Grammy's Kitchen · Pecan Pie · Maple Pecan Pie (Without Corn Syrup)
One of 63 pecan pie recipes we measured
from sallysbakingaddiction.com
It ranks #1 of 63 for bottom crispness among the pecan pie recipes we compared. 72 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 25% |
| total sugar | 0% | 90% |
| egg | 0% | 65% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Homemade Pie Crust or All Butter Pie Crust (my recipes both make 2 crusts; freeze the 2nd half for later use) | |
| optional egg wash: 1 large egg beaten with 1 Tablespoon milk or water | |
| 250 g | 2 and 1/2 cups (250g) shelled pecans (pecan halves) |
| 71 g | 5 Tablespoons (71g) unsalted butter, melted and slightly cooled |
| 100 g | 1/2 cup (100g) packed light or dark brown sugar |
| 8 g | 1 Tablespoon (8g) all-purpose flour* |
| 9 g | 2 teaspoons pure vanilla extract |
| 3 g | 1/2 teaspoon salt |
| 150 g | 3 large eggs, at room temperature |
| 322 g | 1 cup (240ml) pure maple syrup* |
| flaky sea salt for sprinkling | |
| optional: Homemade Whipped Cream for topping |
Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Bummer! Ours was very soupy — a half-inch of syrup slopping around in the pie dish. Had I baked it any more than I did (thinking maybe it would have firmed up more?), I think it would have been over-baked (and I did cover it with crust protector and tented foi” — a cook, 2.0★
“I made this recipe with 1/2 cup of coconut and just 2 cups of pecans, also added 1/4 cup heavy cream and used 2 tablespoons of flour, blind baked for 25 minutes, then baked for 50 minutes. There is just enough gooiness in the middle, not too firm and not too s” — a cook, 5.0★