Classic Southern Pecan Pie

Classic_Southern_Pecan_Pie

Pecan pie is comfort food, period. The Chicago area faced blizzard like temperatures last week.  OK, maybe not that cold, but for beginning to mid September, 50 degree weather is too cold!  So with this premature cold snap, I had the desire for another comforting pie – Pecan Pie! Of course my impulsive taste buds crave desserts like pecan pie at 8 o’clock at night when there is no way of making one that would be ready by 9.   So I patiently waited to make one Sunday morning, so that it would be ready for dessert that night.

Classic_Southern_Pecan_Pie2

I remember when I was little, like 10 or 12 years old, I was always curious as to what pecan pie tasted like.  My parents (who aren’t huge pecan pie lovers, but are now, because this pie is so good) wouldn’t order pecan pie, because their guess is as good as mine – I probably would have taken one bite and said, “yuck.”  I haven’t liked nuts in many desserts until recently.  Luckily my taste buds have come around.

Classic_Southern_Pecan_Pie3

For those of you who have never had pecan pie, all I can say is that it is rich!  It’s gooey, custard like, sweet, but has bitter notes from the pecans.  The filling has become caramelized and rich.  This pie definitely makes you feel the love in every bite.  I recommend making this pie in the fall and winter for company, friends, the office, what ever! You’re going to want to share, believe me! Oh, and I especially love eating this pie with a cup of coffee or tea of course!

Classic Southern Pecan Pie Recipe:
1 C. White Sugar
3 tbsp. Brown Sugar
1/2 tsp. Salt
1 C. Light Corn Syrup
1 tsp. Vanilla Extract
1/3 C. Melted Butter
3 Eggs (Beaten)
2 C. Whole Pecans
Unbaked Pie Crust (Store bought (frozen) – I used Trader Joe’s Brand or homemade)

Preheat oven to 350.

Instructions:
1. In a large bowl, mix together your sugars and salt with a whisk. Add your corn syrup, vanilla, melted butter and beaten eggs. Whisk until combined and smooth.

2. Place the pecans at the bottom of the pie that has your raw dough. Pour your liquid mixture over the pecans. (Don’t worry, during the baking process the pecans will rise to the top.)

3. Place in the oven with foil loosely covering the top. Bake for 30 minutes. After 30 minutes, remove foil and let bake for an additional 20 minutes. This pie should only jiggle slightly (barely at all) when it is done. You will probably need to add 10 – 20 minutes. If this is the case, place the foil bake on, so the top doesn’t burn.

Let sit for a few hours or over night to set up. I enjoy eating this pie cold.

Recipe adapted from The Pioneer Woman.

Enjoy! Thanks for reading!

xo,
Marlee

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