This recipe from the Pioneer Woman is fabulous. I changed butter to coconut oil to make it dairy free.
- 1 whole unbaked Pie Crust
- 1 cup White Sugar
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon Salt
- 1 cup Corn Syrup–I use light
- 3/4 teaspoons Vanilla
- 1/3 cup coconut oil, melted
- 3 whole Eggs, Beaten
- 1 cup (heaping) Chopped Pecans
First, make your pie crust (or pull the store bought one from the refrigerator!).
Next, mix sugar, brown sugar, salt, corn syrup, coconut oil, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 50 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve with lots of fresh whipped cream!