(please excuse the crazy depth of field in above photo, I’ve been playing with a new lens…)
I have to admit I’d never really given pecan pie a chance until recently. I really like the candied pecans my Mom makes, recipe here. I like a lot of recipes that include pecans, but for some reason I was always hesitant to eat pecan pie. I’d tried some in the past and just remembered it having an odd texture I think. Anyway, over the holidays this past year I became addicted to the stuff. My Mom is officially fired from making desserts when I’m around, I can’t control myself. An added bonus: This recipe is a lot less labor intensive than I expected. This Pecan Pie with some homemade whipped cream on top is heaven! Here we go…
1 frozen unbaked pie shell – 9 inches
1 1/2 Cups pecans – rough chopped
3 large eggs
1 Cup of sugar
3/4 Cup of light Karo corn syrup
2 Tbsp. butter – melted
2 tsp. vanilla extract
1/2 tsp. salt
- Spread your pecans on a baking sheet and bake at 350° for 9 minutes or until toasted.
- Stir your eggs, sugar, corn syrup, butter, vanilla and salt together. Then, mix in your pecans.
- Put your pie crust into the oldest pie pan you can find, it’ll taste better Crimp your edges.
- Pour your filling into the pie shell and bake at 350° for 55 minutes or until the middle doesn’t wiggle Place a piece of foil over your pie after 20 minutes so it doesn’t get too brown.
You can serve this hot or cold, but fresh out of the oven with homemade whipped cream or at room temperature for breakfast are my two favorite ways to enjoy this yummy goodness