I read about it on her blog and I even watched her make it on TV, so when my family asked me to bring pecan pie to our Thanksgiving dinner I knew worlds had collided, the heavens were about to open, and angels would start singing – fate had called upon my humble kitchen.
No? Too much? Okay.
Truth is, I’ve only made pecan pie once. It turned out good, but I didn’t want to just make a good pie, I wanted to make Ree’s pie. And I really, really wanted to make her whiskey maple cream sauce to go with it, but there just weren’t enough hours in the day to allot time for a run to the liquor store.
Oh well. The Pioneer Woman, I am not.
The family is going to love Thanksgiving dessert,
that is if the pie lasts until 4pm today.
- 1 pie crust (I buy pre-made pie dough in the fridge isle)
- 3 eggs, beaten
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1 cup corn syrup
- ½ teaspoon salt
- ⅓ cup salted butter, melted
- ¾ teaspoon pure vanilla extract
- 4 oz pecans, chopped
- 4 oz pecans, halved
- Preheat the oven to 350°F. Spread the pie crust in a 9" pie plate, crimp the edges, pour the chopped and halved pecans evenly into the bottom, and then set it aside.
- In a large bowl, whisk together the eggs, sugars, corn syrup, salt, butter and vanilla. Pour the mixture over the pecans in the pie crust, and then bake the pie until it's almost no longer jiggly - about 1 hour and 10 minutes. Put foil around the edge of the pie crust if it looks like it's browning too quickly.
- Allow the pie to cool before serving.
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