Deli at 5th Pecan Pie

This recipe comes from the family restaurant (now closed) and the crust comes from Logan M. Be sure not to over bake--the center will set up and be magically delicious gooey-ness.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 pie

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup coconut oil (or shortening or other preferred fat)
• 4 -7  tablespoons cold water
• 3  eggs, beaten
• 1⁄2 cup brown sugar
• 1  cup light corn syrup
• 1  cup pecans, chopped coarsely
• 1⁄2 cup white sugar
• 1⁄4 cup butter, softened
• 1  teaspoon vanilla

Directions

1. CRUST:
2. Mix sugar, salt, coconut oil, and flour to create a crumbly mixture.
3. Add cold water until a ball forms. Do NOT over mix.
4. Press dough into the bottom and 2 inches up the sides of a spring form pan.
5. FILLING:
6. Mix thoroughly eggs, brown sugar, corn syrup, chopped pecans, sugar, butter, and vanilla.
7. Pour filling into pie shell.
8. OPTIONAL: Top pie with pecan halves, forming several decorative concentric circles.
9. Bake at 325 degrees for 1 hour.
10. NOTE: It will still be a little jiggly in the center if you shake the pan--this does not mean it isn't done. Do NOT over bake.
11. Allow pie to cool completely before serving.
12. Top with whipped cream or vanilla ice cream.