Thursday, November 25, 2010

Pecan Pie

Happy Thanksgiving! In our house we get into the Thanksgiving mood only when we make this Pecan Pie (not that we are thankless people without it :-). This is that dish that I make only for Thanksgiving ; not because its a dish that requires lots of effort or anything but because I wanted my daughter to associate something  with each celebration. And as vegetarians we since can't have a turkey, I choose Pecan Pie to embody the Thanksgiving spirit.This recipe is originally from and I have been using this recipe for the past 4 years with a few minor changes.

3 eggs
1 cup corn syrup
1/4 teaspoon vanilla extract
1 1/4 cups pecan halves
3/4 cup sugar
1/4 cup brown Sugar
1/3 cup butter (melted)
Pie crust(I use a 10 and 1/2 deep dish pie pan)

Beat eggs lightly with an electric mixer or fork until combined.Stir in corn syrup, sugar, butter and vanilla extract.Chop the pecans.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 in a 350 degree preheated oven, for 50minutes or until knife comes out clean. Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 25 minutes, to prevent the crust from burning.


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