Guest Blogger Elise Howard: Pecan Bestseller Pie

Photo by Leo Chapman

“Pecan piiiiiiiie.”

Everyone leaving a comment telling me the movie that line is from is automatically entered in a random drawing to win a copy of the cookbook AMERICAN PIE. I have one delicious copy to give away — and another fun giveaway at the bottom of this post.

Anyway, I love pecan pie and would have gotten around to blogging about it sooner or later, but as it turns out, my friend Elise is an awesome pecan-pie-baker, and not only that, has a better pecan pie story to tell than I will EVER have. So I knelt at her feet and asked her to be Framed’s very first guest blogger. Therefore without further ado, I give you Elise Howard and her Pecan Bestseller Pie….


Just over a year ago, HarperCollins published The Graveyard Book, by Neil Gaiman, which I had the privilege of editing. It immediately went to #1 on the New York Times Best Sellers list. Neil told us here at Harper that if we could keep the book at #1 for a month, there would be cupcakes.

We did, and he did, and they were divine – oversized delights with chocolate frosting, each emblazoned with “#1.” Then Neil set us a challenge: keep the book on the Times list till the end of the calendar year – more cupcakes. Sure enough, they appeared as promised. Late January brought news of a Newbery Medal win for The Graveyard Book, a return to the #1 slot, and still more cupcakes. I think. At this point, frankly, we were operating on a perpetual blissed-out cupcake high, and the exact course of events has become a bit of a blur. The next pivotal event I remember clearly, however. The Graveyard Book became a fixture on the Times list, and Neil set the challenge: keep the book there for a year, and we would be eating even more cupcakes. “If we stay on the list for a year,” I told Neil, “I will bake you a pie.”

When week 52 finally arrived, our hearts were in our throats. But since this is a guest post on a cooking blog, you will already have guessed that we made it.

That day, Neil wrote this on his blog: “I am sure there are many people who edit books and also casually produce pies. Elise, for all I know, may be one of these people. I do not believe she is. I liked to think that she was someone who, if The Graveyard Book stayed on the NYT Bestseller List for a year, would need to brush up on her pie-making skills, to navigate the unfamiliar twin territories of piecrust and filling. It would be an adventure.”

It suited me just fine that Neil did not know that I am, in fact, a proud if junior member of a Kentucky-based baking dynasty, that I have explored in depth the tough questions: Shortening, butter, or lard? Pastry blender, twin knives, food processor, or no utensil at all? Ceramic, glass or metal?

After toying with the idea of seasonal rhubarb and realizing it would be nearly impossible to ship, I baked the pecan pie Sunday, froze it hard, and sent it overnight on Monday in a beautiful shipping box constructed by my sweet spouse; it arrived in the Midwest by 11 the next morning, nicely thawed and ready to slice.

Here’s what it looked like as Neil posted it on his journal at

Photo by Neil Gaiman

Was it a success? Let’s just say that if my editorial letters were greeted with half as much enthusiasm by my dear authors, I’d have the happiest job in publishing. Neil tweeted it, blogged it, and sent several e-mails with pictures attached of the pie in various stages of consumption.And today I received news of a lovely coda to this story: Inspired or frustrated by all Neil’s talk of cupcakes and pie, the folks at announced a Graveyard Book Dessert Challenge.

Their resultsare humbling and inspiring – and they look delicious.Meantime, here’s the recipe for my Pecan Bestseller Pie, if you’d like to try it yourself.

