Bready or Not: No-Bake Maple Pecan Pie

I am never baking a pecan pie again. This will be my go-to recipe forever more: No-Bake Maple Pecan Pie.

Depending on how fast your stovetop heats up, you may have your pie assembled in 15 to 20 minutes without ever having to heat up the oven.

No worries about making a crust or pre-baking a crust or any of that. Every time I’ve made this, I’ve used a graham cracker crust from Wal-mart. You could make a from-scratch graham crust if you want, but I’m all about making this pie as quickly and conveniently as possible.

The way the filling solidifies once chilled is kind of amazing. It’s easy to cut but stays intact, with the exception of some graham cracker crumbles. My husband was able to cut slices and wrap them in plastic wrap to take with his lunch to work, then eat the pieces right out of hand. No need for a fork.

This is the perfect holiday pie, to my way of thinking. It dirties almost no dishes. It doesn’t use the oven. It keeps perfectly well, tucked in the fridge.

Oh yeah, and it’s DELICIOUS. Sweet, slightly-crunchy, and decadent, just as a pecan pie should be.

Modified from Southern Plate.

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Bready or Not: No-Bake Maple Pecan Pie





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This recipe makes a no-hassle pecan pie with only 15 to 20 minutes of stovetop time, plus a few hours for the pie to chill. Use a store-bought graham cracker crust, and it’s all the more convenient. This is the perfect holiday pie–it’s fast to make, and absolutely delicious. Modified from Southern Plate.

3/4 cup light or dark brown sugar, packed
3/4 cup unsalted butter (1 1/2 sticks)
1/4 cup maple syrup
1/4 cup honey
3 Tablespoons milk, cream, or half & half
1 teaspoon vanilla extract
2 1/2 cups whole pecans
9-inch graham cracker crust, homemade or store-bought

Place the brown sugar, butter, maple syrup, and honey in a medium-sized pot. Set the heat to medium high and stir constantly as it comes to a boil.

Once it's boiling, add the pecans and milk/cream. Reduce to a low boil and keep it there for 10 to 12 minutes, stirring often. Remove from heat and add vanilla extract.

Pour everything into the graham cracker crust. Let cool on counter to set. Cover and place in fridge to completely chill for several hours before cutting.

Keep pie stored in fridge. Pie keeps well for at least a week.

OM NOM NOM!