Healthy Pecan Pie Without Corn Syrup

5 from 4 votes

Healthy Pecan Pie Without Corn Syrup

This healthy pecan pie without corn syrup has a crisp spelt crust, plenty of crunchy pecans, and a rich, gooey filling made with pure maple syrup and coconut sugar. It’s made with wholesome ingredients but still tastes satisfyingly like the classic.

Prep Time20

Cook Time45

Chill Time30

Servings: slices

Author: Bea & Marco

Ingredients

Crust

3 tablespoon (35 g) coconut sugar
¼ cup (60 ml) melted coconut oil cool it a bit before using if you melt it from solid state
1 large egg room temperature
½ teaspoon vanilla extract
1 tablespoon milk , room temperature
1 ½ cup (195 g) whole-grain spelt flour

Filling

2 ½ cup (250 g) pecan
½ cup (70 g) coconut sugar
2 tablespoon (16 g) whole-grain spelt flour
1 teaspoon ground cinnamon
3 large eggs room temperature
1 tablespoon vanilla extract
1 cup (250 ml) maple syrup

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Instructions

Crust

Whisk the coconut sugar, melted coconut oil, egg, vanilla, and milk until well combined. Add the spelt flour and mix with a spatula until a soft, cohesive dough forms.
3 tbsp coconut sugar, ¼ cup melted coconut oil, 1 large egg, ½ tsp vanilla extract, 1 tbsp milk, 1 ½ cup whole-grain spelt flour
Shape the dough into a ball and place it on a lightly floured work surface. Roll it into an 11-inch (28 cm) circle. Transfer it to a 9-inch (23 cm) pie pan, gently fit it into the bottom and sides, and trim off the excess dough.
Refrigerate the crust for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C), conventional mode, with a rack in the lower third.
Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Blind-bake for 15 minutes, then carefully remove the parchment and weights.

Filling

Spread the pecans evenly over the bottom of the partially baked crust.
2 ½ cup pecan
Whisk the coconut sugar, spelt flour, and ground cinnamon until there are no lumps. Add the eggs, vanilla, and maple syrup, and whisk until smooth and well combined.
½ cup coconut sugar, 2 tbsp whole-grain spelt flour, 1 tsp ground cinnamon, 3 large eggs, 1 tbsp vanilla extract, 1 cup maple syrup

Final bake

Pour the filling evenly over the pecans. Bake at 350°F (175°C) for about 30 minutes for a softer, gooier filling, or another 5–10 minutes for a firmer set.
Let the pie cool completely before slicing so the filling can finish setting. Serve at room temperature for a softer texture, or chill it for firmer filling and cleaner slices.

Notes

Flour substitution: Whole-grain spelt flour can be replaced 1:1 with all-purpose flour.
Storage: Keep covered in the refrigerator for up to 3 days.
Freezing: Freeze well wrapped for up to 1 month. Thaw overnight in the refrigerator.
Serving: We love this pie chilled for a firmer filling and cleaner slices.

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