Monday, March 23, 2015

Classic Pecan Pie

Classic Pecan Pie
Courtesy of Patrick Waite, retired from TMMI

      When it comes to sweets, which kind of person are you - cake or pie? Some people love it all, whereas others prefer one over the other. Personally, I'm a pie person all the way. My absolute two favorite pies are strawberry and pecan. Strawberry pie is always best in the late spring when the berries are fresh but pecan is good anytime.
      A little while back I attended a fundraiser where this pecan pie was offered as a entry. It was just delicious. I was so glad the chef agreed to share.

Photo courtesy the Cooking Corner.

Classic Pecan Pie
1 cup light or dark corn syrup
3 eggs
1 cup sugar
2 T. butter, melted
1 tsp. vanilla extract
1 1/2 cups pecans (6 oz.)

1-9 inch unbaked or frozen** deep dish pie crust

Preheat oven to 350 degrees. 
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60-70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.


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