Pecan Pie Recipe (LSCDL Recipe)

[Guest guest]

Pecan Pie (LSCDL Recipe)

There are as many variations for pecan pie in

Louisiana as there are pastry shops. This is

adapted from two recipes, one in my BH&G

cookbook, and one by Chef Folse. The first

one I made more times, pre-SCD than I can

remember. The second one I liked because it

actually started with honey, not sugar. Except I

put in lots more pecans and vanilla.

2 cups honey

1 ½ cups chopped pecans

¼ pound butter

4 eggs, beaten

1 teaspoon lemon juice

2 teaspoons double vanilla or 4 teaspoons regular vanilla

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Crust:

1 cup pecan flour

2 tablespoons honey

4 tablespoons butter

½ teaspoon cinnamon

or

½ recipe SCD Graham Cracker dough

Preheat oven to 425°F.

Blend together pie crust ingredients and press into a 9” pie pan. Set aside.

In a heavy-bottom sauté pan, brown butter over

medium-high heat. Do not burn. Remove and allow to cool slightly.

In a large mixing bowl, whisk together eggs and

honey. Add the browned butter, lemon juice,

vanilla and pecans. Add cinnamon and nutmeg – if more is desired, use it!

Continue to whip until all ingredients are well

blended. Pour into pie shell and bake on center

rack of oven for 10 minutes. Reduce temperature

to 375°F and bake for an additional 35 minutes.

Remove from oven and allow to cool.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

that sounds so good!!!

" Wizop Marilyn L. Alm " wrote:

Pecan Pie (LSCDL Recipe)

There are as many variations for pecan pie in

Louisiana as there are pastry shops. This is

adapted from two recipes, one in my BH&G

cookbook, and one by Chef Folse. The first

one I made more times, pre-SCD than I can

remember. The second one I liked because it

actually started with honey, not sugar. Except I

put in lots more pecans and vanilla.

2 cups honey

1 ½ cups chopped pecans

¼ pound butter

4 eggs, beaten

1 teaspoon lemon juice

2 teaspoons double vanilla or 4 teaspoons regular vanilla

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Crust:

1 cup pecan flour

2 tablespoons honey

4 tablespoons butter

½ teaspoon cinnamon

or

½ recipe SCD Graham Cracker dough

Preheat oven to 425°F.

Blend together pie crust ingredients and press into a 9” pie pan. Set aside.

In a heavy-bottom sauté pan, brown butter over

medium-high heat. Do not burn. Remove and allow to cool slightly.

In a large mixing bowl, whisk together eggs and

honey. Add the browned butter, lemon juice,

vanilla and pecans. Add cinnamon and nutmeg – if more is desired, use it!

Continue to whip until all ingredients are well

blended. Pour into pie shell and bake on center

rack of oven for 10 minutes. Reduce temperature

to 375°F and bake for an additional 35 minutes.

Remove from oven and allow to cool.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

Marilyn,

You're such a blessing to the list. Just one question, can you sub pecan

butter in the crust or should you use a different type of flour? Mine seems

to go from pecans to butter instantly.

Thanks,

Debbie 38 crohn's

scd 11 months

> that sounds so good!!!

>

>

> " Wizop Marilyn L. Alm "

<LouisianaSCDLagniappe@...<LouisianaSCDLagniappe%40gmail.com>>

> wrote:

>

> Pecan Pie (LSCDL Recipe)

>

> There are as many variations for pecan pie in

> Louisiana as there are pastry shops. This is

> adapted from two recipes, one in my BH&G

> cookbook, and one by Chef Folse. The first

> one I made more times, pre-SCD than I can

> remember. The second one I liked because it

> actually started with honey, not sugar. Except I

> put in lots more pecans and vanilla.

>

> 2 cups honey

> 1 ½ cups chopped pecans

> ¼ pound butter

> 4 eggs, beaten

> 1 teaspoon lemon juice

> 2 teaspoons double vanilla or 4 teaspoons regular vanilla

> 1/8 teaspoon cinnamon

> 1/8 teaspoon nutmeg

>

> Crust:

> 1 cup pecan flour

> 2 tablespoons honey

> 4 tablespoons butter

> ½ teaspoon cinnamon

> or

> ½ recipe SCD Graham Cracker dough

>

> Preheat oven to 425°F.

>

> Blend together pie crust ingredients and press into a 9 " pie pan. Set

> aside.

>

> In a heavy-bottom sauté pan, brown butter over

> medium-high heat. Do not burn. Remove and allow to cool slightly.

>

> In a large mixing bowl, whisk together eggs and

> honey. Add the browned butter, lemon juice,

> vanilla and pecans. Add cinnamon and nutmeg – if more is desired, use it!

