Our happy houseguest, Corey, turned 22 the other day! Of course I would bake him his favorite cake, but Corey had a different idea. What’s his favorite cake?? Uh…uh…uh….Do you like cake??…uh…uh…uh….. Okay, then. After a brief, but productive, interrogation, Corey confessed that pecan pie is one of his two all-time favorite desserts (the other is blueberry pie).
I had never made a pecan pie, and I think I’ve only ever eaten just a forkful or two, but it was easy to find a recipe for a quick crust and yummy pecan filling:
1/2 cup oil
1/4 cup VERY cold water (add ice, if necessary)
2 cups flour
1/2 teaspoon salt
Mix oil and water. Add dry ingredients and stir gently, until a ball is formed. (Don’t handle too much.)
This dough may be cut in half, and rolled into two crusts, onto waxed paper. I used the full recipe for the pie shown above.
- 3 eggs
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 cup corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans
- 1 (9 inch) unbaked pie shell
Preheat oven to 350 degrees.
In a medium bowl, gently beat eggs. Stir in sugar and flour. Add syrup, vanilla and butter. Fold in pecans and pour mixture into pie shell. Bake for 50 – 60 minutes, or until knife inserted near center comes out clean.
Well, my birthday boy must have partied-hardy, because he never made it home to eat his birthday pie, leaving us no choice but to celebrate without him. Though I had no basis for comparison, I thought this pie was totally scrumptious…the buttery sweetness and the toasted nutty flavor were a delectable combination! If it hadn’t been Corey’s birthday dessert, there would have been no stopping me.
Farewell, rice pudding…I think I’m in the throngs of a new addiction.