Ingredients:
- 1 recipe Sweet Olive Oil Pastry
- 2 cups whole pecans
- 1 cup brown sugar
- 3 eggs, beaten
- 2 tbsp Blood Orange Infused Olive Oil
- 2 tsp Bourbon Maple Dark Balsamic
- 1 tsp vanilla extract
- ¼ cup corn syrup
- ½ tbsp lemon zest
- ¼ tsp sea salt
- ½ tsp ground cinnamon
Directions:
Preheat the oven to 400°F, then prepare the pastry and roll it out to fit a 9” pie dish with an extra 1” of overhang. Pinch the crust or flute the edge of the extra dough, then trim any excess dough. Fill the pie crust with whole pecans and chill the dough in the fridge while you assemble the filling.
In a medium-sized mixing bowl, stir together the brown sugar, eggs, olive oil, balsamic, vanilla, corn syrup, lemon zest, salt, and cinnamon. Whisk well to combine. Remove the pie crust from the fridge. Set pie plate on a baking sheet lined with parchment paper, then pour filling over top of pecans, filling the crust just to the top. If there are any gaps, feel free to add a few extra pecans.
Bake the pie for 20 minutes at 400°F, then lower the temperature to 350°F to help the crust bake quickly without becoming soggy. Bake the pie for another 40 to 45 minutes, allowing the filling to bubble up around the pecans and to look less jiggly.
Remove from the oven and cool to room temperature to allow the filling to set for at least 4 hours before cutting.