One of the reasons I love Thanksgiving holiday food so much is that I love pie, especially if it’s pumpkin, apple or pecan! Want the recipes to some of my favorite desserts? Click on the links to find out my tried and true recipes for Pumpkin Pie and Apple Pie. I’ve posted recipes for Pecan Pie in the past, but pecans burn easily making getting the recipe right a bit finicky. I’m ready to try a new one. The link below connects to a recipe from Sally’s Baking Addiction.
Happy baking, hon!
I love pecan pie. So, why have I only made it a few times in my life? Because I have a house of picky eaters! But in honor of Thanksgiving, and because I won’t be the only one eating the pie, I tried a new recipe. (previous post with different recipe.)
Luckily, I have a good sense of smell and picked up the “take-me-out-of-the-oven-NOW-scent” because the recipe called for another 10 minutes of baking time. The dark brown crust meant my pie could have come out of the oven even earlier. That won’t stop me–I bet it’s going to delicious. Happy baking, hon.
Pecan Pie
Ingredients:
3 Tablespoons margarine
3 eggs
1 cup dark corn syrup
1/4 cup dark brown sugar
1 teaspoon vanilla
1 1/4 to 1 1/2 cups (10 -12 ounces) chopped pecans
9-inch pie shell
Directions:
Pie Crust: I make my own. To find out how, click either gluten-free pie crust or regular pie crust.
I love pecan pie! While showing off photos of my lovely-looking pie, I was informed that I pronounce pecan incorrectly. I say pee-CAN, but was told it should be pronounced pi-CAHN. Either way I say it, my mouth waters just thinking about one of my favorite desserts!
In addition to apple and pumpkin pies, I’m adding this pie to my Thanksgiving dinner menu. I found it in a Williams-Sonoma Essentials of Baking cookbook.
Happy baking, hon!
P.S. How do you pronounce pecan?
PECAN PIE
Basic Pie Crust
1 1/3 (325 ml) cups flour
1/2 (2 ml) teaspoon salt
1/2 cup (125 ml) vegetable shortening
1/4 cup (50 ml) ice water
Food Processor Directions: Insert steel blade in food processor. Mix flour and salt, then place the mixture in the food processor. Add shortening and process until mixture resembles cornmeal (about 5 seconds). Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds). Chill dough for easier handling.
Shortcut: If you don’t have time to make your own crust, use store-bought, unbaked pie crust.
Preheat oven to 350 degrees F.
Filling
3 large eggs
1/2 cup (4 oz/ 125 g) sugar
1 cup (10 oz/ 315 g) dark corn syrup
1 teaspoon vanilla extract
1/4 cup (2 oz/ 60g) unsalted butter, melted (I used margarine)
1 1/2 cups (6oz/ 185g) large pecan pieces, cut into halves and quarters
Whipped Cream, optional
Directions
1. Roll out the crust and form a pie shell in a baking dish.
2. To make the filling, in a large bowl, combine eggs, sugar, corn syrup, and vanilla. Whisk until blended.
3. Whisk in melted butter (or margarine) .
4. Using a spoon, stir in pecans.
5. Pour filling into pie crust.
6. Bake pie until filling is set. The cookbook’s recipe recommends 45-50 minutes baking time, but my pie took 65 minutes to bake, so I suggest watching the pie to see how much time it needs in your oven. The center of the pie should jiggle slightly if the pan is given a gentle shake.
7. Transfer to wire rack and let cool. Serve warm or a room temperature with whipped cream, if desired.
*The pie can be covered with plastic wrap and stored at room temperature for up to 2 days.
*I made my pie a few weeks in advance and froze it, covering it in plastic wrap and tin foil. I’ll thaw it the day before Thanksgiving and warm it in the oven on 250 degrees F before serving.
Bmore energy 