Corey’s Pecan Pie

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:

Pie Crust

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.

Pecan Pie

  • 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.

“A”

2 thoughts on “Corey’s Pecan Pie

  1. My all time favorite pie! And just when I thought the orange bliss yogurt I was eating was good. Have a piece for breakfast for me.
    My new ingredient (from a Curtis Stone recipe) is Lyle’s Golden Syrup instead of Karo. It seems to add an interesting flavor and makes the pie even sweeter which can only be good, right?

    • Thanks for the Lyle’s Golden Syrup tip, and for giving me a great excuse to make another pecan pie! Sweeter can only make it better.

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