipe over the ones with corn syrup because: 1. It’s slightly “healthier” and 2. Molasses and maple syrup add a much more rich and complex flavor than plain corn syrup.
I also love that this recipe doesn’t require a lot of bowls or kitchen utensils. I measure out the coconut milk in a Pyrex measuring cup and mix the cornstarch straight in. Other than that, you only need a saucepan for whisking all of the ingredients together. It’s so easy and mess-free.
Pair it with a homemade pie crust recipe or use a store-bought one to save time during the holidays. Either way, I know you’re going to love this homemade pecan pie recipe!
Ingredient Notes and Substitutions:
- Coconut Milk: I promise you can’t taste it in the final result. This is solely for creaminess, so make sure to get full fat (the one in a can).
- Maple syrup: If you can, splurge for a really good quality brand. It makes a huge difference in adding a caramel-like flavor.
- Molasses: It complements the maple syrup really well and you only need a small amount. The added flavor is phenomenal.
- Cornstarch: No omitting here since you need this to thicken the filling. You can try arrowroot powder if making grain-free (like in my pumpkin pie recipe), but note that I have not tested this myself.
- Brown sugar: Don’t substitute with white granulated sugar.
Be forewarned that this pie does take a while to chill and set. So I recommend making this the day before you want to serve it, that way you’re not scrambling last-minute and hoping the pie will be done in time for your guests to dig in.
First off, bake your prepared pie crust in the oven for 7-8 minutes. I line the pie dough with parchment paper and fill it with dried beans to prevent the bottom of the crust from puffing up while baking.
You can create a simple design by pinching the edges of the crust, or simply fold the crust over the edge with no design if you prefer something easier.
To make the filling, melt the butter in a saucepan over medium heat; add the pecans and toast for 2-3 minutes. While the pecans are toasting, measure out the coconut milk into a liquid measuring cup and whisk the cornstarch straight in until smooth.
Pour in the maple syrup, molasses, brown sugar, coconut milk/cornstarch mixture, vanilla, and salt. Whisk the ingredients together until completely smooth and no sugar clumps are present.
Remove the mixture from the stove and pour it into the cooled pie crust. Top the mixture with extra pecans and bake for 30-40 minutes. The pie should be mostly firm with a slight jiggle in the center when you go to take it out of the oven.
Let the pie cool completely on the counter for at least 3 hours before transferring to the refrigerator for at least 8 hours or up to 24 hours.
Before serving, set the pie out 30 minutes to 1 hour before so it has some time to come to room temperature.
Frequently Asked Questions:
Do I need to Blind bake the crust?
Although not required, you can pop the crust in the oven for 8 minutes before baking the pie with the filling. This just gives you a safeguard that the bottom crust won’t turn out soggy.
Can I make this dairy-free or vegan?
Yes! I actually adapted this recipe from this vegan blog. It uses vegan butter, vegan pie crust, and a few other swaps to accommodate all of your vegan needs.
Do I need to adjust for high altitude?
Nope! this pie acts as a custard pie and there is no rising involved so you don’t have to worry about making adjustments for your altitude. If anything, you may need to bake it for a few minutes longer, so keep an eye on it in the oven.
Pecan Pie (No Eggs, No Corn Syrup)
- 1 (9 inch) Pie Crust (refrigerated)
- 3/4 Cup Full-Fat Coconut Milk (shake the can before measuring)
- 3 Tablespoons Cornstarch
- 2 Tablespoons Butter
- 1 1/2 Cup Finely Chopped Pecans
- 1/2 Cup Brown Sugar
- 1/4 Cup Maple Syrup
- 1/2 Tablespoon Molasses
- 2 teaspoons Vanilla Extract
- 1/4 teaspoons Salt
- 1 Cup Whole Pecans (for topping)
- Preheat the oven to 350F and prebake the pie crust for 8 minutes (I put a layer of parchment paper over the pie dough and fill it will dry beans so the crust does not puff up). Set the pie crust aside to cool.
- In a small bowl or measuring cup, combine the coconut milk and cornstarch, whisking together until completely smooth. Set aside.
- Bring a saucepan to medium heat and melt the butter. Add the pecans and toast for 2-3 minutes, stirring occasionally. Pour in the maple syrup, molasses, brown sugar, coconut milk/cornstarch mixture, vanilla, and salt. Whisk until smooth.
- Pour the mixture into the pie crust and top with extra pecans. Bake the pie for 30-40 minutes or until the center is mostly firm (it should just slightly jiggle). Allow the pie to cool at room temperature for at least 3 hours; then, place in the refrigerator uncovered for at least 8 hours or overnight to set and firm up completely.
- If you want a more robust and smokey flavor, opt for 1 whole Tablespoon of molasses. But I normally recommend sticking with 1/2 Tablespoon if serving to a group.
- High Altitude: No adjustments needed.
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