Happy Monday, everyone! Last Wednesday was March 14th, or, the amazing Pi Day! This year I decided to honor the occasion with not one but two pies. The first is a personal favorite, and is what I am sharing the recipe of today: Pecan! The other was made for my husband as a personal challenge. My husband is a picky eater, and among the ever growing list of things I’m learning he doesn’t like are pies. He dislikes any kind of baked fruit, or fruit flavored baked goods. He also doesn’t do puddings. Therefore, he made the statement that there were no pies that he would eat. My response? Challenge Accepted. You’ll have to read next week’s blog to find out what I came up with, and whether it worked or not. 🙂 And now, back to our feature presentation.
Overview: This one was definitely a success according to my coworkers. I’m lucky to have snagged one of the first pieces in the morning, because this sweet treat was gone before the end of the day.
One note I have to add is the bake time. The recipe I used (Not sure where it’s from, it’s in my handwritten box of recipes I snitched from my mother) said to bake for about half an hour. Nooooope! I cooked it for 50 minutes before pulling it out from fear of burning the pecans, and it was still a little runny in the center. Still delicious, and no one complained, but be aware that there’s a trick to baking this that I have yet to figure out.
1 9″ pie crust 1 c sugar 3 eggs
2 TB melted butter 1 C Corn Syrup 1 Tsp Vanilla Extract
1 1/2 to 2 C Pecans (Or walnuts)
Preheat Oven to 325 (Note: I plan to try 350 next time). Mix sugar, eggs, butter, Corn Syrup(I always use dark) and Vanilla until smooth. Mix in Pecans. Pour mix into pie crust. Bake until center no longer jiggles when you give it a wiggle, somewhere between 25-75 minutes. Pie should be kinda puffed up.
Let cool at least two hours before serving.