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,
Again I had my P.S. helping me mix the pie filling while I whipped up a pie crust on Pandemic Thanksgiving .
My P.S. poured the filling into the pie crust and slid it into the oven. Timer set for An hour.
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
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