For the Crust
1 1/3 cup organic all-purpose flour
1 tsp Wholesome Organic Cane Sugar
1/4 tsp salt
4 tbsp chilled organic unsalted butter, cut into small pieces
2 tbsp ice water
For the Filling
1 cup Wholesome Organic Light Corn Syrup
1 cup Wholesome Organic Cane Sugar
3 cage-free organic eggs, slightly beaten
2 tbsp organic unsalted butter, melted
1 tsp organic vanilla extract
1 3/4 cup chopped organic pecans
To make the crust:
Mix the flour, organic sugar and salt in a food processor.
Add butter slowly, using the on/off switch until the mixture resembles coarse crumbs.
Blend enough water to form moist clumps of dough.
Remove dough and form into a ball, then flatten dough into a disk.
Wrap with plastic wrap and chill for one hour.
Roll dough on a floured work surface to a 13″ round size.
Transfer to a 9″ pie pan.
Trim and crimp the edges.
Chill in freezer for 15 minutes.
To make the pie filling:
Preheat the oven to 350°F.
Whisk the first five ingredients in a large bowl until blended.
Place organic pecans in the bottom of the pie shell.
Pour the filling mixture into the pie shell.
Bake the pie until set or a knife inserted into the center of the pie come out clean. Cool on a wire rack.
Recipe Source: Gale Gand’s Just a Bite by Chef Gale Gand
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