For the A to Z Challenge Letter P Pecan Pie I was torn because I wanted to share the Pecan Pie in memory of my daughter Suzzane and also David who loves Pecan Pie.
But I also wanted to share Pancakes with you because this was a Sunday morning staple in my home when I was growing up as my dad would make homemade Pancakes every weekend.
Which is where Suzzane got her love of Pancakes from. Then comes David and he also loves Pancakes along with Charlie. Who used to only love Pancakes but not he wants Waffles instead of Pancakes.
This morning for the A to Z Challenge Letter P Pecan Pie was what I decided to share with everyone. I would like to let you know how Suzzane and I used to eat Pecan Pies.
Suzzane would pick the Pecans off the top of the Pie for me. Then she would eat the middle of the Pecan Pie and we would throw the Pie Crust away because neither of us cared for it.
Here is a Pecan Pie Recipe I plan on making David and I hope he is nice enough to give me all the Pecans on his Pie. Do you like Pecan Pie? What do you eat with it? Cool Whip or Ice Cream?
INGREDIENTS
- 2 1/2 cups raw pecan halves
- 1 9-inch pie dough (store bought or homemade)
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup light corn syrup
- 1 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, lightly beaten
- 1/2 teaspoon salt
METHOD
- Place baking sheet in oven. Preheat oven to 350 degrees F.
- Gently line pie pan with rolled out pie dough. Be sure to press into edges and up the sides. Use fingers or a fork to create a decorative edge of your choice. Set aside.
- In a large bowl, whisk together butter, corn syrup, brown sugar, and vanilla extract. Add eggs and salt and whisk until mixture is even. Fold in pecan halves.
- Pour mixture into pie crust and spread evenly with a spatula. Take pieces of aluminum foil and gently cover edges of pie crust. Place pie on preheated baking sheet and bake for 60 to 70 minutes or until pie is set in center.
- Remove pie and allow to cool completely before serving or chilling. Pie can be made the day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.
Thank you,
Glenda, Charlie and David Cates
