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Pecan? Yes You Can!


If you’re looking for a hassle-free and delicious holiday dessert, there isn’t much that’s easier to make than pecan pie. Use your favorite crust recipe, buy pre-made dough at the store, or try mine.

Pre-heat your oven to 350°, making sure there is ample clearance above the center rack. Line your pie pan with dough, and put the pan in the fridge while you make your filling. You’ll need a big mixing bowl.

3 eggs
1 cup dark corn syrup
1/3 cup melted butter
1/2 tsp vanilla
Tbsp bourbon
pinch of salt
and, of course, pecans.

Most recipes call for a cup of nuts. I usually go for 2 cups and make sure that I have a blend of pecan halves, chunks, and tiny crumbles. Mix the liquid ingredients and salt together in your bowl. Add pecans and stir thoroughly. You might want to add another small clump of nuts.

Place your pie pan on a cookie sheet near the stove, where you can easily get it into the oven. Pour the filling mix into the pie crust, and cover the rim with foil.* Then carefully lift the cookie sheet into the oven.

Remove the foil after 25 minutes and continue cooking until the crust turns brown, about another 25 minutes. It might be a tad jiggly, but don’t expect it to get hard. Fifty minutes is ample time to cook the eggs, and with all those nuts, you don’t want to over-cook it and dry it out.

I will be making this pie on Thursday, along with the popular cherry pie I made this summer. Happy Thanksgiving, and good eats to all!

*If you have a metal crust protector vs. foil, I recommend putting the ring over the crust later, after it has browned. See my cherry pie post for the reason and photos.


From → Desserts, Food

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