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pecan pie

28 Feb

My boyfriend’s faaaaaavorite dessert is pecan pie. He loves it. In the summer when our local ice cream shop is open, he always gets pecan pie infused ice cream and anytime  there’s pecan pie on a menu, you better believe he orders it. For Valentine’s Day, I decided to make him a pecan pie! I went back and forth about  making the crust from scratch and finally decided on just buying a frozen crust. Making my first pie is already enough stress! I followed a recipe on the box of the Karo Syrup bottle.

 

Ingredients– 1 cup Karo® Light OR Dark Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons (butter), melted, 1 teaspoon Spice Islands® Pure Vanilla Extract, 1-1/2 cups (6 ounces) pecans, 1 (9-inch) unbaked or frozen** deep-dish pie crust

 

1.Preheat oven to 350°F.

2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. ( I stirred forever, but couldn’t get the butter to melt into the mixture :/)

3. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. (butter still in chunks, but it’s going to melt in the oven anyway!)

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

 

 

TADA!

    The pie was yummy and really easy to make. It was a bit gooey in the middle, but I think that’s because we(he) didn’t wait long enough for it to cool before cutting into it. Next time I will actually try my hand at making my own crust.