Maple-Pecan Crustless Pie

Oooo have I got a recipe for you! Three words: easy, delicious, maple! Are you convinced to read on? Okay, good. Because you won’t regret it. The other day I was craving pecan pie and maple squares. Mmmmm… But I didn’t have the energy to make either one. So I came up with the next best thing, maple-pecan crustless pie. How does it all hold together without a crust you ask? Good question. The maple and eggs cook together and firm up beautifully. You can serve it up just like a tart! I highly recommend baking this in a 9-inch glass pie dish. And the prep takes all of 5 minutes. Seriously. So stop reading my babbling and start making this right now! This might just become a new favorite of yours. It certainly is one of mine!


Maple-Pecan Crustless Pie:

7 oz ground cookie crumbs (I used LU Le Petit Beurre)

3 large eggs

1 cup maple syrup

1/2 cup light brown sugar, lightly packed

1/4 cup salted butter, melted

1 1/2 cups pecans

  1. Preheat your oven to 350˚F.
  2. Line the bottom of your pie dish with the cookie crumbs.
  3. In a large mixing bowl, whisk the eggs, maple syrup, sugar and salted butter.
  4. Add the pecans and stir.
  5. Pour the mixture over the cookie crumbs.
  6. Bake for 35-40 minutes until puffed and set.
  7. Allow to cool on a cooling rack. Serve warm with vanilla ice cream or whipped cream!

US or EU


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