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.
- 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”
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.