I had never made or tasted pecan pie, but after hearing that it’s one of Mama G’s favourites, I thought I would give it a shot.
Especially after looking at the method.
“Mix together and bake for an hour.”
It wasn’t too hard.
I thought it tasted great! Very brown sugar-filled and fall-esque. I am not a pie person, so for me that’s as good as it gets.
Mama G and Jordan really liked it too, and they had some kind of pecan pie expectations.
I didn’t get a “best pecan pie I’ve ever tasted!” out of them, but it’ll happen. hopefully.
You need: (for one 9″ pie)
. a crust. i just used a Robin Hood boxed crust, still tasted good.
. 3 eggs, beaten
. 3/4 cup light corn syrup
. 2 tablespoons dark corn syrup (I used light)
. 3/4 cup light brown sugar
. 3 tablespoons butter, melted
. 2 tsp vanilla
. 1 pinch salt
. 1 tbsp flour
. 1/2 cup pecans, finely crushed
. 1 cup pecans, quartered
. 1 cup pecan halves
(i doubt all the differently cut pecans are necessary, so just have a lot of pecans on hand.)
1. Prepare crust, and preheat oven to 350F.
2. To make the filling, beat everything together except the pecans. It is just that easy.
3. Layer some pecans on the bottom of your pie crust. I also sprinkled the bottom with cinnamon and brown sugar.
4. Pour the syrupy filling mixture into the pie crust.
5. Bake for one hour, or until firm. Then put it in the fridge to firm up a little bit more.
NOTE: Don’t panic if it fluffs up like crazy and looks like it’s going to spill right over the edge of the crust. This is normal, and it falls right back down when it’s out of the oven.
I wasn’t aware of this and had a heart attack when I turned on the oven light for a peek.
Enjoy this awesome, festive pie!