Being the slack food blogger that I am, I have no step-by-step shots of how I prepared my pecan pie last week. Then again, the fact that I am sharing my pecan pie recipe the week after Thanksgiving is telling too, isn’t it? It’s still good for Christmas though, right? I mean, certain members of our household have asked if we can have another one sometime soon.
I did not grow up eating pecan pie. I’m not a big fan of cooking with nuts, so the idea of a pie devoted to them left me scratching my head. It wasn’t until I met my better half that I realized that pecan pie is more about butter and sugar than nuts. And certainly I can get behind anything that combines butter and sugar.
The recipe I make is one that I got from a friend of Pat’s folks. It’s pretty much the best damn pecan pie recipe in the world and the only one you will ever need to make.
I’m such a slack food blogger that I didn’t even get a decent shot of my finished pie – this one is one Edie took with her father’s iphone, a little after the fact. I tried making the crust edges all fancy, showing off the skills I picked up when I assisted in that pie baking class last summer, only to realize as I was pouring the filling into the pie crust that I had prepared a filling for a much bigger pie plate than I was using. Whoops! I managed to fix it somewhat, but it wasn’t entirely pretty. I ended up pouring what was left of the filling into a ramekin, baking that and we ate that hot out of the oven, giving us that pecan pie fix the night before Thanksgiving.
Enough with my issues, here’s the recipe. Make it. You’ll like it.
1 stick butter
1 cup sugar
3/4 cup White Karo syrup
1 1/2 cups pecans
1/2 teaspoon vanilla
1/8 teaspoon salt
Combine first three ingredients in a pot and bring to a boil.
Beat eggs in a separate bowl. Pour a small amount of hot liquid into the eggs, beat and then add the remaining hot mixture. Stir in the remaining ingredients and pour into prepared pie plate. Bake at 375 for 30-40 minutes.