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Pecan Pie Day: Make your own Pecan Pie to Celebrate a Slice of Heaven

July 12 is considered to be Pecan Pie Day in the food and drinks calendar. What better day to venture into your kitchen and make pecan pie to celebrate the day dedicated to this sweet treat. The aroma of the pungent pecans roasting in the oven infused with the sweet, bubbling caramel will be a gift to you on this special day.

Found on the menu of all American diners and bakeries, it was always assumed that pecan pie originated from the United States. But upon research, I discovered that they were first made in New Orleans, but not by the Americans, but by French immigrants. However, the popularity of this crunchy dessert has soared past the diners of New Orleans and crossed over into lands far beyond.

Honey Pecan Pie


For the Filling:

  • 2 cups pecans
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1/3 cup castor sugar
  • 1/4 cup honey
  • 2 tbsp dark corn syrup
  • 1/3 cup cream
  • 2 tsp vanilla

For the Pie Crust:

  • 1 cup flour
  • 1/4 cup castor sugar
  • 1/2 cup unsalted butter, diced
  • 1 egg yolk
  • 1 tsp cream


For the Pie Crust:

  • Use an electric whisk to mix together the flour and butter.
  • In a separate bowl whisk together the egg yolk and cream and add it to the flour mixture. Stir vigorously with a fork till a smooth paste forms
  • Pour the mixture into a fluted round pie pan and refrigerate for 20 minutes
  • Preheat the oven to 375f and bake the pie crust for about 20 minutes, till golden. Make sure to put some dried beans on top of pie crust before baking
  • Remove from the oven and leave to cool

For the Filling:

  • Toast the pecans in the oven or in a shallow pan for about 5-7 minutes till golden
  • While the pecans are cooling, melt the butter, sugars, honey and corn syrup over a low flame. Stir frequently till all the sugar has dissolved
  • Bring the mixture to a boil for a further 1-3 minutes
  • Remove the mixture from the heat and whisk in the cream and vanilla till a glossy butterscotch takes shape
  • Put the mixture back over the flame for a minute or so, taking care not to let the cream curdle.
  • Add the pecans and pour the filling into the pie crust
  • Bake the pie in the oven for another 20 minutes or till the filling starts bubbling
  • Let the pie cool before serving

Since I am not much of a whipped cream fan, the best way to enjoy this delectable pie is serving it hot with a scoop of vanilla ice cream. So what are you waiting for? Fill you house with the natural fragrance of butterscotch and roasted pecans and celebrate Pecan Pie Day.

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  • Yum! Looks delicious! I didn’t like pecan pie as a child, but now I love it. Living in the American South, loving this pie is kind of required, since pecan trees abound.

    • All the more reason for you to make it and enjoy it this summer 🙂

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