Step 1

Preheat oven to 350 degrees.

Step 2

Melt the butter over medium-low heat and set aside to cool.

Step 3

In a large bowl, mix the eggs.

Step 4

Add the sugar.

Step 5

Then the corn syrup. I used half white syrup and half dark syrup, it's all I had.

Step 6

Stir in the arrowroot flour. Cornstarch would also work. Tapioca flour may work too, but I'm not sure.

Step 7

Now add in the salt and vanilla.

Step 8

The coconut creamer.

Step 9

Now the melted butter and mix well. Try to get all of the lumps out.

Step 10

Pull your crust out of the fridge and sprinkle the pecans into the pie shell.

Step 11

Pour the batter over the pecans. Looking good!

Step 12

Bake for 15 minutes, then reduce the heat to 300 and bake an additional 25 minutes or until it is no longer giggly and the top is brown.

Step 13

Cool completely before serving.