A few quick words on pecans. Pecans are delicious. I adore them.
Most pies are yummy. (Maybe not minced meat or even pumpkin for me, actually.) Sweet and savory pies. I still have a memory on my tongue of a spaghetti pie my mom used to make when I was a kid. Yum.
Pecan pie is one of my favorites. (Right behind coconut cream pie!) Usually I only eat pecan pie once or twice a year, though. It’s a holiday pie for me. And for years I have made it the same way.
I modified my regular recipe a little this time around with mixed results. As much as I love pecans I think this pie had a few too many of them. I enjoy the glop as much as the nuts in this pie and with this many nuts there wasn’t enough glop. But that’s an easy fix. . just back off on the pecans a bit.
I used store bought crust for these. It’s just as delicious as homemade for these pies.
Pecan pie is so easy to make. You just beat together all the ingredients except the nuts and then stir in the pecans right before you pour it all into a pie crust. Then just bake, cool and eat.
Just writing about this pie makes me want a slice right now! It is so good.
It’s gloppy and crunchy and fantastic. I can’t say it enough. I love it! That’s it.. love it! Want to swim in pools of it. Serve it with a little dollop of whipped cream. . nirvana.
1 9″ pie crust
4 Tbsp melted butter (cooled)
3/4 cup brown sugar
3/4 cup loght corn syrup
1/4 tsp salt
1 tsp vanilla
1 lb pecan halves (I think this is a little too much. . I would use about 2 cups next time)
Beat all ingredients together except pecans. Once combined stir in pecan halves. Pour into prepared pie crust. Bake at 400 degrees for 10 minutes. Turn oven down to 350 degrees and bake an additional 30 minutes. The pie will settle and set up as it cools.
I’ll tell you one more time. . . I LOVE IT! Merry Christmas!
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