Pecan Pie (No Corn Syrup!)

Heat oven to 400°F.

Blind bake the pie crust. Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer. Use parchment paper to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans. Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the parchment and weights, and set them aside. Decrease the oven heat to 350°F.

Prepare the maple sauce: Meanwhile, whisk three eggs, maple syrup, coconut sugar (or brown sugar), bourbon, cornstarch, vanilla, sea salt and ground cinnamon together in a large bowl until combined. Add the melted butter and quickly whisk in until combined.

Make the egg wash. In a separate small bowl, whisk together the remaining one egg and an extra tablespoon or milk (or water) until combined. Brush the egg wash lightly over the edges of the pie crust, which will help it to bake up nice and golden.

Assemble the pie. Arrange the pecans in an even layer in the pie crust. Pour the maple sauce evenly over the top of the pecans.

Bake. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 to 25 minutes of bake time, you are welcome to loosely tent a piece of aluminum foil over the top of the whole pie if the crust or pecans seem to be browning too quickly. The pie will be ready to go once the top is puffed up into a dome (which will sink to become flat again, once the pie has set and cooled). Transfer the pie to a wire rack and let it rest until it reaches room temperature.

Serve. Slice and serve pie at room temperature (or you can refrigerate and chill the pie, if you prefer). Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.