Well, I promised you a pie challenge, and this pie was quite challenging for me. First of all, I had trouble choosing a recipe for pecan pie. I was certain this pie could be made with honey, because corn syrup seems like it must be a relatively new invention. Also, since corn syrup is not a “real” food (it is made through high-level processing) it is persona non grata at our house. It was troubling as well because most pecan pie seem to me to be too thin: they leave me wanting a little more. My solution was to add extra pecans to the recipe. The third problem I had in making this pie was the baking instructions. The recipe I finally settled on called for baking the pie for a total of 40 minutes, steadily lowering the baking temperature. However, after the 2nd temperature change (from 400 to 300 degrees) and 20 minutes, the pie was not set at all. With only 10 minutes left on the original timer, I scoured my cookbooks and reset the oven to 350 degrees. This resulted in a slightly carmelized top as the top element in the oven came on to bring the oven up to that temperature.
Well, I guess it’s enough to say we ate this pie in one sitting. The honey taste was not too strong for my dissenter (Max isn’t into honey,) and everyone loved the nuts. Even the carmelized top was a nice addition, and the (Crisco-based) pie crust was the best I’ve made in months!
Here’s the recipe:
Unbaked pie shell
3 eggs, beaten until light
1 cup honey
1 tablespoon butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups chopped pecans
Beat eggs until very light and frothy. Add honey and melted butter in a steady stream. When thoroughly combined, add vanilla, salt and pecan and mix well. Pour into pie shell. Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake about 30 minutes more, until filling is set. Cool completely before serving.
I hope you are having your own pie adventure this month. Please leave a link or a recipe in the comments below!