Guest Blogger Elise Howard: Pecan Bestseller Pie
  • 1 ½ cups unbleached all-purpose flour
  • 1 teaspoon salt (less if you are using kosher or sea salt)
  • ½ cup very cold shortening
  • ¼ scant cup cold butter
  • ¼ cup ice-cold water
Pecan Filling (based on R. Chancellor’s Buckfield Pecan Pie, as shared by Ben Baglio many, many years ago)
  • ¼ lb. butter
  • 3 tablespoons flour
  • 1 lb. light brown sugar
  • 6 tablespoons half-and-half
  • 3 eggs
  • 2 teaspoons champagne vinegar
  • 1 ½ teaspoon vanilla
  • 1 cup chopped, toasted (4 or 5 minutes in a 350° oven) pecans
  1. Combine flour and salt in a food processor with a couple of quick pulses. Handling it as little as possible, add the shortening in about eight large chunks. Pulse rapidly 5 or 6 times till the mixture appears to be fine crumbs. Add the butter, cut into several pieces, again handling as little as possible. Pulse another 5 or 6 times until the coated particles of fat are varied in size, with the largest about the size of an almond. Begin adding water in a trickle, just a couple of tablespoons at first. Pulse 2 or 3 times. If the mixture is still quite dry, add a little more water. Pulse 2 or 3 more times. When the dough begins to form a ball, stop right away.
  2. Handling the dough as little as possible, using just your fingertips, shape it into a ball and flatten it on your countertop or whatever well-floured surface you will use to roll it. I like to use a cold (notice the theme?) marble pin, rolling the dough quickly and lightly with as few strokes as possible, working from the center out to the edges until the crust is about ⅛-inch thick and 13 inches in diameter for a 9-inch pie pan. (I prefer metal.) What’s up with all the cold ingredients and utensils? It keeps the fat, especially if you are using butter, cool and solid as you work, so when the pie goes in the oven, the variously sized chunks melt at last, producing a flaky, tender crust. Once the piecrust is in the pan and crimped however you like (a topic for a whole other blog post), stick it in the fridge while you work on the filling.
Pecan Filling
  1. Pre-heat oven to 325°. Melt butter, let cool. Beat eggs in a small bowl and set aside. Mix flour and sugar; add beat eggs and half and half. Beat well by hand or in a stand mixer on a medium setting. Stir in vinegar and vanilla. Add butter and nuts. Pour into a chilled, unbaked pie shell (9-inch is perfect). Bake for one hour, or until mixture is gooey and thick, but not totally solid. It’s meant to be cooled before serving, but it’s really good still slightly warm and custardy inside, too.

************************Thanks Elise! An amazing pie just in the nick of time for Thanksgiving baking madness. And now for giveaway number 2 of this post: everyone who leaves a comment telling me and Elise what their own favorite pie is will be entered into a random drawing for one of three copies of the #1 bestselling, Newbery Award-winning, pie-inspiring GRAVEYARD BOOK, by the incomparable Neil Gaiman. Get commenting…winners will be posted Saturday, November 2


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  1. Photogramommy says

    My favorite pie is definitely strawberry…any variation – with cream cheese, without, whipped cream on top or without, just plain strawberry – if it's some kind of strawberry pie I love it!

  2. emily says

    when harry met sally, of course! waiter, there is too much pepper in my paprikash…

    fav pie: good ole fashioned apple.

  3. Nutmeg Nanny says

    I will be proud to partake of your pecan piiiiiiie:) When Harry Met Sally of course!

    My favorite pie hands down is key lime. I can't get enough of that tarty goodness :)

  4. Grace says

    ah, meg ryan before she became a disfigured human. i love that movie. also, i love this pie. and any other pie, for that matter. :)

  5. FrogDogz says

    Another vote for "When Harry Met Sally". My favorite pie, my favorite author, and one my favorite books. Trifecta!

    Side note: You know you're a Neil Gaiman fan when you name an entire litter of French Bulldog puppies after his books. Seriously.

  6. Alice~ in~ Wanderland says

    When Harry Met Sally Neil.."please to repeat after me..I wish to some Peeeecaan Piiiee :)
    Love that film…do i get the book? Please 😀

  7. Tamidon says

    this is a really interesting version of pecan pie, and I'm thrilled it doesn't have corn syrup in it. I'm looking forward to trying it. Thank you, above and beyond being a Neil fan I'm also a cook and am happy to see this aside from neil.

  8. Brian says

    It's of course from When Harry met Sally, and as for favorite pie, I can't pick just one, it's either a good pecan or chess pie. I have been away from the South for too long, I should make both soon.

  9. Marjorie says

    My favourite is Lemon Mereingue Pie.

