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:
– 3 eggs
– shy 1 cup sugar
– 1/2 teaspoon salt
– 1/3 cup melted butter
– 3/4 cup honey
– 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.