For the crust:
2 c spelt flour (you could use a gf flour mix or whole wheat flour)
1 tsp salt
1/3 c almond milk
2/3 c coconut oil
2 tbs honey

Blend dry ingredients first, then add milk, honey, & oil. Roll out crust between parchment paper (or use a spoon and push it into the pie as i like to do).  Put into the fridge to firm up while making the filling.

for the filling:
3/4 c raw sugar
2/3 c coconut oil
2 tbs blackstrap molasses
1/2 stick butter (1/4 cup)
3 eggs, beaten
1 tsp vanilla
1/4 tsp salt
2 1/4 c pecans (1 c pecan pieces and 1 1/4 c pecan halves)

1. In a sauce pan, bring sugar, coconut oil, molasses, & butter to a boil, stirring so sugar doesn’t still to pan. 
2. Continue to stir while boiling for 1 minute.
3. Remove from heat and allow to cool for 10 minutes or until luke warm.
4. Pre-heat oven to  350 degrees.
5. Stir in pecans, vanilla, and eggs
6. Pour into pie crust and bake for 50 minutes

Very important, I forgot, but if you bake your pie in a brown bag, your crust won’t burn.  🙂

Enjoy!

serves 6-8