The Ultimate Comfort Food: Crustless Pecan Pie

Welcome to my recipe for crustless pecan pie! Are you one of those people who loves pecan pie but can do without the crust? Then you are in for a treat! This recipe is ideal for those who crave the rich, nutty flavor of pecan pie filling without the fuss of a crust.

Trust me; this recipe will become a lifesaver during holiday gatherings, potlucks, and dinner parties. You won’t have to worry about slaving over a complicated pie crust or cutting perfect slices since this recipe is straightforward and easy to make. Plus, it’s gluten-free and grain-free, making it ideal for those following a specific diet plan.

The combination of toasted pecans, vanilla extract, and coffee enhances the flavors in this recipe, creating a creamy and crunchy texture that bursts with nutty goodness. Whether you are serving it plain or topped with whipped cream, vanilla ice cream or drizzled with caramel sauce – every bite will be heavenly.

So, let’s get started on this easy-to-follow recipe that will turn out perfect every time. You’re going to love how simple it is to make your very own crustless pecan pie!

Why You’ll Love This Recipe

Crustless Pecan Pie
Crustless Pecan Pie

Do you love creamy pies with crunchy textures that are so satisfying with every bite? Look no further because this crustless pecan pie recipe will satisfy all your cravings. Not only is this recipe gluten-free, grain-free, and even keto-adapted, but it’s also packed with flavor that everyone will love.

The sweet filling of this pie is made with pecan halves and a sugar substitute instead of corn syrup, making it a healthier alternative to traditional pecan pie recipes. Plus, the addition of unsweetened applesauce provides a natural sweetness that perfectly complements the toasted pecans.

The recipe is easy and quick to prepare, taking only 10 minutes to mix the ingredients in one bowl. It can be baked and served as mini pecan pies or poured into a regular pie dish for a grander presentation.

Whether you’re looking to impress your guests or just satisfy your sweet tooth, this crustless pecan pie is the perfect dessert. Add a scoop of vanilla ice cream on top for an extra decadent treat!

So why not try something new and give this crustless pecan pie recipe a chance? You won’t regret it!

Ingredient List

 A slice of heaven without the fuss of a crust.
A slice of heaven without the fuss of a crust.

Before we begin, let’s check the ingredients that we’ll need to make this crustless pecan pie. Don’t worry, there is no need for a long list. You might even have most of them in your pantry already.

Here are the ingredients you’ll need:

  • 1 1/2 cups pecan halves, divided
  • 6 eggs
  • 1/2 cup cornstarch
  • 1/4 cup water
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon unflavored gelatin
  • Sugar substitute equivalent to 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted

Note: If you want a low-carb or gluten-free crustless pecan pie, feel free to adjust the recipe accordingly.

The Recipe How-To

 Packed with flavor and protein-rich pecans.
Packed with flavor and protein-rich pecans.

Now that we have all of our ingredients set and our oven preheated to 350°F, it’s time to start making this delicious crustless pecan pie.

Mixing the Filling

In a large bowl, whisk together 6 eggs until well beaten. Add 1 cup of brown sugar, 1/2 cup of unsweetened applesauce, and 1/2 cup of light corn syrup. Continue to whisk until everything is well combined.

Next, add in 2 cups of pecan halves that have been lightly toasted to bring out their flavor. We recommend reserving some pecans for the topping later on.

To thicken up the mixture, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water, mix well and pour into the filling mixture.

Mix everything together until the filling is smooth and uniform.

Baking Time

Grease a 9-inch pie dish with butter or cooking spray.

Pour the filling into the pie dish, evenly distributing the pecans throughout the filling.

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool before serving.

Optional Toppings

If you want to add more texture and flavor toppings to your pie, consider drizzling some melted butter over it while still hot and sprinkling with some granulated sugar before serving. You can also add a scoop of your favorite vanilla ice cream on top for an extra indulgent touch.

Now that you know how easy and simple it is to make a crustless pecan pie, enjoy every creamy and crunchy bite!

Substitutions and Variations

 Who needs a crust when the topping is the star of the show?
Who needs a crust when the topping is the star of the show?

This crustless pecan pie recipe is already a delicious and healthy alternative to traditional pecan pie, but there are still ways to tweak it further based on your personal preferences or dietary restrictions. For instance, instead of using sugar, you can substitute a sugar substitute like stevia or erythritol to make it low-carb and keto-adapted.

If you don’t have light corn syrup on hand, you can use maple syrup as a natural sweetener, or mix 1/4 cup water with 1 tablespoon cornstarch as a thickener. You can also add unsweetened applesauce to moisten the filling without adding too much fat.

