I love pecan pie. Canʻt eat pecan pies because of the gluten crust and most likely corn syrup in the pie! So sad. However, after many years, close to 35 years, Iʻve come up with a "perfect" pecan pie bar.
Simple Mills Chocolate Chip Pecan Cookies Pie Crust
1 8x8 cake pan
1 box Simple Mills Chocolate Chip Cookies
2 oz Kirkland or Bostick Raw pecan halves
3 Tbs water
2 tsp Vanilla Extract
3 Tbs Avocado or Extra Virgin Oil
Line cake pan with parchment paper.
Preheat oven to 350º F.
In a medium mixing bowl add water, vanilla, and oil. Beat well.
Add Simple Mills Chocolate Chip Cookies mix. Add pecans, broken by hand on top of mix. Combine well with a spatula.
Pat the cookie mix in an even layer into the cake pan.
Bake 20 minutes in a 350º F oven. Cool.
Pecan Pie Filling
1 Cup pure maple syrup
1/2 Cup raw sugar
2 Tablespoons Virgin Olive Oil
3 Large eggs, whisked until very smooth
1 1/2 teaspoons vanilla extract
1/4 teaspoons salt
1 1/2 Cups pecan halves
Preheat oven to 350º F and put a rack in the center of the oven.
Place baked cookie dough pan on a baking sheet. Add pecan halves.
In a small saucepan, bring maple syrup to a boil over medium heat. Boil for 5 minutes.
Remove from heat. Stir in raw sugar and olive oil. This should cool the maple syrup.
Whisk the maple syrup constantly, slowly pour in the whisked eggs.
Pour gently over the pecans in the 8 x 8 baking pan. The pecans will float.
Put the pie into the oven and bake for 25-30 minutes or until the center is only slightly wobbly. Check the pie at 20 minutes to be sure the pecans are not over browning. If the pecans are browning too quickly, cover with foil for the last few minutes.
Let the pie cool completely before slicing. I prefer to refrigerate overnight. Flavor improves overnight.
