Catherine Boeckmann
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Just wanted to thank Kathy Leslie for the amended ingredient list for a less sugary version. Two diabletics in my family who love pie.
We are thankful for our Almanac cooking community— always ready to help bakers in need!
I want to know what size of pie crust to use since quantity of recipe exceeds amount that can be put in a deep dish 9" pie crust. (what a mess!)
Do you melt the butter?
Distinguish it from bought pie by adding additional pecan halves to the top in concentric circles.
Wow, the diabetes express.
My Grandmothers recipe leaves out the 1 cup white sugar and replaces it with 7/8 cup more pecans. Very good warm with a scoop of vanilla ice cream.
Wow! Way too sweet (my teeth ache just from reading it). Recipe I use has more pecans, less sweetener.
3 eggs
- 1/2 cup honey
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon of salt
- 2 tablespoons butter, melted and cooled
- 1 1/2 cup pecan pieces
- 1 (9-inch) prepared pie crust (in pie pan)
What can I substitute for corn syrup?
Humm, a pecan pie but no pecans, different I guess.
The pecans are in the ingredient list (above).
