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Pecan Pie

Pecan pie is probably my favorite pie. Which probably seems odd because I don’t like nuts in most anything else. I like them straight up, out of hand but not when cooked or baked. I guess I like them still crunchy. Which would then explain my love for pecan pie. The nuts are still crunchy and that underlayer of caramel goodness? Oh. My. Word,

Unlike some of the fruit pies (I’m looking at you, apple) the pecan pie is easy to make. No peeling or seeding: just dump, mix, stir in nuts and done. Pour into the pie pan and bake.

Again I had my P.S. helping me mix the pie filling while I whipped up a pie crust on Pandemic Thanksgiving .

He used a large bowl  and electric mixer to heat the eggs, corn syrup, brown sugar, butter and salt.

Then he got ahead of me and asked how many pecans? I said 1 1/2 cups and he added them before I remembered they were pecan halves. Oops. Oh well. We would see how that worked out.

My P.S. poured the filling into the pie crust and slid it into the oven. Timer set for An hour.

Mmm it sure smelled good! It was golden and beautiful. We set it in a rack to cool.

Later we had a small piece of pecan pie along with our pumpkin pie for dessert. Both pies were delicious but I did prefer the pecan pie. All of those pecan halves gave us a lot to chew! I was nutty about it! Heh

Pecan Pie

Crunch pecans with a creamy caramel filling.

  • 1 pie crust
  • 3 eggs beaten
  • 3/4 cup light corn syrup + 2 tablespoons
  • 3/4 cup light brown sugar
  • 3 tablespoons butter melted
  • 1 pinch salt -1 1/2 cups pecans; quartered (I left mine as halves)

Preheat oven to 350°F.

Press the pie crust into the pie pan.

In a large bowl with an electric mixer beat together eggs, corn syrup, brown sugar, butter. Stir in pecans.

Pour pecan filling into pie crust.

Bake pie in preheated oven about 1 hour, or until firm.

Let pie cool and set up at least 1 hour before serving.

store in refrigerator.

Adapted from Feels Like Home Blog

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