A Grand Pecan Pie!

Pecan Pie has become a necessary part of our Thanksgiving desserts.  I actually avoided Pecan Pie before about 7 years ago.  I just didn't like any that I had tried.  Then I was "adopted" by a wonderful woman from our church who taught me how to crochet and became a grandmother to our children.   And her favorite dessert is pecan pie.  So for her birthday I set out to make a pecan pie that I liked too.  She now says that I make the best pecan pie that she has ever had and, as she is over 90, this is great praise.  :o)

The name "A Grand Pecan Pie" is a silly pun. I once took 2 of them to a church dinner and cake walk.  I put one out for the dinner and the other on the cake walk.  After dinner a very generous man offered to pay $100 out right if he could just buy the pie and have the recipe.  I agreed with the organizers and he took his pie.  And that $100 is why I named it "A 'Grand' Pecan Pie." 

It is a very easy and fast pie.  One crust, one bowl and you are done.  I hope you enjoy it!

A Grand Pecan Pie

Ingredients:

5 T butter melted

3/4 c. brown sugar

1/2 tsp salt

1/2 c. light corn syrup

2 tsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

2 1/4 c. pecans

2 eggs

This is for 1 deep dish 9" pie crust.  Partially cook the crust on 375 for 10 minutes.  If you have pie weights (or clean marbles), it will keep you crust from poofing up.  If you don't it's okay because the crust is only partially cooked and still a little malleable, you can gently push in the poofs.   I line the edges with aluminium, this is important to keep them from browning while precooking.  Make sure to put the filling in the crust while it is still warm.  This will insure that your crust texture is enjoyable and not soggy and tough.  After the crust comes out of the oven, adjust the oven to the lower middle rack and the temperature to 275 degrees.

For the filling:

Mix the butter, brown sugar, salt, corn syrup, vanilla, cinnamon, and nutmeg together until well combined.  Stir in the nuts until they are all well coated.  Break the eggs into the mixture and stir until just combined.  Do NOT over stir or beat the eggs.

Pour into the warm crust.  For an aluminium pan bake for 1 hour, for a ceramic bake for 1 hour and 15 minutes.  To test if your pie is ready to come out of the oven, take a spoon and gently press the back of it against the top on the pie.  If it springs up like set jello then it is done, if it is still seems liquidy under the surface then let it cook for 5-10 minutes longer and test it again. 

I included all of the details that have helped me and I know that you can make one just as awesome.  In my experience people who love pecan pie rave over it and those who said they had never liked it before love it.  Go wow them with it!  :o)

Happy Thanksgiving!
Check out more desserts on my recipes page!

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