    (although when I went to Minneapolis to visit the Fabulous Lorraine, I did also have some delicious Strawberry & Rhubarb pie, which runs it a very close second…)

    (I also baked some Graveyard Book mini-cupcakes for Neil & his other fans,when he came to the UK last October – I blogged about it here

  10. Big Rob says

    I have wanted a good pecan pie all month, and I think I'll just make yours. Thanks for sharing!

    Also, "When Harry Met Sally"

  11. Matthew says

    I think everyone apparently knows it was When Harry Met Sally.

    As for my favorite pie? I'll have to go with homemade apple pie with a lattice crust.

  12. Tracey says

    When Harry Met Sally! I throw the line (with the accent) in to conversations every once in a while. I'm either granted a smile or a confused look…

    Not a big pie eater, but favs are pecan and pumpkin.

  13. ella144 says

    "When Harry Met Sally" ("Waiter, there is too much pepper in my paprikash.")

    Favorite pie: my mother-in-law's homemade chocolate pie. *drool*

    Pecan pie is my second favorite and I can't wait to try this recipe. Yum!

  14. Pam says

    Here in Nova Scotia, the best (fall) pies are apple (the province grows many great pie varieties) or pumpkin (with lots of whipped cream!). Of those, my fave would be Dutch apple, for its lovely crumbly topping

  15. fuNky*souL says

    Hello! I'm from the Philippines and coconuts are abundant here. That's why we have buko (coconut in Filipino) here and it's one of my favorites :) I like it best when it's still warm 😀

  16. RachelSmiles says

    totally from when harry met sally! that is the first thing i thought of when i saw the way you wrote it :) that's definitely a sign that i've seen that movie way to many times.

  17. nonajf says

    Pecan piiiie!

    When Harry Met Sally. Mmm, pie!

    My favorite pie? It has to be pumpkin pie. Plain, old fashioned made from scratch from a real pumpkin. Mmm, must bake now!

  18. Julie Weathers says

    I love pecan pie and saved this recipe in my "special" file. Peanut butter pie is neck-and-neck with pecan pie. So rich and creamy. I make it with never fail crust and it turns out beautifully every time.

    Thanks for sharing this and the story. It was great.

  19. Lawrence says

    Haven't seen When Harry Met Sally in a long time, but my favorite pies (Cannot choose between them) are lemon and strawberry/rhubarb.

  20. Speller128 says

    A true Yankee, I was only living in Texas for a few weeks when upon ordering a slice of my favorite pecan pie, I was told "Why honey, a pee can is something you keep under the bed."

  21. says

    When Harry Met Sally…"I want what she's having!" Family favorite pie is Lemon Sponge. Guess it's an Amish recipe, but I got it from my grandmother (not Amaish, at all).

  22. says

    When Harry Met Sally…"I want what she's having!" Family favorite pie is Lemon Sponge. Guess it's an Amish recipe, but I got it from my grandmother (not Amaish, at all).

  23. says

    When Harry Met Sally…"I want what she's having!" Family favorite pie is Lemon Sponge. Guess it's an Amish recipe, but I got it from my grandmother (not Amaish, at all).

  24. KurtRoedeger says

    My favorite pie is peanut butter pumpkin pie. Just take your favorite pumpkin pie recipe and add half a cup of peanut butter (smooth or chunky, however you please).


  25. Skipperdee says

    "Waiter, there is too much peppaarrrr in my paprikaaaash, but…." (Everyone else already left the last part of the quote.)

    How I love me some pecan PIIIIIIEEEE. MMMMM. Thanks for a brilly recipe!

  26. Sarah says

    When Harry Met Sally! It was the only movie I would watch after my emotionally scarring wisdom tooth extraction :p

    My favorite pie is probably a good apple or strawberry rhubarb. :) It's just too bad you don't know where Neil got the cupcakes from, or the recipe. (Or do you? Please share!)

  27. twi-ny says

    when i was a kid, one sunday night a month we would get chicken and all the fixings from this great place on long island. (the other three sunday nights were reserved for chinese food, of course.) it would be just me and my father going out to pick up the food, and we would always be sure to take home a fresh, delicious peach pie.

    so all these years later, my father has been gone a long time, but i cannot look at, smell, or eat a peach pie without thinking of those sunday nights, and of my father.

