Monday, November 8, 2010

Pecan Pie

I woke up at 2 this morning from a dream about pecan pie. That is just sad.  I made it through 9 months of pregnancy with no particular cravings or night-snacking episodes and now that I am breastfeeding I feel like I am STARVING, all the time.  We eat pretty healthy in this house, but the holidays are coming up and in my humble opinion there is nothing to equal an ooey-gooey slice of pecan pie and a cup of black coffee to sip on a cold winter day. sigh....
I never make pecan pie though because one of the main ingredients is this:

blech. My hippie conscience wont let me have this product in my house, not even for occasional indulgences.  So... I am on a quest for a karo syrup-free pecan pie recipe... are you with me?  If you are, or you know of one, please let me know because Thanksgiving is just around the corner....


  1. Yummmm Pecan Pie. If Loren ever dies of an "accidental" nut poisoning, we'll know who to point the finger at

  2. lol Erin, I know right? I want to make it this thanksgiving cause I know there will be lots of other pies for loren to eat and I won't feel guilty!

  3. Well, did you find one? I'm a hater too but every time I throw the dang bottle away, Dh buys another one! We both love the pie but could do without the HFCs .

  4. Tara!

    What do you think of caramels? I have a good recipe for Caramel Pecan Pie - it tastes great, no Karo, but lots of butter, sugar, eggs and caramels (like the Kraft ones). Let me know, I'll post it if you want!


  5. mmmm... that sounds delicious Aunt Dev! I am all for the butter, sugar, eggs and even the caramel if I can avoid the Karo. Please post!

  6. Caramel Pecan Pie

    36 caramels
    1/4 cup water
    1/4 cup butter
    3 eggs
    3/4 cup sugar
    1 teaspoon vanilla
    1/8 teaspoon salt
    1-1/3 cups chopped pecans, toasted

    Melt together over low heat caramels, water and butter.

    Beat together the eggs, sugar, vanilla and salt. Slowly add the caramel mixture to the egg mixture - stir in chopped pecans.

    Pour into unbaked 9-inch pie shell (deep-dish is best!). If desired, arrange pecan halves over filling.

    Bake at 350 for 35-40 minutes or until set. Cool on wire rack.

  7. I should give credit - I got the recipe from a Taste of Home magazine about 4 years ago.

    I hope you like it!