Pecan Pie (No Eggs, No Corn Syrup)
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 none will be the wiser!
- 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.