    (yeah, i know the story would have been better if it was about my grandmother in yonkers dishing out the best homemade peach pies ever, but we were a takeout kind of family on sunday nights…)

  28. ellen9 says

    I learned to bake a mean peach pie down in Central Florida, but up here we are a takeout kind of household 😉

    'cept there's a relative on LI who makes an insanely great bourbon pecan pie.

  29. circulating says

    my favorite pie is actually a memory from childhood… "Camel Pie" that my grandmother made… as little children we were amazed that she would have to hunt a camel for a pie until we learned that it was actually caramel she was making by browning sugar for what we now enjoy as "Caramel Pie"… :)

  30. Apple says

    My favorite pie is Celestial Seasonings' "Nutcracker Sweet" pie, hands-down. It's like spiced-chocolate-pecan-hazelnut-awesomeness. Best pie on earth.

  31. jenianddean says

    I see people nailed Pecan Pie from When Harry Met Sally, which in my gut I was going with Steel Magnolias. As for a favorite pie, it has to be the pecan pie, being a Southern boy, although pumpkin pie is a nice fit for this time of year. Thanks for sharing the recipe. I recall seeing Neil's original post when it first arrived. Yum!

  32. Elaine says

    My absolute favorite pie is caramel apple. Yummy!!

    I'm thrilled to see a pecan pie (my second favorite kind of pie!) recipe that doesn't use corn syrup. Thanks so much for sharing! ^_^

  33. seeks says

    half & half: half cream & half milk, usually used as creamer for coffee over here.

    I think my favorite today is shoofly pie.

    I also am currently leaning towards fresh peach and black/raspberry pie.

    But then, I love pie. *sigh*

  34. Anita says

    Thanks, Elise. I especially appreciate the precise instructions for mixing the crust which I've not quite mastered. Also intrigued by your preference for a metal pie plate.

    I agree with the masses: WHEN HARRY MET SALLY.

    And my favorite pie? Hmm. Pumpkin.


  35. V. September says

    The best pie in the world, IMO, is my mom's recipe for Chocolate Pecan Pie. Oh. My. I went for years without this wonderful treat, as she once tripped and had a hot one land in her lap and spent some time in hospital with sever burns. My sister and I were never henceforth to wear Dr. Scholls, and she ceased to make the pie until 15+ years later when I'd moved away.
    I have the recipe, and my grandmother's crust recipe-do I get extra entries for this being my husband and children's favorite pie now? :)

  36. Elise says

    Sarah, the cupcakes actually came from a variety of places. There were big cakey ones, all vanilla with smooth chocolate frosting, and smaller ones in a variety of flavors that were all about the lucious buttercream frosting, also varied in flavor. I have recently been exploring a new cookbook called Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, the proprietors of the shop called Baked in Brooklyn.(Find them at recipe for almond cupcakes with green tea frosting produces a cupcake just like the ones you get at great commercial bakeries (you'll need a pastry bag for the frosting). It's also got a recipe for homemade marshmallows that will ruin you forever for the store-bought kind.

  37. Elise says

    Anonymous 8:10 p.m.: It is something between cream and milk, but you can't just mix 'em up to get it. Wikipedia suggests that you can make a suitable substitute for one cup of half-and-half by combining 7/8 cup of whole milk with 1 tablespoon of butter (melted, I suppose), but I haven't tried it. Now, if you could tell me how to get decent fromage blanc in the U.S. (the stuff they sell at Whole Foods is not it).

  38. Mike says

    My favourite pie is a toss-up between a Chocolate Peanut Butter Pie with lots of Reese's Peanut Butter Cups, Oreos, etc., in it, or just a good old fashioned Pumpkin Pie, served cold, with tonnes of whipped cream (eaten on a crisp, cold November day, at the cottage, when piles upon piles of yellow leaves cover the ground).

  39. morgulq says

    When Harry Met Sally. Also, my entire family as of last night!

