Pecan Pie.

This has been playing on repeat in my head for the last few days.

Pecan pieeeeeeeeeeee.

Pecan pie is awesome. It is basically a giant butter tart with nuts. That said, I usually find butter tarts are too sweet, and I am averse to corn syrup, so I wanted to tone it down a bit. Pecan pie seems fancy, but is insanely easy. It is probably one of the fastest pies to make – no peeling or chopping of fruit, only one crust to roll out. You basically just melt your butter and whisk everything together and you’re good to go.


Pecan Pie (adapted from this recipe)

A single crust pastry shell – I used my own standard recipe but opted to do use entirely all-purpose flour rather than whole wheat.

For the filling:

  • 1/2 cup salted butter
  • 1 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1/4 cup boiling water
  • 3 large eggs, beaten
  • 1 teaspoon vanilla (i rarely measure vanilla, and just splashed a good glug in this recipe, but for the first time ever found that it was TOO MUCH and cut the punchiness of the pie. so measure it!)
  • a glug of black rum or bourbon (optional)
  • 2 cups of chopped pecans

Roll out your pastry shell, crimp your edges, put it in your pie plate, and chill for a half hour or so.

Preheat your oven to 400.

Melt your butter in a saucepan over medium-low heat. Whisk in both sugars and the salt. Add the boiling water.  Add maple syrup, beaten eggs, vanilla, and rum or bourbon, if using. Stir in pecans. Pour into pie shell. Protect pastry edges with tin foil to make space pie.

eggs, beaten and a jug of real maple syrup from the farm of an extended family member.

eggs, beaten and a jug of real maple syrup from the farm of an extended family member.

Bake at 400 degrees for 10 minutes, then lower the heat to 350 and bake for 30-40 minutes or until done. A fork/knife/toothpick should come out of the filling clean. The filling should be soft but seem set. It can be a tiny bit wobbly, but you just want to make sure that your eggs are cooked. So not too wobbly.


ready for the oven.

Let cool for 4 hours. This, sadly, is definitely a pie you want to let cool. You will end up with a big puddly mess if you don’t. So plan ahead! And even if it isn’t ready until late at night, pecan pie is mighty fine with a cup of good coffee.


See you next week friends! Next week I will probably make a galette. Change of pace! A delicious, buttery, change of pace.


One thought on “Pecan Pie.

  1. The saddest moment of my twenties was when I developed allergies to all of the good nuts (almonds, pecans, walnuts). Looking at this makes my tummy grumble and tears well up on my bottom eyelid. THANKS A LOT.

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