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....

7 comments:

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

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  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!

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  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 .

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  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!

    Devon

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  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!

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  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.

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

    I hope you like it!

    Devon

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