I love pecan pie, but I rarely eat it because yum, but oh my on the fat content! For Thanksgiving though I thought I’d try my hand at making one since I never had before. For some reason I assumed that they were difficult to make, but it truly is just a dump, stir and pour kind of recipe. Not only is it easy, but it’s delicious to boot! This isn’t something you would make every day, and is most definitely a sometimes kind of food, but oh what a sometimes it is! This my friends is comfort food at its finest!
What You’ll Need:
1 – 9 inch pie shell (Note: Sometimes I make my own pie crust, but this time I took the easy way out and got one out of the freezer section.)
1 cup of corn syrup (Note: Look for a version that isn’t made with high fructose corn syrup.)
1 cup of organic cane sugar
1 teaspoon of sea salt
3 tablespoons of melted butter, cooled
2 teaspoons of vanilla
2 cups of pecans
Preheat oven to 350 F.
In a large bowl stir together corn syrup, sugar, salt, butter, eggs and vanilla until smooth. Add pecans and stir until incorporated. Pour mixture into a pie shell and sit the dish on a baking sheet just in case it runs over.
Bake for 1 hour. Remove from oven and let cool before serving.
Notes: No notes for this one.