Would you believe that I finished this whole pie all by myself?!? Yes, it’s true, though not in one sitting, more like half in one go. My husband unfortunately got sick on the day I made this and the kids just flatly said no, they prefer the banana cake that I baked earlier better. That should have hurt my feelings…err, wrong, I was actually doing backflips in my mind when I heard them say that lol..just kidding. But I didn’t mind really because it was the last of the pecans and I was happy that the pie’s just all for me. I wonder how many calories were in it…oh, but who’s counting anyways;
the pie was so delicious, I had it with black coffee ♥
Now, it’s your turn to try it . 🙂
Happy Baking!! 🙂
before.. ( I used 2 medium oval pie dish instead of the usual 9″ round)
..after. Happy. thank you, more please.. 🙂
- 1 cup less 2 tablespoons sugar
- 3 tablespoons butter, melted
- ½ cup honey
- 2 large eggs, beaten
- 1 - 1½ cups pecan halves
- 2 tablespoons good-quality rum
- 1 teaspoon vanilla extract
- 1 (9-inch) deep-dish pie shell, unbaked or make your own pie crust from scratch- see recipe below
- 1¼ cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- pinch of salt
- ½ cup (1 stick) unsalted butter, cold and cut into small chunks
- 2 tablespoons ice water, plus more if needed
- Preheat the oven to 375 degrees F.
- Melt the butter in a small saucepan over medium-low heat, remove from heat and let cool.
- Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
- Stir in the honey, vanilla, bourbon, salt, pecans and the melted butter mixture until well blended. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
- Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set.
- Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
- Combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan.
- Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
♥ It’s a wonderful day..smile!! 🙂 GOD Bless!! ♥