November 24, 2010

Tiny Holidays: PW's Pecan Pie

This is my first pecan pie, and I must say that it seems...terrifying bad for you. Which obviously means that it tastes fantastic. This recipe comes from the Pioneer Woman, who is an evil genius. Evil, evil, evil. But still a genius.  I'm not quite sure this pie is going to make it till the morning. If not, don't tell my family- okay? You can check out PW's recipe here.

1 pie crust, unbaked. (PW recommends this recipe, but we used store bought. ::hangs head in shame::)

2 heaping cups of chopped pecans

1 c. sugar

3 tbsp. brown sugar

1 c. corn syrup (we use Karo light syrup)

1/2 tsp. salt

1tsp vanilla

1/3 c. melted butter

3 eggs, beaten

Get your crust situated in your pie pan. Mix up the sugars, corn syrup, vanilla, butter and eggs in a large bowl until throughly combined.

Scatter your pecans in the bottom of the crust.

Pour the syrup mixture over the pecans and spread it evenly.

Place the pie pan on a baking sheet and tent with foil. Bake at 350°f for 30 minutes. Remove the foil and bake another 20-or so minutes until the pie is barely jiggly and the crust is browned. Start check in after 10 minutes, just to make sure your crust and filling aren't burning. Let it cool overnight. This is what we're dealing with, people. You should definitely make this, right now.

1 comment:

  1. [...] is our spread. From the top left, pumpkin cream pie, Chris’ banana bread, pecan pie, mashed potatoes, stuffing, rosemary rolls, cranberry sauce, broccoli casserole from Mike’s [...]


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