Yield: 1 9″ pie
Ingredients:
1 pie crust recipe, baked baked 10 minutes at 375 degrees F
Salted Caramel:
2 1/4 cups full fat coconut milk
1 cup organic coconut sugar
3/4 tsp sea salt
2 tsp pure vanilla extract
Filling:
Salted caramel cooled for at least 1 hour
3 eggs
2 tbsp pure maple syrup
Pinch salt
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1 1/2 cups chopped pecans
1 cup pecan halves
Directions:
Salted Caramel:
1. In a medium saucepan, whisk together the coconut milk and coconut sugar over medium heat.
2. Bring to a boil, stirring or whisking, then lower the heat a bit so that the mixture is bubbling but not overflowing.
3. Continue to cook, stirring occasionally to avoid any burning, for 15-20 minutes or until mixture is reduced and a deep caramel color*.
4. Once removed from heat, stir in the salt and vanilla extract.
5. After preparing the caramel, allow it to cool at room temp for at least 1 hour before continuing with the filling.
1. In a medium saucepan, whisk together the coconut milk and coconut sugar over medium heat.
2. Bring to a boil, stirring or whisking, then lower the heat a bit so that the mixture is bubbling but not overflowing.
3. Continue to cook, stirring occasionally to avoid any burning, for 15-20 minutes or until mixture is reduced and a deep caramel color*.
4. Once removed from heat, stir in the salt and vanilla extract.
5. After preparing the caramel, allow it to cool at room temp for at least 1 hour before continuing with the filling.
Filling and Pie:
6. Preheat your oven to 350 degrees (lowering the temp from 375 for the crust)
7. Mix the chopped pecans (saving the halves for the top of the pie) with the maple syrup, 1/2 tsp vanilla, cinnamon, and pinch salt.
8. Allow them to sit for 10 minutes.
9. Whisk the eggs into the salted caramel (after an hour of cooling) 1 at a time until smooth, then stir in the pecan mixture.
10. Pour filling into partially baked crust, then arrange pecan halves on the top of the pie.
11. Bake in the preheated oven for 45-50 minutes, until center is set and crust is golden brown.
6. Preheat your oven to 350 degrees (lowering the temp from 375 for the crust)
7. Mix the chopped pecans (saving the halves for the top of the pie) with the maple syrup, 1/2 tsp vanilla, cinnamon, and pinch salt.
8. Allow them to sit for 10 minutes.
9. Whisk the eggs into the salted caramel (after an hour of cooling) 1 at a time until smooth, then stir in the pecan mixture.
10. Pour filling into partially baked crust, then arrange pecan halves on the top of the pie.
11. Bake in the preheated oven for 45-50 minutes, until center is set and crust is golden brown.
12. Allow pie to cool completely at room temp before serving for easy slicing – if you plan to refrigerate before serving, make sure to first cool completely at room temperature before chilling. Pie is best served at room temp or cooler for easy slicing.