On a baking tray place ½ cup of pecans and roast for 10minutes, remove and chop roughly when cooled.
1 ½ cups pecans
In a mixing bowl whisk together maple syrup, rapadura sugar, eggs, coconut oil, vanilla and salt flakes.
¼ cup pure maple syrup, 3 large eggs, 4 tablespoons coconut oil, ½ cup rapadura sugar, 1 teaspoon pure vanilla extract, ½ teaspoon salt flakes, 1 teaspoon cinnamon
When combined, add chopped pecans and pour into a prepared tart shell.
1 ½ cups pecans
Arrange the remaining one cup of pecans on top of the tart.
1 ½ cups pecans
Place in the oven for 15-20 mins untilfilling is set. Check the tart at 8 minutes to ensure the pastry is not browning too quickly. If it is, loosely place a piece of aluminium foil gently over the tart with out touching the filling to protect the pastry.
Remove from the oven and cool before slicing.
Video
Notes
Nutrition facts are an estimate only.
Storage
Store pecan pie, covered, in the refrigerator for 2-3 days. To freeze, slice entire pie and freeze in an airtight container with sheets of parchment paper between slices of pie.