For a more indulgent pie, you can use whipped cream or ice cream as toppings. Vanilla ice cream is a classic pairing for pecan pie that gives it a cool and creamy contrast. Or you can try coffee-flavored ice cream or espresso with your pie to enhance the nutty flavors.

If you want to experiment with the texture of your crustless pecan pie, try adding 1/4 cup unflavored gelatin to the filling mixture before baking. This will add a little more structure to the filling while maintaining its crunchiness.

Finally, if you’re feeling adventurous, you can turn this crustless pecan pie into mini pecan pies or pie bars by using a muffin tin for individual portions. A grain-free and gluten-free option is also available by replacing all-purpose flour with almond flour or coconut flour. The possibilities are endless with this recipe!

Serving and Pairing

 Get ready to go nuts for this crustless delight.
Get ready to go nuts for this crustless delight.

Let me tell you, there is nothing quite like indulging in a warm slice of crustless pecan pie. It’s comforting and filling all at once. And the best part about this recipe? You can enjoy it guilt-free because it’s crustless, gluten-free, and low in sugar.

When serving this delicious dessert, I recommend pairing it with a piping hot cup of coffee. The bitterness of the coffee beautifully complements the sweetness of the pecan pie. If you’re feeling particularly indulgent, a scoop of vanilla ice cream could take your pie to the next level.

Another fantastic pairing would be a glass of port wine. The deep fruity notes of the wine perfectly complement the nuttiness of the pecans.

If you have some leftover pecan pie, try having it for breakfast! Simply heat up a slice and serve it with a dollop of unsweetened applesauce for a delightful morning treat.

No matter how you choose to serve and pair it, this crustless pecan pie recipe is sure to satisfy your sweet tooth without any guilt or worry!

Make-Ahead, Storing and Reheating

 This crustless version is perfect for those who love the filling more than the crust.
This crustless version is perfect for those who love the filling more than the crust.

This crustless pecan pie is an ideal dessert for meal planners who are looking for something that can be made ahead of time. If you’re entertaining guests, you’ll appreciate being able to focus on other dishes on the day without worrying about rushing to bake a dessert. You can prepare the pie filling up to 2-3 days ahead of time and store it in an airtight container in the refrigerator.

If you decide to make the whole pie ahead of time, just let it cool completely and wrap it tightly with aluminum foil or plastic wrap. You can store it in the fridge for up to three days or freeze it for up to two weeks. When you’re ready to serve, simply let it thaw at room temperature for a few hours before reheating.

To reheat it, preheat your oven to 350°F (175°C) and place the pie on a baking sheet covered with parchment paper. Bake for 10-15 minutes until heated through. You could always pop it in the microwave too if you’re in a hurry but the oven will give you that crispy crunch that everyone loves.

Don’t forget that it’s important not to overheat the pie as this can cause the filling to become dry and tough. It’s always best to keep an eye on the pie as it reheats and take it out once it’s reached your desired level of warmth.

You also have some flexibility when serving the pecan pie. It can be served chilled, warm or at room temperature with a dollop of whipped cream or scoop of vanilla ice cream. The flavors marry together perfectly so leftovers are still fabulous – if there are any left!

Tips for Perfect Results

 The perfect pie for those watching their carb intake.
The perfect pie for those watching their carb intake.

To achieve the perfect crustless pecan pie, follow these tips and tricks:

1. Toasting the pecans

One of the key ingredients in any pecan pie is, of course, pecans! And toasting them is a simple step that will elevate the flavor of your pie. Spread the pecan halves out in a single layer on a baking sheet and toast in a preheated oven at 350°F for about 5-7 minutes, or until fragrant.

2. Use high-quality ingredients

In any recipe, using quality ingredients can make all the difference. For this crustless pecan pie recipe, be sure to use fresh eggs, pure vanilla extract, and good quality cornstarch.

3. Mix the filling well

When making the filling for your pie, be sure to mix it really well so that all the ingredients are evenly incorporated. This will ensure that you have a consistent texture throughout the pie.

4. Avoid over-baking

Over-baking your crustless pecan pie can result in a tough and dry texture. To check for doneness, insert a toothpick in the center of the pie – if it comes out clean or with just a few moist crumbs attached, your pie is done.

5. Let it cool before serving

As tempting as it may be to dive right into your freshly baked pie, allowing it to cool for at least an hour or two will yield the best results. The filling will set up more and be easier to slice.

By following these tips, you’ll end up with a delectable and perfectly executed crustless pecan pie every time!


Now, it’s time to move on to the FAQ section of this crustless pecan pie recipe. There are several questions that might come to mind when making this delectable dessert, and we are here to answer them. Read on for solutions to some common baking conundrums that you may encounter along the way.

How do you make Paula Deen’s pecan pie?