    Yes, I tried it. You know god wants you to make pie when your supermarket, that usually doesn't sell pecans, has them on special. *punches air*

    As a study bribe for my little brother, unmatched, and it even tempted my mother to break her diet, something I've been trying to do for that last year!

    My favourite pie is Cottage Pie, made with cubed steak instead of mince, home-made gravy, fresh veges (usually peas, carrots, beans, cubed baby 'taters [We're Irish], onions, a clove of crushed, sliced garlic per 150g of meat and anything else in the fridge that you desire. Top it off with potatoes mashed with a big chunk of butter, cream, a tad more garlic for flavour and a sprinkling of cheese on top. We usually serve is with straight-out-the-oven Soda Bread as well. All hail the winter comfort food, huh?

  40. Steve Linton says

    I see a couple of people have mentioned lemon meringue pie, which is indeed delightful (and presumably after decades of effort by someone who got stranded at the end of the hippie trail in 1969, is sold in every pie shop in Kathmandu) but lime meringue pie is even better. The green limey layer with the egg yolks in should be so sour it's almost painful to eat, to produce the strongest possible contrast with the slightly sweet pastry and very sweet meringue.

    Steak and kidney pie also surely deserves a mention.

  41. Aja says

    When Harry Met Sally.

    But my standard Pecan Pie recipe is so reliable and delicious I don't know that I'd give up to try this even though it looks very nice..

  42. Alexis says

    1. 'When Harry Met Sally' – one of the best movies of the 80's, if not all time.

    2. My favorite pie is Key Lime Pie. Made with REAL KEY LIMES. FROM THE FLORIDA KEYS. Pie made with limes is Lime Pie. Pie made with Key Limes is Key Lime Pie.

    I once had an arguement with a restaurant manager who insisted there was no such thing as Key Limes when I asked if his Key Lime Pie was made with real Key Limes. What a moron.

    My favorite Key Lime Pie recipe (from a postcard I got in Florida) is below:
    4 tsp key lime zest
    5 egg yolks
    1 – 14 oz can sweetened condensed milk
    1/2 cup fresh key lime juice
    5 tbsp unsalted butter, melted.
    Beat together in order until well blended, then pour into into a prepared pie crust. (i use a regular baked pie crust, you could use graham crackers) Bake at 325 for 15 min (until set), remove, cool & chill. I prefer to serve with a dollop of whipped cream, but if you like meringue, use the egg whites left over from the 5 egg whites above.

  43. James says

    My favorite pie is my mother's tart cherry pie made with Ontario or Michigan cherries.

    I got here from Neil's blog, but I think I might stick around! I always need new recipes.

  44. Laura says

    It's from When Harry met Sally, of course of course. :)

    My favorite pie? Gosh. I think it has to be a really spicy pumpkin pie, with a homemade butter crust that has a little almond flour in it. MMmmmmm…

  45. Laura says

    It's from When Harry met Sally, of course of course. :)

    My favorite pie? Gosh. I think it has to be a really spicy pumpkin pie, with a homemade butter crust that has a little almond flour in it. MMmmmmm…

  46. Mae says

    "I have decided that today, we will talk like thees. Waiter, there is too much pepper in my paprikash, but I would be proud to partake of your pecan piiie."

    Yay for When Harry Met Sally!

  47. Douglas says

    Sadly, I am utterly hopeless when it comes to baking – I’m a fairly decent cook, but baking is a different gene, and I just don’t have it. Nevertheless, I will try (desperately) to replicate Elise’s magnificent creation, because pecan piiiiiiieeeee (WHMS) is a wonderful, wonderful thing.

    Picking a favourite pie is rather like picking a favourite book – you love them all, and for different reasons – how they taste, of course – and how they smell when fresh out of the oven, or sitting on a windowsill to cool (yes, people still do that)… but also how they make a meal better, knowing that they’re waiting for you afterwards. And a really good pie, like a really good book, transports you to another place, a place of memory and comfort and discovery.

    So in lieu of picking a favourite (could you pick a favourite child?), I’ll instead share my favourite pie-related memory.

