Mom’s Pecan Pie


This year after updating pictures of our beloved pecan pie, I realized that I’d never done an official post for it years ago when it was first created. Taking care of that today with a simple edit here on the original post and an added: “I love you Mom & miss you so much! Thanksgiving and pie making has just never been quite the same without you here.”


Next to Lemon Meringue, Pecan Pie was my moms next favorite pie. It was one that I think only she and I actually enjoyed cold right outta the fridge, so we typically made it the day before Thanksgiving. That way we could have a slice for dessert on Thanksgiving after the big meal and then for breakfast the next day along with a slice of Lemon Meringue…it’s a tradition in our home. Breakfast the day after Thanksgiving is always pie!

Last year we tried a Paleo version of this traditional pie and weren’t too happy with it, so this year I was determined to come up with a better recipe! It just had to be a bit sweeter than what we had last year…I know, I know…how Paleo is that right? But do we eat this all the time, NOPE! It’s a warm fuzzy full of tradition, so we eat it once a year and this recipe is certainly sweeter, so a small slice will probably do ya just fine! Be sure to use our blog favorite PIE CRUST RECIPE!

Mom’s Pecan Pie

Recipe by MichelleCourse: dessertDifficulty: moderate


Prep time


Cooking time




  • 3 c pecans, chopped roughly + whole pecans for top (opr)

  • 1 1/2 c maple syrup

  • 3/4 c coconut sugar

  • 1 tbls vanilla

  • 5 lg eggs

  • 6 tblsp softened grass fed butter, or ghee

  • 1 egg whisked up to use as an wash – optional

  • 1 unbaked pie crust – see above for link to our PALEO PIE CRUST RECIPE


  • Mix all ingredients together with a hand mixer until well blended and butter is visible throughout the mix, pour into prepared unbaked pie crust. Don’t overfill, this pie does tend to rise a bit while it’s baking but then as it cools come back down. If you want to add more pecans to the top, arrange them in a decorative pattern, they should float right on top. This step is completely optional of course!
  • Line a baking sheet with foil and put your pie on this to bake, trust me…if this pie boils over a bit while baking, you don’t want it dripping onto the bottom of your oven
  • Bake at 350° for 20 minutes, and if you want to egg wash the edges, now is the time. Bake for another 25 minutes and then cover the edges with foil or crust shield. Bake an additional 15-17 minutes until the center is set. A butter knife inserted in the center should come out pretty clean with little bits of firm custard.
  • This recipe makes enough for a large pie. I had extra filling, but I was using a standard 9″ pie plate for this post. I have larger pie plates I would use if I wanted to be able to use all the filling in one pie. I just poured the extra into ramekins and baked along with the pie Or you can also make little tarts and fill them with the extra filling, you’ll probably have enough dough scraps to make a few tarts! Oh the possibilities!


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