As a 4th generation Southerner, it pleases me greatly that I do not have to give up one of my favorite desserts for Passover. This sweet, rich, and nutty crust-less pecan pie is made with toasted pecans and uses brown sugar in place of the traditional corn-syrup. Try it for one of your Passover desserts this year folks. Trust me. This one is seriously awesome.
Preheat oven to 350° F.
Place chopped pecans and pecan halves on a non-stick or parchment paper-lined cookie sheet, and toast in the oven for 12-15 minutes, removing from oven when lightly browned. Set aside.
While the pecans are toasting, melt the butter and set aside.
Using an electric mixer, beat together the eggs, melted butter or oil, brown sugar, almond or coconut milk, and vanilla until well combined and the mixture is slightly frothy(about 2-3 minutes). Gradually add the chopped pecans and continue to mix until well incorporated. Pour the batter into a 9-inch pie dish and place the pecan halves in concentric circles on top of the batter.
Bake at 350 F° for 10 minutes. Reduce heat to 300F° and bake for another 50-55 minutes. The top should be firm when the pie is done baking. Remove from oven and let cool. Enjoy with whipped Cream or whipped coconut cream and ice cream.