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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 is so delicious!
This Native American nut is a member of the hickory family and has a fat content of over 70 percent. Pecan trees prefer temperate climates and are widely grown in Georgia, Oklahoma and Texas. Pecans are favorites for eating out of hand, as well as for using in a variety of sweet and savory dishes. Southern pecan pie is probably the most well known and loved pecan dessert.
- 1 cup
- 2 tablespoons
- 1/2 teaspoon
- 1 cup
- 1 cup
dark corn syrup
- 1 tablespoon
- 1 teaspoon
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.
For this recipe we used Fischer Nuts