Pecan pie was always a family favorite growing up, so I was determined to figure out a way to make a lower sugar pecan pie that was equally as tasty and delicious. This one has a hint of coconut and creaminess that I think make it the perfect after meal treat during the holidays… you’d never know it was “lower sugar.”

Low Sugar Pecan Pie

Yield: 10-12 slices

1 pre-made (or homemade) pie crust ready to be baked

1/2 cup maple syrup

1/2 cup coconut cream

3 eggs, beaten

1/2 cup coconut sugar

1 1/2 tsp vanilla extract

2 Tbsp butter or coconut oil, melted

2 cups pecan halves

Preheat your oven to 350 degrees. In a large bowl, mix together the maple syrup, coconut cream, eggs, coconut sugar, vanilla extract, butter, and pecans. Pour the mixture into the pie crust. Bake for 60-75 minutes, or until center has started to set and crust is golden brown. Let cool for at least 2 hours before eating. Enjoy with ice cream, whipped cream, or by itself!