Pecan Pie is one of our family’s holiday favorites. It wouldn’t be Thanksgiving without it, and we sometimes have it again during the Christmas holidays. I developed this pie using honey and pure maple syrup instead of sugar and corn syrup. It’s definitely sweet, but not as cloyingly sweet as a traditional pecan pie.
Today is Pi Day (3.14) so I decided to celebrate with Pecan Pie!
(Adapted from Better Homes and Gardens New Cook Book)
Pie crust ready to be filled:
½ cup honey
1/3 cup pure maple syrup
Pinch of salt
1/3 cup melted butter
1½ cups pecan halves (it’s OK if they’re broken)
Below: eggs, maple syrup, honey, melted butter and pecans
1. Place a large baking sheet (larger than the pie plate) in the oven and preheat to 350˚.
2. Make the Easy Pie Crust for a Single Crust Pie.
3. In a mixing bowl, beat the eggs slightly with a fork.
4. Add the honey, syrup and salt and stir until well-blended. (A tip: If you measure the honey in the measuring cup that you used for the oil for the pie crust it will slide out more easily.)
5. While stirring constantly, pour in the melted butter; mix well.
6. Stir in the pecan halves. Pour the pecan filling into the prepared pie crust.
7. Place the pie on the baking sheet that has preheated in the oven (350˚). Bake for 45 minutes, or until a knife inserted off-center comes out clean. Cool on a wire rack.
Because pecan pie is made with eggs, leftover pie should be store, covered, in the refrigerator.