SOUTHER PECAN PIE
I pretty much love all pie. Pecan Pie is one that is at the top of my list of favorite pies. It is gooey and simply delicious. I have been making this pie for about 10 years.
Most pecan pies are made with all light corn syrup, which I think are way too sweet. When I started mixing ½ light corn syrup with ½ dark corn syrup it did the trick for me. A less sweet pecan pie. This is an excellent pie.
Now, since I live in the land of pecans in New Mexico, yes, they grow pecans and chili peppers here and those are the largest exports for the state. Pecans are fresh and plentiful here. I have been making a lot of pecan filled desserts. I love them. If you really want to impress, you should make this pie. Try it sometime.
Pecan pie is one of my all-time favorite pies. It is gooey and delicious. It was a family favorite at family reunions when I was a kid. My relatives are all from Western Kansas and Missouri. Good old Midwest cooking.
INGREDIENTS
1 Cup Sugar
1 ½ Cups Corn Syrup (½ Light Corn Syrup and ½ Dark Corn Syrup)
4 Eggs
1 ½ teaspoons Vanilla Extract
1 ½ Cups Pecans, chopped coarsely
1 Unbaked Pie Shell
DIRECTIONS
In a pot, boil the sugar and syrups together for 2 to 3 minutes. Set aside to cool slightly.
In a large bowl, beat eggs slightly. VERY SLOWLY pour the hot sugar mixture into the eggs, whisking the entire time so that the eggs don’t cook. You can strain this mixture as a precaution for cooked eggs.
Stir in the butter, vanilla extract and pecans. Pour into the unbaked pie crust.
Bake at 350 degrees F for 45 to 60 minutes or until the pie is slightly jiggly in the middle. Cool on a wire rack.
