While out to dinners in New York City for the Summer Fancy Food Show, one of our main contemplations each night was what to order for dessert. As funny as it may sound, three women with a sweet tooth can definitely lead to some indecisiveness. On our last night out, Michelle saw pecan pie on the menu and thought that would hit the spot! I have never tried pecan pie, so I was in on seeing what this dessert was all about. Let me tell you, from my first bite I was hooked. The warm caramel tasting center with candied pecans layered on a crust was absolute heaven. All I can say is that the plate was left completely clean by the time we were done with it.
Now that we are back home in Florida, I wanted to try making my own pecan pie. Since today is national pecan pie day, this recipe seemed appropriate to post. Michelle told me that she follows the recipe on the back of the Karo Corn Syrup bottle, so that’s exactly what I did. To make my pecan pie even more enjoyable, I made my pie crust with coconut oil instead of butter. Coconut oil is super easy to substitute when baking. You simply replace any recipe that calls for butter or oil with coconut oil in a 1:1 ratio.
You’ll want to keep your coconut oil at room temperature in order to mix better with the flour when making the dough. When placing the finished dough into the refrigerator, it will become harder to work with since coconut oil changes to a solid form below 76 degrees. Before rolling the dough, I let it sit out for a little while in order to become more workable. As an added tip, place extra flour on your counter top and rolling pin before rolling the dough to keep it from sticking. My end result was a flaky pie crust that complimented the delicious filling and pecan topping with a subtle nutty flavor. Let’s take a look at what you’ll need:
Coconut Oil Pie Crust
1 ½ cups All Purpose Flour
1 Tablespoon Sugar
½ Teaspoon Salt
½ Cup Kelapo Coconut Oil, Room Temperature
4 to 5 Tablespoons Ice Water
- Combine flour, sugar, and salt in a large bowl and stir until together.
- Use a pastry blender or your fingers to add the coconut oil to the dry ingredients and mix together until no pea-sized pieces remain.
- Drizzle in 4 tablespoons of ice water and mix until the dough comes together. Add the last tablespoon of water if necessary, just don’t overwork the dough.
- Shape the dough into a flat disk and cover it in plastic wrap. Refrigerate for at least 30 minutes before rolling out.
- Once refrigerated, let dough sit for around 30 minutes before rolling. Roll dough out enough to fit your 9-inch pie dish.
- Cut any excess dough off the top portion and set aside.
Pecan Pie Filling
1 Cup Karo Light or Dark Corn Syrup
1 Cup Sugar
2 Tablespoons Kelapo Coconut Oil, melted
1 Teaspoon Pure Vanilla Extract
1 ½ Cups Pecans
1 9-Inch Pie Crust
- Preheat oven to 350 degrees F.
- Mix corn syrup, eggs, sugar, coconut oil, and vanilla using a spoon. Stir in pecans.
- Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes. The pie will be done when it reaches 200 degrees F. Tap the center surface of the pie lightly- it should spring back when done.
- Let the pie cool down for 20-30 minutes, then enjoy!
*High Altitude Adjustments: Reduce sugar to 2/3 cup and increase coconut oil to 3 tablespoons. Reduce oven temperature to 325 degrees F.
Serving a slice of this pecan pie with vanilla ice cream made it ten times better! You can even add a little whipped cream on the side if you’re looking to really indulge. I’ll definitely be using coconut oil from now on when making any pie crust and was absolutely in love with how it turned out. Have you ever tried making a pie with coconut oil?