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Sugar Free Pecan Pie Recipe

Sugar Free Pecan Pie

iamwinfred
This sugar free pecan pie recipe delivers all the glossy, gooey goodness and crunchy toasted pecan topping of the classic dessert, without any corn syrup or granulated sugar. The filling sets up perfectly for clean slices, thanks to a clever combination of sugar free maple syrup and allulose, making it an easy, foolproof holiday dessert that everyone can enjoy.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 290 kcal

Equipment

  • 9 inch glass or ceramic pie pan Glass allows you to see the bottom crust as it bakes.
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield or strips of foil To prevent crust edges from over-browning.
  • Wire cooling rack
  • Baking sheet For toasting the pecans.

Ingredients
  

  • 1 unbaked 9 inch pie crust Homemade or store-bought Flaky Pie Crust Recipe
  • 3 large eggs room temperature
  • 1 cup sugar free maple flavored syrup 240ml; look for a thick, syrupy consistency
  • 1/3 cup granulated sugar substitute Allulose or monk fruit blend works best
  • 1/4 cup unsalted butter 57g, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups pecan halves about 170g

Instructions
 

  • Preheat oven to 350°F. Roll out pie dough and fit into a 9-inch pie pan, leaving a slight overhang. Crimp edges and poke holes in the bottom. Freeze for 10 minutes.
  • Spread pecan halves on a baking sheet and toast for 5-7 minutes, stirring once, until fragrant. Remove and let cool slightly.
  • In a large bowl, whisk eggs until smooth and frothy. Add sugar free maple syrup, sweetener, melted butter, vanilla, and salt. Whisk until fully combined and smooth.
  • Remove chilled crust from freezer. Scatter toasted pecans evenly in the bottom. Slowly pour filling over pecans, pressing down any that float to the top.
  • Bake on center rack for 40 minutes. If crust edges brown too quickly, cover with a shield or foil. Continue baking 10-15 more minutes until edges are set and center has a slight jiggle.
  • Transfer to a wire rack and cool at room temperature for at least 3 hours. For cleanest slices, chill in refrigerator for an additional hour before cutting.

Notes

  • Syrup Matters: Use a thick, syrupy sugar free maple substitute rather than a thin one for the best texture and set.
  • Toast for Flavor: Don't skip toasting the pecans; it makes a noticeable difference in their nutty, deep flavor.
  • Patience is Key: Let the pie cool completely (at least 3 hours) before slicing, or the filling will be too loose and runny.
  • Crust Care: For an extra crisp bottom crust, blind bake the crust for 5 minutes first.
  • Watch the Edges: Cover crust edges early if your oven runs hot, as sugar free syrups can brown faster than corn syrup.
  • Make Ahead: This pie can be baked up to 2 days in advance and stored covered in the refrigerator.
  • Freezer Friendly: Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Warming Slices: Warm individual slices in the oven at 300°F for about 10 minutes if you prefer it slightly warm.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 14gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 8IUCalcium: 2mgIron: 4mg
Keyword holiday pie recipe, low sugar dessert, sugar free pecan pie
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