Pecan Pie

I know for a lot of people, fall is the season for pumpkin, pumpkin pie, pumpkin latte, pumpkin everything! But for me it’s Apple Pie and Pecan Pie season! I love a delicious, sweet, gooey Pecan Pie. I use to buy it whenever the weather turned cold and rainy but turns out, it’s super easy to make. Most of the recipes on the web call for corn syrup. I don’t like corn syrup so I made my recipe a corn free Pecan pie recipe and trust me you won’t miss it!

Ingredients you’ll need

• 1 homemade pie crust
• Pecans
• Sugar
• Butter
• Flour
• Eggs
• Salt
• Vanilla extract
• Maple syrup

How to make the perfect Pecan Pie

Well, like I said, this recipe is pretty easy. All you need to do is to mix everything together and bake it!

First step, make the flaky pie crust. You could buy it but it tastes much better homemade and my 3 ingredients flaky pie crust recipe is super easy to make.

Roll down the dough and place it into a pie pan. Refrigerate for 1h.

Preheat the oven at 350F or 180C.

In a large bowl, mix the melted butter the flour and the sugar together.

Whisk in the vanilla, the eggs and the maple syrup until well combined.

Get the pie shell from the refrigerator. Using a fork, poke some holes into the dough.

Arrange the pecan halves on the crust. You can place them one by one to make a nice design but if you’re like me and want to make this dessert as fast as you can, go ahead and spread them around with your hand and let them be!

Pour the maple syrup mixture on top and make sure it cover the whole pie.

Bake for 40 to 50 minutes at 350F (180C). If the crust start to brown to fast, cover the pie for the rest of the baking.

Let cool down on a baking rack.

Enjoy cold or warm, with a scoop of homemade whipped cream or homemade vanilla ice cream.