This was my mother’s very favorite pie. Every year, we’d have pecan pie after pecan pie after pecan pie. We’d eat it not just for dessert, but for BREAKSFAST! Yes, it’s just as delicious at 9 a.m. as it is at 9 p.m. Truth.
Despite my frequent encounters with pecan pie, it wasn’t until last year that I actually made one myself. Let me tell you, there’s something about a homemade pie that just tastes better. You can really Martha Stewart the holidays and make the pie crust yourself with coconut oil, or you can purchase one already made. Either way, I won’t judge.
I put in there it serves 10. I use that loosely, because I’m not sure if I’ve ever had 10 people share one pie. Maybe 10 pieces, but not 10 people. Even amateur bakers can get this one accomplished, no sweat!
Calories: 491, Fat: 27.0g, Total Carbohydrates: 60.5g, Sugars: 30.4g
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup Kelapo Coconut Oil, room temperature
- 4 to 5 tablespoons ice water
- 1 cup light corn syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons Kelapo Coconut Oil
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan
- Combine flour, sugar, and salt in a large bowl and stir until together.
- Use a pastry blender or fingers to add Kelapo 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; don’t overwork dough.
- Shape 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.
- Mix first five ingredients with spoon.
- Add pecans and mix thoroughly.
- Pour filling into pie crust, bake at 350F for one hour.
- Cool for 2 hours, enjoy.