Pie is one of my favourite deserts. It always has been, and always will be. However, making pie will forever remain the most frustrating baking experience that I have had thus far. The first pie that I baked was overflowing and charred. I modified the recipe slightly the second time around. The results were better, but were still not quite there. With this last modification, I know that it will be a winner. Third time’s the charm, right?
Pecan Pie:
1 cup whole pecans
1 cup brown sugar
1/3 cup unsalted butter
1/4 cup honey
1 tbsp vanilla
1 tsp cider vinegar
1/4 tsp salt
2 eggs lightly beaten
In a small saucepan, melt butter over medium heat. Whisk in brown sugar and honey. Remove from heat and add vinegar, vanilla, salt, and eggs.
Add pecans to pie shell. Pour mixture into shell.
Place pie on baking sheet on top rack in oven. Bake at 350°F for 60 minutes.
Let cool, then dive right in!
Though the pictures turned out remarkably well, my stomach did not thank me for what I put it through. I thought twice about posting this recipe, simply because, well, you get the picture. I know that the biggest problem was that this recipe called for way too much of everything. With overstuffed pies, it was a kitchen nightmare waiting to happen. Yet, this pie and my intentions are so good that I know that the final result will be the winner.
It’s the last weekend before Valentine’s Day, I hope that it’s a good one!
Emory
P.S. If you try out this not-so-simple but very beautiful pecan pie, leave me a comment. I am curious to see how you made out!
P.P.S. If anyone has any tips for my future pie making, please list them below!
Hello, Scarlett Blog 
Pointes of View
/ 02/16/2014So awesome to see a pecan pie recipe without corn syrup (have been looking for one). Will bookmark it for next time.
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Tamara's Blend
/ 02/09/2014Oh wow, that looks soooo delicious! I might try it out, thanks for sharing!
Tamara’s Blend
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neuroticbaker
/ 02/07/2014I posted this on my page, when I meant to post it here :-/
Emory (great blog!), I took a peek at the recipe in your picture and the one you modified. I’d love to try them for comparison. The ingredients in the original recipe look fine, but pic from the newspaper looks like the pie didn’t bake long enough! Your pic looks great. The texture looks like it should, but by reducing the eggs and butter maybe the pie was too sweet? When I fill the pie, I try to leave about 1/8″ inch of crust at the top. It usually rises while baking and I’m always afraid of it overflowing. Sometimes I put a pan or foil underneath just in case. Then there’s the “jiggle” test. To test the pie for doneness, it should jiggle slightly less than jello (this is according to my dad, but it works). Pecan pies tend to continue to firm up while cooling. I hope this was remotely helpful. I tend to babble! If you’re feeling adventurous, try my recipe and let me know what you think. http://neuroticbaker.com/2013/03/10/pecan-pie/
Cheryl
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Hannah
/ 02/07/2014Hey Emory,
I’ve never made a pecan pie so I have little to suggest to help it out :( However, I would recommend making your own crust! Its not hard and it is so much tastier than the store bought ones! You can also sprinkle some instant tapioca on the bottom of the pie crust if you think it is getting too soggy. The tapioca will suck up the extra moisture without changing the flavor! I’ll have to try making one of these and see how it turns out!
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Lizzy
/ 02/06/2014Hi, Emory! I, too, prefer to use honey in nut pies – not highly traditional, but I think it adds a much more interesting flavor. I might’ve added another egg to bind, but other than that she looks like a pretty fine pie to me. Also the recipe doesn’t mention it, so I wonder if you pre-baked the pie crust?
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Becca
/ 02/06/2014That looks great! I’ve never made pecan pie, but I haven’t really ever had trouble with the other pies I’ve made. I’ve learned that sometimes when you fill your pie, though, you have to call it a day before you get all the filling in there so it doesn’t overflow too much. Good work, lady!
XOXO
Becca | Ladyface Blog
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Donna
/ 02/06/2014Hi Emory,
I see your recipe called for honey. That’s the first time I’ve seen it used in pecan pie. Perhaps that’s what made it less firm. Try Karo (light or dark) corn syrup or if you can find it, Steen’s Cane Syrup in place of the honey. Don’t give up! Try, try, again.
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Geo's mom
/ 02/06/2014Your pie looks so ooey gooey GOOD! I’ve never made a pecan pie but I’m going to try this one.
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Mum
/ 02/06/2014Yes Emma our pie maker is gone :((
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