Thursday, November 29, 2012

Pecan Pie

About a year ago, David's aunt sent us a big box of pecans from their pecan farm and included this recipe. She sent me a bag of pecans all chopped and measured and ready to make this and it is soooo yummy! And, she let me know this is an old family recipe :) I've been very slow about using the pecans to make them last longer so it was fun to pull some from the freezer to make these little mini pies for Thanksgiving last week!

Pecan Pie
1 c. granulated sugar
3/4 c. white corn syrup
1 stick butter
3 eggs{beaten}
1 tsp. vanilla
3 c. pecans {chopped coarsely}

Blend sugar, syrup and butter together in a saucepan. Cook over medium heat stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla. Blend in beaten eggs slowly in a steady stream into the syrup mixture. Take care to whisk briskly because the eggs will scramble if you add them too fast. Stir in the pecans with a spoon and pour into an unbaked pie shell. Bake at 375 for 30 minutes. Remove the pie from the oven immediately. If it does not seem firm in the center, it will be when it cools.

Here are a few photos I took while making this recipe over Thanksgiving ...


Serve warm with real whipped cream!


Wendi said...

How thoughtful that she sent them all chopped and measured! What a blessing as pecans are expensive (at least in Indiana.) Those pie pans are darling!

Anonymous said...

Where did you get the little pans from? Going to try this recipe soon.

Monica Wilkinson said...

The set of six tart pans is from Pampered Chef!

Kelli said...

I love how she sent the chopped for sweet. My grandparents lived by a pecan farm for many year and when we would go visit them we would always come home with pecans....I think that is why pecan pie is my favorite!

Unknown said...

Yummy! Pecan pie is absolutely my favorite Thanksgiving treat!