Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

4-Step Easy Sugar-Free Amish Pecan Cream Pie

  • Author: chef Jennifer
  • Total Time: 3 hours 10 minutes, including cooling
  • Yield: 8 slices 1x

Description

Enjoy the old-fashioned comfort of Amish-style baking with this Easy Sugar-Free Amish Pecan Cream Pie. Featuring a silky cream custard, crunchy pecan halves, and the warm flavor of brown sugar substitutes, this delicious dessert delivers rich, buttery sweetness without refined sugar or corn syrup. Made with simple baking ingredients and a convenient four-step method, it is perfect for Thanksgiving, holiday gatherings, family dinners, or anyone looking for a sugar-conscious dessert. Serve it chilled or at room temperature for a creamy, satisfying slice of homemade goodness.

Ingredients

Scale

For the Crust

  • 1 unbaked 9-inch sugar-free pie crust

For the Pecan Cream Filling

  • 1 cup pecan halves
  • 3/4 cup granulated sugar-free sweetener (allulose or a suitable monk fruit blend)
  • 1/4 cup brown sugar-free sweetener
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Place the unbaked 9-inch sugar-free pie crust in a pie dish. Spread the pecan halves evenly over the bottom of the crust. For extra flavor, toast the pecans in a dry skillet for 3–4 minutes before adding them.
  2. Mix the Cream Filling: In a medium bowl, whisk together the granulated sweetener, brown sugar-free sweetener, and flour. Gradually whisk in the heavy cream and whole milk until smooth. Add the beaten eggs, vanilla extract, and salt, whisking until thoroughly combined.
  3. Assemble and Bake: Pour the custard mixture evenly over the pecans. Drizzle the melted butter over the top. Place the pie dish on a rimmed baking sheet and bake for 50–60 minutes, or until the edges are set and the center has only a slight jiggle. Cover the crust edges with foil if they brown too quickly.
  4. Cool and Serve: Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature, then refrigerate until fully chilled for the cleanest slices. Cut into wedges and serve chilled or at room temperature.

Notes

  • Choose your sweetener carefully: Use a granulated sweetener suitable for baking and a brown sugar-style substitute that measures appropriately for the recipe. Allulose generally browns more readily than erythritol-based blends.
  • Check the pie crust: A prepared sugar-free crust makes this recipe easier, but crusts vary in size, ingredients, and carbohydrate content.
  • Prevent overbaking: The center should retain a slight jiggle when the pie is removed from the oven. The custard will continue to set as it cools.
  • Get clean slices: Cool the pie completely, then refrigerate for at least 2 hours before slicing.
  • Store leftovers safely: Cover and refrigerate within 2 hours of baking. Enjoy within 3–4 days.
  • Make it gluten-free: Use a gluten-free pie crust and a suitable gluten-free thickener or baking blend, accounting for differences in texture.
  • Serving suggestion: Serve each slice with a dollop of unsweetened whipped cream and a sprinkle of chopped toasted pecans.
  • Important dietary note: Although this recipe contains no refined sugar when made with appropriate ingredients, it is not automatically suitable for every low
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 430
  • Fat: 36 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 7g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://masterlyrecipes.com/sugar-free-amish-pecan-cream-pie/