>

> Continue to whip until all ingredients are well

> blended. Pour into pie shell and bake on center

> rack of oven for 10 minutes. Reduce temperature

> to 375°F and bake for an additional 35 minutes.

> Remove from oven and allow to cool.

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Recipe from Louisiana SCD Lagniappe (forthcoming)

>

>

[Guest guest]

Marilyn,

Can ghee be substituted for butter in this recipe?

Bonita

Pecan Pie Recipe (LSCDL Recipe)

Pecan Pie (LSCDL Recipe)

There are as many variations for pecan pie in

Louisiana as there are pastry shops. This is

adapted from two recipes, one in my BH&G

cookbook, and one by Chef Folse. The first

one I made more times, pre-SCD than I can

remember. The second one I liked because it

actually started with honey, not sugar. Except I

put in lots more pecans and vanilla.

2 cups honey

1 ½ cups chopped pecans

¼ pound butter

4 eggs, beaten

1 teaspoon lemon juice

2 teaspoons double vanilla or 4 teaspoons regular vanilla

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Crust:

1 cup pecan flour

2 tablespoons honey

4 tablespoons butter

½ teaspoon cinnamon

or

½ recipe SCD Graham Cracker dough

Preheat oven to 425°F.

Blend together pie crust ingredients and press into a 9 " pie pan. Set aside.

In a heavy-bottom sauté pan, brown butter over

medium-high heat. Do not burn. Remove and allow to cool slightly.

In a large mixing bowl, whisk together eggs and

honey. Add the browned butter, lemon juice,

vanilla and pecans. Add cinnamon and nutmeg - if more is desired, use it!

Continue to whip until all ingredients are well

blended. Pour into pie shell and bake on center

rack of oven for 10 minutes. Reduce temperature

to 375°F and bake for an additional 35 minutes.

Remove from oven and allow to cool.

- Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

At 01:19 AM 11/20/2007, you wrote:

>that sounds so good!!!

It is! Even my Dad said so, and he is non-SCD and

a pecan pie connoisseur. <g> As a teenager, I

used to bribe him with pecan pie when I wanted something!

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 06:43 AM 11/20/2007, you wrote:

>You're such a blessing to the list. Just one question, can you sub pecan

>butter in the crust or should you use a different type of flour? Mine seems

>to go from pecans to butter instantly.

Good question. I use a Maverick grinder to make

flour, or order the Pecan Meal from here:

http://www.sunnylandfarms.com/ProductsList.aspx?CategoryID=19&SubCatID=56

so I've never had it go into pecan butter.

Effectively what you are doing by mixing the

pecan flour, the butter, and the honey is making

a pecan butter, so it OUGHT to work. If the pecan

butter is very soft and a bit thin, I might be

tempted to add an egg to it and bake it for maybe

ten minutes at around 350F so that it sets up before I put the filling in it.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 07:34 AM 11/20/2007, you wrote:

>Can ghee be substituted for butter in this recipe?

Bonita,

I'm not sure. You should be able to, but remember

that in the ghee-making process, you remove all

the browned bits when you strain it. Effectively,

what you are doing when you brown the butter is

stopping part way through the ghee-making process

and not filtering it. So I think you would get a

very tasty pecan pie out of it, but it might not

taste quite the same as the original would.

However, using the ghee would certainly be good

for those who still have dairy issues.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Thanks Marilyn. I didn't know if it would change the texture much or flavor

since it

Re: Pecan Pie Recipe (LSCDL Recipe)

At 07:34 AM 11/20/2007, you wrote:

>Can ghee be substituted for butter in this recipe?

Bonita,

I'm not sure. You should be able to, but remember

that in the ghee-making process, you remove all

the browned bits when you strain it. Effectively,

what you are doing when you brown the butter is

stopping part way through the ghee-making process

and not filtering it. So I think you would get a

very tasty pecan pie out of it, but it might not

taste quite the same as the original would.

However, using the ghee would certainly be good

for those who still have dairy issues.

- Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

I hate it when I do that!

I didn't know if it would change the texture very much as the bits you strain

out is really very little. But, ghee has a very rich flavor, so it's worth a

try. Those bits that cook out of butter in making ghee are sooooooo good

though. My husband and I get to enjoy that. Such a shame to waste it.

Bonita

Re: Pecan Pie Recipe (LSCDL Recipe)

At 07:34 AM 11/20/2007, you wrote:

>Can ghee be substituted for butter in this recipe?

Bonita,

I'm not sure. You should be able to, but remember

that in the ghee-making process, you remove all

the browned bits when you strain it. Effectively,

what you are doing when you brown the butter is

stopping part way through the ghee-making process

and not filtering it. So I think you would get a

very tasty pecan pie out of it, but it might not

taste quite the same as the original would.

However, using the ghee would certainly be good

for those who still have dairy issues.

- Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund