November 18, 2006

Pecan Pie... just in time for Thanksgiving

Pecan Pie

I've been making this particular version of pecan pie since about 1994. I've often told myself I'd branch out and try new versions (chocolate pecan pie) but before I know it, Thanksgiving is once again upon us and I'm scrambling to get all the pies made and I decide I'll just make this traditional pecan pie 'one more time'.

This year I'm doing one little itty bitty thing different. Instead of using pecan halves and laying them out in a beautiful sunburst design on top of the pie, I bought pecan pieces and I'm going to be mixing them into the filling for tiny pecan bites throughout.

1 - 9" unbaked pie crust (homemade or store bought)
1 c light corn syrup
1 c brown sugar
4 eggs
1/3 c butter
dash of salt
1 t vanilla
1 1/2 c pecans

Preheat the oven to 350. In a bowl combine the corn syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour filling in the crust and position the pecan halves around the pie in rows until you finish with one pecan half in the center. Bake in a gas oven approximately 50 minutes and in an electric oven about 1 1/4 hours. Test for doneness with a toothpick. You can cover with foil if it is getting too brown on the edges for your tastes.

This year I bought pecan pieces so I can mix them into the filling and pour it in the crust. Will top with pecan halves to make it pretty.Print Friendly and PDF