PECAN PIE

This homemade classic dessert is perfect for the holidays! Sweet and salty with the perfect nutty crunch!

Ingredients

1 9” Pie crust (I use Wholly wholesome)

2 cups (225 g) Pecans, coarsely chopped

5 Tbsp Coconut oil

½ cup Dark corn syrup

¼ cup Maple syrup (or 3/4 cup dark corn syrup total)

¼ cup Dark brown sugar (optional)

½ tsp Salt

1 tsp Ground cinnamon

2 tsp Vanilla extract

1 tsp Apple cider vinegar

1 Tbsp bourbon (optional)

3 Large eggs

Steps

Optional Prep:

1. Preheat the oven to 400F (205C).

2. Par-bake the crust: Fill with pie weights and bake for 20 minutes. Set aside and let cool.

Pie Steps:

1. Preheat the oven to 350F (175C) (or reduce oven heat if you par-baked the crust).

2. Spread chopped pecans on a baking sheet and toast in the oven for 10-12 minutes, stirring in between so they toast evenly. Set aside and let cool.

3. In a medium saucepan, combine coconut oil, syrups, brown sugar, and salt.

4. Bring to a simmer over medium heat and cook for 2 minutes, stirring.

5. Remove from heat and stir in pecans, cinnamon, apple cider vinegar, vanilla, and bourbon (if using).

6. Pour into a mixing bowl and set aside to cool, about 5-10 minutes.

7. Then, whisk in one egg at a time until combined.

8. Pour mixture into prepared pie shell.

9. Bake for 40-45 min until the center is slightly firm to touch (After 20 min, can add a tin foil tent to keep the edges from browning to quickly)

10. Remove from oven onto a cooling rack for 30 min

11. Slice and serve pie warm or at room temperature

ALLERGENS: Contains egg, wheat, and pecans.