    When I was a boy growing up in a small town in Canada, each January 25th the ladies of my grandmother’s Presbyterian church used to host a Robbie Burns’ dinner in honour of Scotland’s national poet (and patron saint of questionable menu selections). The entire community would gather at long tables in the basement hall of the old church. They did the old boy proud, serving up great slices of roast beast (beef), steaming piles of neeps and tatties (turnip and mashed potatoes), a piped and suitably Ode-ified Haggis (see aforementioned questionable menu selections), and rich gravy poured over the lot.

    But none of this culinary and lyrical bounty held the merest candle to the true glory of that night. For every woman (and the occasional open-minded man) in the parish also came toting her (or his) best pie: every pie, every crust in creation seemed to be laid out on those groaning trestle tables.

    For a small boy, it was like seeing Christmas and summer holidays rolled into one and placed before me in edible form. I’d bolt through my main course (including Haggis), constantly watching out of the corner of my eye to ensure the panoply of pastries didn’t suddenly dematerialize – or worse, that someone wasn’t jumping the queue ahead of me.

    Once the main course was finished, there would be – it seemed to me, anyway – a moment of held breath, a collective hush as the crowd gathered itself in preparation for the true joy of the evening, and I would tense up like a runner in the blocks, awaiting release.

    And then suddenly, as with a gunshot, it would begin.

    Now don’t get me wrong – there was no frenzied dash, no orgy of filling-smearing ecstasy – these were Presbyterians, after all, for whom propriety was everything. But the thrill, the excitement was the same.

    Pies. Dozens and dozens of pies – more pies, to be sure, than the assembled throng could ever reasonably consume in a single sitting, or even two. The pungent sweetness of pumpkin; the crisp tartness of apple with cheese; the rich subtlety of banana cream; the plump juiciness of cherry; not to mention peach, strawberry-rhubarb, coconut cream, mincemeat, lemon meringue… Countless pies, countless possibilities.

    The adults would generally have two pieces, occasionally three, while sipping on milky tea and discussing the weather, or what a good job the fellow did in addressing the Haggis.

    We kids had no time for tea, or for talk.

    By the time we were rolled out of there, we would each have consumed slices from at least 5 or 6 different pies – an excess that is somewhat embarrassing in retrospect, but which made sense at the time, like diving into your Hallowe’en candy. The sugar overload was quickly offset by the coma-inducing effects of overeating. We would go to bed sated beyond measure; if we ate at all the next day it was a rarity.

    January 25th was the best night in a long, dark winter.

    To this day, I celebrate my birthday with a pie, not a cake. Pie is how we know that the universe is a good and kind place.

  48. Knights End says

    Harry met Sally, in the Egyptian Exhibition section at the Met. terrific recipe and wonderfully timed. Thank you.

  49. L. Adams says

    When Harry Met Sally!

    My favorite pie is my grandmother's chocolate pie, made with meringue on top. :) (The actual name is Chocolate Meringue Pie, but people seem to think it's then just a recipe for a shell full of chocolate flavored meringue. However, some places it might be written Chocolate Icebox Pie, for all that it goes into the oven.)

    Any advice on pie crust for someone without a food processor?

    (Deleted previous and added to comment, sorry!)

  50. GoingBatty says

    When Harry Met Sally!

    I am a novice in the pie-baking world, but the sheer satisfaction of eating my own raspberry pie this summer has made it my new favorite (and the subsequent attempts were much less runny and perhaps even more tasty)!

  51. Elise says

    L. Adams, lucky you. You will get to make crust my favorite way, and unless you are an overly hot and sweaty person, it will be awesome. Sift the dry ingredients together into a large metal mixing bowl. Heeding all previous admonishments about keeping ingredients as cold as possible, cut shortening into ten or so walnut-sized chunks and toss them in the flour mixture to lightly coat. Working quickly, scoop up a manageable handful of flour and fat, and rub it lightly across your fingertips to break the fat into smaller pieces. When all the fat pieces are broken up, and the smallest are roughly the size of a pea, repeat with the butter. Stirring the mixture with a fork, add the water a couple of tablespoons at a time, just until you see that you will be able to shape the dough into a ball that holds together without too much handling. From here, continue as with the original recipe. I grew up using two knives or a pastry blender, but I got this method from a Jeffrey Steingarten article in Vogue, and I do love it when I have lots of time.

