Pecan Pie Recipe

Homemade pecan pie

Homemade pecan pie

I’ve never been a huge fan of pecan pies – I’m more a berry pie kinda gal – but with acres of trees literally dropping pecans by the bucketful, I thought I’d give pecan pie another try. After all, it’s been decades since I remember tasting one.

Confession – after making my pecan pie, I’m still not a huge fan. I’m not one to complain of sweetness but boy is this sweet. It lacks the tang that comes with a good berry pie. But then, it’s not a berry pie.

My pecan pie tastes just like I remember pecan pie tasting (except my crust more closely resembles a strip of plywood than a flaky pie crust) and I may make more in the future to impress friends (once I learn how to make a pie crust). Frank loves it but I’m probably not going to be adding this to my list of must-haves. Which is a shame because not only does it use pecans from the farm, it uses my honey and eggs from my chooks too.

To make it I modified the old standard from The Joy of Cooking to use honey rather than corn syrup. I did some online searching and saw I’m not the only person to make this substitute in a pecan pie. It my not be my favourite type of pie but it’s still a very good pie (ignoring the wooden crust). So, here’s my pecan pie recipe:

IMG_3012-001IMG_3016-001IMG_3027-001Mix:

– 3 eggs

– shy 1 cup sugar

– 1/2 teaspoon salt

– 1/3 cup melted butter

– 3/4 cup honey

Stir in:

– 1 cup pecan halves

– 1 teaspoon vanilla

Fill a 9-inch pie shell (home made or store bought) with the mixture.

Bake the pie 40-50 minutes

Serve warm or cold

It’s incredibly easy and as sweet as anything you might ever want to eat. Serve it with ice cream or whipped cream for a really decadent treat.

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About Laura Rittenhouse

I'm an American-Australian author, gardener and traveller. Go to my writing website: www.laurarittenhouse.com for more. If you're trying to find my gardening blog, it's here.
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20 Responses to Pecan Pie Recipe

  1. cohutt says:

    A scoop of vanilla ice cream on top will fix it. 😉
    We roast our pecans with a little butter and sea salt. Delicious on their own in a bowl and no sweetness to take issue with.
    Also crumble the roasted pecans and layer on a flat of cream cheese. NOM

  2. Oh yum. Time to get cracking more nuts I see. I don’t think I’ll run out of uses for these fantastic things.

  3. Oh my! I envy you – too many pecans!!!! I remember pecan pie as being waaay too sweet for my tastes as well.

  4. karen says:

    Warm pecan pie and vanilla ice cream. YUM! Of course, I can only eat about 3 or 4 bites, but boy are they fabulous!

    Sure wish I lived closer. I’m so envious.

  5. Looks good, pecans are really expensive over here, so you are lucky to have a surplus of them

  6. Oh my, that is the most yummy looking creation ever! xxxx

  7. Wow, so nice, pecan trees! The pie looks so yummy!

  8. hobacaitbe says:

    I agree that pecan pie is too sweet and I have a sweet-tooth the size of New Jersey. Some years back I found a pecan and cranberry pie recipe and the tart cranberries cut the sweetness of the pie nicely. I have also used chopped rhubarb instead of cranberries and this also cuts the sweetness. I love pies and host a pie-tasting every year with friends. I have a pie crust recipe on my blog recipe page that is the only pie crust my wife will let me make. http://www.mygardenmychickens.wordpress.com/recipes
    Ed

    • I love the idea of mixing sour fruit into the pie. Next time! And I’m bookmarking your recipe for pie crust. Expect to have praises (or wrath) bestowed upon you when I try it.

      Thanks for your tips!

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