Go NUTS! Classic Pecan Pie!
We’re deep into Autumn and just about at Thanksgiving. The weather in NY has gotten delightfully cooler, which suits me just fine. It feels right to be preparing to cook a feast of thanks with a nip in the air.
When I was growing up, we spent Thanksgiving with my mother’s family. We were 13 cousins who rarely got together and reveled in catching up, playing ball, and generally, staying out of our mother’s hair. My mom and her 4 sisters cooked all the incredible dishes with my grandparents, laughing and enjoying the time together. To this day, it’s a holiday always flecked with memories of those days, my take on classic Thanksgiving.
Adding to classic Thanksgiving is this Pecan Pie. It is always made with love and smiles, as I think about the all the times I’ve made it. And the faces of those who enjoy it echo my smiles – it’s a feel-good all around!
It’s so easy to put together. No mixers required. I like to use the smaller chopped pecans rather than whole pecans. Their texture is more pleasing and you get a great crunchy in each bite.
Have a WONDERFUL holiday. I’m thankful for you and all of your continued support!
“When you are grateful – when you can see what you have – you unlock blessings to flow in your life.” – Suze Orman
- • 1 cup white corn syrup
- • 1 cup brown sugar
- • 1/2 tsp salt
- • 6 tbsp butter, melted
- • 1 tsp vanilla
- • 3 large eggs
- • 1 refrigerated pie crust
- • 1 cup pecans, chopped
- Add corn syrup, sugar, salt, butter, and vanilla to a bowl. Mix well.
- Beat the eggs and mix them in well.
- Spread the crust in a greased 9" pie dish. Pour the mixture in.
- Evenly sprinkle the pie with all the pecans.
- Bake at 350° for 40-45 minutes, or until it's golden brown.
- I used a fork to add a little design to the crust edges but you can crimp or thumbprint it... whatever you like.