I know what you're thinking. You're thinking, "How many pecan pies can one person make? She baked two different kinds last weekend. When will it end?" It ends today! While my other two pecan pies are both delicious, I felt that my readers needed a classic pecan pie. No coconut, no chocolate, no caramel - just pure, classic pecan (where's the vanilla ice cream?) pie. This recipe was given to me by my friend, Deborah Smith. She read my other pie posts and insisted that I needed to add this pie to my collection. It is a simple and quick recipe that I think you will enjoy. I can now mark "pecan pie" off my bucket list. It is done!
Classic Pecan Pie
3 eggs
1 stick margarine, melted
1 cup sugar
3/4 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups pecans, chopped
2 standard pie shells
In a large mixing bowl, beat eggs until frothy. Add margarine, sugar, corn syrup, salt, and vanilla. Stir until well-blended. Add the pecans. Stir until the pecans are evenly distributed. Pour the filling, dividing as evenly as possible, into the two pie shells. Bake at 375 degrees for 40 minutes, watching closely to make sure the crusts are not getting too brown. If they are, add a foil collar around the crusts.
Three eggs...
beaten to a frothy yellow consistency by my newly acquired multi-colored whisk.
I added the sugar and blended well. I then added the melted margarine.
The recipe called for light corn syrup. I didn't have any in my pantry, but I had this beauty. The smell of this syrup was unbelievable. I considered eating a spoonful of it but resisted the urge.
I sprayed my measuring cup with cooking spray before adding the syrup. The syrup poured out easily.
Next came the vanilla.
Then, I added the salt.
I chopped the pecans by hand.
And, stirred them into the filling.
I poured the filling evenly into two regular (not deep-dish) pie shells. I lined a baking sheet with foil in case the filling overflowed. Fortunately, that didn't happen. But, half-way through the cooking process, I thought the crusts were getting a little brown so I added a foil collar around the edge of the crusts so they wouldn't get burned.
Two beautiful pecan pies came out of the oven.
And, we enjoyed eating a piece!
This is how I remember my grams used to make.I love it!I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Pecan Pie widget at the end of this post so we could add you in our list of food bloggers who blogged about pecan pies, Thanks!
ReplyDelete