Pecan Pie
I think I’ve decided to do a “Week of” every month. I did Cupcakes back in August, Pumpkin in October, and Cranberries in November. This month, I’m doing Family Favorites. Living away from my family makes me all nostalgic at the holidays. One way that I like to remember them is to make foods that I remember eating growing up. I already have a Family Favorites tag in my blog, but I sent an email out to our immediate families and asked what everyone’s favorite family recipe was. I got a pretty good response and will be highlighting five of those recipe this week. Be sure to check back every day to check them out.
My older brother C loves pecan pie. He usually is the one who makes it on Thanksgiving. Since we didn’t spend that holiday together and instead we had C and his wife over for dinner a couple weeks later, I decided to make this favorite dessert of his.
We like to keep things simple in our family. This recipe comes from the back of the Karo syrup container. It never fails. We also like to chop our pecans for our pecan pie. I know some people like to leave them whole, but I grew up eating pecan pie like this, so this is definitely how I prefer it.
This was actually the first time I’ve ever made pecan pie because like I said, C always makes it for Thanksgiving. I was nervous that it wouldn’t set up properly. I think the key is allowing the pie enough time to cool. I baked this pie a day in advance and let it cool overnight.
A tip about the crust on this pie. I’m sure we’ve all seen it happen where the pie crust does not want to come out of the pie plate. That’s because of the high sugar content of this pie. Here’s what I do – first spray the pie plate with non stick spray, then flour the pie plate. Roll the pie crust into the pie plate and flour the pie crust. This will help to create a barrier between the very sugary filling and the pie crust so it will come out easily.
Pecan Pie
Yield: 1 pie
Ingredients:
1 cup Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans, chopped
9-inch unbaked deep-dish pie crust
Directions:
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Using foil strips, cover the edges of the pie crust. Place pie onto a cookie sheet for easy handling.
Bake on center rack of oven for 25 minutes. Remove foil strips and bake another 35 to 45 minutes. Cool for 2 hours on wire rack before serving.
Recipe from Karo Syrup
Check out my week of Family Favorites here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks just plain amazing…and I’m not even a huge chocolate fan! The different textures must be delectable — good thing Valentine’s Day is coming up =)
This looks like my favorite cake I’ve never tried. Yum! After reading the directions, it seems like you could reduce the prep time by simply preparing the brownie batter first and setting it aside while prepping the cake batter, and then baking them at the same time. Either way, I am putting this on my “MUSTS!” list. Thanks for sharing.
Wow!! That looks amazing. It would make a great chocolage indulgence for Valentine’s Day.
WOW! That looks amazing! I love the filling. I’m starring to try for sure. Chocolate cake is always a big winner with guests. 🙂
Mmmm….chocolate! Looks fantastic 🙂
Man, this cake is serious stuff!! I would love some of that! Thanks for all the tips on how to make it more efficiently.
Wow.
That is one amazing way to celebrate.
OMG That looks awesome. I wish I could take it out of the computer screen and eat it right now!!!
While I’m not a chocolate cake fan I have to say that is one delicious and impressive looking cake! Definitely makes wish I was into chocolate. 🙂
~ingrid
Did anyone count the calories? 😉
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
gloof
Talk about death by chocolate! That looks incredible!
This is such a beautiful cake! I really want to give it a whirl. A lot of chocolate but totally worth it!
omg. this looks A-M-A-Z-I-N-G. can i get a piece right now please?!
wow. that looks amazing
Looks absolutely fabulous. Really wonderful photos too!
So glad I stumbled upon your blog.
🙂
ButterYum
beautiful cake! one can never be tired of Chocolate! and those strawberries steal the show!:)
Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)
this would be perfect for the Valentine day giveaway I’m hosting on my blog. would be great if you could participate!
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
Is a cake like this even legal? This is going to be a most special addition in the KOL round up. Thanks for participating, Jen!
Wow!! Just the way the CHocorango likes! Kinda perfect!
When I made this, I almost went into a chocolate coma. But it was totally worth it!!!