The pecan pie story…

I decided to try a new pie crust this year, using Steve’s Gluten Free Cake Flour and a pastry recipe from Patisserie GF. I made two batches and refrigerated them overnight thinking I’d get the pies in the oven pretty quickly the next morning.

Here’s what I learned: pastry is different from a pie crust. I realized pretty quickly that that was not going to work (my first ‘wrong’). I turned to my no-fail pie crust by Annalise G Roberts that I’ve written about before (click here). Here’s a link to the pie crust recipe but be aware that it is written for the Authentic Foods Classical Blend GF flour. I can’t say how it will work with other GF flours. It didn’t take long to make the two crusts, but it threw me off my stride.

Then I made the 1st pie filling. I used a recipe from United States of Pie by Adrienne Kane, an excellent resource. Her recipe is similar to many except that she recommends toasting the pecans before adding them to the mix.

I had everything measured out, got the first pie in the oven, and then realized that I had not added the dark Karo syrup (2nd ‘wrong). Words escaped my lips but I decided what the hey (hay?) and pulled the pie out of the oven. I added the Karo syrup and tried stirring it in. Not a good plan, so I dumped the filling into a bowl and stirred it up, returned it to the pan and put it in the oven.

At this point, I was beginning to have real doubts about my mental faculties. However, in my defense, Steve was bustling around the kitchen. He was being helpful but I realized later that I am used to concentrating more when baking. Not his fault, it’s on me that I was easily distracted.

I made the 2nd pie, put it in the bottom oven, set a timer for it and waited. It was when the buzzer went off for pie #1 that I realized that somewhere in there I had (3rd wrong) turned off the top oven!!!!! Geez, Louise. No wonder it looked like it wasn’t cooking. I turned up the heat because, why not?

Both pies got done at the same time, they look about the same, and they both tasted great. I was stunned.

Here’s what I learned:

  • If you have a no-fail crust recipe, use it.
  • Pecan pie is very forgiving.
  • 3 wrongs sometimes to make a right.
  • As Buzz Lightyear says: Never give up. Never give in!

Honey Pecan Pie, with or without the crust…

Pie crusts are tasty, but you don’t always have the time or inclination to make one. When that’s the case, just say no to the crust and skip to the good part!


I made these two crust-less Honey Pecan pies recently and posted the photo on Instagram. At least one person asked for the recipe. Here you go:

Honey Pecan Pie, adapted from and

  • 1 cup honey
  • 3 eggs, beaten
  • 3 tablespoons butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 pinch ground nutmeg
  • 1 recipe pastry for a 9” single pie crust (or not)


  • Measure out the ingredients so that you can add them quickly.
  • Prepare the pie pans with either a crust or by spraying with non-stick oil.
  • Beat the eggs well with a fork, in a small bowl.
  • Bring the honey to a boil in a medium saucepan.
  • Quickly whisk in the eggs. Sometimes I leave the heat on low, sometimes I don’t. I’m not sure that that matters.
  • Add the butter, stir until melted.
  • Add the vanilla, nuts, and nutmeg. Blend and pour into pie plate.
  • Back at 325° F (165° C) for 25 minutes or until set.

Update: To keep the eggs from cooking up when they are added to the honey, bring the honey to a boil over medium-low heat and don’t bring it to a rolling boil. Be sure to really whisk the eggs both beforehand, in the bowl, and quickly, once they are in the honey.

Side note: When I make a crust-less fruit pie, I add crumbles on top made from flour, sugar, and butter and sometimes cinnamon. That adds a crust-like flavor without the bother of making a real crust.