  52. Clara says

    Banana creme pie. With TONS of fresh whipped cream. Alas, I've developed a banana sensitivity as an adult. So this is off my menu.

    Pumpkin is the second favorite.

  53. says

    Since so many people will get "When Harry Met Sally", can I get extra points for pointing out its original scripted title "Harry, this is Sally"? :)

  54. Kyra says

    Current favorite pie is whatever quiche my daughter whips up, when it's time for dinner and no one else has thought of it.

  55. Eli says

    Clicked over from Neil's blog, and the pie just LOOKS like the best pecan pie ever. If I win, I will make to pie to eat while reading the book. My personal favorite kind of pie is key lime, though I have never tried to make one.

  56. dgatuab says

    I am in love with strawberry pie. It was a HUGE treat when I was a kid…so I still think of it that way as an adult!

    Sara U

  57. Lola Granola says

    When Harry met Sally. Lots of people have said it, but I knew it before I read any of the comments, I promise.

    My mother and I make the best peach pie on the planet. That's my favorite.

  58. Anonymous says

    I am also a non american, but am keen for delicious pie,

    On reading above comments now i know what half and half is, but what is champagne vinegar and is all purpose flour just self raising? Any translation help would be appreciated!

    also peanut butter pie? wow.

  59. Mel says

    I made this pie for dessert at our little Thanksgiving "Somebody's got to babysit the radio station" lunch/dinner today. WOW. If you heard lip-smacking on KAXE during the station ID and weather blurbs during NPR's All Things Considered this evening… blame the pie.

    Thank you so much for sharing the recipe. I'm going to transfer it into my cookbook so that it doesn't get lost.

    Cheers! -Mel, MN

  60. Rebecca Swan says

    Ooh, I can't tell you how long I've wanted a pecan pie recipe without all that goo under it! Gimme the pecans, people! (though after I bake this the first time, I'll experiment with adding some chocolate) Found this while searching for "an Elise recipe" for my daughter Elise, who, since her win 2 years ago with Elise's sour cream apple, only wants to bake Elise pies – this year she'll do the sour cream cherry, and *I'll* do the pecan (and a peach-thyme)! My, oh, my, how we love that pie!

  61. Rebecca Swan says

    Haha! I forgot to say, Wish us luck! We can't both have first prize, or maybe we can – they were talking about having divisions for nut/fruit/cream pies, instead of all in one! :)

  62. Rebecca Swan says

    Okay, so I made it the same except I melted the butter with 3 squares/oz. of bittersweet chocolate – oh, to die for!

  63. Rebecca Swan says

    Last one, I promise! I won the grand prize at the fall fest bake-off, and so many people said they didn't get any that I'm baking 2 more chocolate pecan pies tonight for church tomorrow! lol

  64. pharmacy escrow says

    Very good recipe!! My grandmother love pies, that's the reason I'm gonna prepare this pie because i CAN SEE THIS IS A DIFEFRENT ONE, it has ingredients I haven't used.

  65. Frankie and Lola says

    It’s like when “Kutchie Met Anita”, Another Love Story. They couldn’t just be friends because the Key Lime Pies kept getting in the way. The happily married couple became a For-Real Husband and Wife married working team, FOR REAL. The two of them have been happily baking key lime pies hand in hand together for around 35 years or longer. Who knows for sure but that’s what we have been hearing. Tell that one to “Harry and Sally”. I wonder what they would think? Do you think that they could have done what Anita and Kutchie have done? I think not.
    Just check them out at “Kutchie and Anita Pelaez’s Key Lime Pie Factory”. Just Google Them.

    They live happily ever after while being the best of teammates over in Asheville, NC. close-by to the Biltmore House and Estate. They’re not a book or a movie, They are the “Real Life In The Flesh Working Husband and Wife Working Partner Team.” Add that to library of Love Stories.

    I think that I’m going to cry now.

    thanks for reading our love story,……….Frankie and Lola


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