the not-so-simple but very beautiful pecan pie

IMG_1.jpgPie 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?

IMG_2.jpgPecan 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

IMG_6.jpgIn 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!

IMG_9.jpg IMG_10.jpgIMG_11.jpg IMG_12.jpgThough 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!


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!

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