Today is the last day of my Thanksgiving series, and it’s all about PIE. I mean, who really cares about all of the other turkey day recipes. All I need is the pie. Can I get an amen?!
Do you pronounce pecan like PEE-CAN of pe-CAHN? I’ve always heard that southerners say PEE-CAN, but I’m a Texas girl and I say pe-CAHN, so maybe that rumor isn’t true. No one cares, I know. I just thought I’d ask.
I kept the crust grain-free by using the crust recipe from my paleo pumpkin pie. This is definitely my favorite crust that I’ve ever made, it seriously tastes like a traditional pie crust. It goes with pretty much any pie recipe, so it is definitely something to keep in your pie arsenal.
It is also completely free of refined sugar! Yippeee! If you know what traditional pecan pie is made out of, you are probably wondering how on earth you can make a pecan pie without super unhealthy sugars. I KNOW. I thought the same thing, but it can be done.
I decided to get crazy and use ONLY real maple syrup and honey to sweeten it. Oh snap, so so so good. To me, anything sweetened with maple is going to rock my taste bud socks off, so this maple sweetened pie is a winner. Your family and friends are going to deem you the official pecan pie contributor every year, and you will gladly accept that challenge because… just trust me.
It is wonderfully sweet, chewy, gooey and jam packed with pecans. The crust is slightly soft and crumbly and just melts in your mouth along with the insane pecan filling. I have, without a doubt, loved every sticky second of eating this pie. I take my desserts very seriously on Thanksgiving, so it took me a couple of times to get this just right, and this one passes the test. I think you guys are going to love it.