Sunday, January 09, 2011

A (delicious) Thing of Beauty!

So, today's my brother's birthday!  Happy Birthday Clay!  Around Christmas time he hinted (very strongly) that he expected me to bake him a pecan pie for his birthday.   How could I say no?!?!  Especially knowing it's just as easy to make two pies as it is to make one . . . so Aaron and I get to enjoy a perfectly good pecan pie just for the heck of it!  Here's my favorite pecan pie recipe and I'll add in all the little tricks I do to make it perfect!

Perfect Pecan Pie
1 9-inch pie crust (unbaked)
1/2 cup butter (1 stick) 
1 cup light Karo syrup
1/2 cup white sugar
1/2 cup brown sugar 
3 eggs slightly beaten
1 tsp. vanilla
1 cup pecans (chopped or whole)

Preheat oven to 350 degrees. Melt butter over medium heat in medium saucepan (don't let the butter turn brown).  Add corn syrup and sugars and stir constantly until sugars are melted.  Let cool for about 10 minutes.  Add vanilla.  Temper eggs and add into the sugar mixture.  (It's important you cool the mixture a bit and temper the eggs so you don't end up with scrambled eggs in the middle of your pie. )  Unroll the pie crust into a 9 inch pie pan (or make your own, but I like to cheat) and pour the filling into the crust.  Sprinkle your pecans over the filling and slightly press them into the filling with a fork.  (you could just mix the pecans into the filling before you pour it into the crust, but I like to put them on the top so they roast up more and make a bit of a crust on the top)  Make 3 or 4 2-inch strips of tin foil and cover the edge of the crust.  This helps the crust to cook evenly and not burn.  It also keeps the mixture off the crust as it bubbles up in the oven.  Bake for 50-60 minutes until the filling moves only slightly when jiggled.  Enjoy!!!

Some sweets for my Sweet!

 I'm linking up to my favorite blog party!!!



Laura said...

I love Pecan Pie and I loved that you linked to my party! Thanks for not letting me be lonely.