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Pecan Pie
This is mostly for my reference, as I've been tweaking the recipe a bit, and think I've come up with a variation I like.
Pecan Pie
One pie crust, half baked*
1.5-2 cups pecans
3 duck eggs (four and a half hen eggs -- I'd say four big ones or five small ones)
1/2 cup sugar
5/8 cup honey + 1/8 cup molasses (okay, 3/4 cup total, one glug molasses, the rest honey)
2 tbsp melted butter (or in my case vegan shortening, or a good oil, or whatever)
1 tsp vanilla (or something like that)
Mix together sugar, honey and molasses. Beat in eggs and vanilla. Beat in fat.
Pour pecans into pie crust. Pour everything else over them.
Bake at 375 for 50 minutes.
* I usually make a pie crust with shortening, refrigerate it so it's nice and cold, and then put it in the oven for a few minutes before putting in the pie filling. This is for a nine inch pie pan... or my smaller but much deeper pie pan.
Pecan Pie
One pie crust, half baked*
1.5-2 cups pecans
3 duck eggs (four and a half hen eggs -- I'd say four big ones or five small ones)
1/2 cup sugar
5/8 cup honey + 1/8 cup molasses (okay, 3/4 cup total, one glug molasses, the rest honey)
2 tbsp melted butter (or in my case vegan shortening, or a good oil, or whatever)
1 tsp vanilla (or something like that)
Mix together sugar, honey and molasses. Beat in eggs and vanilla. Beat in fat.
Pour pecans into pie crust. Pour everything else over them.
Bake at 375 for 50 minutes.
* I usually make a pie crust with shortening, refrigerate it so it's nice and cold, and then put it in the oven for a few minutes before putting in the pie filling. This is for a nine inch pie pan... or my smaller but much deeper pie pan.