Happy Friday, everyone!
I hope you have had a good week and are making some plans for some rest and relaxation this weekend.
Some of my dear friends and I are hosting a bake sale this Saturday, if you are in the area and would like to drop by to support our cause, please do! We will be selling baked goods…rain or shine!
You can find details here.
I have a classic Thanksgiving recipe for you today.
This Pecan Pie recipe has been sitting way back in my archives with old pictures, no printable link and a lack of love and attention.
I thought it appropriate to give it a face lift with new pictures and instructions…because it is so delicious, and so simple to make!
Especially if you buy pre-made pie crust from the store.
Ok, I said it.
Pre-made crust…pre-made crust…pre-made crust.
Don’t feel any shame if you buy frozen pie crust from the store.
(I do it sometimes, too.)
If you are looking to make your own see this recipe and tutorial. However, if you are the frozen pie crust from the store type of gal… Marie Calendars brand is the best I have found. Pillsbury is also great and sells their crusts all rolled up so you can use your own pie plate and flute the edges as you like. It also makes great tarts. Purchasing your crust can really save on time, unless you are a practiced and polished pie crust maker who can beautifully crank out 3 flaky pie crusts in like 1 minute flat without getting flour in eyelashes and under your armpits.
That person is not be me…though I hope to achieve such greatness sometime in my life. Oh how what a beautiful life it would be if I could save my self from getting
while making pie crust.
We all have dreams you know.
🙂 🙂 🙂
Classic Pecan Pie
Time: 15 min. prep + 50 min. baking
Yield: 1 pie
Recipe from The Pioneer Woman
1 whole unbaked pie crust (recipe found HERE or just buy one 🙂
1 cup sugar
2 T brown sugar
¼ teaspoon Salt
1 C Corn Syrup
1/3 C Melted Butter (salted)
3 whole Eggs Beaten
¼ t vanilla
1 C (heaping) Chopped Pecans
1. Combine the sugar, brown sugar and salt in a medium sized bowl.
2. Add the corn syrup…
and melted butter.
Stir it with a whisk to combine.
3. Whip your eggs up in a small bowl until frothy. Add them to the sugary mixture and mix everything well with your whisk.
4. Roughly chop your pecans.
5. Place the pecans in the bottom of your pie crust.
6. Pour the filling over the top of the pecans.
Don’t be worried now. All those pecans will rise right to the top before you know it.
7. Line a cookie sheet with tin foil and place the pie on top.
8. Fold the edges of the foil carefully around the pie.
9. Bake the pie at 350 degrees for 30 minutes.
10. Open the oven door and fold the tinfoil away from the crust. Close the oven door and let the pie cook for about 20 more minutes. When the pie is done cooking, it will be just a bit jiggly in the center. However, the whole thing shouldn’t jiggle…just the center. Now, this is important. The pie will continue to cook a bit in the center after you take it out of the oven. It won’t set up all the way until it is completely cool, and is best left overnight to set up. If you happen to poke it with a fork before it’s completely cooled it won’t set up and you’ll be left with a drizzly filling. Just hold on to your patience and let the old girl take her time to set up and all will be well.