Traditional Pecan Pie
My favorite pie has always been pumpkin, that’s just the way it is. Maybe it’s because it is so easy to make it was always my Thanksgiving task (along with waldorf salad). Or maybe because it’s just plain delicious. And while I don’t think anything else can sneak into first place, pecan pie is coming awfully close.
Now I know at this moment my Louisiana friends are doing a victory dance thinking they succeeded in converting me into a Southerner (they didn’t, I’m stubborn). But mayyybeee the fact I could get fresh off the tree pecans from the corner hardware store there helped me see how truly delicious pecans can be.
Every now and then we would have walnut pie at Thanksgiving (aka poor man’s pecan pie) and that too is delicious, but there is something so festive about a pecan pie. It’s sticky and sweet and ultra rich, but oh so good with some vanilla ice cream.
It also pairs well with a nice cup of coffee, but I’m a firm believer that all pies are acceptable for breakfast.
I cannot believe Thanksgiving is next week! If you’re in the need for a dessert to bring to the table, I’ve got your winner right here. Safe travels and enjoy your time with family and friends!
~Stephanie
Traditional Pecan Pie (adapted from Southern Living)
- 1 unbaked pie crust
- 3 eggs
- 3/4 c corn syrup
- 1 c brown sugar
- 2 tbsp melted butter
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 c chopped pecans
- whole pecans for design
- If using homemade dough, roll out dough to fit in a 9 inch pie plate. Crimp edges.
- In mixing bowl, whisk together eggs. Stir in corn syrup, brown sugar, melted butter, vanilla, salt and cinnamon until combined.
- Stir in chopped pecans then pour into pie crust.
- Gently place whole pecans in a circular pattern on top of the filling.
- Bake at 350 degrees for 45-60 minutes. Pie will be done when the center is still a little jiggly, but not runny.
- Let cool and serve.
*NOTE* if you notice that your pie crust seems to be browning faster than the middle is cooking, cover it with a pie crust shield. Even more simple, use foil as a shield to keep the edges from browning too much
