Posted on: Thursday, December 4, 2008

Toasted Pecan Pie

Pecan Pie

Did You Know? There are over 1,000 varieties of pecans. Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.

I promise I don't just sit around all day eating pie! I just loved how my Thanksgiving pies turned out, so I wanted to share. After this one, I swear I won't post another pie for a while. If you're like me, then you love cooking and baking for others...so just because you make all these sweets, doesn't mean you have to eat them all yourself! Share the love, your neighbors will be so grateful. Now, on to the pie...

If you asked my family for the one thing they didn't get enough of on Thanksgiving, it would be the pecan pie. My mom was the first to cut in, when I gave in and let her have a slice before the big day. It was all downhill from there. That pie didn't last 20 minutes once the desserts were set out after dinner. I blame myself for not cutting in earlier. I fell asleep after dinner, and when I woke up for dessert, there was a tiny sliver left for me to taste. Looks like I'll be making two of these next year, and thanks Pioneer Woman for the quickly consumed recipe...


Pecan Pie Duo

Don't forget to toast the pecans lightly. It's a step I added, but it really makes all the difference between a chewy and crunchy topping.


Pecan Pie
1 unbaked pie crust (I used Pate Brisee-I cut the dough round for the top into strips, and braided them together. Stick it to the dough in the pie plate with an egg wash)
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans, toasted for about 5 minutes


Roll out your bottom dough round on a lightly floured surface, and place into a 9-inch pie plate, freeze until firm, about 30 minutes (I added the braid to the top before I froze it).

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 1 hour, being careful not to burn pecans and crust.

The pie will be jiggly when you remove it, don't worry, it will set as it cools. Best to eat this one the next day.


Pecan Pie Baking

7 comments:

  1. Loved the braid. looks delicious!!

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  2. hi,really love your blog. i love pies! thanks for sharing the recipes. also those are really beautiful pictures!

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  3. I actually just had pecan pie for the first time a couple weeks ago - yours looks amazing!

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  4. Sarah and Gan: I'm so glad you like everything...I'm trying.

    Biz319: I bet you were bummed you had been missing out on pecan pie all those years...it's the best!

    Kevin: Thanks, and it was!

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