Pecan pie is a favorite in most, if not all, American households. However, most recipes call for ridiculous amounts of sugar, or even corn syrup, to give it that delectable sweetness. Here’s one suggestion that replaces sugar with natural ingredients.
What you will need:
1 unbaked pie shell (it should be enough for a 12-inch disk)
1 cup maple syrup
3/4 cup organic cane sugar
2 tbsp butter
3 large eggs, lightly beaten
1 tsp vanilla extract
1/4 tsp sea salt
1 cup whole pecan halves
How to do it:
Unwrap your dough and place a new sheet of plastic on top. Roll out the dough in between the plastic sheets until it flattens into a 12-inch disk.
Remove the top layer of the plastic wrap and place the dough carefully into the pie dish. Once it’s set and flat, peel off the remaining plastic. Fold the overhanging dough on the edge onto itself and crimp it either with your fingers or using a fork. Place it to chill in the refrigerator while you make the filling.
Preheat the oven to 400 F and adjust rack to the lower-middle position.
Heat maple syrup over medium heat in a saucepan. Let it simmer until it reaches 225 F.
While the syrup is simmering, mix the whole cane sugar and the butter in a separate bowl.
Once the syrup reaches 225 F, immediately pour it into the sugar and butter mixture. Let it sit for a minute, then whisk. Add in eggs, vanilla, and sea salt.
After combining, pour the mixture into a prepared pie crust and top it with pecans. Bake for 15 minutes, then reduce heat to 350 F and let it finish for at least 25 to 30 minutes more.
When it comes out of the oven, the filling may be slightly less set in the middle. This will set while the pie is cooling down.