It was a hot summer Sunday, and we had friends coming over for a backyard dinner. I wanted to make pecan pie (my husband’s favorite!) — but the usual version? Way too heavy for summer, and loaded with corn syrup and sugar.

So I experimented with a lighter, cleaner take: a nutty almond flour crust, pure maple syrup instead of corn syrup, and just the right touch of vanilla and cinnamon.

Y’all — this pie turned out gooey, crunchy, and totally satisfying… without that heavy feeling afterward.
Now it’s my go-to when I want a dessert that feels cozy and nostalgic, but still fits our feel-good summer vibe. ☀️🥧

🥧 Summer Pecan Pie (Healthier Version)

Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 1 hour
Total Time: ~1 hour 55 minutes
Serves: 8

Ingredients

For the crust:

• 1 ½ cups almond flour

• ¼ cup coconut oil or butter, solid but soft

• 1 tbsp maple syrup

• 1 egg

• Pinch of sea salt

For the filling:

• 1 cup pecan halves (fresh or toasted)

• 2 large eggs

• ½ cup maple syrup

• 2 tbsp coconut sugar or honey

• 1 tsp vanilla extract

• 1 tbsp almond milk or coconut milk

• ½ tsp cinnamon

• Pinch of sea salt

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C).

2. 🥣 Make crust: Mix almond flour, coconut oil, maple syrup, egg, and salt until dough forms. Press into a 9-inch pie pan. Set aside.

3. 🫗 Whisk filling: In a bowl, beat eggs, maple syrup, coconut sugar, milk, vanilla, cinnamon, and salt until smooth.

4. 🥜 Add pecans: Stir in whole or chopped pecans.

5. 🥧 Pour filling into crust. Arrange a few extra pecans on top for a pretty finish.

6. ⏲️ Bake 30–35 minutes, or until center is set and edges are golden.

7. ❄️ Cool completely before slicing. Serve room temp or chilled!

🍽️ Nutrition (per slice)

Estimate for 8 slices

• Calories: 285

• Fat: 22g

• Carbs: 14g

• Fiber: 3g

• Sugar: 10g

• Protein: 6g

💡 Sarah’s Tips

• Want extra crunch? Toast pecans before adding them in.

• Make it dairy-free: Use coconut oil and almond milk.

• Not sweet enough? Add an extra tablespoon of coconut sugar to the filling.

• Make ahead: This pie stores great in the fridge for 4–5 days!

Why I Love It

This Summer Pecan Pie gives you everything you love about the classic — gooey filling, buttery crunch, cozy flavor — in a way that feels light, fresh, and nourishing. It’s a true healthy summer dessert that feels like a little Southern hug after dinner. 💛