Naturally Sweetened Pecan Pie

1 Pie Crust (I like the gluten free ones but any one will do)

2 Cups Pecan halves

3 large eggs

1 Cup Maple Syrup

1/4 Cup Coconut Sugar

2 Tbsp. Melted Butter

2 Tsp. Vanilla Extract

1/2 Tsp. Sea Salt

3 & 2 Tbsp. Cinnamon

1 Tsp. Allspice

1. Preheat oven to 375 degrees ; Place pecans on baking sheet and toss with 3 Tbsp. cinnamon and coconut sugar. Pop in the oven for 5-6 minutes until fragrant. Sprinkle remaining 2 Tbsp. of cinnamon and 1 Tbsp. Allspice on the bottom of the unfilled pie crust.

2. In bowl, whisk together eggs until pale yellow. Then mix in syrup, butter, vanilla, and salt.

3. Arrange the tossed pecans into the bottom of the pie shell evenly. Whisk filling mixture one more before pouring over the tossed pecans into the pie shell.

   Note: the filling will be extremely liquid so be cautious when handling

4. Bake on middle rack for 40 - 50 Minutes. Cool on wire rack for 1 hr before serving.

Notes: The pie will be extremely liquid so dont fill above the pie crust line. The mixture will bubble up while baking but naturally deflate once you pull it out of the oven.

I know it sounds unusual, but just trust the process :)