Pecan pie pops into my mind only around Thanksgiving.
It’s quite easy to make, with very few ingredients. All you need to do is blend them together and bake.
So, if you need of a quick, easy and sweet dessert recipe, let me recommend pecan pie.
I made two of these pies last weekend, just because I hadn’t done it in a long time. (My preferred pie at Thanksgiving is pumpkin chiffon.) And before suggesting this recipe, I wanted to be sure it’s as good as I remember. The first one was absolutely delicious but didn’t look as presentable as I’d like, so I tried again, going for “Wow!”
The only difference: With the second pie, I took the time - 5 minutes - to arrange pecans in a pattern on the top.
1 piecrust (either store bought or homemade)
½ cup of dark corn syrup
½ cup of light corn syrup
¾ cup of sugar
1 teaspoon of vanilla
1/8 teaspoon of salt
1¼ cups of chopped pecans
(1 extra cup of pecan halves to decorate but not necessary)
Preheat your oven to 425°.
Using a Pyrex pie plate, place the crust in it and set it aside. In a bowl beat the eggs and then add the corn syrups, sugar, vanilla and salt and mix some more. Once this is all blended, stir in the chopped pecans and then pour the mixture into the pie shell. At this point the pie is ready to bake.
But, if you’d like to give it a little extra appeal, use the extra pecan halves, and place them in circles starting on the outer edge of the pie. This only takes a few extra minutes but will set it apart from other pecan pies.
Place the pie on a cookie sheet to catch any dripping. Bake at 425° for the first ten minutes and then turn the heat down to 350° and bake for 35 more minutes. Tenting the pie with aluminum foil while baking will prevent the pecans from over browning but it’s not necessary.
This pie can be served with fresh whipped cream or vanilla ice cream.