Sweet Stuff Sunday!! Pecan Pie...

So, I have never actually made a pecan pie before this one, and I just used the recipe that was on the corn syrup bottle... I have so many pecans that I will play around with different recipes, so if I find one that just amazes me, I will write about it. For now, this pie was so dang good, I ate it for breakfast AND dinner! Just simple and classic and I loved every single bite. It was really easy to make and I made a gluten free crust using Cup 4 Cup flour blend. I am very proud to say that the filling was all locally sourced except for the butter and the Karo syrup....

For the crust:
1 C Cup 4 Cup flour
1 stick of butter
1/4 C + 2 Tbsp raw goat milk

For the filling:
1 C Karo syrup
1 C sugar
3 eggs
1 tsp vanilla extract
2 Tbsp melted butter
1 1/2 C pecans

Preheat the oven to 350.

Measure out the flour in a bowl and grate very cold butter on top, then fluff with a fork until all combined.
 Add your milk and mix. It will seem a bit too dry, but it is perfect.
Press into the bottom of your bowl and then dump onto a floured pastry cloth.
 Roll out into a circle and press into your pie pan. Set aside and make the filling.

Mix the syrup, sugar, eggs, vanilla extract, and butter together in a bowl.
After those ingredients are completely mixed, add the pecans and pour into your pie shell. Bake for 1 hour.
After an hour, take out and let cool for about two hours.

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