Me Oh My that Pecan Pie!

I don’t believe I’ve ever met anyone who doesn’t like pecan pie.  Granted, after living in several regions of the US, I’ve heard different versions of the pronunciation of “pecan,” but everyone knows that it refers to the best southern nut you’ll find.  In this house, the perfect pecan pie begins in fall, when the trees drop their nuts.  Then it’s time to get crackin!  The very best nuts, are the fresh ones that fall in your own yard, and are cracked by your own hard work.  They taste unbelievable!

Why can't I get a good picture of this pie, it's actually beautiful!?

Here is my favorite recipe for pecan pie, it’s basic, it’s a classic, and it never fails (to impress!).

Classic Pecan Pie

3 eggs, lightly beaten

1 C sugar

1 C light corn syrup

2 T margarine, melted and cooled

1 t vanilla extract

1 1/2 C pecan halves

1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Place the beaten eggs, sugar, corn syrup, melted margarine and vanilla in a large mixing bowl and stir until well combined. (I use a whisk) Fold in pecans.

Pour mixture into the pie shell, smoothing out the top and evenly distributing the pecans.

Bake for 50-55 minutes, until pie is a deep nut brown and a knife inserted in the center of the pie comes out clean.

Remove from oven and cool for 30 minutes.

Before baking...

Recipe source: Georgia Pecan Commission.

Basic Pie Crust Recipe

Nothing fancy, but does get the job done.  If you experience trouble rolling when the dough is cold, just warm it for a few seconds in your hands, this helps with the “togetherness.” 

Ingredients:

1 C flour

1/2 t. salt

1/2 C shortening

1/8 C ice water, up to 1/4 C.

In a large bowl, combine the four and salt

Cut in shortening, or use hand mixer.

Stir in water until a ball forms.

Flatten into a disc, wrap in plastic and refrigerate for 4 hours or overnight

Roll out on floured surface

Don’t overwork.

If an egg wash is desired, use

1 egg white, 1 tsp water, whisked together and brushed onto exposed parts of crust.

This is going to go great tonight with the slow-cooked pork ribs, slathered in a homemade BBQ sauce, with thick mashed potatoes, buttered green beans, and quick (maybe cheddar) biscuits on the side!