Pecan Pie Round-Up

Have you seen my latest ebook? It is on Amazon now!

The Natural Barista: Latte Syrups & Drinks


Even with Alistaire’s allergies, one thing that has to be made at Thanksgiving and Christmas time is Pecan Pie. Now I simply keep the pecans frozen until use time, then bake it after he has gone to bed. Then I isolate the pie in the refrigerator, in one of the produce bins, tightly sealed. Thankfully Kirk and my brother David can still enjoy pecan pie. And ooh, I found an idea I will be trying as well next week, veganized and made gluten-free, a faux-pecan pie! So wee one may just get some pie to try.

Now, you might notice something: I use maple syrup for the most part in my pecan pies. Why? It isn’t cloying sweet like corn syrup. It has a warm, inviting flavor, where corn syrup is just so…bland. It is well worth the expense. You won’t regret it!

The recipes are a mix of regular and vegan pies, I am sure you will find at least one to fall in love with.

Take a peek at all the pecan pie recipes I have posted over the years here:

Maple Rum Pecan Pie


Maple Pecan Pie


Maple Rum Pecan Pie (Vegan)


Maple Syrup Pecan Pie with Pie Crust Recipe (Vegan)


Maple Rum Pecan Pie


Maple Pecan Pie


Maple Pecan Pie


Maple Pecan Pie

Maple Pecan Pie

Maple Pecan Pie

Pecan & Coffee Mini Pies with Whole Wheat Pie Crust Recipe


NaBloPoMo November 2013

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg

Speak Your Mind


CommentLuv badge

%d bloggers like this: