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| Ready to bake |
This was our first attempt at our own pecan pie recipe. My husband has eaten pecan pies for many years considering that his grandfather owns a pecan farm in New Mexico. With so many pecan pie recipes out there, we chose to make this our own.
Crust
You need:
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 3 ounces (about 1/2 cup) refined solid (not liquid) coconut oil
- 5 tablespoons ice water
How to:
Place flour and salt in a mixing bowl and stir by hand. Add coconut oil and mix until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining.
Add ice water a couple of tablespoons at a time, and mix by hand, just until dough begins to come together.
Roll out dough on a lightly floured surface and place in pie dish.
Filling
You Need:
- 1 cup maple syrup
- 1/2 cup Organic cane sugar
- 2 tablespoons Coconut oil
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 cups broken pecan pieces
How To:
Preheat oven to 400ºF and adjust rack to lower-middle position.
Heat maple syrup over medium heat in a medium saucepan. Simmer about 10 -15 minutes. While syrup is simmering, place cane sugar and coconut oil in a medium mixing bowl. As soon as the syrup is done, immediately pour syrup over sugar and oil mixture. Let mixture sit for 5 minutes and then whisk together. Whisk in eggs, vanilla and sea salt. Stir in pecans and pour into prepared pie crust in pie plate on a large baking sheet. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be a little runny until the pie cools down completely.
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| Enjoy! |
Rhythm In Life 