13 hours ago
Saturday, November 20, 2010
Pecan pie is one of those desserts that graces most American's Thanksgiving tables.
I usually make a chocolate version, just add chocolate chunks to the recipe and it becomes a "chocolate pecan pie", but this year I made a straight forward, traditional pecan pie.
I add a ton of pecans, because I like more nuts than a gooey corn syrup mixture.
Very Good Pecan Pie (just sweet and sticky enough):
1 (9 inch) pie shell
3/4 cup sugar
3/4 cup corn syrup
1/2 stick butter, melted
3 eggs, lightly beaten
1/2 tsp cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
2/3 cup of chocolate chips (optional)
You can use a prepared pie shell for this if you like to make life much easier, but a homemade pastry is always best.
Mix all ingredients together and pour into prepared pie shell.
Decorate the top with some whole pecans if you like.
Bake at 350F for 45-50 minutes. Let rest in the pie pan or tart ring before removing, for about 20 minutes so the pie will solidify.
These pies freeze very well, so you can make some and freeze them for the upcoming holidays!
Whipped cream optional!