Pecan Pie

I love my mom's Pecan Pie!  It has always been a holiday tradition.  It is something I am still working on.  The trick is to know when to take it out of the oven.  Too soon and it's soupy, too late and it will set up like a rock.  But even so, it is my second favorite Thanksgiving dessert (second only to Pumpkin Pie, of course).



Pecan Pie
Courtesy of {Linda Sackett}

1/2 cup sugar
2 Tbl butter, softened
2 eggs, beaten
2 Tbl flour
1/4 tsp salt
1 1/2 tsp vanilla
1 cup light corn syrup
1 1/4 cup pecans
1 9 inch deep pie crust

Directions
Cream sugar and butter.
Add beaten eggs
Stir in flour, salt, vanilla and syrup
Fold in pecans
Pour into 9 inch deep pie crust
Bake at 350°F for 35-45 minutes
Pie should have a slight giggle when removed
Remove from oven and place on a cooling rack

*Note: you want the pie to still have a very slight jiggle when you take it out of the oven so that while it is cooling the carryover heat will set the pie.

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