Updated: Jun 26
Celebrate with Joe's pie of choice... PECAN PIE! Serve hot with a scoop of vanilla ice cream (dairy-free of course) and a drizzle of caramel sauce, or with whipped cream!
Recently, Joe discovered his love for pecan pie and I was eager to make him my recipe!
For quite some time, I would bake this recipe but I wasn't able to actually have a slice of it. In 2019, we learned I was no longer allergic to nuts. Despite being really excited about this news, it took me some time to finally work up the courage to do an oral food challenge. Once I worked up the courage and finally did it, we began slowly introducing nuts back into my diet.
We started with almonds and worked our way through the nuts list. When we rolled around to Pecan, it was just in time for the holidays. You already know how much we love pie, but we especially love pecan pie during Thanksgiving and Christmas!
At Joe's request, I made a pecan pie for Christmas. I was definitely nervous about eating it. Even though I had already tested pecans prior to the holiday, I hadn't consumed that many pecans in one sitting yet. Luckily, all went well 😅 and we ended up enjoying the leftovers of the pie all week long, topping it with ice cream (and caramel drizzles for Joe).
½ cup date sugar*
½ cup maple sugar*
¾ cup light brown sugar
3 eggs, beaten
2 tablespoons of melted butter - or - oil
¼ teaspoon sea salt
1 teaspoon vanilla
Pecan halves (enough to fill the crust)
With a 9.5-inch pie pan, we typically need 2 of our homemade pie crust recipes to line the bottom, plus have extra to make a decorative edge and even shapes on the top, as you will see in the pictures we have on this recipe page. *
You can switch up the sugars with ones that work better with your diet, such as coconut sugar, or you can use some good ol' fashion cane sugar. Just replace the date and/or maple sugar one-for-one with coconut or cane sugar. *
Preheat oven to 425° F.
Carefully roll out the pie crust. Using about 2 tablespoons of the oil, grease the pie pan, then gently place in your pie crust, allowing the excess to hang over the edge. Don't worry if it breaks at all! You can press the crust back together.
Decorate the edges how you would like - we typically crimp our edges. Once you finish your pie crust edge design, cover the top lightly with plastic wrap and stick the pie pan in the fridge to chill.
To create the liquid filling, add the sugars, eggs, butter, flour, salt, and vanilla to the mixing bowl and whisk to combine.
Remove your pie crust-lined pie dish from the fridge and disregard the plastic wrap. Fill the crust with the pecan halves, then pour the filling until disturbed over all the pecans.
Fill the crust-lined pie pan with pecans to the top and pour the filling over until covered.
Bake for 15 minutes at 425° F. Then lower the oven temperature to 350° F and bake for another 40 minutes.
Remove from oven and let cool for at least 30 minutes before serving. If you are making the pie in advance for a holiday or gathering, allow it to fully cool before covering and storing it in the fridge. To reheat, remove the pie from the fridge and let it sit on the countertop for about 30 minutes to reach room temperature. Then heat in the oven at 350° F for about 5 to 10 minutes.