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Saturday, December 5, 2009

One of the Best

I fell in love with pecan pie in Nashville, when I grabbed a bite from Allison at the cutest little southern café in between bites of my own delicious cobbler. When Thanksgiving rolled around this year, I knew I had to make one, especially since Hanna had dibs on all things pumpkin with her pumpkin cheesecake.

I searched high and low for a great recipe, and eventually found one from a woman who knows a great deal about cooking richly. No, not Paula Deen. But Ree Drummond--Pioneer Woman--a Oklahoma lover of cooking, family, and photography. You can view her religious blogging on her website. This pie could not have been easier to make. Feel free to labor away at your own pie crust recipe, but I used a store-bought one from the refrigerator aisle! Make sure to buy halved pecans and chop them yourself to add to the pie. Oh, and putting halved pecans on top is very old fashioned and not as delicious as how Ree does it!

Pioneer Woman's Pecan Pie

1 refrigerated pie crust, store bought
1 cup sugar
2 tbs. brown sugar
¼ tsp. salt
1 cup corn syrup
⅓ cups melted butter (salted)
3 whole eggs, beaten
¼ tsp. vanilla
1 cup (heaping) Chopped Pecans

1. Lay your pie crust out in an ungreased glass pie pan. Preheat oven to 350 degrees.
2. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
3. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top.
4. Bake pie at 350º for 50 minutes, being careful not to burn pecans and crust.
5. Allow to cool for several hours or overnight. Serve in thin slivers, or generous slices!

Eric Lovelin Photography

1 comment:

  1. Sam made his first pecan pie for Thanksgiving this year. It was delicious, but I'll have to pass this on him, since we have no other use for the leftover corn syrup.