Eggless Pecan Pie Recipe

A slice of eggless pecan pie in a plate with fork and pie plate in the back.

Let’s make a classic old-fashioned American dessert Pecan Pie without eggs. It has a buttery, flaky crust and is filled with rich, nutty, gooey pecan filling. This eggless pecan pie recipe is tailored for those who prefer egg-free options.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 533kcal

Author Kanan

Ingredients

1 Pie crust homemade or store-bought
½ cup Unsalted butter 1 stick
½ cup All purpose flour (Maida)
⅛ teaspoon Salt skip if using salted butter
⅔ cup Heavy whipping cream
1 teaspoon Pure vanilla extract
1 cup Maple syrup
1 ½ cup Pecans chopped finely, + 6 pecan halves for garnishing

Instructions

Prepare the pie crust (homemade or store-bought). Keep a pie plate on a baking sheet for easy transfer to the oven.
Preheat oven to 350°F (180°C).
Melt butter in a saucepan over medium-low heat, ensuring it doesn't brown.
Turn off the heat, and swiftly whisk in the flour to avoid lumps.
Add heavy cream, vanilla, maple syrup, and salt. Whisk until uniformly combined.
Stir in the chopped pecans.
Pour the mixture into the prepared pie crust.
Garnish the center with pecan halves in a circular arrangement.
Bake for 50-55 minutes. The pie should be firm on the edges but retain a slight jiggle in the center. If the edges of the crust begin to brown too much then cover with a pie shield or aluminum foil and continue baking.
Let it cool entirely before slicing. Serve with your choice of accompaniment.

Notes

I prefer to use a glass pie dish instead of a ceramic one, so I can check whether the crust is cooked or not by peeking under the pie dish.
Keep an eye on the pie crust after 30 minutes of baking time, if it starts to brown too much then loosely cover the pie with aluminum foil or use a pie shield to cover the edges of the pie crust.
To check the pie's doneness, the edges look set but the center will have a very little jiggle. If the center jiggles a lot when you shake the pie plate then bake a few more minutes until little more set.
Avoid over-baking as the pie continues to set while cooling.

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