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Monday, November 18, 2013

A Grand Pecan Pie!


Pecan Pie has become a necessary part of our Thanksgiving desserts.  I actually avoided Pecan Pie before about 7 years ago.  I just didn't like any that I had tried.  Then I was "adopted" by a wonderful woman from our church who taught me how to crochet and became a grandmother to our children.   And her favorite dessert is pecan pie.  So for her birthday I set out to make a pecan pie that I liked too.  She now says that I make the best pecan pie that she has ever had and, as she is over 90, this is great praise.  :o)
The name "A Grand Pecan Pie" is a silly pun. I once took 2 of them to a church dinner and cake walk.  I put one out for the dinner and the other on the cake walk.  After dinner a very generous man offered to pay $100 out right if he could just buy the pie and have the recipe.  I agreed with the organizers and he took his pie.  And that $100 is why I named it "A 'Grand' Pecan Pie." 
It is a very easy and fast pie.  One crust, one bowl and you are done.  I hope you enjoy it!

A Grand Pecan Pie
Ingredients:
5 T butter melted
3/4 c. brown sugar
1/2 tsp salt
1/2 c. light corn syrup
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
2 1/4 c. pecans
2 eggs

This is for 1 deep dish 9" pie crust.  Partially cook the crust on 375 for 10 minutes.  If you have pie weights (or clean marbles), it will keep you crust from poofing up.  If you don't it's okay because the crust is only partially cooked and still a little malleable, you can gently push in the poofs.   I line the edges with aluminium, this is important to keep them from browning while precooking.  Make sure to put the filling in the crust while it is still warm.  This will insure that your crust texture is enjoyable and not soggy and tough.  After the crust comes out of the oven, adjust the oven to the lower middle rack and the temperature to 275 degrees.
For the filling:
Mix the butter, brown sugar, salt, corn syrup, vanilla, cinnamon, and nutmeg together until well combined.  Stir in the nuts until they are all well coated.  Break the eggs into the mixture and stir until just combined.  Do NOT over stir or beat the eggs.
Pour into the warm crust.  For an aluminium pan bake for 1 hour, for a ceramic bake for 1 hour and 15 minutes.  To test if your pie is ready to come out of the oven, take a spoon and gently press the back of it against the top on the pie.  If it springs up like set jello then it is done, if it is still seems liquidy under the surface then let it cook for 5-10 minutes longer and test it again. 

I included all of the details that have helped me and I know that you can make one just as awesome.  In my experience people who love pecan pie rave over it and those who said they had never liked it before love it.  Go wow them with it!  :o)
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Get started on Christmas gifts!

12 comments:

  1. I'm going to try this. A friend gave me a bag of pecans they harvested from central California and I set about to make a great pecan pie, found a recipe that sounded perfect. It took quite a while to crack open all those pecans, the pie came out okay, but I don't think it was the best pean pie ever. Yours sounds so much more easier to make and I wil be buying pecans already shelled. Thanks for sharing, I will let you know how it turns out. Love the story behind the pie!

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    1. Thanks Victoria! I look forward to hearing about how it goes! My pecans were a gift that our neighbor had picked up in South Georgia. It made me so happy! :o) He gave us 2 lbs. and I am making him one to take to his daughter's for their Thanksgiving when I make one for my Grandmother's. Btw, I love the retro fashions on your blog. They are fabulous!

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  2. Thanks for sharing the recipe over at Time for mom link up! I prefer apple pie, but I dont really like nuts at all so that's probably why! I'm sure for the nut lover your recipe is amazing!

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  3. The pecans look so good in that shot! We always have sweet potato pie for Thanksgiving. This makes me wanna try the pecan pie for Thanksgiving. Pinning for sure....

    Sharon
    Make It Or Fix It Yourself!

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    1. Thanks! I don't think you would regret the addition!

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  4. Sounds absolutely amazing! Found your recipe next to my link up at the Tickled Pink party.

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  5. This looks awesome, thanks for sharing it at Talking Tuesday!

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    1. My pleasure Mary Ellen! :o) Thanks for hosting!

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  6. Yum yum yummy, I made the pie for Thanksgiving and everyone loved it, on a scale of 1-10, 10 being the best, it was given a 10. Thank you for this recipe, not only was it very good it was very easy to make too!

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    1. Thank you! I am so glad y'all enjoyed it too! It makes me smile. I love knowing that people have enjoyed what I share. :o)

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