Bready or Not: No-Bake Maple Pecan Pie
Print Recipe

Bready or Not: No-Bake Maple Pecan Pie

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.
Course: Dessert, Snack
Keyword: no bake, pie
Author: Beth Cato


  • 3/4 cup brown sugar light or dark, packed
  • 3/4 cup unsalted butter 1 1/2 sticks
  • 1/4 cup pure maple syrup
  • 1/4 cup honey
  • 3 Tablespoons milk or cream or half & half
  • 1 teaspoon vanilla extract
  • 2 1/2 cups whole pecans
  • 1 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.