Pecan pie is the first pie I ever learned to make.
I learned this at a time when I had all the appetites of a growing teenager and was regularly sneaking off to finish the pies my mother would occasionally bring back from the grocery store. Then one day my grandfather fell sick and I was visiting him in the hospital when my aunt brought him a pie. A pecan pie that was homemade! I begged her for the recipe which she immediately provided. I was shocked by how easy it was to do, and that's why I have chosen to use it to introduce you to the art of making sweet pies...
Well, that and it's getting colder, and hot desserts like fresh pecan pie seem just thing on a chilly night.
All that said, let's get started.
Auntie's Perfect Pecan Pie
Difficulty Level: Easy
Prep: 5 Minutes
Cook Time: 45 minutes
Serves 4-6 depending on sweet tooths
3 Large Eggs
1 Cup of Corn Syrup, Maple Syrup, or Honey
Darker syrups work better than lighter ones for a more intense flavor
1 Cup of Brown Sugar
1/2 Cup of Melted Butter, cooled until it's lukewarm
I like half salted or salted butter because I like a little extra salty with my sweet, but you could use unsalted butter too
1/2 Teaspoon of Salt
1/2 Teaspoon of Cinnamon
1/4 Teaspoon of Ground Cloves
Cinnamon and Cloves are two of the main spices in apple and pumpkin pie. A little of these does a lot to enhance the flavor of the pecans, but I want to keep the emphasis on the caramel and nuts, so I've kept them to a minimum.
2 Cups of Pecans
1 Pre-made pie Crust
1 Pie Plate or Round Cake Pan
1 Small Knife
1 Wooden Spoon
1 Mixing Bowl
1 Microwave safe bowl or saucepan to melt your butter
Preheat the oven to 375 oF.
Put your pie crust in your pie plate or pan and being careful not to tear it, press it into the bottom with your fingers. Press the top edge of the crust into the top rim of the pan and trim any overhang off with your knife.
In your mixing bowl, whisk the syrup, sugar, eggs, butter, spices, and salt together until well combined.
Add your pecans and stir with wooden spoon to coat them in the syrup mixture.
Pour everything into the crust.
Bake for 45 minutes or until the middle no longer wobbles when you give it a gentle push, the top has hardened, and the crust is golden around the edges.
Leave on the counter for 10 minutes to cool.
Cooling the pie is essential as hot sugar is napalm-hot and you don't want to burn your mouth!
And stay tuned for next time when I'll show you a classic: Apple Pie!
-Samantha R. Gold
Questions? Comments? Requests?
Bring it on!
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