Man-Made Blue Ribbon Pecan Pie
Alright, gents, strap in! Here’s a classic, man-made, blue ribbon-winning pecan pie recipe—crafted for guys ready to dominate the kitchen and claim victory. This is a rugged, nut-packed titan with agave syrup, loaded with sweet, gritty flavor to earn you the top spot. No corn syrup in this baby. Let’s forge this Maryland State Fair Blue Ribbon championship beast and own the table!
Ingredients for a 9" Pie
The Raw Goods
Pecans: 1.5 cups (163g)—whole, tough nuts, ready to roast for victory.
Agave Syrup: ¾ cup—sticky, wild sweetness, a winner’s fuel.
Brown Sugar: 1 cup (218g)—packed, gritty, the backbone of champs.
Butter: 2 tbsp—melted, rich, no holding back.
Salt: ½ tsp—sharpens the edge, keeps it real.
Vanilla: 2 tsp—smooth and bold, a blue-ribbon move.
Apple Cider Vinegar: 1 tsp—tangy kick, proves your grit.
Eggs: 2 large plus 1 egg yolk, room temp—muscle to lock in the win.
Crust: 1 Man-Made 9-inch pie crust—or store bought, you rugged artisan.
The Forge
Step 1: Roast the Muscle: Crank the oven to 350°F. Toss 1.5 cups (163g) whole pecans on a baking sheet. Roast 6 minutes—get that deep, nutty aroma roaring. Cool ‘em, then crush ‘em rough—gravelly, built for a champ.
Step 2: Melt the Might: In a saucepan, mix ¾ cup agave, 1 cup (218g) brown sugar, 2 tbsp butter, and ½ tsp salt. Heat low and slow, stirring till it’s a smooth, molten powerhouse. Cool it—champions stay steady.
Step 3: Mix It Up: Grab a mixing bowl and crack and whisk the eggs into it. Add 2 tsp vanilla and 1 tsp apple cider vinegar for a little zing. Whisk it together gently. Slowly, like as slow as possible, drizzle in the hot mixture from the saucepan, whisking hard and fast as you go to blend it smoothly and not cook the eggs. Why’d the pie go to the party? It wanted to be a little more “whisk-y”!
Step 4: Build the Pie: Roll out your dough (store-bought or Man-Made, your choice) and lay it in your pie tin. Fold the edges of the crust under so the edges are hidden against the pie pan and it looks even with the top or slightly above your pie pan. If you want to get fancy, take your index finger and thumb on your left hand and push the crust in with your right hand so it makes little waves. Or you can smush the edges with a fork or your fingers to seal it up nice and tight. Open the bag of crushed pecans and sprinkle those babies in, then pour the liquid gold mixture over the top. Gently stir it up to mix in all the pecans.
Step 5: Crank the Oven and Bake: Turn the oven up to 375°F to start—let’s get it going! Pop the pie in for 15 minutes to set the crust. After the first 15 minutes, lower the oven to 350°F and bake for another 15 minutes. After these 30 minutes, cover the edges with foil to keep them from browning too much and bake at 350°F for 15 more minutes until it’s set—give it a gentle shake to check.
Step 6: Cool and Enjoy: Pull it out—use oven mitts, careful now! Let it cool for 2 hours so it firms up. Slice it, serve with an Old Fashioned, ice cream or a coffee, and you’re set.
Why It’s a Winner:
This 9-inch pie’s a big, rugged, man-made marvel—roasted pecans deliver crunch, agave and brown sugar pack a sweet punch.
Prep Time: 20 minutes—faster than a bar brawl.
Cook Time: 45-50 minutes, time to tame the wild.
Total Time: About 1 hour 10 minutes, worth every damn second.
Servings: 8—enough for you and your crew after a day of hauling timber.
Gear
9-inch pie dish—your trusty anvil.
Baking sheet—for roasting the nuts, built tough.
Saucepan—where the magic gets molten.
Whisk—wield it like a sledgehammer.
Oven—fire it up, we’re going to war.