I hate pecan pie. Loathe even. Ha!!! What a way to start a post, eh?! Let me explain. Please?
Pecan pie was something that IF it was brought to a gathering (which was a rarity in itself) it was store bought. Yah. Enough said, right?!
Burnt pecans, gummy tasteless pie crust, cloyingly sweet filling whose texture is either grainy or slimy. I tried it, I did. And then… I stifled my gag reflexes the best I could.
So you can understand my reluctance to make a pecan pie and then feel obligated to at least TRY it. On top of that, I was short on time (which is why I used a frozen pie crust, eep) and short 1/4 cup+ of corn syrup and just about freaked out because I was sure I didn’t have anything on hand in order to substitute. Thanks to Google I substituted it for clover honey. I left out the espresso powder, the chocolate, but left the cinnamon (I’m starting to think I have a problem…)
I cut a piece to photograph and instantly I noticed the difference in the filling. It was semi-solid and wonderfully aromatic. I squeezed my eyes closed and took the plunge. The dynamic that the honey gave the pie was LIFE changing.
I’m happy to report that I no longer have a fear of pecan pie. Well, at least when I make it 😉