On the Menu Today~
This year for Thanksgiving,
my son requested a pecan pie.
I haven’t made a pecan pie in many years and
was happy to make one for him.
Pecan pie is really very easy to make and
dark corn syrup
large eggs, lightly beaten
1 package (9 inch)
refrigerated pie crust
- Place pie crust into a 9 inch pie plate. Flute edges. Set aside.
- Preheat oven to 350º
- In a small bowl, combine pecans with 1 tablespoon melted butter and salt. Spread on a baking sheet and toast until fragrant, 8 to 10 minutes. Set aside to cool.
- In a medium bowl, combine sugar, corn syrup, brandy, vanilla extract and remaining butter. Stir in eggs. Add toasted pecans. Pour filling into pie crust.
- Place on bottom rack in oven until the center of the pie feels gelatin-like when pressed with the back of a spoon. Bake about 50 to 60 minutes. Transfer pie to wire rack to cool.
Serve with whipped cream if desired.