Teeccino Pecan Pie

Pecan pie is a traditional holiday recipe but yours will be so exceptional that your guests will be begging to know your secret recipe. Teeccino is actually infused in the maple syrup and its roasted notes combined with the maple are heavenly. Served with a steaming mug of Teeccino, there wont be any leftovers.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: syrup
Servings: 8 slices
Calories: 506kcal


  • 2 tbsp Teeccino Vanilla Nut grounds unbrewed
  • ¾ cup maple syrup grade b preferably
  • 2 tbsp butter
  • ¾ cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup pecan halves
  • 1 cup vanilla ice cream for serving

A store bought pie crust is possible but if you wish to make your own you will need these additional ingredients:

  • 1 ¼ cups whole wheat pastry flour or all purpose flour
  • 1/4 cup powdered sugar
  • 6 tbsp cold butter cubed
  • 2 egg yolks
  • 1 pinch of salt


  • Preheat oven to 350 degrees.
  • Heat maple syrup with Vanilla Nut Teeccino grounds in small pan until almost boiling.
  • Remove mixture from heat and cool until it is just warm.
  • In a bowl mix together butter and sugar, then gradually beat in the eggs.
  • Strain maple syrup Teeccino mixture through a fine sieve to separate Teeccino from liquid (or use the outer-chamber of the One-Cup Brewer to strain it).
  • Add strained Teeccino syrup mixture to bowl with butter, sugar, egg mixture, stir until blended.
  • Add vanilla extract and mix in.
  • Arrange pecans in pastry shell and then carefully pour in the filling.
  • Bake for 30-35 minutes or until lightly brown and firm.
  • Serve warm with vanilla ice cream, and, of course, a steaming cup of Teeccino.

Making your own pastry shell:

  • Preheat oven to 400 degrees.
  • Sift flour, salt, and powdered sugar together into a bowl.
  • Rub in the butter until the mixture resembles fine breadcrumbs.
  • Add the egg yolks and mix into a dough.
  • Turn out onto a lightly floured surface and knead until smooth.
  • Wrap in clear plastic and chill for 20 minutes.
  • Roll out dough and line an 8 inch pie pan, fluting the edges.
  • Bake for 10 minutes covered with parchment paper and something to weigh down the parchment paper set on top.
  • Remove the paper and weights and bake for 5 minutes longer.
  • Set pie dish aside and make filling following instructions above.


Calories: 506kcal | Carbohydrates: 64g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 153mg | Potassium: 280mg | Fiber: 3g | Sugar: 46g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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