Perfect Pecan Pie with Maple Whipped Cream

2 cups all purpose flour

1/4 cup + 2 tbsp olive oil

5 tbsp ice cold water

3 tbsp coconut oil

1/4 cup + 2 tbsp light corn syrup

1/4 cup + 2 tbsp dark corn syrup

2/3 cup light brown sugar

3 eggs

1/2 cup milk (at room temperature to prevent coconut oil from solidifying)

1 tsp vanilla extract

1 cup chopped pecans

1 cup heavy whipping cream

2 tbsp maple syrup

1/2 tsp vanilla extract

First, preheat the oven to 425 degrees. Make the pie crust by combining the flour, salt, and olive oil with a fork. Working one tbsp at a time, add the water until combined. Divide dough into two parts (I freeze one half and save for later). Thinly roll out one half of the dough onto a sheet of parchment paper. Place lightly greased pie plate upside down onto rolled out dough. Using the parchment paper, flip crust into pie plate. Use your fingers to gently work dough into the pie plate and clean up edges. Set aside.

Now, make the pie filling by combining the coconut oil, light and dark corn syrup, brown sugar, eggs, milk, vanilla, and chopped pecans. Stir to combine and then pour into crust. Bake at 425 degrees for 10 minutes, then turn heat to 325 degrees for 40 minutes.

While the pie is baking, make the maple whipped cream by combining the heavy whipping cream, maple syrup, and vanilla. Whip until thick, soft peaks have formed. Store in a jar in the refrigerator until ready to serve.

Let pie cool completely, or chill in the refrigerator overnight, before serving. Slice and top with whipped cream!