I know Thanksgiving is over and you all may be sick of pie at this point (really? really? I didn’t think so.) Anyway, I know most people have moved on to baking holiday cookies and other treats, but I felt it was my duty to share this pie with you. Why? Because it is AWESOME, that’s why. And yes, this is coming from me, traditionally a hater of almost any type of nuts, especially in desserts. I have always felt you could ruin a perfectly good cookie or brownie by adding nuts to it. This year at Thanksgiving, I provided all the pies as usual. I made apple, pumpkin and then decided to try my hand at pecan since it is traditional and I know a lot of my family enjoys it. I wasn’t even planning on tasting it but thought I ought to see what all the hype was about. Well let me say, I stand corrected. Pecan pie is fantastic! The fabulous layer of gooey goodness underneath the layer of buttery pecans – my waistline screams just thinking about it :)
The other great thing about this pie is that it takes next to no time to throw together. I premade and refrigerated all of my pie crusts, so the actual prep for this pie was less than 15 minutes. I also love any excuse to use my chef’s knife and chopping the pecans is fun! So if you are odd like me and have never tried pecan pie before, give this recipe a try! I’m sure this would be a welcome addition to the dessert spread for any holiday event you have planned. I would love to try making it into mini-pies as well for easier serving at a party.
1 unbaked pie crust
1 cup white sugar
2 tbsp. brown sugar
¼ tsp. salt
1 cup corn syrup
1/3 cup melted butter
3 eggs, beaten
¼ tsp. vanilla
1 heaping cup chopped pecans
Preheat the oven to 350° F. Lay pie crust in a 9-inch pie plate. Trim and decoratively fold the edges. Set aside.
In a medium bowl, combine sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla. Whisk until well-combined.
Pour chopped pecans in an even layer on the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans. Allow to stand about 20 seconds to let pecans float to the top.
Bake for 50 minutes, being careful not to burn pecans or crust. Allow to cool for several hours or overnight before serving.
Source: adapted from The Pioneer Woman