Classic Pecan Pie

Styling by Taylor Bennett
Photography by Kelly Moore Clark

WHAT YOU NEED:
1 pie dough
4 eggs
½ cup raw unrefined sugar
1 cup Steen’s syrup
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups whole pecans
½ teaspoon coarse salt

Roll out dough and transfer to 9-inch pan. Crimp pie crust around the rim. Line with parchment paper and fill with uncooked beans. Bake for 15 minutes or until bottom is cooked. While crust is baking, whisk eggs until slightly thickened and add sugar and mix until combined. Add cane syrup, melted butter, salt and vanilla and mix. Arrange pecans in pie crust. Pour the egg mixture over arranged pecans and sprinkle with coarse salt. Bake for 45 minutes until the filling is set.