Ingredients

• Pie Crust (Josh made a spelt crust for me)
• 3 Eggs, Lightly Beaten
• 2/3 C, Light Brown Sugar
• 1 T Spelt Flour
• 1/4 t Salt
• 1 C Corn Syrup Substitute
• 4 T Butter, Melted
• 1 t Vanilla
• 1 1/2 C Chopped Pecans
• 1 C Halved Pecans

Instructions

1. Preheat oven to 375.
2. Combine the eggs, sugar, flour, salt, syrup, butter, and vanilla in a large bowl and beat until well blended. Stir in the chopped pecans and pour into the cooled pie shell. Arrange the pecan halves on top of the mixture. Cover the rim of the pie shell with foil to prevent overbrowning.
3. Bake until the edges of the pie feel set when touched but the center still jiggles slightly, about 50 minutes. The filling should remain just a bit gooey but not syrupy, and a knife inserted into the center should still have tracings of filling when removed. Transfer to a wire rack to cool. Serve at room temperature.

Notes