16 Irresistible Pecan Pie Recipes You’ve Never Tried

To balance out the flavor of this notoriously sweet pie, sprinkle a little flaky sea salt on top right before serving. You’ll love the sweet and salty flavors, plus the added crunch is a nice bonus.

Race day or not, this pie is everything you’re craving: maple syrup, bourbon, vanilla, chocolate chips and a pinch of salt.

Psst: You can totally make this pie ahead of time—and everything comes together in just one bowl.

Learn precisely how to create a fancy top—but if you’re short on time (or just don’t feel like arts and crafting), you can top it with chopped pecans instead.

Forget pie crust. This creation is built on a fudgy brownie base (because why the heck not)?

Sorghum syrup gives the filling silky body and a complex taste, while the crust gets extra flake and flavor from sorghum flour.

Absolutely dripping with Insta-worthy gooey caramel, these cuties can be summed up in one word: irresistible. Go ahead, have a second (or better yet, a third).

Tip: Brown an entire stick of butter for an extra layer of nutty flavor. This recipe does call for corn syrup, but you can also sub in ½ cup packed brown sugar.

Hello, pie for breakfast. The scones are studded with big chunks of pecans and pieces of sugary baked pie dough.

Unlike most pecan pies, which are sweetened with corn syrup and refined sugar, this pecan pie is naturally sweetened with real maple syrup. Add some bourbon to the mixture to amp up the flavor, if you’d like.

Most recipes call for eggs, butter and corn syrup. But you don’t need any of that stuff to make one incredible pecan pie. Vegan butter and coconut sugar are just as magical.

If you’re iffy about using corn syrup, try this delicious version—it uses honey instead.

Buttery crust? Check. Plenty of brown sugar? Check. Caramel filling? Check. Tons of crunchy pecans? Check. Hard work? Nope. Nowhere to be found.

A yummy twist that calls for prepared pie crust—one that’s already pressed into a pie pan or one that comes as a flat sheet, ready for rolling out.

We like to call this a “back pocket” dessert. It’s a breeze to make and tastes exactly like caramel pecan pie with a crisp and buttery topping.

The crust is made with almond, dates and coconut oil and comes together quickly in the food processor. (Leave it to Coterie member Jerrelle Guy to dream up something this brilliant.)

Get the recipe