Pecan Pie

     It's that time of year again.  Time for eating, cooking, baking, and generally stuffing oneself as much as possible.  This year Scott and I once again went to New England for Thanksgiving.  We can't have a visit to New England without visiting his Ma and we couldn't visit his mother without the help of our dear friend Pete who lets us stay at his house.  To show just a little bit of thanks for his wonderful friendship to us over the years, we made dinner for Pete on Monday.  We made macaroni and cheese (of course), a four fruit crisp, and pecan pie (which sadly wasn't read until the next day).  You can see my recipe for macaroni and cheese here and my recipe for four fruit crisp here.  Pecan pie is a new recipe so deserves its own blog.

Pecan Pie

Pecan Pie from The Pioneer Woman Cooks http://thepioneerwoman.com/cooking/pecan-pie/

Ingredients:

1 whole Unbaked Pie Crust 
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Procedure:

1) First, whip up your pie crust.
2) Stir three eggs in a small bowl.
3) In a separate bowl, add the white sugar, brown sugar, and salt together.
4) Add the corn syrup and then the melted butter.
5) Mix everything together.
6) Add in the beaten eggs and stir again.
7) Next comes the vanilla extract with one last stir
8) Pour chopped pecans in the bottom of the unbaked pie shell. Spread them out into a flat layer.
9) Pour the corn syrup/egg mixture gently over the top.   The pecan bits will slowly float to the top.
10) Carefully carry it to the oven and bake it for 50 minutes. Check on it about halfway through.  If the outer crust is browning too quickly, cover it gently with some aluminum foil.
11) Allow to cool for several hours or overnight. Serve in thin slivers.

NOTE: 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!

Ooey Gooey Deliciousness

     The result was an absolutely delicious and relatively easy to make pecan pie.  I admit to cheating a little and buying a pre-made crust.  Some day soon I'll make the whole thing from scratch.  I just love pecan pie; the contrast between the crunchy pecan topping and the ooey gooey sugary filling.  Yum!  It was so easy that Scott (with my help) even made a second one to bring to Thanksgiving.