Six years ago on Thanksgiving my Grandma passed away after a very short battle with cancer. When Wayfair approached me about being part of their Battle of the Pies competition I knew that I wanted to make Grandma’s pecan pie… even though I hate pecan pie. It’s always one of the favorites at Thanksgiving and I wanted to do something that would be a neat tribute to her at this time of year. She was always such a great baker and she always let my sister and I in on the fun of cooking… or of eating some of her favorite treats.
I wanted to see if I could take out the corn syrup from the recipe and have it still taste like the pecan pie people fill themselves up with at Thanksgiving and Christmas. When Elle had her egg allergy I was always googling recipes that I could make for both of us to eat without eggs and I learned some great substitutions or alternative recipes. I learned that if you want to substitute out dark corn syrup you can add brown sugar and water or you can use honey. I opted for the honey option and swapped out the white sugar for brown sugar in this recipe. Is it healthy? Heck no. But it’s a lot healthier than a typical pecan pie!
Here’s your recipe. You may need to bake it 10ish more minutes to make the inside of the pie set a little better, I did. Watch your pie and know your oven.
Here’s how you do it… you first enlist some help, little girls with bedhead are some of the best helpers. Elle loved rolling out the pie crust. I used this recipe from All Recipes, the key is to use the Kitchen Aid mixer and be patient. My first time making my own pie crust was a complete disaster I think because I didn’t use the correct attachment on the mixer. Use the one that looks like Captain Hook’s hook and you’ll be golden.
Take your dough and roll it out over the bottom of the pie plate and spread the pecan on top of it.
Stir all the ingredients together except for the pecans. Pour the mixture on top of the pecans that you’ve placed at the bottom of your pie plate.
After pouring all the ingredients together roll your pie crust down, not too far because the filling will rise a little bit.
Since I don’t love pecan pie I had to get the opinion from some others. My friend Erin, to quote, said: “It doesn’t feel like a lead brick in your stomach (in comparison with a typical pecan pie).” and she wanted to eat the whole piece not just the bit I gave her to try. Drew kept begging for more and AJ happily ate his piece. The one major difference is because of the honey. It’s a little less congealed than a typical pecan pie and there is a slight honey taste throughout the pie.
Hope this little bit healthier pie is a hit at your house! Feel free to pin or share this recipe!
This is a sponsored post by Wayfair. Search the hashtag #wayfairpiebakeoff for more pie recipes… there are some great ones!