For this recipe, you will need 1 and 1/4 cups of pecan pieces and a pre-baked 10-inch pie crust. You will also need 1 cup of light corn syrup and 2 and 1/2 cups of brown sugar, divided. In addition, you’ll need 3 eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon, divided. For the caramel, you will need a total of 10 tablespoons of melted unsalted butter, with 6 tablespoons used in the filling and 4 tablespoons used for the caramel topping.

Why is pecan pie so fattening?

When making pecan pie, it’s important to keep in mind that adding excessive amounts of pecans can lead to a high calorie and fat content. Typically, a single serving of pecan pie contains around 550 calories, and when paired with just half a cup of vanilla ice cream, the calorie count can increase up to 700. That’s a significant amount of calories to consume, equating to around 35% of your recommended daily intake just from a single dessert.

How do you keep pecan pies from falling apart?

When it comes to pecan pie, sticking to the recipe and measurements is crucial. To ensure that your pie filling sets properly and does not turn out runny, there are some additional steps you can take. These include toasting the pecans, making sure to properly fold them into the filling, and baking a pie that’s been chilled beforehand. Toasting the pecans can enhance their flavor and texture, giving your pie that perfect nutty taste.

Can I use molasses instead of dark corn syrup in pecan pie?

Looking for a delicious and easy-to-make pie for your holiday gatherings? Try substituting corn syrup with maple syrup and molasses for a smoother, less-sweet filling that can be baked in just 15 minutes! Simply mix the syrup with chopped pecans, pour them into your favorite flaky crust, and voila! A perfect pie that’s sure to impress your guests.

Bottom Line

In conclusion, this crustless pecan pie recipe is the perfect dessert for anyone seeking a delicious and healthy alternative to the traditional pecan pie. It features all the flavour and texture of a classic pecan pie without the added calories and unhealthy ingredients.

Furthermore, there are so many ways to personalize and adapt this recipe to your liking. Whether you choose to add coffee, substitute corn syrup or use it as a gluten-free or keto option, this recipe remains simple and easy-to-follow.

Finally, serving it with a generous scoop of vanilla ice cream complements its rich flavors perfectly. So what are you waiting for? Try out this recipe today and indulge in its creamy and crunchy pecan-filled goodness!

Crustless Pecan Pie

Crustless Pecan Pie Recipe

I like this recipe because it comes the closest to the "real thing" without using sugar and corn syrup. Also, when you eliminate the crust, you eliminate lots of fat and carbs. This is useful for diabetic people and doesn’t taste half bad. Easy to make and easy to eat. I modified another recipe to suite my needs.
5 from 1 vote
Prep Time 25 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 1 pie
Calories 142.4 kcal


  • 1/2 cup frozen apple juice concentrate
  • 1/2 cup sugar substitute
  • 1 (7 g) envelope knox unflavored gelatin
  • 1/3 cup unsweetened applesauce
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee, very strong or 2 tablespoons espresso
  • 24 pecan halves, toasted


  • Preheat oven to 375 degrees.
  • Place a shallow pan of water on the 2nd rack of oven, below where pie will be baking.
  • Warm the apple juice concentrate in a small pan.
  • Add the sugar substitute and gelatin to the apple juice.
  • Stir until the sugar substitute and gelatin are disolved.
  • In a small bowl, mix the cornstarch with the water.
  • Stir until well disolved.
  • Add the constarch mixture to the applesauce/juice mixture.
  • Using an electric mixer, beat in the 3 eggs, one at a time.
  • Blend well.
  • Stir in the vanilla and coffee and mix well.
  • Pour mixture into a lightly greased (pam) 8" pie pan.
  • Arrange toasted pecan halves over the top of the pie.
  • Bake at 375 degrees for 30 to 40 minutes or until custard is set.
  • Cool slightly before cutting.

Your Own Notes


Serving: 63gCalories: 142.4kcalCarbohydrates: 20.4gProtein: 3.8gFat: 5gSaturated Fat: 0.9gCholesterol: 79.3mgSodium: 33mgFiber: 0.6gSugar: 15.7g
Keyword < 4 Hours, Apple, Dessert, Fruit, Pie
Tried this recipe?Let us know how it was!

Recommended by Chef CHLOE

These recipes have been carefully chosen by me so you can be sure they are top-notch. Make sure to try them out and enjoy the delicious flavors that come with them. You won’t be disappointed!

Challah Shabbat/Shabbos Bread Recipe

Challah Shabbat/Shabbos Bread Recipe Recipe

As we prepare for Shabbat or Shabbos, we know that nothing is more essential than the traditional soft and fluffy Challah bread. The anticipation of observing this precious day and…

Chef Chloe


Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.