So in my last post I talked about how I am in charge of desserts. Well today I made the Pecan Pie for our family Thanksgiving! I took a normal pecan pie recipe and bumped up the amount of pecans. There never seems to be enough for my taste. I also use dark brown sugar and dark corn syrup so the inside has the darker color. That is my preference, so if you like a lighter pie use light brown sugar and light corn syrup.
I made a homemade pie crust for this pie. Now, I am still learning how to make a great pie crust. This one is a mixture of butter and lard, as you can see from this picture and the picture of the finished pie it didn’t quite hold its shape. That’s ok for me, I am learning and it is more about taste! But I have made this pie for years with a store-bought crust … just as yummy and less difficult.
So start with a bowl of 4 slightly beaten eggs, then add brown sugar, white sugar, vanilla (this one is homemade), and corn syrup.
Please ignore the egg shells in the background. these are going to be dried to add to my garden!
I chop pecans the way my nana taught me, with a knife and cutting board. This way is a little messy but it’s what I am used to. maybe someday i will find an easier way but this works just fine for me!
Then I do a ring on the top with intact pecans halves. This is a presentation thing so please don’t feel like you have to take that time to do that step as well.
Then bake! I hope your family and friends enjoy this pie as much as my family does! Now I’m off to bake pumpkin bars, pumpkin pie, and Christmas crack. I also have to make deviled eggs, and tomato jam appetizer.
Happy Thanksgiving all!
1 – 9″ Pie Crust
1/2 Cup packed dark Brown Sugar
1/2 Cup Sugar
1 Cup Dark Corn Syrup
1 1/2 Tsp Vanilla
2 Cups Pecan Halves chopped – plus more for top if you so desire!
Pre-heat your oven to 350°.
Line a 9″ pie pan with the pastry dough and crimp edges. Put pan on a foil lined cookie sheet, for easy clean up since this tends to spill while baking.
Beat eggs slightly in a medium bowl. Add both sugars, corn syrup, and vanilla. Mix until well combined.
Stir in Pecan halves. Pour filling mixture into pie crust. *top with extra pecans if you so desire!*
Bake for 55 minutes, or until knife inserted in the center tests clean. Cool on rack to room temperature. If you notice the crust getting too brown cover wedges with a foil ring.
Serve with whipped cream or topping and ENJOY!!