Pecan Pie

 Since trying pecan pie at my Grandma's years ago, Ryan has always loved it.  I have tried a few times healthifying it and although it tasted pretty good the texture was hard to get just right without eggs.  (In walks more availability of farm fresh organic eggs)  Now we have an excellent, tastes like the original version, only much better for you pecan pie!  It is wonderful just ask my Sister Emily.....  She was in Pecan Pie heaven this past Thanksgiving.....I don't know who liked it better her or Ry!  Ryan did ask me to make it again for his birthday!  My only complaint was that it was so sweet I could only have a tiny sliver.  Next time I will use less Sucanat!

Pecan Pie

2 whole grain 9" pie crusts (uncooked)
6 organic eggs
1/2 cup Sucanat (can use up to 1 cup but I warn you it's SWEET)
2/3 cup coconut oil, melted
2 cups brown rice syrup
3 cups pecan halves

Mix everything but the crust and pecans together with beaters until frothy.  Fold in pecans.  Pour equal amounts into your pie shells.  Bake at 375 degrees for 40-50 minutes.  Serve cold.