Pecan Pie Recipe (LSCDL Recipe)

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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

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from Louisiana SCD

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