Pecan Pie may be a Thanksgiving classic, but it also happens to be a favorite of mine at almost any time. I looked for an easy to make, great tasting recipe and I found this one on one of our must read foodie blogs:
This recipe was printed in the New York Times many years ago. It is the only one I use and has never failed me.
- 1-10″ baked pie shell
- 1 1/4 cups dark corn syrup
- 1 cup firmly packed dark brown sugar
- 4 eggs
- 1/2 stick butter or pareve margarine, melted
- 1 1/2 cups chopped pecans
- 1 tsp. vanilla extract
- 1/2 cup pecan halves.
Preheat oven to 350 degrees. Partially bake your pie shell. Remove and allow to cool. Combine the corn syrup and sugar in a heavy pan. Bring to a boil and stir till sugar is dissolved. Remove from heat and allow to cool. Beat the eggs in a mixing bowl. Mix in cooled syrup, melted butter, chopped pecans and vanilla. Pour into pie shell. Decorate the top of pie with pecan halves. Bake for about 50 minutes. Cover crust with foil to prevent from over-browning. Serves 10
Enjoy, gentle reader, enjoy!