Pecan Pie Round-Up

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The Natural Barista: Latte Syrups & Drinks

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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

TP2

Maple Pecan Pie

MaplePP

Maple Rum Pecan Pie (Vegan)

MaplePecanPie

Maple Syrup Pecan Pie with Pie Crust Recipe (Vegan)

VeganPecanPie

Maple Rum Pecan Pie

newpecanpie

Maple Pecan Pie

pecan_pie-20091224

Maple Pecan Pie

pecanpie

Maple Pecan Pie

Maple Pecan Pie

Maple Pecan Pie

Pecan & Coffee Mini Pies with Whole Wheat Pie Crust Recipe

PieCrust2

NaBloPoMo November 2013

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