Let me share a secret! Pecan Pie is probably the simplest of all recipes to make, yet it is one of the most impressive. You need an uncooked pastry shell, which you can make or buy frozen from the grocery store.
I make this recipe in an old enamel pie pan that my parents received in 1947 for a wedding gift. This pie pan is 8 inches across the bottom and 9 inches across the top. The issue is that it is only 1 inch deep, and, therefore, I must use a drip catcher beneath it. Inevitably, some spattering occurs. It may be wiser to use a pan that is 1.5 inches deep or 10 inches at the inner rim.
This pecan pie is even tastier the next day. Keep it on the counter overnight, under a screen dome. I like to freeze leftovers in serving-size pieces. Cut the pie into eight wedges; it is rich.
Oh My - Pecan Pie
Preheat oven to 350°F
½ cup of butter or margarine
½ cup of granulated sugar
1 cup of corn syrup or Rogers Golden Syrup
1 teaspoon of vanilla
1 cup of pecans, halved or in pieces
1 unbaked 10-inch pie shell
Cream the butter and granulated sugar. Beat in eggs, one at a time. Mix in the syrup and vanilla. Fold the nuts into the sweet mixture.
Pour the filling into the prepared pastry shell. Place the pie on a drip catcher, in the bottom third of a preheated oven.
Bake at 350°F for 45 to 60 minutes or until a knife inserted near the center comes out clean.
Enjoy a piece once the pie has cooled. After a day in the pantry, this pie can be sliced and frozen. This pie is one of the boy’s favourites.
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