Suzanne'S Best Pecan Pie Recipe

Name: Suzanne'S Best Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen pie shell (I use Whole Wheat); FILLING; 1 1/2 - 2 cups pecans; 3/4 cup brown rice syrup; 1/2 cup maple syrup (the real kind!); 1/4 cup brown sugar; 3 eggs; 1 1/4 teaspoons vanilla; 1/4 cup butter; 1/4 cup heavy cream; 1 tablespoon brandy or 1 tablespoon sherry wine; 1/4 teaspoon salt

Servings: persons

1 frozen pie shell (I use Whole Wheat)
FILLING
1 1/2 - 2 cups pecans
3/4 cup brown rice syrup
1/2 cup maple syrup (the real kind!)
1/4 cup brown sugar
3 eggs
1 1/4 teaspoons vanilla
1/4 cup butter
1/4 cup heavy cream
1 tablespoon brandy or 1 tablespoon sherry wine
1/4 teaspoon salt

1
Preheat oven to 350.
2
In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
3
While mixture is cooling, grind pecans in a food processor.
4
In a mixing bowl, beat eggs with an electric hand mixer or fork.
5
Add pecans and syrup mixture to the eggs and stir well with a fork.
6
Pour into frozen, unbaked pie shell and place on a cookie sheet.
7
Bake for 45 minutes.
8
After removing from the oven, brush the top of the pie and the crust with heavy cream.
9
Cool completely! Serve with fresh whipped cream if desired.
10
This can be made a day or 2 in advance and keeps very well covered in foil.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 frozen pie shell (I use Whole Wheat), FILLING, 1 1/2 - 2 cups pecans, 3/4 cup brown rice syrup, and more.

Yes, Suzanne'S Best Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Suzanne'S Best Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions