Even though I love most kinds of pie, I was skeptical of pecan pie for quite a long time. It just looked brown and bland and uninteresting to me.
That was until I tried making it myself. Now I’m happy to report that pecan pie is a holiday staple worth indulging in. It’s got deep flavor from caramelized pecans and honey, creating a complex dessert that’s rich but bearably so. In addition to flavor, a combination of chopped and whole pecans create a variety of textures that keeps the pie from being boring.
This recipe is also super adaptable. If you want to make an eggless version, I found that a commercial egg replacement like Just Egg works great and subbed 3/4 cup of it for all three eggs. If you want to make the pie fully vegan, I’d recommend swapping out butter for vegetable oil and honey for maple syrup.
I hope you’ll take it from a former doubter that pecan pie does live up to its name. For me, on a given day there is an 82% chance I will go back for seconds.
For more delicious desserts featuring pecans, check out my Small Batch Texas Sheet Cake or Banana Nut Muffins.
Pecan Pie
Course: DessertsCuisine: American10
servings15
minutes50
minutesIngredients
1 1/4 cup sugar
1/4 cup honey
1/4 cup butter
1 tbsp water
2 tsp cornstarch
3 eggs (or commercial egg replacement)
1/4 tsp salt
1 tsp vanilla extract
1 1/2 cups chopped pecans, plus more for topping
1 9-inch unbaked pie crust
Directions
- Preheat oven to 350 degrees F.
- In a medium saucepan, stir together water and cornstarch. Add sugar, honey, and butter and mix. Bring the mixture to a full boil, then remove from heat.
- In a medium bowl, lightly beat eggs. Once sugar mixture has cooled slightly, gradually stir in eggs. Then stir in salt, vanilla, and pecans and pour mixture into pie crust.
- Bake pie (with a tray underneath to catch any overflow) for 45-50 minutes, or until filling has set, then let cool completely.
This recipe was adapted from Allrecipes user Linda Seay’s Pecan Pie.
