Pecan Pie. Another recipe I have had on my "to-do" list for a while. There were lots of pies to be made for Thanksgiving at the Blacks this year, and I knew this was my opportunity to finally try my hand at Pecan Pie! Thanks to Pioneer Woman who is a perfect source for a true Southern pie. The recipe was much easier than I anticipated and that even encompassed trying out a new pie crust recipe.
I can assure that it tasted as pretty (and even better) than it looks. I love the little fluted edges I made in the crust, and how pretty it looks in my new pie plate. Courtesy of my in-laws for my birthday. They gave me a Home Goods gift card and I was able to purchase my first (and heavily discounted) piece of Le Creuset. I think this is going to be the start of a very happy friendship. :)
(adapted from Pioneer Woman)
1 whole unbaked pie crust (I used Pâte Brisée from Simply Recipes)
1 cup granulated sugar
3 tbs. light brown sugar
1/2 tsp. salt
1 cup light corn syrup
3/4 tsp. vanilla
1/3 cup melted butter (salted)
3 large eggs, beaten
1 cup (heaping) chopped pecans
- First, whip up your pie crust and place in pie plate.
- Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
- Pour chopped pecans in the bottom of the unbaked pie shell.
- Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
- Allow to cool for several hours or overnight. Serve in thin slivers.
- PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.
- Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!