Thanksgiving Chronicles: Pecan Pie

I have a pretty serious love hate relationship with pecan pie. I love it because it taste good, an I hate it because the first time I had it was 5 Thanksgivings ago when I had Thanksgiving with my dad and his girlfriend (Who I hated... and the feeling was mutual, and their not together anymore so I feel completely OK with writing that in my blog), anyways back to pie... So the pie was delicious which gave me a reason to like this person I was trying really hard to not like at the time... #teenagerprobs...

This pie was the kick off to my long list of things to make before tomorrow and I think it turned out good, although I would not entirely know since I can't eat it until tomorrow! If you're looking for a pretty straight forward recipe for tomorrow, this is a good one to use!

Caution: opening corn syrup can be deadly... have band aids on hand. 

3/4 cup light  corn syrup
3/4 cup dark corn syrup
1 cup sugar
4 eggs
1/4 cup butter
1 1/2 tsp vanilla
1 1/2 cup pecans, coarsely chopped 
1 unbaked deep dish pie crust (I used frozen, thawed)

Preheat oven to 350. In a sauce pan boil together sugar and corn syrup for 2 minutes and then cool slightly. In a large bowl beat the eggs lightly while slowly pouring the syrup mixture into the bowl, stirring constantly so the eggs don't scramble. Strain the mixture over a large mixing bowl to remove any lumps and then add the butter, vanilla, and pecans. Stir together and then pour into pie crust. Bake for 50-55 minutes or until set. Make sure to bake it with tin foil covering it, not tightly, just lay a sheet gently on top to prevent the crust from browning too fast.

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