It’s Fall and you know what that means. It’s the time of year when there is an excessive amount of baking and the average sugar intake is enough to put you in a diabetic coma. Actually, that sounds like the rest of my year too. Anyway, that means pumpkin pie, apple pie, cinnamon and spice. That also means “pecan pie” and I just made my first one of the year. Yes, it came out of the oven whilst angels singing hallelujah and a pearlescent glowing aura of light shined down from the heavens and bestowed its blessings onto this pie. If you are new to pie making then I suggest starting off with a pecan pie. It is one of the easiest pies to make.
First, you will need to get your hands on some good quality, finely chopped pecans. In Texas, we seem to have plenty of them just falling right out of the sky. The pecan tree is our state tree after all. Actually, only 20 minutes from my house is the amazing Pape’s Pecans in Seguin, Tx. They have the world’s largest mobile pecan hanging out in their front parking lot. Go get your picture taken. I went a few years ago with my oldest son and got my totally awesome one-of-a-kind giant mobile pecan portrait. You will need 1c. of the finest pecans for this recipe or mediocre pecans if that’s all you have. Plus a few extra for snacking while baking. All pecans are delicious (in my opinion). Just buy a giant bag so you can make lots of other sweets and desserts. You can actually order them by the pound from Papes Pecan House.
Here is the recipe. You’re welcome!
Classic Pecan Pie
An easy and delicious classic pecan pie recipe that any level baker can make.
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1 hr 30 min
1 hr 30 min
- a premade pie crust or a frozen pie crust will work just fine too (Pillsbury)
- 2/3 c. sugar
- 3 eggs
- 1/3 c. butter, melted
- 1c. white corn syrup
- 1/2 tsp. salt
- 1 tsp. Vanilla extract
- 1 c. pecans
- Preheat oven to 350°F
- Form your pie crust in your 8" pie dish and set aside.
- In a large bowl combine sugar and eggs, mix well.
- Let melted butter cool down.
- Add the butter and corn syrup to the eggs and sugar, mix well.
- Add salt, vanilla and pecans to filling and mix well.
- Pour filling into pie crust
- Put the pie pan on a cookie sheet to catch any spills or overflow that could possibly occur.
- Place the pan in the oven and bake for 40-50 minutes until the middle sets up and stops jiggling. Place the pie in a cool place to cool down.
- Let the pie cool and rest for 1-2 hours before eating.
- Cut slices and serve with vanilla ice cream or a dollop of whipped cream.
- wrap aluminum foil around the very edges of the pie crust to keep the crust from burning or getting to crispy while the pie is cooking.
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