Monday, November 29, 2010
Posted by Lindsey at 8:58 PM
November is turning into a month when I can pretty much guarantee that I'm going to get sick. I thought I had escaped it this year, but it was just my luck that it crept up on me right before the holiday. Of course, shear panic ran over me as I started feeling icky... Thanksgiving was less than a week away... I needed to go grocery shopping... I needed to be healthy for a short work week... I was in charge of all the desserts this year, so I undoubtedly needed to be healthy for baking! Well, I wasn't able to go grocery shopping and I definitely didn't make it into work. But with the help of my amazing mom, I was still able to pull off all the planned desserts for Thanksgiving. Pecan pie is a must-have holiday dessert for my family, so I wanted to share this very tasty recipe with you because it will certainly find it's way back onto our table a couple more times this season!
Ah, it's so good to be back to blogging (I have felt so out of touch!). Hope you enjoy this amazing recipe!
1 1/2 cups shelled pecan halves
1 cup golden or light corn syrup
1 cup firmly packed dark brown sugar
1/4 tsp salt
5 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
3 large eggs, at room temperature
9-inch unbaked deep-dish pie shell
Preheat oven to 325°F. Spread pecans on a large baking sheet; place in oven and toast pecans just until fragrant, about 10 minutes. Remove and let cool.
In a medium bowl, whisk together syrup, brown sugar, salt, butter, and vanilla until smooth. Whisk in the eggs one at a time, mixing each until just combined. Pour in pecans and stir to coat. Pour mixture into unbaked pie shell. Adjust pecans so that they are evenly distributed and right side up.
Place on center oven rack and bake for about 60-75 minutes, the center will puff slightly. You can serve warm or at room temperature.
Source: adapted from Bake Me More
Labels: Pies and Tarts