My entire family loves pecan pie. I’ve tried many times to make a good recipe but this year I finally did. My version is clearly gluten-free with a store-bought gluten-free crust but you can truly follow the same recipe with any crust you like.

Ingredients
1 store-bought gluten free crust ( my favorite at (http:://www.onlinebakery.co)
1 1/2 cups pecans
1 Cup brown sugar
3/4 cup light Karo syrup
1/4 cup real Maple syrup
2 tablespoons melted butter
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 once good bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt

The first step is to prebake your raw gluten-free crust for about 20 minutes to help prevent it from getting soggy. While it bakes you can prep everything else. Start by separating the pecans into two piles each three quarters of a cup. Place one pile of pecans in a food processor and break up into little pieces. Save the whole remaining pecans for the very end. Now take half of the crushed pecan and place in a bit mixing bowl. To the bowl add Karo syrup, sugar, Maple syrup, butter, salt, bourbon, vanilla and cinnamon. Mix well and then added the lightly beaten eggs and whisk. As soon as the crust is out of the oven take the remaining crushed pecans and cover the bottom of the crust. Now slowly pour the mixture of syrup and such into the crust. Finally, arrange the full pecans you had put aside at the start on the top of the pie. Now you have a layer of pecans on the bottom in the middle and on top. Bake pie for 45 minutes at 350° or until firm. Allow to cool before slicing. Enjoy!