Sunday, January 09, 2011

Pecan Pie

This time of year is great for baking.  The house is filled with the aroma of a delightful dish.  Would you believe that just recently I have learned how to make a pecan pie?  I would look at them in the store and think that they would be so hard to make.  I sure was wrong.  The key to this pie is making sure it is done in the middle.  A couple of times it didnt get done in the middle and I had to put it back in the oven to cook.  It is very embarassing especially when company is over.  Oh well, that is how it is when one is trying a new recipe.  This recipe is not for those watching their calorie intake. 


Ingredients:

1 cup of light corn syrup
3 eggs
1 cup of sugar
2 TBS butter, melted
1 tsp vanilla extract
1 1\2 cups pecans
1 unbaked 9 inch deep dish pie crust

Stire the first 5 ingredients thoroughly using a spoon.  Mix in the pecans.  Pour into the pie curst.  Bake on the center rack of over for about an hour.  Cool for 2 hours.  The pie is done when the center reaches 200 degrees F. Tap center surface of the pie lightly, it should spring back when done. Enjoy!


7 comments:

  1. My problem was with the outer crust turning too dark because I was cooking them long enough to get the middle done, learned to put a ring of aluminum foil around the crust to prevent that. It is a southern favorite here.

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  2. That is correct and I forgot to mention that in the directions. Thanks for bringing that to my attention.

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  3. Esalaam,

    I love pecan pie! I only recently found pecans here in Algeria. There is no corn syrup here, Morocco also - would honey work?

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  4. Yes you can substitute honey for syrup. I like the light syrup, so you may want to use golden honey if you can find it.

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  5. Hello. You have very good recipes.
    Kisses
    Nanda

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