Makes one, 9-inch pie
My family, being from the south, and particularly from Louisiana on my dad’s side, ensures this praline pecan pie graces our table each holiday season (sometimes more than once!) It’s so simple – only 4 ingredients in the filling and you don’t even have to bake it!
We have two pie crust recipe options that both work well with this pie. One is made with einkorn and in the traditional pie crust-making fashion with all the rolling out and cutting in of the butter. The other is grain-free. You choose!
For both the traditional einkorn pie crust recipe and the grain-free pie crust recipe click HERE. We’ve also made a little video of me making the traditional einkorn pie crust HERE.
You can also make this recipe dairy-free if you need to by using the coconut condensed milk recommended in the recipe.
Go make your pie crust and then come back here and make this pie! It’s also delicious served a la mode with our Basic Vanilla Ice Cream.
(For an explanation of what einkorn is and why we like it go to our FAQ section and click on “What in the world is einkorn?”)
ingredients
- 1 small can about 14oz sweetened condensed milk (look for California Farms Organic brand or Nature’s Charm Sweetened Condensed Coconut Milk online or at your local health food store.)
- 3/4 C real maple syrup
- 2 eggs preferably pasture-raised
- 3/4 C chopped pecans
- More chopped pecans or whole pecan halves for decorating the top of the pie toasted
instructions
- Go to our Basic Pie Crust post and prepare either a traditional or grain-free pie crust.
- If you make the einkorn crust bake the crust at 425 degrees for 18- 20 minutes and let it cool while you make your pie filling. If you make the grain-free crust par bake it per the instructions in that recipe and let it cool while you make your pie filling.
- While your crust is cooling add the sweetened condensed milk, maple syrup and eggs to a deep sided sauce pot. It doesn’t need to be large.
- Whisk for a minute or so (with a whisk something like this) to make sure your mixture is very smooth.
- Place your pot on the stove over medium heat and stir casually with a whisk, making sure to scrape the bottom of the pan, so the mixture warms evenly and remains a smooth consistency.
- As the mixture warms it may thicken even before it starts to bubble. Thats OK. Keep whisking and scraping the bottom of the pan.
- When it starts to bubble set a timer for 5 minutes and keeping whisking.
- I wear a hot mitt on my stirring hand because the mixture can pop and get your skin if you aren’t careful. If this happens stir more quickly. That can help. You may also turn the heat down to medium-low. Power through. If you allow the mixture to bubble for 5 minutes it will set up properly upon cooling (this is what you want.)
- After 5 minutes take the mixture off the heat and stir in the 3/4 C pecan pieces. Allow to sit and cool for 2 or 3 minutes and then pour mixture into your pie crust. Smooth out with a spatula or spoon.
- Toast the pecans for the top of your pie by placing them in an even layer on a cookie sheet covered with parchment paper. Place them in the oven for 4 or 5 minutes at 375 degrees. When you smell them, you can take them out! This step is optional but toasted nuts really changes their flavor in a great way.
- Arrange the toasted (or not) pecan halves/pieces on top of your pie however you like and refrigerate the pie for a few hours before eating so it can set up. I like to refrigerate the pie and then take it out, if I can, to come to room temp again before serving.
- Enjoy!
Recipe Notes
If you have a deep pie dish you could easily double this filling recipe and it will fit.
